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Salt and Vinegar Fried Wings
Andre Lewis

Salt and Vinegar Fried Wings

Malt vinegar is divided between a short brine and a fine mist after frying, giving these wings tang without soaking the skin. Drying after the brine is essential. The final salt lands on hot wings and clings to the faint vinegar sheen, much like the seasoning on a crisp chip.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 3 lb split chicken wings
  • 1 cup malt vinegar divided
  • 1 tbsp kosher salt divided
  • 1 tsp granulated sugar
  • 2 qt neutral frying oil

Method
 

  1. Combine 3/4 cup vinegar, 2 teaspoons salt and sugar with the wings and refrigerate for 1 hour.
  2. Drain, pat the wings extremely dry and let them stand on a rack for 20 minutes.
  3. Heat 3 inches of oil to 350°F and fry in batches for 9 to 12 minutes until crisp and at least 165°F inside.
  4. Drain on a wire rack and lightly sprinkle with the remaining vinegar.
  5. Season immediately with the remaining salt and serve.