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golden chicken wing flats and drumettes with blistered skin, fine salt crystals and light pepper speckles on an ordinary plate, with no visible sauce pool, garnish or dipping cup
Melissa Hart

Salt and Vinegar Wings

A vinegar soak seasons the meat before cooking, while a small final splash sharpens the wings without leaving them swimming in liquid. Dry the skin thoroughly after the soak, because the air fryer can crisp a dry surface much more readily than one carrying a layer of marinade, and the final vinegar should be tossed through a hot bowl quickly. Serve at once so the tang stays bright and the skin keeps some of its blistered texture.
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Prep Time 1 hour 15 minutes
Cook Time 55 minutes
Total Time 2 hours 10 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 2 lbs chicken wings split into flats and drumettes, tips removed
  • 1/3 cup apple cider vinegar for marinade
  • 1/3 cup water
  • 3/4 tsp fine salt for marinade
  • 2 tsp neutral oil
  • 1 tbsp apple cider vinegar for finish
  • 1/4 tsp fine salt for finish
  • 1/4 tsp black pepper

Method
 

  1. Mix marinade vinegar, water and marinade salt and add wings in a covered container. Refrigerate for 1 hour; this is included in prep time.
  2. Drain and pat wings very dry. Preheat a 6-quart air fryer to 380°F for 3 minutes and toss wings with oil.
  3. Cook half the wings in one layer for 12 minutes, turn and cook for 12 to 15 minutes more until crisp and at least 165°F. Transfer to a rack and repeat with remaining wings.
  4. Toss hot wings quickly with finishing vinegar, finishing salt and pepper, using just the measured tablespoon of vinegar across the whole batch.
  5. Serve immediately as 4 appetizer portions.