Salt and Vinegar Buffalo Wings
Submitted by: AngelaSmith on June 30, 2010
- Prep Time:
- 1 hour 15 minutes
- Jumbo Chicken Wings (Defrosted)
- 1 heaping Tablespoon of Tony Chachere’s Creole Seasoning
- 1 heaping Tablespoon of Seasoning Salt
- 2 Tablespoons of White Distilled Vinegar
- 1 Teaspoon of White Table Salt
Preheat oven to 375 degrees.
In a mixing bowl, mix Tony Chachere’s, Seasoning Salt, and chicken wings. Toss wings until they are lightly coated. Too much coating will take away from the Salt and Vinegar flavor.
Place wings in a single layer on an oven-ready baking pan.
Cook wings at 375 degrees for one hour, or until the wings are fully cooked.
As the wings are cooking, heat up the deep-fryer (Frying wings: optional, but recommended step. Go immediately to step 7 if you don’t want to fry the wings).
Remove wings from oven and place wings in the fryer for 2 minutes. Remove from fryer.
In another mixing bowl, add 2 Tablespoons of white vinegar and 1 Teaspoon of salt.
Place 6-8 wings in the mixing bowl with the vinegar and salt and shake to coat.
Repeat steps 7 and 8 until all the wings are fully coated.
Enjoy the most unique chicken wings you’ve ever tasted!