Tuesday, July 10, 2012

Salt and Vinegar Chicken Wings

For the longest time I was one of those people who "didn't like chicken wings".  They were just so messy, they seemed like a bunch of work for so little, they were just not what I was going to order at a restaurant...that all changed when I realized the true purpose of a good wing....to get a delicious ranch dressing in my mouth.  SOLD!  I was a goner!  It is truly amazing the things you learn in college...Wings soon became my favorite menu item.

As the years have past I have truly begun to appreciate a good order of wings.  Some places are better than others but at the end of the day if they are fried and served with homemade ranch dressing I am going to be in heaven. 

Recently Maggie found a recipe for salt and vinegar wings which she and my brother tried and quickly described as some of the best wings they had ever had.  The first time she made them for me I curiously looked around the kitchen, even peeked in the fridge, for the ranch.  It was nowhere to be found...I started getting nervous.  Wings without ranch?  That's like Christmas without a Christmas tree, Halloween without a jack-o-lantern, college football without the bourbon....It just doesn't happen!

She reassured me that these wings were so good on their own that they needed to dipping sauce.   Hmpf!  Sure!  Whatever Maggie!  Skeptically I decided to give it a try, sure that I was going to be missing that favorite condiment of mine. 

You the know the worst part about being wrong...well you are wrong so that is the worst part!  They were perfect, tender and delicious all by themselves!  Call me a convert, call me ignorant to the belief in wings without ranch, whatever, I don't care...these are amazing and so simple that I will be making these for just about every tailgate party and cookout from now on!

Thanks you Maggie for showing this ranch loving fool that wings can in fact be served "naked"!

Maggie's Salt and Vinegar Wings
20 wings & drums
1 tablespoon creole seasoning (we used Emeril's chicken rub)
4 tablespoons white distilled vinegar
2 teaspoon white table salt
Preheat oven to 400 degrees. Season wings with creole seasoning. 
 
 Place parchment paper down onto baking sheet and place wings/drums in single layer. 
 Bake 50-60 minutes until crispy. In a separate bowl mix the vinegar and table salt together (we did this in a large ziplock bag to keep it a little cleaner). Once wings/drums are crisp, toss in vinegar mixture.
 
They were so tasty that the puppies even wanted in on the goodness!
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4 comments:

  1. Going to make this tonight! Salt and Vinegar chicken wings?!?!?! Who knew!?!?!

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  2. I made them - used Old Bay seasoning instead of creole, and reduced the salt by 1/2 tsp. I recommend turning the wings over half way through baking so both sides get good and crispy. They were SO delicious!

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  3. making these tomorrow for my husband, will add how they were afterwards.

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  4. Never ranch with wings....always blue cheese dressing! Like the original from Buffalo N.Y.

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