Salty, tangy and crispy wings!
For the Wings:
- 3 pounds chicken wings, cut
- 3 teaspoons Redmond Real Salt
- 1 teaspoon ground black pepper
- 1/2 teaspoon baking soda
- 2 tablespoons olive oil (I use this brand)
For the Sauce:
- Preheat oven to 300°F.
- Pat wings dry. Season with salt and pepper and baking soda. Toss to coat.
- Add olive oil and toss to coat.
- Line a sheet pan and put a rack on it. Line wings up on the rack so they don’t touch.
- Roast for 30 minutes at 300°F. After 30 minutes, increase the temperature to 400°F and roast for an addition 30 minutes.
- While the wings roast, prepare the sauce. In a sauce pot, combine all of the ingredients, except the white wine vinegar and simmer for 5 minutes.
- Remove sauce from the heat and stir in the white wine vinegar. Remove from the oven, use tongs to place the wings in a large bowl with the sauce and toss to coat. Then put the wings back on the rack and broil for 2-3 minutes.
- If you’re a vinegar lover, you can sprinkle some over the wings before serving and a little flake salt.
Notes: to really amp up the vinegar flavor you can marinate the wings in a brine overnight. 1 cup water, 1 cup vinegar, 1 teaspoon salt. Make sure to dry the wings thoroughly before proceeding with the recipe.
- Serving Size: 1/6 recipe
- Calories: 439
- Fat: 30g
- Carbohydrates: 4g
- Fiber: 0.2g
- Protein: 40g
Keywords: chicken wing recipe, paleo wing recipe, salt and vinegar wings