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Salt and Vinegar Wings (Dairy Free, Egg Free, Nut Free, Paleo, Keto)

  • Author: Cristina Curp
  • Prep Time: 10
  • Cook Time: 60
  • Total Time: 1 hour 10 minutes
  • Yield: 6 servings 1x
  • Category: Entree
  • Method: Bake
  • Cuisine: Wings


Salty, tangy and crispy wings!



For the Wings:

For the Sauce:

  • 1/2 cup coconut vinegar (I use this brand)
  • 2 teaspoons garlic powder
  • 1 tablespoon fish sauce 
  • 1 teaspoon honey (optional) 
  • 1/2 teaspoon Redmond Real Salt
  • 1/4 teaspoon 5 spice
  • 2 tablespoons white wine vinegar


  1. Preheat oven to 300°F.
  2. Pat wings dry. Season with salt and pepper and baking soda. Toss to coat. 
  3. Add olive oil and toss to coat. 
  4. Line a sheet pan and put a rack on it. Line wings up on the rack so they don’t touch. 
  5. Roast for 30 minutes at 300°F.  After 30 minutes, increase the temperature to 400°F and roast for an addition 30 minutes.
  6. 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. 
  7. 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. 
  8. If you’re a vinegar lover, you can sprinkle some over the wings before serving and a little flake salt.

Recipe Notes:

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