Salt & Vinegar Wings from Slim Chickens feature tender chicken wings tossed in a tangy salt and vinegar sauce, delivering a crispy exterior with a bold, zesty flavor that excites the palate.
Equipments
- Deep fryer
- Mixing bowls
- Tongs
- Baking sheet or tray
- Saucepan (if making sauce from scratch)
- Whisk
- Measuring cups and spoons
- Serving platter
- Paper towels
Ingredients
- 2 lbs chicken wings
- 1 cup all-purpose flour
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon paprika
- Vegetable oil (for frying)
- 1/2 cup distilled white vinegar
- 2 tablespoons unsalted butter
- 1 tablespoon sugar
- 1/2 teaspoon sea salt (for finishing)
When preparing Salt & Vinegar Wings, using fresh chicken wings is essential for maintaining tenderness and flavor. The all-purpose flour and spices, including garlic powder, onion powder, paprika, salt, and black pepper, create a seasoned coating that crisps well during frying. Distilled white vinegar and unsalted butter combine to form the tangy sauce that defines this dish's bold taste. Be sure to measure ingredients accurately to balance the zesty and savory elements effectively for your homemade version. Your Salt & Vinegar Wings from Slim Chickens copycat menu will deliver a crispy, flavorful experience reminiscent of the original signature dish.
Instructions
- Pat chicken wings dry with paper towels.
- In a mixing bowl, combine flour, salt, black pepper, garlic powder, onion powder, and paprika.
- Dredge chicken wings in the seasoned flour mixture, coating evenly.
- Preheat vegetable oil in a deep fryer to 350°F (175°C).
- Fry chicken wings in batches until golden brown and crispy, about 8-10 minutes; drain on paper towels.
- In a saucepan, combine white vinegar, unsalted butter, and sugar; whisk over medium heat until butter melts and mixture is smooth.
- Place fried wings in a large mixing bowl.
- Pour hot vinegar sauce over the wings; toss to coat thoroughly.
- Arrange wings on a serving platter.
- Sprinkle with sea salt for finishing.
- Serve immediately.
Substitution
Salt & Vinegar Wings from Slim Chickens copycat menu replicate the restaurant's crispy, tangy chicken wings coated in a zesty salt and vinegar sauce. If distilled white vinegar is unavailable, apple cider vinegar or rice vinegar can offer a slightly different but still tangy flavor profile. When deep frying isn't an option, baking the wings at 425degF for 40-45 minutes can achieve a crispy alternative, though the texture will differ. Your sauce can be customized by adjusting sugar levels to balance acidity according to taste preferences. Keeping the finished wings on paper towels will help remove excess oil and maintain crispiness before serving.
Tips
Drying your chicken wings thoroughly before dredging prevents sogginess and ensures a crispy texture. Maintaining the oil temperature at a steady 350degF (175degC) is crucial to cook wings evenly and avoid greasy results. Use tongs when frying and tossing wings to keep your hands safe and ensure even coating with the vinegar sauce. Your wings will have the best balance of crispy exterior and tangy flavor if served immediately after finishing with sea salt.
Nutritions
Salt & Vinegar Wings from Slim Chickens provide a flavorful combination of protein and fats primarily from the chicken wings and butter used in the sauce. Each serving is a source of essential amino acids needed for muscle repair and maintenance while the vinegar adds minimal calories but enhances flavor without added sugars. The dish contains moderate sodium due to the added salt and seasoning, so you should consider your daily sodium intake to maintain balanced nutrition. You can enjoy these wings as a protein-rich snack or appetizer, keeping in mind portion control to manage calorie consumption.
Storage
Store leftover Salt & Vinegar Wings in an airtight container and refrigerate for up to 3 days to maintain their crispness and tangy flavor. When reheating, use an oven or air fryer at 375degF (190degC) for 5-7 minutes to restore the crispy coating without drying out the wings. You can also separate the wings and sauce to keep the texture optimal, tossing them together just before serving.
Variation or Alternatives
You can substitute apple cider vinegar for distilled white vinegar to add a fruitier, slightly sweeter tang to the wings. For an extra layer of spice, mix in crushed red pepper flakes or hot sauce into the vinegar sauce before tossing the wings. Instead of deep frying, baking the wings at 425degF for 40-45 minutes on a lined baking sheet offers a healthier option with a similar crispy texture. To enhance flavor absorption, marinate the wings in the vinegar mixture for 30 minutes before dredging in the seasoned flour.
Allergies
Salt & Vinegar Wings from Slim Chickens contain common allergens such as wheat from the all-purpose flour and dairy from the unsalted butter, which could trigger reactions in individuals with gluten or milk allergies. Your consumption should be cautious if you have sensitivities to garlic or onion powders, as these spices are integral to the flavor profile. Cross-contamination during frying is also possible if shared oil is used for multiple foods, increasing the risk for those with severe allergies.
Why this recipe?
Salt & Vinegar Wings from Slim Chickens deliver a bold, tangy flavor that perfectly balances zesty vinegar with a savory saltiness, creating a crispy and addictive bite. These wings use a unique marinade and seasoning blend designed to enhance the natural taste of the chicken while offering a distinctive twist compared to traditional wing flavors. You can replicate this crowd-pleasing recipe at home to enjoy restaurant-quality wings that satisfy cravings without the wait. Making the copycat version allows control over ingredients and spice levels, ensuring a fresh and customized experience.