Salt and Vinegar Wings

iVillage Member
Registered: 04-01-2002
Salt and Vinegar Wings
Sun, 09-30-2012 - 5:38pm

Salt and Vinegar Wings

  • 18 – 24 wing pieces (drummies and flats)
  • 2 heaping Tablespoons of Tony Chachere’s Creole Seasoning
  • 1 heaping Tablespoon of Seasoned Salt
  • 4 Tablespoons of White Distilled Vinegar
  • 2 Teaspoons of White Table Salt
  • Oil for deep frying

    Preheat oven to 350˚.  Season wings with the Chachere’s and Seasoned Salt.  Spread wings in single layer on baking sheet.  Bake for 20 – 30 minutes until wings are just about cooked (they’ll finish cooking in the deep fryer).  Move wings to a platter to let stand 10 minutes for juices to absorb.  In a mixing bowl, combine white vinegar and table salt.  Deep fry wings in small batches for 2 – 3 minutes until crispy.  Toss wings in vinegar solution.

Community Leader
Registered: 02-27-1999
Sat, 10-20-2012 - 3:28pm