Salt and Vinegar Wings

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.