7 ingredient salt, vinegar & ranch wings

8 ingredients if you count salt but don’t be that person

growing up, one of my guilty pleasures was dipping salt & vinegar chips in ranch…

garnish with dill, finish with flaky salt + dip in ranch to enter nirvana

today I bring it to you in chicken wing form: salt, vinegar & ranch wings

The version I present to you today isn’t my OG recipe. I drafted that in my early recipe development days—if you’ve been following me since then, you’re a real one—& it featured a whopping twelve ingredients.

This freshly revamped, Kasim tested & approved recipe only requires seven ingredients—eight if you count salt but don’t be that person.

My favorite part of this recipe? The sauce. So let’s start there. It’s a tangy, punchy concoction of ranch seasoning, salt, malt & white vinegar. It is an overachiever & also acts as the marinade for the wings.

AND NO, I won’t instruct you to sauce up your wings with a cross-contaminated marinade. After whisking all of the ingredients together, you’ll simply reserve some—germ-free.

For best results, marinate your wings for a minimum of thirty minutes; if it’s anything shorter, it is no longer my recipe. You can have it. If you’re going for gold & want to impress, throw the wings in your fridge overnight.

Twenty to twenty-five minutes prior to cooking, remove the wings from the marinade & lay on a paper towel-lined platter or baking sheet. The exterior of the wings should be dry to the touch. This will provide you with the most satisfying crunch—trust me.

Now, remember this for any crispy wing recipe: baking powder is your best friend. For this recipe, baking powder & its partner in crime, ranch seasoning, is all you need to coat the wings.

Cook wings until extra crispy (I recommend using the Instant Pot Vortex Air Fryer)—specific instructions listed below, serve as is or douse with the reserved (germ-free) sauce before pairing with a creamy ranch dressing. Please note: tossing the wings in the sauce will soften the crispy skin but truthfully, the wings are delicious sauced or not sauced.

recipe!

7 ingredient salt, vinegar & ranch wings

2-4 servings (main, appetizer) 10 mins prep 20 mins cook | 30 mins total time + marinade

ingredients

• 2 pounds chicken wings

• 2 tablespoons avocado oil

• 2 tablespoons baking powder

• 1 tablespoon dry ranch seasoning

for the marinade / sauce

• 1 cup white distilled vinegar

• ¾ cup malt vinegar

• ½-1 tablespoon salt

• 1 ½ tablespoons dry ranch seasoning mix

• 1 tablespoon fresh dill, chopped - if desired

instructions

Place wings in a large resealable bag. Set aside. In a bowl, combine all ingredients for the marinade / sauce; pour 3/4ths of prepared marinade over wings. Reserve remaining solution to use as sauce. Marinate wings for a minimum of thirty minutes up to twelve hours.

Twenty to twenty-five minutes prior to cooking, remove the wings from the marinade & lay on a paper towel-lined platter or baking sheet. As wings dry, in a bowl, combine baking powder & dry ranch seasoning. Add salt to preference, if desired. Set aside.

Pat wings completely dry. Add to a bowl & drizzle with avocado oil. Toss. Sprinkle with seasoning mix. Toss again. Place wings in air fryer, spray with oil & cook at 400°F for 20 minutes OR 22-24 minutes (for extra crispy wings), flipping halfway through.

To bake, preheat oven to 425°F. Line a baking sheet with parchment or aluminum foil & place a wire rack on top. Spray with non-stick cooking spray & evenly space out wings on wire rack. Bake on the upper middle oven rack, turning every 20 minutes until wings are browned & crispy; depending on your preference this will take 40 to 60 minutes.

Serve as is with reserved sauce for dipping or toss wings in sauce. Garnish with chopped dill, if desired & finish with flaky salt.