Salt and Vinegar Wings

Instructions

1. Marinate the wings
   In a large bowl, combine chicken wings with 1 cup white vinegar and 1 tablespoon kosher salt. Toss to coat evenly. Cover and refrigerate for at least 2 hours or overnight for best results, turning occasionally.
2. Prepare the wings
   Preheat your oven to 425°F (220°C). Line a baking sheet with aluminum foil and place a wire rack on top. Spray the rack with cooking spray. Drain the wings and pat them completely dry with paper towels.
3. Season the wings
   In a large bowl, combine baking powder, black pepper, garlic powder, and cayenne (if using). Add the dried wings and olive oil, then toss until evenly coated. Arrange wings skin-side up on the prepared rack, leaving space between each piece.
4. Bake the wings
   Bake in the preheated oven for 20 minutes. Flip the wings and continue baking for another 20-25 minutes until the skin is crispy and golden brown, and the internal temperature reaches 165°F (74°C).
5. Prepare the vinegar reduction
   While wings are baking, simmer 1 cup white vinegar in a small saucepan over medium heat until reduced to about 1/4 cup, approximately 10 minutes. The vinegar should be thickened but not syrupy.
6. Create the salt and vinegar coating
   In a small bowl, mix together melted butter and 2 tablespoons of the vinegar reduction. If you have malt vinegar powder, add it now for an extra tangy flavor.
7. Finish the wings
   When wings are done, transfer them to a large bowl. Drizzle with the butter-vinegar mixture and toss gently to coat. Sprinkle with additional kosher salt to taste and the malt vinegar powder if using.