Salt & Vinegar Wings with Sour Cream & Chive Dip | Lucy Makes
Salt & Vinegar Wings with Sour Cream & Chive Dip
300 mins prepServes 4
Deliciously tangy and crispy Salt & Vinegar Wings served with a refreshing Sour Cream & Chive Dip. These wings are marinated in a flavorful vinegar-based sauce, baked to a crispy perfection, and then tossed in the remaining marinade for an extra burst of flavor. Serve with the homemade dip for a perfect party snack or appetizer.
1. To a small jar or bowl, add Marukan Rice Vinegar, salt, ranch mix, sugar, and garlic powder. Use a whisk to stir or seal the jar and vigorously shake to thoroughly combine all the ingredients – making sure both salt and sugar are completely dissolved.
2. For the marinade, add the chicken wings to a large ziplock or bowl and pour HALF of the marinade over the wings. Shake to coat the wings or toss in the bowl, making sure they're submerged. If using a bowl, you can use a paper towel on top to soak up the marinade and keep the wings on top 'submerged'.
3. Place in the fridge to marinate for at least 3-4 hours, or up to overnight.
4. To make homemade mayo, at the bottom of your jar add one egg yolk with the Marukan Rice Vinegar. Mix with a milk frother. Then, while continuing to mix, slowly drizzle in 3 tablespoons of olive oil until your mixture is thick and creamy. It will be slightly runnier than regular mayo which is totally fine. If you want it thicker you can add more oil.
5. For Sour Cream & Chive Dip: In a jar or bowl, mix together the sour cream, mayonnaise, onion powder, garlic powder, salt and pepper.
6. Stir in the chopped chives, reserving some to garnish on top. Cover and put in the fridge before using to allow flavors to meld. It will get more flavorful after 30-60 minutes. Sprinkle with the extra chives before serving and enjoy!
7. When ready to cook, arrange one oven rack to the lower third position and one to the top third position in the oven. Preheat the oven to 250F.
8. Line a large rimmed baking sheet with foil & place a wire rack on top of the baking sheet. Spray the rack with cooking spray to prevent wings from sticking.
9. Remove the wings from the marinade and dry them off very well using paper towels.
10. Put the dried wings into a large bowl. Add the baking powder, flour, and 1/2 teaspoon of salt to the chicken wings while mixing to evenly coat the wings.
11. Transfer them skin side up to your wire racks, being careful not to overcrowd the wings or they'll steam instead of crisp.
12. Place the chicken wings on the bottom shelf of the oven and bake for 25 minutes.
13. Move the wings to the upper shelf and then increase the oven temp to 425 F. Bake the wings for 20 minutes, then remove from the oven and flip. Bake for 20 minutes on the other side, or until the wings are golden brown and the skin is crispy.
14. Toss Wings in Remaining Marinade: transfer to a large mixing bowl & pour the remaining salt and vinegar sauce over the wings, tossing to fully coat them.
15. Serve and enjoy!
