These sweet and salty wings are super crispy- you’ll never know they are not fried! They have the perfect flavor combination of subtle sweetness and savory saltiness that will entice your taste buds!
There was a wings only restaurant in the town I grew up that served over 100 flavors of wings- can you believe that? Yes- it was pretty amazing! They even gave you free wings on your birthday, how many would depend on your age…This is possibly the ONLY GOOD thing about getting older! haha
I have tried many wing flavors, even some strange ones like Fire and Ice (which is ranch, horseradish and hot sauce!), but my all time favorite is salt and malt. As a kid I was addicted to salt and vinegar potato chips and would dip french fries in malt vinegar. I love pickles too! I guess I just really like the taste of vinegar.
Don’t worry these wings will not make your mouth pucker with overwhelming vinegar taste. They have a hint of vinegar, balanced with a blend of spices and a hint of sweetness. Just to convince you that everyone will love these, I did a taste test with Cricket. I offered her a plain chicken wing (don’t worry, I deboned it for her), as well as a piece of chicken with my sweet salt and malt seasoning. Cricket went to the sweet and salty one first and scarfed it down! Then she ate the plain one… I know what you’re thinking- maybe it’s not a fair test, and you are right if you are thinking she’d eat pretty much anything resembling and smelling like chicken!
Nagi, from RecipeTin Eats, has a great method of baking the wings to get them extra crispy, just like they had been deep fried. I used her method and they turned out great! Much of the fat cooks off the wings, so they are healthier, but you’ll never know!
Everyone going to LOVE these!
These sweet and salty wings (think kettle corn!) are super crispy- you'll never know they are not fried!
- 4 lbs of all natural chicken wings
- 2 tablespoons of baking POWDER (not soda)
- ¾ teaspoon Himalayan or sea salt
- 2 tablespoons maple syrup
- 3 tablespoons malt vinegar (or apple cider vinegar)
- Dry Spice Mix:
- 2 teaspoons onion powder
- 3 teaspoons garlic powder
- 2 teaspoons Himalayan or sea salt
- 1 teaspoon black pepper
- Preheat oven to 250 degrees F and place one rack in the lower-middle portion of the oven, and another rack in the upper-middle position.
- Line a cookie sheet with foil and place a wire rack on top (the kind you use to cool baked goods).
- Pat the wings dry (make sure you cut them at the joint if they aren’t cut already).
- Place the wings in a large ziploc, add the baking POWDER and ¾ teaspoon of salt and shake vigorously so they are evenly coated.
- Line the wings up on the wire rack (which is on the cookie sheet) and place them in the oven at 250 degrees F on the bottom-middle rack.
- Meanwhile mix the dry spices in a medium bowl, and mix the maple syrup and malt vinegar in a separate large bowl.
- After the 30 minutes is up turn the oven temperature up to 425 degrees F, and move the wings to the upper-middle rack position.
- Bake the wings for another 40 minutes, and flip them halfway through to make sure both sides get crispy.
- Remove the wings from the oven, and toss them in the maple syrup-malt vinegar mixture, then toss in the spice mix.