Salt And Vinegar Chicken Wings Recipes
SALT AND VINEGAR BONELESS "WINGS"
The popular potato chip flavor translates fantastically to boneless "wings." OK, admittedly, they're basically chicken fingers, but for game day, we're calling them boneless wings. Be sure to line the baking sheet with parchment paper, as the chicken tends to stick to aluminum foil, even if it's coated with cooking spray.
Provided by jeknudson
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 50m
Yield 8
Number Of Ingredients 13
Steps:
- Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with parchment paper. Cut chicken breasts against the grain into 16 equal slices.
- Combine chicken slices, 3/4 cup buttermilk, and 1 tablespoon malt vinegar in a medium bowl; toss to coat. Let stand for 10 minutes.
- Stir cornflakes, cornmeal, garlic powder, and paprika together in a shallow dish.
- Working with 1 chicken slice at a time, remove from buttermilk mixture, and shake off excess. Dredge in cornflake mixture and place on the prepared baking sheet. Spray tops of breaded chicken with cooking spray.
- Bake in the preheated oven for 10 minutes. Turn chicken over and spray tops with cooking spray. Continue to bake until no longer pink in the centers and crisp on the outside, about 10 minutes more. Sprinkle evenly with sea salt.
- While chicken bakes, stir mayonnaise, remaining buttermilk, dill, garlic, and black pepper together in a bowl for sauce.
- Drizzle remaining vinegar evenly over chicken "wings." Serve immediately with dipping sauce.
Nutrition Facts : Calories 129.2 calories, Carbohydrate 8.9 g, Cholesterol 33.5 mg, Fat 4 g, Fiber 0.4 g, Protein 13.4 g, SaturatedFat 0.6 g, Sodium 228.4 mg, Sugar 2.3 g
SALT AND VINEGAR CHICKEN
This is a chicken recipe that can be done in the oven or on a grill. It has a very salty/vinegary taste and a crispy outside. To do on a grill, follow same recipe but you may use a folded foil 'pan' instead of a baking dish.
Provided by DINNERSREADY
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 2h
Yield 8
Number Of Ingredients 6
Steps:
- In a large bowl, mix the cider vinegar, vegetable oil, egg, salt, and poultry seasoning. Place the chicken thighs in the bowl, cover, and marinate in the refrigerator at least 1 hour.
- Preheat oven to 350 degrees F (175 degrees C).
- Arrange the chicken thighs in a baking dish, and cover with about 1/4 of the marinade mixture.
- Bake chicken 30 minutes in the preheated oven. Drain off the marinade so that the chicken skin will become crisp (a baster works well for extracting the marinade). Continue baking 15 minutes, or until chicken is no longer pink and juices run clear.
Nutrition Facts : Calories 418.4 calories, Carbohydrate 0.7 g, Cholesterol 81.8 mg, Fat 37.6 g, Protein 16.6 g, SaturatedFat 7.2 g, Sodium 936.7 mg, Sugar 0.3 g
SALT AND VINEGAR CRISPY CHICKEN
An easy and yummy way of cooking chicken. It can be done with any sort of chips. The original recipe had cornchips and parmasen cheese but I prefer the salt and vinegar.
Provided by mande237
Categories Chicken
Time 40m
Yield 4-5 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 200 degrees celcius.
- Beat eggs and vinegar in a bowl.
- Crush chips in bag until they are completed smooshed. Pour chip bits onto a plate.
- Put tbs of oil into a baking dish and swish around so it covers base of dish.
- Dip chicken tenderloins into egg mixture and then roll in chips. Make sure chicken is completely covered with chips. Do this with all chicken tenderloins.
- Position chicken in baking tray. cook uncovered in oven for 15-20 minutes on each side. Keep an eye on chips to make sure they do not burn. If they do turn the oven down.
- Cut chicken to make sure it is cooked. Chips should have darkened a little.
- Enjoy!
Nutrition Facts : Calories 211.7, Fat 8.9, SaturatedFat 2.2, Cholesterol 222.4, Sodium 127.5, Carbohydrate 0.3, Sugar 0.3, Protein 30.2
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- Marinate Chicken Wings: Place the chicken wings in a large zip-closure bag. Pour HALF the salt and vinegar sauce over the wings. Seal the bag and shake to coat the wings. Transfer to the refrigerator and allow to marinate for at least 3 hours, or up to overnight.
- Preheat oven: Arrange one oven rack in the lower third position and one in the top third position in the oven. Preheat oven to 250 degrees F. Line a large rimmed baking sheet with aluminum foil for easy clean up. Place a wire rack insert on top of the baking sheet. Spray the rack with non-stick cooking spray to prevent the wings from sticking.
- Dry wings and toss with baking powder: Remove chicken wings from the marinade, gently shaking excess marinade off the wings. Discard marinade. Transfer wings to a clean work surface lined with paper towels. Pat the wings thoroughly dry. Transfer the dried wings to a large zip-closure bag. Add the baking powder and kosher salt to the bag. Seal and shake the bag vigorously to evenly coat the wings. Transfer the wings SKIN SIDE UP to the wire rack baking sheet in a single layer.
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