Definitely not your run of the mill chicken wings. These are tremendous hot or cold and they don’t require deep frying. Forget the blue cheese, just pass the napkins!

4-6 lbs. chicken wings
2 quarts white, regular flavored vinegar
1 heaping Tbsp. of sea salt – (DO NOT use table salt)

Into a large bowl or container (you may need 2 depending on how many wings you will be making) place the wings, then pour vinegar over to cover; add the salt and mix gently but well to incorporate it.  Cover and place in the refrigerator for at least 12 hours – such as overnight or most of the day.  The wings will take on an almost white color, that’s okay.

When ready to bake:  preheat your oven to 400 degrees; adjusting oven racks so 2 trays can fit in nicely, and take out at least 2 rimmed baking sheets. Spray with a pan spray or grease lightly.  Place wings on sheet pans in a single layer, bake for 25 minutes, alternate pans and bake for 15 minutes more.