Salt and Vinegar Chicken Wings

Preheat oven to 400 degrees F. Line a large baking sheet with foil and top with a wire baking rack.

On a large cutting board, spread wings in a single layer, skin side up. Using a paper towel, pat the skin dry.

In a bowl, combine the wings with the olive oil, salt and pepper and toss to coat.

Place the wings on the wire rack in a single layer without any of the wings touching one another. This allows them to crisp up more nicely as opposed to steaming when they are too close to one another. Transfer to the oven and bake until wings are golden brown all over and crisp, 35 to 40 minutes.

Meanwhile, in a large mixing bowl (large enough to toss the wings) combine the apple cider vinegar, cayenne, garlic powder, and 1.5 teaspoons kosher salt. Whisk to combine. Set aside and let rest so that the salt can dissolve in the vinegar while the wings cook, whisking occasionally so that the salt doesn't settle on the bottom of the mixing bowl.

Remove the wings from the oven and turn your oven on 'broil'. Meanwhile, using a sturdy spatula, transfer the baked wings to the large bowl with the vinegar sauce. Toss constantly to coat evenly, for about 2 minutes.

Using tongs, transfer tossed wings back onto the wire rack (do not discard remaining salt and vinegar finish) and spread into an even layer once again. Place under the broiler (on the top rack) and cook until crisp again, watching carefully and being careful not to burn, 1 to 3 minutes depending on how hot your broiler gets.

Remove from oven and spread on a platter to serve. Spoon about 3-4 tablespoons of the remaining vinegar finish left in the bottom of the bowl over the cooked wings. Sprinkle once more with a little salt and garnish with chopped parsley.

Serve and enjoy! I also recommend serving with fresh cut carrots and celery and your fave compliant ranch, for dipping; however they really are great without dip.