SALT AND VINEGAR CHICKEN WINGS RECIPES

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.

Steps:

• Fill a large pot filled halfway with vegetable oil over medium heat and heat until a thermometer reaches 375 degrees F.
• While the oil is heating up, toss the wings in the salt, garlic powder, paprika and sugar.
• Fry the wings in batches to not overcrowd the pot and cook for 10 to 12 minutes until crispy and brown and cooked through.
• Place the wings on a plate lined with paper towels and season them immediately with more salt and pepper. Add the malt vinegar to the wings, just a drizzle over the wings, not too much so they are wet with vinegar.
• Repeat cooking and seasoning the wings until all are cooked.
• Serve with ranch or blue cheese dressing on the side for dipping.