Kasim Hardaway

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Kitchen Essentials

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Growin’ up one of my guilty pleasures was dipping salt & vinegar chips in ranch–& today I bring it to you in chicken wing form: garlicky salt, vinegar + ranch (GSVR) chicken wings.

My favorite part of this recipe? The sauce. It's a tangy, punchy concoction of ranch seasoning mix, malt vinegar, white vinegar, flaky salt & dill.

Garlicky Salt, Vinegar & Ranch Chicken Wings

Pat the wings dry, add to a ziploc bag & pour in three-fourths of the marinade. Shake to coat wings. Refrigerate for 6 hours, or up to overnight.

Remove the wings from the marinade & gently pat them dry. Add the wings to a new ziploc bag, pour in dry rub & shake until the wings are well coated. Place wings in the air-fryer at 400°F for 15-20 minutes, flipping them halfway through. Add the wings to a bowl, drizzle with leftover sauce & toss well to coat.

Garnish with additional flaky sea salt & fresh dill. Serve with ranch for dipping.

Combine all of the marinade / sauce ingredients in a bowl. Whisk until well combined. Set aside.

Combine all of the ingredients for the dry rub in a bowl. Whisk until well combined.

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