• Lay the chicken wings in a 9 by 13 baking pan.
• Whisk the vinegar and oil together in a small bowl or plastic bag and toss wings in bag or pour over the wings in the pan.
• Allow to marinate for at least 30 minutes or up to 24 hours in the refrigerator.

Oven Directions

• Preheat oven to 425 degrees .
• Place wings in a single layer on baking sheet pan and bake for 30 minutes. You can also place a wire rack over the baking sheet pan if you don't want as much of the marinade ingredients to absorb into the wings. 
• Whisk the dry ingredients together in a small mixing bowl and set aside.
• Remove the wings from the oven when a meat thermometer inserted in the thickest part of the wing registers 165 degrees F.  Season wings by sprinkling both sides of the wings with the dry mixed seasonings.
• Broil for 3-4 minutes until the skins are golden brown.

Air Fryer Directions

• Set the air fryer to 400 degrees F. 
• Arrange as many wings as you can standing upright around the edges of the air fryer basket. Then arrange the others standing upright against the ones on the edges until all the wings are standing upright in the air fryer. (This arrangement helps to crisp the wings evenly, as 3 pounds of wins is a lot for an air fryer.) If you do not have a large air fryer, you will need to cook the wings in batches.
• Set the air fryer to cook for 20 minutes. Check the wings for crispness. If you prefer them to be very crispy, cook for an additional 5 minutes.
• Sprinkle on optional malt vinegar over the hot wings when they come out of the oven.