Salt & Vinegar Seasoning

Inspired by British fish & chips and popular snack flavors, this versatile seasoning is a great way to add tang, brightness, and dimension to any dish.

Flavor Profile:

Salt, Vinegar, Garlic, Black Pepper

Salty & Acidic

Pairs well with:

Chicken, fish & shrimp - use ½ TBL for 1 lb.

Broccoli, potatoes, peas, carrots, & eggplant and peppers - Use 2 tsp per 4 cups

Salt & Vinegar Wings

Ingredients

Wings

  • 2 lbs. (1 kg) chicken wingettes or drumettes

  • 2 tbsp (30 mL) oil, divided 1 tbsp + 1 tsp (20 mL) Salt & Vinegar Seasoning, divided

  • 2 small heads broccoli, cut into large florets

  • ½ oz. (15 g) Parmesan cheese, finely grated (¼ cup/ 60 mL)

Sauce

  • ¼ cup (60 mL) mayonnaise

  • ¼ cup (60 mL) sour cream

  • 2 tsp (10 mL) Salt & Vinegar Seasoning

Directions

  1. Preheat the oven to 450°F (230°C).

  2. Pat the wings dry with a paper towel and place them in a bowl. Toss the wings with 1 tbsp (15 mL) of the oil and 1 tbsp (15 mL) of the seasoning. Place the wings on one side of a sheet pan, leaving room for the broccoli. Bake for 20 minutes.

  3. Microwave the broccoli with about ½ cup (125 mL) of water, covered, for 7–8 minutes, or until bright green and fork tender. Drain the broccoli and pat dry.

  4. Remove the wings from the oven then set the oven to broil on high. Place the steamed broccoli on the other side of the sheet pan. Using a heavy bottomed bowl or mug, press down firmly on the broccoli florets to flatten.

  5. Whisk together the remaining oil and seasoning in a small bowl. Brush the oil mixture onto the broccoli.

  6. Broil the wings and broccoli until they’re cooked through and everything is golden brown and crispy, about 8–10 minutes. Sprinkle the broccoli with the Parmesan cheese during the last minute of cooking.

  7. Meanwhile, combine the sauce ingredients in a small bowl. Serve the wings and broccoli with the dipping sauce.Yield:

  • 4 servings

Easy Swap

• Try replacing the broccoli with potatoes. Just cook them in the microwave until tender, then continue as the recipe directs.

Nutrients per serving:

Calories 560 Total Fat 25 g, Saturated Fat 12 g, Cholesterol 90 mg, Sodium 1,010 mg, Carbohydrate 57 g, Fiber 1 g, Sugars 9 g (includes 0 g added sugar), Protein 2 g

Pickle Ranch: : Combine ¾ cup (175 mL) of Greek yogurt or sour cream, ¼ cup (60 mL) of mayonnaise, 2 tsp (10 mL) of seasoning, 3 finely chopped dill pickle spears (about ¼ cup/60 mL), and 2 tbsp (30 mL) of pickle brine. Use as a salad dressing or dipping sauce.

Seasoned Nuts: Toast 1 cup (250 mL) of nuts over medium heat until they’re aromatic. Remove from the heat and sprinkle with 1–2 tsp (5–10 mL) of seasoning

Deviled Eggs: Hard boil 6 eggs. Remove the yolks and combine with ¼ cup (60 mL) of mayonnaise and ½ tsp (2 mL) of seasoning. Mix until well‑blended and then refill the egg whites.

French Fries: Toss 1 tbsp (15 mL) of oil and 1 tsp (5 mL) of seasoning with 1 lb. (450 g) of russet potatoes cut into ¼" (6-mm) slices. Bake at 425°F (220°C) for 15–20 minutes, tossing halfway through.