In a mixing bowl, combine the distilled white vinegar, apple cider vinegar, olive oil, salt, garlic powder, smoked paprika, erythritol, black pepper, and cayenne. Whisk to combine.
Add the chicken wings and half of the marinade to a reusable zip top bag and refrigerate for 4 hours, up to overnight.
After marinating the wings, remove them from the marinade and line them in a single layer across paper towels. Cover the top with paper towels as well, and using your hands, press into the chicken to absorb excess moisture. Let sit for 10 minutes and then line them again on a fresh layer of paper towels, repeating the process. You want them to be as dry as possible so that they crisp up in the oven.
Place an oven rack in the middle-lower position and another rack in the middle-upper position. Preheat the oven to 250°F. Set a cooling rack on a rimmed baking sheet.
Combine the wings and baking powder in a resealable plastic bag. Shake to coat the wings evenly.
Spread the wings in a single layer across the cooling rack. Bake on the middle-lower oven rack for 30 minutes.
Increase the oven temperature to 425°F and move the baking sheet to the middle-upper rack. Bake the wings for an additional 45 minutes, or until the skin is nice and crispy.
While the wings are baking, prepare the dipping sauce.
Remove the wings from the oven and let rest for 5 minutes. Toss in the remaining marinade before serving.
Sprinkle with some maldon sea salt flakes before serving, if using.
For the Pepperoncini Goat Cheese Dip
Combine all ingredients in a small bowl and mix until well incorporated