In a medium bowl combine wings, 2 cups water, vinegar, salt, 1/2 tablespoon black pepper and 1/2 tablespoon red pepper flakes. Let wings sit in brine for at least 1 hour or up to 24 hours in the refrigerator.
Preheat oven to 450F. Remove wings from brine and pat dry on paper towels. Place on a greased baking sheet.
In a small bowl combine himalayan salt, remaining black pepper and red pepper flakes and lime zest in a small bowl.
Sprinkle top side of wings with half of mixture. Transfer wings to oven and bake for 15 minutes. Flip wings over and sprinkle second side with remaining salt mixture. Bake for an additional 10 minutes.
Turn the oven to broil for an additional 3 minutes for super crispy wings.