Inspired by the punchy tang of your favorite chips, these wings get the full treatment: marinated in malt vinegar, grilled until crispy, then hit with a finishing shower of La Baleine Coarse Sea Salt (@labaleineusa) while they're still hot.
This isn't just any salt - it's naturally crystallized by the sun, sea, and wind in the South of France, giving it a clean salinity and rugged texture that clings beautifully to the surface of hot, crackly skin.
The final result? Big energy. Crisp edges. And a cool, herb-loaded buttermilk ranch that resets the palate between bites.
Yield: 2 servings | Active Time: 30 minutes | Total Time: 2 hours (including marinating)
Prep List
Marinated Wings
- Chicken wings x 1 lb
- Malt vinegar x ¼ cup
- Olive oil x 1 tbsp
- Dijon mustard x 1 tsp
- Garlic x 1 clove, grated
- Black pepper x ½ tsp
- La Baleine Coarse Sea Salt x 1 teaspoon (for marinade)
Buttermilk Ranch
- Mayonnaise x ½ cup
- Sour cream x ¼ cup
- Buttermilk x ¼ cup (plus more to thin)
- Lemon juice x 1 tbsp
- Distilled white vinegar x 1 tsp
- Garlic x 1 small clove, grated
- Dijon mustard x 1 tsp
- Kosher salt x ½ tsp
- Fresh cracked black pepper x ½ tsp
- Fresh dill x 1 tbsp, finely chopped
- Fresh chives x 1 tbsp, finely chopped
- Fresh parsley x 1 tbsp, finely chopped
To Finish
- La Baleine Coarse Sea Salt x 1 teaspoon (for finishing)
Recipe
- Marinate the Wings: In a large bowl or zip-top bag, combine malt vinegar, olive oil, Dijon, garlic, black pepper, and 1 teaspoon La Baleine Coarse Sea Salt. Toss in the wings and coat evenly. Refrigerate for at least 1 hour, up to 4 hours.
- Make the Ranch: In a bowl, whisk together mayo, sour cream, buttermilk, lemon juice, vinegar, garlic, Dijon, salt, and black pepper until smooth. Fold in dill, chives, and parsley. Thin with a splash more buttermilk if needed. Chill until ready to serve.
- Prep the Grill: Heat your grill to medium-high. Lightly oil the grates.
- Grill (or Smoke) the Wings: Remove wings from marinade and grill for 10-12 minutes per side, turning occasionally, until golden, crisp, and cooked through. If using a smoker, preheat to 450°F and cook for 20 minutes (until internal temp reaches 165°F), flipping halfway through.
- Finish + Serve: While the wings are still hot, hit them with the remaining 1 teaspoon La Baleine Coarse Sea Salt so it sticks. Serve immediately with a side of buttermilk ranch for dunking.
Notes & Variations
Leftover ranch is gold - use it on salads, sandwiches, or as a dip for raw veg.
Want extra tang? Brush the wings with a little malt vinegar while they're on the grill.
No grill? Roast at 425°F for 40-45 minutes, flipping halfway through.
Try sherry vinegar or apple cider vinegar in the marinade for a different vibe.
Best served with
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