Inspired by the tang of your favorite chips, these wings are marinated in malt vinegar and Dijon, grilled until golden and crisp, then finished with coarse sea salt for a final punch. Paired with a herby buttermilk ranch, this dish is bright, savory, and full of texture.
Why You'll Love Salt & Vinegar Grilled Chicken Wings
If you love salt & vinegar chips, you're going to be obsessed with these wings. They're marinated in tangy malt vinegar, grilled to crisp perfection, and finished with a bold sprinkle of coarse sea salt that clings to the hot skin and enhances every bite. Paired with a cooling buttermilk ranch loaded with herbs, this dish is bold, balanced, and addictive.
Tips and Tricks
- Marinate the wings for at least an hour to fully absorb the vinegar flavor.
- Grill over medium-high heat to get crispy edges without burning.
- Apply the finishing salt while wings are still hot so it sticks beautifully to the skin.
Variations
- Roast the wings in the oven if you don't have a grill - 425°F for 40-45 minutes.
- Use apple cider or sherry vinegar for a slightly different flavor profile.
- Swap in smoked sea salt for a richer, deeper finish.
Substitutions
- Use chicken drumsticks or thighs instead of wings.
- If La Baleine salt isn't available, use any coarse sea salt you love.
- Greek yogurt can replace sour cream in the ranch for a lighter twist.
Best Served With
- Celery and carrot sticks
- Extra ranch or blue cheese dressing
- Cold IPA or sparkling lemonade
- Potato wedges or a crisp slaw
How to Store Leftovers
- Store leftover wings in an airtight container in the fridge for up to 3 days. Reheat in the oven at 375°F until hot and crisp. Buttermilk ranch can be stored separately in the fridge for up to 1 week - stir before serving.
Common Questions
How do I make it spicier?
Add a dash of cayenne to the marinade or stir hot sauce into the ranch.
Can I bake these wings instead of grilling?
Yes! Roast at 425°F for 40-45 minutes, flipping halfway, until crispy and golden.





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