Salt & Vinegar Grilled Chicken Wings

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

The wings marinate in malt vinegar and Dijon for up to 4 hours, then grill 10 to 12 minutes per side until crispy. The ranch gets loaded with fresh dill, chives, and parsley, and the finishing salt goes on while the wings are still hot so it sticks to the skin.

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

Salt & Vinegar Grilled Chicken Wings

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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.

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Prep Time 30 minutes mins

Cook Time 1 hour hr 30 minutes mins

Total Time 2 hours hrs

Servings: 2

Course: Dinner, Main Course, Meat

Cuisine: American, BBQ

Calories: 1609

Ingredients Equipment Method Nutrition Notes

Ingredients

  

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Marinated Wings

• 1 lb chicken wings
• ¼ cup malt vinegar
• 1 tablespoon olive oil
• 1 teaspoon Dijon mustard
• 1 clove garlic grated
• ½ teaspoon black pepper
• 1 teaspoon La Baleine Coarse Sea Salt

Buttermilk Ranch

• ½ cup mayonnaise
• ¼ cup sour cream
• ¼ cup buttermilk plus more to thin
• 1 tablespoon lemon juice
• 1 teaspoon distilled white vinegar
• 1 small clove garlic grated
• 1 teaspoon Dijon mustard
• ½ teaspoon kosher salt
• ½ teaspoon freshly cracked black pepper
• 1 tablespoon fresh dill finely chopped
• 1 tablespoon fresh chives finely chopped
• 1 tablespoon fresh parsley finely chopped

To Finish

• 1 teaspoon Coarse Sea Salt for finishing

Equipment

• Grill or smoker
• Zip-top bag or shallow dish
• Tongs
• Microplane or grater
• Whisk
• Mixing Bowls

Method

 

Marinate the Wings

1. In a bowl or zip-top bag, combine the malt vinegar, olive oil, Dijon, garlic, pepper, and salt. Toss in the wings to coat. Marinate in the fridge for at least 1 hour, up to 4 hours.

Make the Ranch

1. In a bowl, whisk mayo, sour cream, buttermilk, lemon juice, vinegar, garlic, mustard, salt, and pepper until smooth. Fold in dill, chives, and parsley. Thin with more buttermilk if needed. Chill until ready to serve.

Prep the Grill

1. Heat grill to medium-high and lightly oil the grates.

Grill the Wings

1. Remove wings from marinade and grill 10-12 minutes per side, turning occasionally until crispy and fully cooked. For smoker: cook at 450°F for 20 minutes, flipping halfway, until internal temp hits 165°F.

Finish & Serve

1. While hot, sprinkle with remaining Coarse Sea Salt. Serve immediately with chilled ranch.

Nutrition

Calories: 1609kcalCarbohydrates: 9gProtein: 50gFat: 150gSaturated Fat: 33gPolyunsaturated Fat: 61gMonounsaturated Fat: 48gTrans Fat: 1gCholesterol: 276mgSodium: 5737mgPotassium: 636mgFiber: 1gSugar: 6gVitamin A: 1397IUVitamin C: 16mgCalcium: 194mgIron: 3mg

Notes

Storage: wings keep in the fridge for up to 3 days; re-crisp in a 400°F oven or air fryer for 5-6 minutes. The ranch holds up to a week, sealed.

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