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La Baleine Salt & Vinegar Grilled Chicken Wings w/ Buttermilk Ranch Dip

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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.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 2 hours
Servings: 2
Course: Main Course
Cuisine: French
Calories: 808
Ingredients Method Nutrition Notes

Ingredients
  

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 for marinade
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 fresh 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 La Baleine Coarse Sea Salt for finishing

Method
 

  1. 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.
  2. 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.
  3. Prep the Grill: Heat your grill to medium-high. Lightly oil the grates.
  4. 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.
  5. 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.

Nutrition

Calories: 808kcalCarbohydrates: 5gProtein: 25gFat: 75gSaturated Fat: 16gPolyunsaturated Fat: 30gMonounsaturated Fat: 24gTrans Fat: 0.3gCholesterol: 138mgSodium: 2869mgPotassium: 331mgFiber: 1gSugar: 3gVitamin A: 701IUVitamin C: 9mgCalcium: 102mgIron: 2mg

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.
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.
Leftover ranch is gold. Use it on salads, sandwiches, or as a dip for raw veg.

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