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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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Cook Time 30 minutes
Total Time 2 hours
Servings: 2
Course: Main Course
Cuisine: French
Ingredients Method Notes

Ingredients
  

  • 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 tsp 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 tsp 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.

Notes

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

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