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
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
Method
Marinate the Wings
- 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
- 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
- Heat grill to medium-high and lightly oil the grates.
Grill the Wings
- 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
- While hot, sprinkle with remaining Coarse Sea Salt. Serve immediately with chilled ranch.