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A platter of baked chicken wings is served next to a bowl of creamy ranch dip garnished with chopped chives. A can of Dr Pepper soda is partially visible in the corner.

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
Cook Time 1 hour 30 minutes
Total Time 2 hours
Servings: 2
Course: Dinner, Main Course, Meat
Cuisine: American, BBQ
Ingredients Equipment Method 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 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. It should sizzle on contact. If it goes on silent, let the grill heat longer.
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.

Notes

For seasoning, I always use Diamond Crystal kosher salt. If you use Morton, use half.
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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