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Pickle-brine chicken wings

Pickle-Brine Chicken Wings

The Crispy Chef
These pickle-brine chicken wings are juicy, tangy, and bursting with flavor. Brining in dill pickle juice tenderizes the meat and infuses it with savory depth, while a custom seasoning blend finishes them off for the crispiest, most flavorful wings you'll ever serve.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Appetizer, Main
Cuisine American
Servings 6 servings
Calories 285 kcal

Equipment

  • Large bowl or zip-top bag for brining
  • Refrigerator space for 4–24 hours
  • Large baking sheet with wire rack
  • Paper towels
  • Tongs
  • Meat thermometer (optional)

Ingredients
  

  • 3-4 lbs chicken wings, split into flats and drumettes
  • 2 cups dill pickle juice
  • 1 cup water
  • 2 tbsp kosher salt (optional, if juice isn't salty)
  • 1 tbsp brown sugar
  • 4 cloves garlic, smashed
  • 1 bay leaf
  • 2 tsp paprika (smoked if available)
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp black pepper
  • 1/2 tsp cayenne pepper (optional)
  • 1 tsp dried dill
  • 1/2 tsp salt (optional, taste before adding)
  • 2 tbsp olive oil or melted butter
  • fresh dill sprigs, for garnish
  • lemon wedges
  • ranch or blue cheese dressing
  • extra pickle spears, for serving

Instructions
 

  • Split wings into flats and drumettes if whole. Pat them dry with paper towels to help absorb the brine better.
  • In a large bowl, mix pickle juice, water, salt, brown sugar, garlic, and bay leaf. Stir until salt and sugar dissolve.
  • Submerge wings fully in brine. Cover and refrigerate for 4–24 hours. Do not exceed 24 hours.
  • Remove wings from brine and pat completely dry. Let them come to room temp for 30–45 minutes.
  • Preheat oven to 425°F (220°C). Set a wire rack on a large baking sheet and coat lightly with oil or cooking spray.
  • Mix all rub spices in a small bowl. Drizzle wings with olive oil or melted butter, then toss with spice mix to coat evenly.
  • Arrange wings in a single layer on the rack. Bake for 20 minutes at 425°F, then increase to 450°F and bake 15–20 more minutes until crispy and golden.
  • Let wings rest for 5 minutes. Serve with ranch, lemon wedges, extra pickle spears, and garnish with dill.

Notes

Don't brine longer than 24 hours. Use high-quality pickle juice for best results. Dry wings thoroughly before baking for maximum crispiness. Wire rack baking is essential. These wings are great with ranch, dill, or spicy sauces.

Nutrition

Calories: 285kcalCarbohydrates: 2gProtein: 24gFat: 18gSaturated Fat: 4.5gPolyunsaturated Fat: 1.2gMonounsaturated Fat: 7gCholesterol: 110mgSodium: 950mgPotassium: 250mgSugar: 1gVitamin A: 300IUVitamin C: 1mgCalcium: 18mgIron: 1mg
Keyword Chicken wings, Crispy wings, game day wings, pickle brine
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