Dill Pickle Smoked Chicken Wings

Have your pickle and eat it too! Try these dill pickle brined smoked chicken wings - they're big on flavour, majorly crispy, totally delicious and easy to whip up on the Traeger or pellet smoker. Deep-fry and oven-baked instructions included.

"What's on the menu, Kevy?"

"CHICKEN WAAAAANGS"

That exact conversation has happened more times than I can count on both hands (and maybe both feet).

Kevy and I love to host our friends for dinner. We often start setting Friday night's menu on Tuesday. And I swear since we got the Traeger, every time I've asked what was on the menu - this Traeger smoked chicken wings recipe has been the answer.

I don't know what it is about chicken wings, but they're Kevy's favourite.

This recipe is dedicated to my husband - the chicken wing connoisseur.

Jump to:

• Tips + Tricks For Perfect Pickle Wings
• Ingredients
• How to make
• Don't have a smoker?
• Marinade for how long?
• How long to smoke chicken wings
• If you love this post
• 📖 Printable Recipe
• Pin this traeger chicken wing recipe

Tips + Tricks For Perfect Pickle Wings

No. 1 --> Use good pickles! We've experimented with some store brand pickles and the brine just isn't the same. Besides, since you're eating all the pickles, they might as well be good!

No. 2 --> Place the wings properly on the grill. Kevy insists that you have to place it outside skin upwards. If you look at your wings, you'll see what he means.

No. 3 --> Buy pre-split wings. It makes the whole process easier and quicker. One of my favourite things about this crispy smoked chicken wings recipe is the total ease of preparation.

Ingredients

• Split chicken wings
• Leftover pickle juice

How to make

1. Place wings into a vacuum marinating container, an empty pickle jar, or even a heavy duty ziplock bag.
2. Pour the pickle juice into the container, jar, or bag, removing as much air as possible, then place the chicken wings in the fridge.
3. Brine the wings in the pickle juice in the fridge for up to 24 hours.
4. After 24 hours, preheat your smoker to 225f. Remove the wings from the brine, shaking off any excess brine, and place on the smoker, outside skin up.
5. Smoke the wings on the second rack of your smoker at 225f for 25 minutes, then flip and smoke another 25 minutes.
6. Flip the wings one final time and increase the heat to 425f. Smoke the wings at 425f for 20-30 minutes, until the skin is nice and crispy.

Don't have a smoker?

These wings can be deep-fried, or baked in the oven. This recipe is too good not to have made sure it works for everyone!

DEEP FRYER

1. Preheat your deep fryer, or a pot filled with a few inches of oil to 375F.
2. Remove wings from brine and pat dry.
3. Add wings to deep fryer, or oil, and fry for 10-12 minutes.
4. Remove from fryer, drain, and serve

OVEN-BAKED

1. Preheat oven to 425F.
2. Remove wings from brine, pat dry, place in a single layer on an oiled baking sheet.
3. Bake for 35-40 minutes.

Marinade for how long?

We believe in the long marinade. 24 hours is best. We've gone as short as 6 hours and as long as 24. The 24-hour wings have the best flavour and texture. The skin was also crispier on the 24h pickle brine marinade.

PSA: 36 hours is too long! IMO.

One night, when we were supposed to be smoking chicken wings, Kevin and I end up at 1/8 mile drag races well into the night. WHOOPS! We didn't end up smoking the dill pickle wings until the following day after lunch and I didn't love them as much.

How long to smoke chicken wings

Because the initial cook is at a low temperature, it seems like you're smoking these chicken wings for ages. The first 50 minutes is what gives these smoked wings a hint of smokey deliciousness while locking in the moisture. The last 20 -30 minutes gives them an incredibly crispy skin.

These Traeger smoked chicken wings cook as follows:

1. 225f for 25 minutes, outside skin UP
2. 225f for 25 minutes, outside skin DOWN
3. 425f for 20-30 minutes, outside skin UP

Confirm doneness with an instant-read thermometer, the wings should be 165f.

Kevy is very clear on the orientation of the wings - I don't make the rules, I just follow them - and his smoked chicken wings recipe!

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