Smoked Dill Pickle Chicken Wings
Have your pickle and eat it too! Try these smoked dill pickle chicken wings - they're big on flavour, majorly crispy, and totally delicious. Deep-fry and oven-baked instructions included.
Ingredients
- 24 chicken wings
- pickle brine - enough to cover the wings
Instructions
- Add wings to a marinating container. And pour pickle juice over the wings.
- Remove air from the container and place in the fridge to marinate for up to 24 hours.
- Preheat pellet grill to 225f (or see notes below for other cooking methods.)
- Remove wings from marinade, shaking off excess brine, and place on the smoker outside skin facing upwards.
- Smoke at 225f for 25 minutes, then flip and smoke for another 25 minutes.
- Increase heat to 425f and cook chicken wings another 20-30 minutes to ensure a crispy skin.
Notes
DEEP FRYER
- Prepare wings as described in steps 1 & 2
- Preheat your deep fryer, or a pot filled with a few inches of oil to 375F.
- Remove wings from brine and pat dry.
- Add wings to deep fryer, or oil, and fry for 10-12 minutes.
- Remove from fryer, drain, then toss in a large bowl with salt and pepper before serving.
OVEN-BAKED
- Prepare wings as described in steps 1 & 2
- Preheat oven to 425F.
- Remove wings from brine, pat dry, place in a single layer on an oiled baking sheet. Crack some salt and pepper over the wings if desired.
- Bake for 35-40 minutes.
