Marinades · Get Pickled Brines
Dill Pickle Chicken Wings
Brine chicken wings in one bottle of Get Pickled Brines Original pickle juice. Choose grilled, baked, deep-fried or air-fried cooking instructions.
4 appetizer servings · 2 hours brining + cooking · Made with Original
Ingredients
- 2 lb chicken wings, separated into flats and drumettes, thawed
- 1 bottle (355mL) Get Pickled Brines Original pickle juice
- 1 tsp garlic powder
- ½ tsp black pepper
- ½ oz vegetable oil for grilling, baking or air frying; additional oil for deep frying
- Fresh dill, optional, for serving
Method
- Place wings and Original pickle juice in a snug food-safe resealable bag. Press out excess air, seal and turn to coat. Refrigerate for 2 hours, turning halfway.
- Drain and discard the used brine. Pat wings thoroughly dry. Choose ONE cooking option below. For grilling, baking or air frying, toss with the measured oil, garlic powder and pepper; for deep frying, add the seasonings after cooking.
- For every method, check the thickest meat without touching bone: wings must reach 74°C / 165°F. Times are guides; continue cooking if needed. Serve with fresh dill if desired.
Cooking options — choose one
- Grilled: Heat grill to 175°C / 350°F. Arrange wings on lightly oiled grates. Cook about 18–25 minutes, turning regularly; move to indirect heat if they brown too quickly.
- Baked: Heat oven to 220°C / 425°F. Arrange wings in one layer on an oiled oven-safe rack over a lined baking tray. Bake 30–40 minutes, turning halfway, until browned and cooked through.
- Deep fried: Heat vegetable oil to 175–190°C / 350–375°F in a deep fryer or heavy pot no more than half full. Carefully lower thoroughly dried wings into the oil in small batches. Fry about 8–10 minutes, turning occasionally. Drain on a rack, then season.
- Air fried: Heat air fryer to 190°C / 375°F. Arrange wings in one layer with space between pieces; cook in batches if needed. Cook about 18–22 minutes, turning after 10 minutes, until crisp and cooked through.
Adapted from Becky Hardin / Easy Chicken Recipes and Christine Pittman / The Cookful. Original bottled brine and a simple savoury seasoning replace the sweet glaze; extra salt and pickle garnishes omitted. Source recipe ↗ · Pickle-brining guide ↗ · Grilling guide ↗ · Deep-frying guide ↗