Pickle Juice Brined Wings
Wings brined in pickle juice and brown sugar, tossed in Kinder's Lemon Butter Garlic and charred over an open flame. The weekend wing that never fails.
These have quickly become an absolute favorite for everyone here and my go-to crowd pleaser. The pickle juice brine never fails. You can taste it, subtly, and it adds a really nice flavor.
The brine
¾ cup pickle juice and ½ cup brown sugar for 3 lb of wings. About 3 hours is the sweet spot for me. Go too long and the pickle flavor gets overwhelming, but even 1–2 hours works. I got the idea from a Meat Church recipe that uses jalapeño juice. Rinse the wings afterward so they aren't too salty, then pat them dry.
Over the fire
Toss them with a little olive oil and Kinder's Lemon Butter Garlic, then char them over the coals on the Millscale Yakitori. I go pretty hot and flip and move them constantly. They take about 10–15 minutes. They're safe at 165°F, and I usually pull them around 170–180°F.
Watch the cook
Poultry
Pickle Juice Brined Wings
Wings brined in pickle juice and brown sugar, tossed in Kinder's Lemon Butter Garlic and charred over an open flame. The weekend wing that never fails.
Print- Prep
- 10 minutes plus 2–4 hours brining
- Cook
- 10–15 minutes
- Total
- About 3½ hours
- Yield
- 3 lb wings
- Method
- Brined, flame grilled
- Wood
- Charcoal
Instructions
- Whisk the pickle juice and brown sugar until the sugar dissolves.
- Add the wings, toss to coat and refrigerate for 2–4 hours. About 3 hours is the sweet spot.
- Rinse the wings and pat them completely dry.
- Toss with olive oil and season generously.
- Grill over hot coals, flipping and moving them constantly, for about 10–15 minutes.
- Pull them when they're charred and at least 165°F. I like them around 170–180°F.
Pitmaster Notes
- Don't brine much past 4 hours. The pickle flavor gets overwhelming.
- A splash of Worcestershire sauce in the brine is a good variation.
Product links are things I actually used. Some are affiliate links, and as an Amazon Associate I earn from qualifying purchases.
Times and temps are my starting points. Every cooker and every cut runs a little different, so cook to temperature and feel, not the clock.
