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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.

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

Ingredients

Brine

To cook

Instructions

  1. Whisk the pickle juice and brown sugar until the sugar dissolves.
  2. Add the wings, toss to coat and refrigerate for 2–4 hours. About 3 hours is the sweet spot.
  3. Rinse the wings and pat them completely dry.
  4. Toss with olive oil and season generously.
  5. Grill over hot coals, flipping and moving them constantly, for about 10–15 minutes.
  6. 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.

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.

From dkcraftbbq.com/recipe/pickle-juice-brined-wings