I've spent years searching for the perfect wing flavor, never quite satisfied, until I heard a podcast suggestion: brining chicken wings in pickle juice. It sounded strange at first, but it yields incredibly tender and flavorful wings! Since then, I save pickle juice from every jar I buy just to recreate these beloved wings. If I run out of pickle juice, olive juice works too. I air fry mine, but if you don’t have an air fryer, cook them as you normally would. Don’t forget to toss them in a buttery dill sauce and try the Alabama white BBQ sauce for an extra layer of goodness!
Pickle Juice Brined Wings
Servings: 4
2 pounds chicken wings (flats and drummettes)
Pickle juice - enough to cover wings
1 – 2 teaspoons garlic salt
¼ teaspoon pepper
6 tablespoons butter
A few dashes of hot sauce
2 tablespoons fresh dill, chopped
Instructions:
1. Place chicken wings in a non-reactive container and pour pickle juice over chicken wings until completely covered.
2. Place it in the fridge and let it marinate, covered, for at least 8 hours.
3. Drain wings, discard pickle juice, and completely pat wings dry.
4. Put dried wings in a bowl and sprinkle with garlic salt and pepper. Mix well.
5. Place wings in an air fryer basket, being careful not to crowd. Cook at 400 degrees for 28 minutes, turning every 8 minutes until crispy. If you don't have an air fryer, bake them in the oven for 35 - 40 minutes at 425 degrees, flipping halfway through.
6. Melt the butter and add a few splashes of hot sauce of your choice and mix in a bowl. Add wings and completely cover with butter mixture. Sprinkle with fresh dill and toss a few times, and serve with my white barbeque sauce.
Alabama White BBQ Sauce
1 ½ cups mayonnaise (I prefer Duke’s)
¼ cup water
¼ cup white wine vinegar
1 tablespoon pepper, coarsely ground
1 tablespoon Creole mustard
1 teaspoon salt
1 teaspoon sugar
2 garlic cloves, minced
2 teaspoons prepared horseradish
Instructions:
Whisk all ingredients together until blended. Dip your pickle juice-brined wings in this sauce and taste the joy! Store in the refrigerator for 1 - 2 weeks.