Discover a unique spin on wings with Chef Tom's recipe for Pickle Brined Chicken Wings, cooked on a Yoder Smokers YS640s Pellet Grill. A truly one-of-a-kind taste with tangy depths.
WHAT YOU'LL LOVE
- Homemade dill pickle brine: Vinegar, salt, sugar, coriander, mustard seed, bay, dill, and garlic season the wings and add a tangy, pickle-like flavor.
- Brine cooled over ice: Pouring the hot brine over 4 lb of ice cools it quickly, so the wings can go straight in without a long wait.
- Direct-heat grilling on GrillGrates: A 450°F fire and GrillGrates char the wings quickly, so the skin browns while the meat stays juicy.
- Fresh buttermilk ranch: A blended dip of sour cream, buttermilk, mayonnaise, and fresh herbs cools down the tangy, charred wings.
Pickle Brined Chicken Wings
Tom Jackson
Rated 5.0 stars by 1 users
Category
Appetizer
Cuisine
American
Servings
20
Prep Time
4 hours 15 minutes
Cook Time
15 minutes
Calories
309
Chef Tom brings you an all-new way to prepare your bbq chicken with these Pickle Brined Chicken Wings, cooked on the Yoder Smokers YS640s Pellet Grill!
Ingredients
- 5 lb chicken wings
-
Code 3 Spices Grunt Rub
- 2 quarts white vinegar
- 3/4 cup pickling salt
- 3/4 cup white sugar
- 2 tsp coriander seeds
-
2 tsp black peppercorns
- 2 tsp mustard seeds
-
2 tsp Code 3 Spices Grunt Rub
- 2 bay leaves
- 1 oz dill fronds
- 1/2 cup garlic cloves, crushed
- 4 lb ice
- 1/2 cup sour cream
- 1/2 cup buttermilk
- 1/2 cup mayonnaise
- 1/4 cup parsley, minced
- 1 tbsp fresh chives, minced
- 1 tsp lemon juice
- 1/2 tsp Worcestershire sauce
- 1 clove garlic, minced
-
Killer Hogs Hot Sauce, to taste
-
Noble Saltworks Hickory Smoked Flaked Finishing Salt, to taste
- Black pepper, to taste
For the dill pickle brine:
For the Buttermilk Ranch Dressing:
Directions
- To make the pickle brine, combine the vinegar, salt, sugar, coriander, peppercorns, mustard seeds, Code 3 Spices Grunt Rub and bay leaves in a pot. Bring to a simmer and stir just until the salt and sugar are dissolved, about 3 minutes. Turn the heat off and stir in the dill and garlic.
Place the 4 lb of ice in an 8 Quart Briner Bucket. Pour the hot liquid over the ice and stir to melt the ice. Add the 5 lb of chicken wings to the brine and transfer to the refrigerator to brine for 4 hours.
- To make the Buttermilk Ranch Dressing, combine all ingredients in a blender and blend until smooth. Store in the refrigerator for up to one week.
Remove the wings from the brine. Pat mostly dry with paper towels.
Preheat your Yoder Smokers YS640s Pellet Grill to 450ºF, set up for direct grilling with GrillGrates in place over the firebox.
- Season the wings with the Code 3 Spices Grunt Rub. Grill over direct heat until lightly charred. Flip and continue cooking until the internal temperature reaches 170ºF. Remove from the grill.
- Serve the Pickle Brined Chicken Wings immediately, with the Buttermilk Ranch Dressing for dipping.
Recipe Note
Recipe FAQ
Why brine chicken wings in a pickle brine?
The vinegar, salt, and sugar season the wings through and add a tangy, dill-pickle flavor that plain salt brines don't carry, while the sugar helps balance the acidity.
Why pour the hot brine over ice?
The ice cools the brine quickly so the raw wings don't sit in warm liquid. Check that the brine is at 40°F or below with a thermometer before adding the wings, and keep it refrigerated for the full soak.
Why brine for only 4 hours?
The brine is acidic, and a long soak in vinegar can start to firm and change the texture of the meat. Four hours seasons the wings without overdoing it.
Why pat the wings mostly dry after brining?
Removing surface moisture helps the rub stick and lets the skin brown and crisp over the high heat instead of steaming.
Why use direct heat at 450°F?
Wings are small and fatty. Direct high heat chars the skin quickly and renders fat, so the wings finish with browned edges without drying out.
What internal temperature should the wings reach?
Poultry is safe at 165°F. This recipe cooks the wings to 170°F, which helps render more of the fat and connective tissue in the bony wing for a more tender bite.
How long does the buttermilk ranch keep?
The blended ranch keeps in the refrigerator for up to one week.
How indoor-friendly is this recipe?
4 out of 5. A broiler or 450°F oven with a wire rack can brown and cook the wings to the same temperature, though you'll lose some of the char from live fire.
Recipe Highlights
Dill pickle brine: Seasons the wings through with tangy flavor.
Iced brine method: Cools the hot brine quickly.
Direct-heat charring: Browns the skin fast without drying the meat.
Fresh herb ranch: Gives a cool, creamy dip.
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Nutrition
Nutrition
- Nutrition Serving Size
- 4 oz
- per serving
- Calories
- 309
- Carbs
- 12 grams
- Protein
- 34 grams
- Fat
- 12 grams
- Sodium
- 1621 milligrams
