Easy Pickleback Wings
jump toRECIPE
These pickleback wings take all the tangy, savory goodness of leftover pickle juice and turn it into the ultimate brine for juicy, flavorful baked chicken wings. Inspired by the classic pickleback shot—whiskey followed by a hit of briny pickle juice—these wings balance sweet honey, warm spices, a splash of bourbon, and plenty of that signature pickle bite. They’re easy, budget-friendly, and perfect for game days or casual entertaining. If chicken-based appetizers are your jam, try these Thai chicken wings or sweet chili wings next.
Why You’ll Love This Recipe
- Flavor-packed brine – Pickle juice adds instant tang and salt, keeping the meat tender and juicy.
- Simple but bold seasoning – Bourbon, honey, and spices caramelize beautifully as the wings bake.
- Versatile cooking methods – Bake, grill, or smoke the wings depending on your setup and mood.
Why Brine Chicken?
Brining chicken helps to impart salt throughout the meat while also keeping it tender and moist as it cooks. Chicken can be brined in all sorts of mixtures from buttermilk to salt water. I use pickle juice as an easy and flavorful brine in this recipe. While you can quickly brine the wings in an hour, I recommend letting them sit in the brine overnight for the best flavor.
Pro Tip
Giving the wings a final broil after baking them helps the bourbon and honey mixture to caramelize on the chicken.
Swaps and Substitutions
- Chicken wings: You can keep them whole, though separating into drumettes and flats makes them easier to eat.
- Pickle juice: Any dill pickle brine works; swap in spicy pickle juice for a kick.
- Bourbon: Substitute with apple juice or broth if you’d like to keep things alcohol-free.
- Honey: Maple syrup or agave can also add sweetness and help caramelize.
- Spice level: Adjust the cayenne or add smoked paprika for depth.
Key Ingredients in This Recipe
- Pickle juice – Pickle juice is an easy brine to use because it’s already prepared and packed with flavor. It helps make the wings super flavorful and keeps them moist and tender.
- Chicken wings – You can serve a lot of people cheaply with chicken wings. They are such an inexpensive cut of meat not to mention they’re perfect for game days and the Super Bowl! While there isn’t much meat on chicken wings, the flavor of the skin more than makes up for the small amount of meat!
- Bourbon – Bourbon is a type of American whiskey made primarily from distilled corn. It adds flavor to the wings and helps to tenderize them as they bake.
- Honey – The honey adds natural sugars to this recipe which caramelize as the wings bake. When buying honey look for grade A on the package (the highest). Store honey at room temperature to slow the crystallization. If it does crystalize, set the jar in a bowl of warm water.
- Spices – A spice combination of black pepper, chili powder, paprika, cayenne, garlic powder and onion powder complements the flavor of the bourbon, honey and sugar for flavorful baked wings.
A full ingredient list with exact amounts can be found in the recipe card below.
How to Make Pickleback Wings (Step-by-Step)
Add the chicken wings to a large mixing bowl and toss with the pickle juice. Cover and refrigerate, brining the wings in for at least 1 hour and up to overnight.
When ready to cook, drain the wings and pat dry with paper towels, returning the wings to the mixing bowl.
In a small mixing bowl whisk together the bourbon, honey, pepper, garlic powder, onion powder, salt, chili powder and cayenne until combined.
Pour the spice mixture over the wings and toss to combine.
Heat oven to 400ºF (200ºC). Place a wire rack inside a baking sheet. Arrange the wings in an even single layer and bake until cooked through, about 35 minutes, turning halfway through baking. Broil until caramelized, about 1 minute on each side.
Arrange the wings on a large platter and serve with pickles.
How to Grill Pickleback Wings
Heat a charcoal or gas grill to about 400ºF (200ºC). Arrange the chicken wings on the grill grates and grill until cooked through, flipping every 3 to 5 minutes for about 15 to 20 minutes total (internal temperature should be about 170ºF (77ºC).
How to Smoke Pickleback Wings
Set your smoker to 225ºF (107ºC). Arrange the wings on the smoker and smoke until the internal temperature of the wings reaches 160ºF (71ºC), about 1 hour. Remove the wings to a platter and increase the temperature to 400ºF (200ºC). Return the wings to the smoker and continue to cook until browned in spots, about an additional 5 minutes.
How to Serve Pickleback Wings
- Serve with dill pickles (a must!) or your favorite pickle chips.
- Pair with ranch, blue cheese dressing, or a honey-mustard dip.
- Add celery and carrot sticks for a classic wing platter feel.
- Serve alongside burgers, pulled pork, or loaded fries on game day.
How to Store Pickleback Wings
- Refrigerate: Store in an airtight container for up to 3 days.
- Reheat in the oven: Bake at 350ºF for 10–20 minutes until warmed through.
- Reheat in the air fryer: 375ºF for 8–10 minutes, flipping halfway.
- Freeze: Freeze cooked wings for up to 2 months; reheat at 375ºF until crisp.
FAQ – Frequently Asked Questions
Overnight is ideal for maximum flavor, but even a quick 1-hour brine adds great tang and tenderness.
Classic dill pickle brine works best, but you can use spicy, garlic, or kosher-style brines depending on your flavor preferences.
Yes—this recipe is designed for baking, and the honey-spice coating caramelizes beautifully in the oven.
You can. Drumsticks work especially well—just increase the bake time to about 45–55 minutes, or until they reach 175ºF internally.
Definitely. The bourbon adds flavor and helps the caramelization, but you can swap in apple juice, broth, or even a splash of pickle brine.
Other Recipes to Try
If you enjoy this pickleback chicken wings recipe, give these other chicken wing recipes a try and follow me on Instagram for more updates:
Thanks for cooking with me! If you made this recipe, leave a 🌟 rating and share your thoughts or tips below. I’d love to hear from you!
Pickleback Wings
Rate this Recipe
Ingredients:
- 3 pounds chicken wings, separated into wings and drumettes, wing tips discarded
- 1½ cups pickle juice
- 2 tablespoons bourbon
- 2 tablespoons honey
- 1 teaspoon freshly ground black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon kosher salt
- 1 teaspoon chili powder
- ½ teaspoon cayenne
- Sliced pickles, for serving
Instructions:
- Add the chicken wings to a large mixing bowl and toss with the pickle juice. Cover and refrigerate, brining the wings in for at least 1 hour and up to overnight.
- When ready to cook, drain the wings and pat dry with paper towels, returning the wings to the mixing bowl.
- In a small mixing bowl whisk together the bourbon, honey, pepper, garlic powder, onion powder, salt, chili powder and cayenne until combined.
- Pour the spice mixture over the wings and toss to combine.
- Heat oven to 400ºF (200ºC). Place a wire rack inside a baking sheet. Arrange the wings in an even single layer and bake until cooked through, about 35 minutes, turning halfway through baking. Broil until caramelized, about 1 minute on each side.
- Arrange the wings on a large platter and serve with pickles.
Notes:
Nutrition:
TAG ME ON INSTAGRAM TO BE FEATURED ON MY STORIES! @cookingwithcocktailrings
Rate + Review
WHAT DID YOU THINK OF THIS RECIPE?