Pickleback Wings
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In this recipe inspired by a pickleback shot (a shot of whiskey followed by a chaser of briny pickle juice), chicken wings are first brined in pickle juice then tossed in a blend of spices and baked until tender. I recommend planning about 4 wings per person as an appetizer and doubling it as an entrée. While I bake these wings, I also provide instructions below for both grilling and smoking the wings.
Pickleback Wings
Table of contents
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.
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.
How to Make Pickleback Wings
Step 1: Brine the wings.
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.
Step 2: Drain the wings.
When ready to cook, drain the wings and pat dry with paper towels, returning the wings to the mixing bowl.
Step 3: Make the seasoning mix.
In a small mixing bowl whisk together the bourbon, honey, pepper, garlic powder, onion powder, salt, chili powder and cayenne until combined.
Step 4: Toss seasoning with the wings.
Pour the spice mixture over the wings and toss to combine.
Step 5: Bake the wings.
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.
Step 6: Serve.
Arrange the wings on a large platter and serve with pickles.
Tips and Tricks for This Recipe
Swaps and substitutions
- The wings can be left whole if desired though I find separated wings easiest to eat.
How to Grill These 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 These Wings
Set the smoker to 225ºF (107ºC). Arrange 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 Reheat Chicken Wings
- In the oven. Heat oven to 350ºF (180ºC). Arrange wings on a baking sheet and bake until warmed through, about 10 to 20 minutes.
- In the air fryer. Set air fryer to 375ºF (190ºC). Air fry wings until heated through, turning halfway through, for about 8 to 10 minutes total.
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:
Pickleback Wings
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.
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