Pickleback Wings

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.

Course Appetizer

Cuisine American, Southern

Keyword bourbon, chicken, chicken wings, football, game day, pickles, whiskey, wings

Prep Time 12

Cook Time 40

Servings

Calories 490kcal

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

US Customary - Metric

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.

Video

Nutrition