Pickleback Chicken Wings

Chicken wings marinated in pickle juice, coated in bourbon, BBQ rub, and honey then grilled to crispy perfection.

Course Appetizer

Cuisine American

Prep Time 15

Cook Time 30

Marinate 12

Total Time 12 45

Servings

Calories 378kcal

Author Brian Gerwig

Separate your wings into flats and drumettes using a sharp knife.
Place the wings into a bowl, cover with pickle juice, and marinate for a minimum of 4 hours up to overnight.
Remove wings from the marinade and pat dry with a paper towel.
Place wings on a wire rack. Leave them uncovered in the fridge for 3 hours. This will help dry out the skin. The dryer you get them, the crispier they will be.
Put the wings in a bowl, add the bourbon, and give them a good mix.
Add the rub and honey and mix until they are well coated.
Fire up your grill to around 350°F.
Place wings on the grates and cook for 30 minutes or until the internal temperature is at 180°F and the skin is nice and crispy. Flip every 5-10 minutes to ensure they cook evenly.
Remove the wings from the grill, place them on a serving plate, and garnish with pickles and dill, and serve with ranch or blue cheese dressing on the side.