Pickleback Chicken Wings

This just might be the best way to use pickle juice.


3 lb. chicken wings
1 c. pickle juice
2 tbsp. bourbon
2 tbsp. honey
1 tbsp. brown sugar
1/2 tsp. onion powder
1/2 tsp. paprika
1/4 tsp. cayenne pepper
Kosher salt
Freshly ground black pepper
2 tbsp. freshly chopped dill
1 c. sliced pickles
1 c. ranch dressing



In a large bowl, combine wings and pickle juice. Let marinate in fridge at least 1 hour and up to 4 hours. Drain wings and pat dry.
Preheat oven to 425° and line a large rimmed baking sheet with a metal rack. In a small bowl, whisk together bourbon, honey, brown sugar, and spices and season with salt and pepper.
Toss the wings in bourbon-honey, then transfer to prepared baking sheet. Season wings with salt and pepper. Bake until crispy, about 50 minutes.
Transfer baked wings to a serving plate and sprinkle with dill. Serve with pickles and ranch for dipping.

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