Who doesn’t love the sound and smell from a big ole hot plate of sizzling fajitas from their local Mexican restaurant? Well, my Poppin’ Buffalo Wings are sorta kinda like that. Fantastic Buffalo wing sauce aroma and flavors. Crazy outrageous sizzling sounds! Yep, thanks to the classic candy Pop Rocks, you too can have a snap-crackle-poppin’ good wing dish!
You don’t have to go crazy adding Pop Rocks to your Poppin’ Buffalo Wings. You’re not making candy. You don’t want to make your Buffalo wings too sweet. Just sprinkle them around just before you serve your wings, while the wings and sauce are still hot. As soon as those little candies hit that sauce they’ll stop poppin’! It’s fun!
An online friend of mine recently told me that he never, ever throws out the brine left in a jar of pickles after all of the pickles are gone. He went on to say that he uses it to brine the chicken when he makes Nashville Hot Chicken. I thought to myself, “Darn”, as I flashed back to all of the gallons of pickle brine I’ve watched go down the drain. Though I didn’t have Nashville Hot Chicken on the brain. I wanted wings! And what I got were these delicious pickle-brined wings, super-duper moist and flavorful.
The pickle brine doesn’t smack you in the face, it just helped make the chicken more tender and juicy. Do not fear, biting into your wings won’t be like biting into a Vlasic. No, it’ll be like biting into wing greatness!
From now on I am definitely saving my pickle brine. It doesn’t have to come from just pickles either. The juice from anything pickled will do. Just save that stuff up for the next time you make pickle-brined wings and you’ll be as happy as I was.
The pickle brine doesn’t smack you in the face, it just helped make the chicken more tender and juicy.
Keyword: brined, wings
For the wings
3-4poundschicken wingsflats and drumettes separated, tips saved to make stock
24ouncejar of picklesjuice only
For the seasoning
1tablespoonfreshly ground black pepper
Place wings in a large resealable baggie or container.
Add the pickle juice. Seal and toss to coat.
Refrigerate for 1-4 hours, flipping occasionally
When ready to cook, remove the wings from the pickle juice and dab dry with a paper towel. Do not rinse.
Combine the seasoning ingredients and sprinkle the wings with it. Note: If you like, you can sprinkle the wings with the seasoning AFTER cooking instead. I've tried it both ways and they came out great no matter which technique I used.
It’s rare when Anita says that she really loves a wing sauce. Her tastes are pretty picky (nothing wrong with that!), whereas mine run from the hot to the sweet and anything in between. These pepper jelly barbecue wings made us both very happy. They aren’t very spicy. They aren’t very sweet. They’re just right. And definitely finger-licking good.
I’m not quite sure when a barbecue sauce becomes a wing sauce. Maybe it’s just a simple matter of putting it on wings and boom! It’s a wing sauce! I brushed the wings with the pepper jelly barbecue wing sauce just before they were done. That gave the sauce some time to set up on the wings. You could just as easily tossed the wings in the sauce instead.
I know some folks aren’t fans of liquid smoke. This sauce is much better with it. If you don’t want to use it, just add some adobo sauce (from a can of chipotles). That’ll add a bit of heat too.