I’m a pretty frugal guy. That’s why any time I make corned beef from a package I save the little packet of pickling spice that comes with it. I knew exactly what I was going to do with all of that pickling spice: make some brine for some chicken wings. And boy, was the wait ever worth it. These pickling spice wings way, way, way exceeded my expectations.
Moist, tasty, tender, and still crunchy skin (sometimes hard to do when using a brine), they had a very subtle pickling spice flavor that was not overpowering or harsh. There was also a little sweetness. They were different and absolutely fantastic.
Don’t every throw away those little pickling spice packets since this same brine can be used on other cuts of chicken. Perfect on the grill, in the smoker or on a Char-Broil Big Easy (my hands-down favorite tool for cooking poultry).
Pickling Spice Wings
For the wings
For the brine
- 1/2 gallon water
- 1/2 cup Kosher salt
- 3 tablespoons brown sugar
- 2 tablespoons pickling spice
- 1 12 ounce can beer
- Combine all of the brine ingredients in a large saucepan over medium heat.
- Stir until the salt has dissolved. Remove from heat and let cool.
- Transfer the brine to a large resealable container and add the wings. Seal and refrigerate overnight.
- When ready to cook, shake off any excess brine and pat the wings dry.
- Toss the wings with the oil and seasoning.
- These wings require no further sauce or seasoning. Just devour as-is!