Pickle-Brined Wings
The pickle brine doesn’t smack you in the face, it just helped make the chicken more tender and juicy.
Servings 6
Calories 517kcal
Ingredients
For the wings
- 3-4 pounds chicken wings flats and drumettes separated, tips saved to make stock
- 2 cups pickle juice
For the seasoning
- 2 tablespoons vegetable oil
- 1 tablespoon Kosher salt
- 1 tablespoon freshly ground black pepper
- 2 teaspoons chili powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- 1 teaspoon cayenne pepper
Instructions
- 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.
Nutrition
Calories: 517kcal | Carbohydrates: 1g | Protein: 43g | Fat: 37g | Saturated Fat: 10g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 15g | Trans Fat: 0.4g | Cholesterol: 176mg | Sodium: 1359mg | Potassium: 393mg | Fiber: 0.4g | Sugar: 0.1g | Vitamin A: 671IU | Vitamin C: 2mg | Calcium: 32mg | Iron: 2mg