Pickleback Chicken Wings
This just might be the best way to use pickle juice.
Pickleback Chicken Wings
YIELDS: 6 – 8 SERVINGS
PREP TIME: 0 HOURS 15 MINS
TOTAL TIME: 2 HOURS 15 MINS
INGREDIENTS
- 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
DIRECTIONS
- 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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