Smoked Pickle Brined Chicken Wings
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My husband and I kinda joked about creating a new wing recipe every weekend…but now I’m not so sure it was a joke, because here we are with Smoked Pickle Brined Chicken Wings and loving life even more!
I have for sure been on a roll with using our new Traeger Grill/ Smoker.
We smoked some Smoked Jerk Wings with Caribbean Rum Sauce last weekend, and I have been craving more smoked wings ever since.
How to Make Smoked Pickle Brined Chicken Wings
You have to plan a little ahead for this recipe because the wings need to be in the brine for about 24 hours.
Leftover pickle juice and some brown sugar is all that’s in the brine.
I used the pickle juice from these Refrigerator Dill Pickles, which are by far the BEST pickles I have ever had.
Fast forward 24 hours and just remove the wings and lay on some paper towels on a tray.
Pat them dry with more paper towels and sprinkle all sides with Old Bay seasoning. Seriously, that’s it!
Into the smoker for 2 and a half hours and they are ready.
We used our Traeger with the Signature Blend pellets.
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I sprinkled with a little more Old Bay right before serving my Smoked Pickle Brined Chicken Wings as well 🙂
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My new Traeger cookbook is now available on Amazon, click below to order one today!
Here is a similar recipe using any cut of chicken and baked in the oven, Pickle Brined Chicken.
And another amazing wing recipe, Smoked Jerk Wings with Caribbean Rum Sauce.
More chicken recipes for the grill…
Balsamic Chicken with Sun Dried Tomatoes and Goat Cheese
Chicken Tacos with Grilled Poblano and Corn Salsa
Check out my YouTube channel HERE for new Weekly Dinner Ideas and recipes each week 🙂
A recipe collection of all my favorite Traeger Grill and Smoker Recipes!
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Smoked Pickle Brined Chicken Wings
An easy brine makes these wings juicy and so full of flavor
Ingredients
- 3 pounds split chicken wings
- 2 cups pickle juice
- 1/2 cup brown sugar
- Old Bay Seasoning
Instructions
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Place chicken wings in a gallon size plastic bag. Pour pickle juice into the bag, enough that the wings are completely covered. Add brown sugar into the bag and mix until dissolved. Place the chicken into the fridge for at least 24 hours.
Note: Recommended to put the plastic bag in a large bowl or container in case of a leak.
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After 24 hours, remove the chicken wings from the bag and place on a tray lined with paper towels. Pat them dry with more paper towels. Sprinkle all sides with Old Bay Seasoning.
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Put the chicken wings into a smoker set at 250 degrees for 2 and a half hours. Sprinkle with more Old Bay if desired. Check with a thermometer, they should be 170 degrees.
Note: These can also be baked in a 425 degree oven for 40 minutes.
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