Dill Pickle Brined Smoked Chicken Wings

Dill Pickle Brined Smoked Chicken Wings

If you’re looking for crispy smoked chicken wings with bold flavour and juicy texture, these Dill Pickle Brined Chicken Wings need a spot on your grill this summer.

Brining chicken wings in pickle juice helps tenderize the meat while adding a tangy, savoury flavour that works perfectly with smoke and BBQ seasoning. After a slow smoke and a quick high-heat finish, the result is crispy skin, juicy meat, and wings that disappear fast.

Using our house-made Get Pickled Pickle Brine makes this recipe simple and packed with flavour.

Why Brine Chicken Wings in Pickle Juice?

Pickle brine works as a quick and easy marinade for chicken wings because it contains salt, vinegar, dill, garlic, and spices that penetrate deep into the meat.

Benefits of pickle brined wings:

  • Extra juicy chicken wings
  • Tangy dill flavour throughout
  • Better texture and tenderness
  • Crispy skin after smoking or grilling
  • Easy prep with minimal ingredients

Ingredients

  • 2 lbs chicken wings
  • Get Pickled Pickle Brine
  • 1 tbsp baking powder
  • 2 tbsp Motley Que BBQ Rub
  • Your favourite Motley Que Grilling Oil

Optional:

  • Hot sauce
  • Ranch or blue cheese dressing

How to Make Dill Pickle Brined Chicken Wings

1. Brine the Wings

Place the chicken wings in a large bowl or resealable bag and cover completely with Get Pickled Pickle Brine.

Refrigerate for 4 to 6 hours. Avoid brining longer than 6 hours to prevent the wings from becoming too salty.

2. Dry the Wings

Remove the wings from the brine and pat completely dry with paper towels.

Place the wings on a wire rack over a baking sheet and refrigerate uncovered for at least 1 hour. This helps dry the skin for a crispier finish.

3. Season the Wings

Lightly coat the wings with your favourite Motley Que Grilling Oil.

Toss the wings with baking powder and Motley Que BBQ Rub until evenly coated. The baking powder helps create crispy smoked chicken wings with bite-through skin.

4. Smoke the Wings

Preheat your smoker to 275°F using applewood or hickory.

Place the wings directly on the smoker grates and cook for 45 to 60 minutes, or until the internal temperature reaches 165°F.

5. Crisp the Skin

Increase the heat to 375°F to 400°F, or transfer the wings to a hot grill.

Cook for another 5 to 10 minutes, flipping as needed, until the skin becomes crispy and golden brown.

Serving Suggestions

Serve these smoked pickle brined wings:

  • Plain off the grill
  • Tossed in hot sauce
  • With ranch or blue cheese dip
  • Alongside fries, pickles, or coleslaw

Final Thoughts

These Dill Pickle Brined Smoked Chicken Wings are smoky, crispy, tangy, and incredibly easy to make. Whether you’re cooking for game day, backyard BBQ season, or weekend wing night, this recipe delivers huge flavour with simple ingredients.

Grab a bottle of Get Pickled Pickle Brine and give your next batch of wings a serious upgrade.

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