• Angelo Bodetti

Pickle Brined Chicken Wings | Smoked Wings

Updated: Jan 8

This recipe is for Pickle Brined Chicken wings. There's no better way to make wings than to Pickle Brine then smoke for an amazing tangy and flavor and some nice crunch.


Ingredients


Tools


Food Prep

Add your chicken and Pickle Juice to the Briner Bucket or another food safe container. Put the bucket in the refrigerator for a 2-3 hours.


Smoker Prep

Get your grill up to 350 degrees with the smoking wood of your choice. Add your heat deflectors because this will be an indirect cook.


Cooking Prep

When your wings are done brining, be sure to rinse then and dry them thoroughly. At this point you can continue with the cooking process or you can put them on a cooling rack and put them in the refrigerator uncovered for 24 hours to dry out the skin even more.


Once you are ready to continue with the cook, apply Duck Fat Spray or Olive Oil as a binder and then season with Meat Church Holy Gospel & Honey Hog (or your seasoning of choice).


Smoke Your Wings

Once your grill is up to a stable 350 degrees you can add your wings. This cook is about 45 minutes total. At the halfway point, be sure to flip your wings and move them around the grill if you have hot spots.


If you like to sauce your wings, be sure to do this as soon as you take them off the grill. The heat from the wings will allow the sauce to tack up nicely.


Wings don't need time to rest, so eat up and enjoy!


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