Pat chicken wings dry with paper towels; place in a large resealable plastic bag. Pour pickle brine over chicken; close bag. Turn bag to evenly coat chicken with brine. Refrigerate for 2 to 4 hours, turning bag every 30 minutes.
Game night or any night, these chicken wings are marinated in pickle juice making them sweet, salty, and flavorful.
Servings and Ingredients
|1 (3-lb.) pkg. Hy-Vee family pack fresh chicken wings, about 10 wings|
|1 c. pickle brine, from Hy-Vee kosher dill pickles|
|¼ c. Hy-Vee brown sugar, packed|
|¼ c. Kentucky bourbon whiskey|
|¼ c. Hy-Vee honey|
|1 tsp. smoked paprika|
|½ tsp. That's Smart! onion powder|
|½ tsp. Hy-Vee salt|
|½ tsp. Hy-Vee black pepper|
|Fresh dill sprigs, for garnish|
|Hy-Vee kosher dill pickles, sliced; for serving|
Things To Grab
- Paper towels
- Large resealable plastic bag
- Large rimmed baking pan
- Wire rack
- Hy-Vee nonstick cooking spray
Combine brown sugar, bourbon, honey, paprika, onion powder, salt, and pepper in a small bowl. Set aside 1/4 cup for dipping sauce; use remaining sauce for brushing.
Preheat oven to 425 degrees. Line a large rimmed baking pan with foil. Spray a wire rack with nonstick spray; place in prepared pan. Remove chicken from brine; discard brine in bag. Pat chicken dry with paper towels. Arrange chicken on wire rack in prepared pan.
Brush chicken wings with 1/4 cup bourbon mixture. Bake for 25 minutes. Remove chicken from oven. Brush with remaining bourbon mixture.
Place oven rack 6 inches from heat. Preheat broiler to HIGH. Broil chicken wings for 10 minutes or until chicken reaches 165 degrees, turning halfway through. Serve chicken with reserved bourbon mixture for dipping. Garnish with dill sprigs, if desired. Serve with pickle slices.
Amounts Per Serving
- Total Fat: 6g
- Cholesterol: 140mg
- Sodium: 590mg
- Total Carbohydrates: 25g
- Protein: 31g