Why You’ll Love This Recipe
If you love the punchy flavor of dill pickles, these wings will quickly become a favorite. The pickle brine tenderizes the chicken while adding a subtle tang that pairs beautifully with smoky heat.
They’re also easy to prepare and require minimal hands-on time. Once the wings are on the smoker, you can let the low, steady heat work its magic. The result is crispy skin, juicy meat, and unforgettable flavor in every bite.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
chicken wings, split into flats and drumettes
dill pickle juice (from a jar of pickles)
olive oil
garlic powder
onion powder
dried dill
black pepper
paprika
salt
unsalted butter (optional, for glaze)
fresh dill, chopped
Directions
- Place the chicken wings in a large bowl or zip-top bag and pour dill pickle juice over them until fully submerged. Refrigerate for 4–8 hours.
- Remove the wings from the brine and pat them completely dry with paper towels. This helps the skin crisp during smoking.
- Preheat your smoker to 250°F (120°C).
- Lightly coat the wings with olive oil.
- In a small bowl, combine garlic powder, onion powder, dried dill, black pepper, paprika, and a small amount of salt. Season the wings evenly.
- Arrange the wings on the smoker grates in a single layer, leaving space between each piece.
- Smoke for 1 1/2 to 2 hours, or until the internal temperature reaches 165°F (74°C).
- For crispier skin, increase the smoker temperature to 375°F (190°C) for the final 10–15 minutes.
- If desired, melt butter and stir in fresh dill, then brush over the wings before serving.
Servings and timing
Servings: 4–6 servings
Prep time: 10 minutes
Brine time: 4–8 hours
Cook time: 1 1/2 to 2 hours
Total time: Approximately 6 hours (including brining)
Variations
Add a touch of cayenne pepper or crushed red pepper flakes to the seasoning for extra heat.
Mix a tablespoon of honey into the butter glaze for a sweet-tangy finish.
Use a spicy pickle brine for more intense flavor.
Toss the finished wings in a creamy dill ranch sauce for added richness.
For a stronger smoke flavor, use hickory wood; for a milder touch, try applewood or cherry wood.
Storage/Reheating
Store leftover wings in an airtight container in the refrigerator for up to 3 days.
To reheat, place them in a 375°F (190°C) oven for 10–15 minutes until heated through and the skin crisps up again. Avoid microwaving if possible, as it can make the skin soft.
You can freeze cooked wings for up to 2 months. Thaw overnight in the refrigerator before reheating in the oven.
FAQs
Can I skip the brining step?
You can, but the pickle brine adds flavor and helps tenderize the meat.
How long should I brine the wings?
At least 4 hours for noticeable flavor, but up to 8 hours for a stronger dill pickle taste.
What type of wood works best?
Fruitwoods like apple or cherry offer a mild smoke that complements the tangy flavor.
Do I need to add extra salt?
Be cautious with salt, as the pickle juice already contains sodium.
How do I get extra crispy skin?
Pat the wings very dry after brining and increase the heat at the end of cooking.
Can I make these in the oven?
Yes, bake at 400°F (200°C) for about 40–45 minutes, flipping halfway through.
Are these very sour?
They have a mild tang rather than an overpowering sour taste.
Can I use whole wings?
Yes, just adjust cooking time slightly to ensure they cook through.
Should I rinse the wings after brining?
It’s not necessary; simply pat them dry thoroughly.
Can I make them spicy?
Absolutely. Add hot sauce or spicy seasoning to suit your preference.
Conclusion
Smoked Dill Pickle Wings are a flavorful and unexpected twist on traditional wings. With their tender texture, crisp skin, and tangy dill infusion, they’re sure to be a conversation starter at any gathering. Easy to prepare and packed with bold character, this recipe is a must-try for pickle lovers and barbecue fans alike.
PrintSmoked Dill Pickle Wings
Smoked Dill Pickle Wings are juicy chicken wings brined in tangy pickle juice, seasoned with dill and spices, and slowly smoked to perfection. With crisp skin and bold flavor, they are a standout addition to any cookout or game day spread.
- Prep Time: 10 minutes
- Cook Time: 1 hour 45 minutes
- Total Time: 6 hours
- Yield: 4–6 servings
- Category: Appetizer
- Method: Smoked
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 2 pounds chicken wings, split into flats and drumettes
- 2 cups dill pickle juice
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried dill
- 1/2 teaspoon black pepper
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 2 tablespoons unsalted butter (optional, for glaze)
- 1 tablespoon fresh dill, chopped
Instructions
- Place chicken wings in a large bowl or zip-top bag and pour pickle juice over them until fully submerged. Refrigerate for 4–8 hours.
- Remove wings from brine and pat completely dry with paper towels.
- Preheat smoker to 250°F (120°C).
- Lightly coat wings with olive oil.
- In a small bowl, mix garlic powder, onion powder, dried dill, black pepper, paprika, and salt. Season wings evenly.
- Arrange wings on smoker grates in a single layer with space between each piece.
- Smoke for 1 1/2 to 2 hours, until internal temperature reaches 165°F (74°C).
- Increase smoker temperature to 375°F (190°C) for the final 10–15 minutes to crisp the skin.
- If desired, melt butter and stir in fresh dill, then brush over wings before serving.
Notes
- Be cautious with added salt since pickle juice is already salty.
- For extra heat, add cayenne pepper or crushed red pepper flakes to the seasoning.
- Applewood or cherry wood provides a mild smoke flavor.
- Store leftovers in the refrigerator for up to 3 days and reheat in a 375°F oven until crisp.
- Cooked wings can be frozen for up to 2 months and reheated after thawing.
Nutrition
- Serving Size: 4–5 wings
- Calories: 420 kcal
- Sugar: 1 g
- Sodium: 980 mg
- Fat: 30 g
- Saturated Fat: 9 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 2 g
- Fiber: 0 g
- Protein: 34 g
- Cholesterol: 145 mg
