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Smoked Dill Pickle Wings

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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.

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

  1. 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.
  2. Remove wings from brine and pat completely dry with paper towels.
  3. Preheat smoker to 250°F (120°C).
  4. Lightly coat wings with olive oil.
  5. In a small bowl, mix garlic powder, onion powder, dried dill, black pepper, paprika, and salt. Season wings evenly.
  6. Arrange wings on smoker grates in a single layer with space between each piece.
  7. Smoke for 1 1/2 to 2 hours, until internal temperature reaches 165°F (74°C).
  8. Increase smoker temperature to 375°F (190°C) for the final 10–15 minutes to crisp the skin.
  9. 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

Find it online: https://thefamilycooking.com/smoked-dill-pickle-wings/