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Pickle Juice Brined Wings

hoosier_egger
hoosier_egger Posts: 6,623
in EggHead Forum
We’ve all heard of the pickle juice chicken brine so I figured I would give it a try on wings. Brined for 1.5 hours in pickle juice. Dried well and hit them with a variety of rubs. Sauced with Blues Hog Tennessee Red at the finish. 
End result? Meh... the brine didn’t do me any favors on getting the skin crisps, which normally isn’t an issue when high in the dome, direct and 425*. I’ll stick with my norm moving forward but it’s fun to try new things. Keep the pickle juice brine for the BSL breast 😀
~ John - Formerly known as ColtsFan  - https://www.instagram.com/hoosier_egger
XL BGE, LG BGE, Med BGE, BGE Chiminea, KJ Jr, PK Original, Ardore Pizza Oven
Bloomington, IN - Hoo Hoo Hoo Hoosiers!

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Comments

  • GATraveller
    GATraveller Posts: 8,207
    "A" for effort. They do look tasty.....for what it's worth. 

    "Social media gives legions of idiots the right to speak when they once only spoke at a bar after a glass of wine, without harming the community [...] but now they have the same right to speak as a Nobel Prize winner. It's the invasion of the idiots."
                                                                                  -Umberto Eco

    2 Large
    Peachtree Corners, GA
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  • Foghorn
    Foghorn Posts: 10,110
    Yeah.  I would have been very happy to help you eat those.

    XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle

    San Antonio, TX

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  • northGAcock
    northGAcock Posts: 15,172
    Those look most tasty. Dill pickle juice i assume?
    Ellijay GA with a Medium & MiniMax

    Well, I married me a wife, she's been trouble all my life,
    Run me out in the cold rain and snow
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  • hoosier_egger
    hoosier_egger Posts: 6,623
    northGAcock said:
    Those look most tasty. Dill pickle juice i assume?

    Yes
    ~ John - Formerly known as ColtsFan  - https://www.instagram.com/hoosier_egger
    XL BGE, LG BGE, Med BGE, BGE Chiminea, KJ Jr, PK Original, Ardore Pizza Oven
    Bloomington, IN - Hoo Hoo Hoo Hoosiers!

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  • KiterTodd
    KiterTodd Posts: 2,466
    Interesting.  I've always wondered if I should bother with the pickle juice. I've eaten many chicken sandwiches that say they are brined in pickle juice, but I don't taste it.  Maybe it's just supposed to help with moisture. 

    However I do the wings (and it's usually last minute, not an overnight prep) I usually dust with corn starch along with whatever rub or marinade I may put on there.  Really does help with crispy skin, in my case.
    LBGE/Maryland
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  • Botch
    Botch Posts: 16,479
    When I do them, I brine them overnight, then early in the morning dust them with something (not a rub; flour, cornstarch, or similar) then put em on a wire rack back in the frig, and let them dry a few hours.  The skin's fine.  
    They're tasty, but subtle.  If you're also adding a bunch of rubs, and saucing, the pickle will get overwhelmed.  
     
    I generally don't sauce anything that has a rub on it, nor use a rub on anything I'm planning to sauce.  I think I'm in the minority here who do that, however.  
    ___________

    "They're eating the checks!  They're eating the balances!"  


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  • Foghorn
    Foghorn Posts: 10,110
    Botch said:
    When I do them, I brine them overnight, then early in the morning dust them with something (not a rub; flour, cornstarch, or similar) then put em on a wire rack back in the frig, and let them dry a few hours.  The skin's fine.  
    They're tasty, but subtle.  If you're also adding a bunch of rubs, and saucing, the pickle will get overwhelmed.  
     
    I generally don't sauce anything that has a rub on it, nor use a rub on anything I'm planning to sauce.  I think I'm in the minority here who do that, however.  
    @Botch, I was recently asked about this by a guy who is a really good cook.  I think I've come to the following conclusion.  If I'm going to sauce something, I should really only use rub if the rub is something quite strong that will stand out - such as the Cajun rub I like on my wings...

    But I'm not sure even that makes a difference.

    XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle

    San Antonio, TX

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  • Botch
    Botch Posts: 16,479
    Foghorn said:
    If I'm going to sauce something, I should really only use rub if the rub is something quite strong that will stand out - such as the Cajun rub I like on my wings...

    But I'm not sure even that makes a difference.
    Hmmm, I see a 3-way experiment in my future...  :glasses:  
    ___________

    "They're eating the checks!  They're eating the balances!"  


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  • hoosier_egger
    hoosier_egger Posts: 6,623
    Botch said:
    When I do them, I brine them overnight, then early in the morning dust them with something (not a rub; flour, cornstarch, or similar) then put em on a wire rack back in the frig, and let them dry a few hours.  The skin's fine.  
    They're tasty, but subtle.  If you're also adding a bunch of rubs, and saucing, the pickle will get overwhelmed.  
     
    I generally don't sauce anything that has a rub on it, nor use a rub on anything I'm planning to sauce.  I think I'm in the minority here who do that, however.  

    I'm with you. I rarely sauce wings. Usually just my rub and grill them hot, high and direct. I've used the corn starch before when playing around. It works well
    ~ John - Formerly known as ColtsFan  - https://www.instagram.com/hoosier_egger
    XL BGE, LG BGE, Med BGE, BGE Chiminea, KJ Jr, PK Original, Ardore Pizza Oven
    Bloomington, IN - Hoo Hoo Hoo Hoosiers!

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  • JethroBodeen
    JethroBodeen Posts: 525
    I've only used dill pickle juice for martini's and after @ColtsFan review I may just hold the course....They look great though!
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  • northGAcock
    northGAcock Posts: 15,172
    ColtsFan said:
    northGAcock said:
    Those look most tasty. Dill pickle juice i assume?

    Yes
    Always wanted to try a bread and butter juice. Call me crazy. 
    Ellijay GA with a Medium & MiniMax

    Well, I married me a wife, she's been trouble all my life,
    Run me out in the cold rain and snow
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  • Photo Egg
    Photo Egg Posts: 12,136
    Great write up, thanks!
    Thank you,
    Darian

    Galveston Texas
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  • YukonRon
    YukonRon Posts: 17,125
    Tennessee Red is awesome. Your wings looked great. I would certainly consumemost if not all.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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