Smoked Dill Pickle Wings are going to rock your world! Change up your chicken wing game with these tasty wings, which marinade for hours to infuse each bite with juicy, tender, dilly goodness. Dill pickle adds that tangy kick, and the pellet grill provides that irresistible smoky finish. Easy enough for anyone to make, these wings are a must-try!
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Dill pickles, and yes, even the dill pickle juice, have been all the rage for a little while now, and if you’ve ever tried dill pickle brined chicken, then these Smoked Dill Pickle Wings are the next step on your journey to flavor.
I have been using my Traeger pellet grill and smoker to infuse flavor into our meals for years, and this recipe is a keeper! If you’re tired of boring saucy wings, these crispy wings are going to amaze you! They’re so deliciously different and so easy to make!
The key to this Smoked Dill Pickle Wings recipe is to let the chicken marinate long enough. 4 hours is the minimum, but for maximum flavor, marinate them overnight. Trust me – they’re worth the wait!
What you’ll love about Smoked Dill Pickle Wings
- Flavor explosion: The dill pickle brine infuses the chicken wings with a tangy, sour kick that’s truly unique.
- Smoky goodness: If you’re a fan of smoked chicken wings, you’ll appreciate the delicate smokiness that the Traeger grill lends to the meat.
- Easy to make: These smoke to perfection in about an hour!
ingredients
- Chicken wings – Split and tips removed.
- Dill pickle juice/brine
- Dried dill
- Granulated garlic
- Pepper
- Salt
How to make Smoked Dill Pickle Wings
- Combine the chicken wings and pickle brine in a non-reactive bowl and refrigerate for 4 hours or up to overnight.
- Remove the wings from the marinade, discard the liquid, and pat the wings dry.
- Combine the dried dill, pepper, granulated garlic and salt, sprinkle over the wings and toss well to coat.
- Preheat the smoker to 225-F and smoke the wings for about 60 minutes or until they reach 165-F on a digital meat thermometer.
- Remove wings from pellet grill and turn heat to 450-F.
- Cook the wings at 450-F for 3-4 minutes per side to crisp them up.
- Serve with ranch dip.
Chef Jenn’s Tips
- Always use a non-reactive bowl for marinating to keep the flavors pure.
- If you’re new to smoking, make sure to keep the grill lid closed as much as possible for consistent heat and smoke.
- Patting the wings dry after marinating ensures you get that perfect crispy skin.
- Don’t skip the final high-heat step—it’s crucial for that crispy texture.
- Use a digital meat thermometer to make sure the wings reach the safe temperature of 165-F.
recommendations
Make It A Meal
Smoked Dill Pickle Wings are fabulous on their own, but if you want to make it a full meal, consider pairing them with some classic BBQ sides. Think potato salad, grilled vegetables, or even a simple green salad with a ranch dressing to echo the dipping sauce. They also go exceptionally well with a cold beer or a tangy lemonade.
This full-color ebook cookbook features more than 50 of Chef Jenn’s tried, tested, and favorite smoker recipes! Enjoy:
- Smoked Beef Kabobs
- Smoked Chicken Thighs
- Smoked Bacon-Wrapped Pork Stuffed Jalapeno Poppers
- Smoked Spaghetti Squash with Herbs
and so much more!
Storage
These wings are best enjoyed fresh, but if you do have leftovers, store them in an airtight container in the fridge for up to 3 days. To reheat, place them back on the Traeger grill at a low heat until warmed through. You can also freeze the brined chicken wings before smoking. Just make sure to thaw them completely before following the smoking steps.
Smoked Dill Pickle Wings
Ingredients
- 3 pounds chicken wings
- 2 cups dill pickle brine
- 1 tablespoon dried dill
- 2 teaspoon granulated garlic
- 1 teaspoon black pepper
- 1 teaspoon kosher salt
Instructions
- Combine the chicken wings and pickle brine in a non-reactive bowl and refrigerate for 4 hours or up to overnight.
- Remove the wings from the marinade, discard liquid, and pat wings dry.
- Combine the dried dill, pepper, granulated garlic, and salt and sprinkle over the wings and toss well to coat.
- Preheat smoker to 225-F and smoke the wings for about 60 minutes or until they reach 165-F on a digital meat thermometer.
- Remove wings from pellet grill and turn heat to 450-F.
- Cook the wings at 450-F for 3-4 minutes per side to crisp them up.
- Serve with ranch dip.
Notes
CHEF JENN’S TIPS
- Always use a non-reactive bowl for marinating to keep the flavors pure.
- If you’re new to smoking, make sure to keep the grill lid closed as much as possible for consistent heat and smoke.
- Patting the wings dry after marinating ensures you get that perfect crispy skin.
- Don’t skip the final high-heat step—it’s crucial for that crispy texture.
- Use a digital meat thermometer to make sure the wings reach the safe temperature of 165-F.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.
