Smoked Dill Pickle Wings
Smoked wings with a touch of dill-licious dill in every bite, these easy wings are perfect when dunked into ranch!
Servings: 4 servings
Calories: 416kcal
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
Serving: 0.5pounds | Calories: 416kcal | Carbohydrates: 2g | Protein: 34g | Fat: 29g | Saturated Fat: 8g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 12g | Trans Fat: 0.3g | Cholesterol: 141mg | Sodium: 718mg | Potassium: 336mg | Fiber: 0.4g | Sugar: 0.04g | Vitamin A: 317IU | Vitamin C: 2mg | Calcium: 39mg | Iron: 2mg