How to Master Pickle-Infused Wing Technique

Brine Penetration

Time-controlled acid marinade tenderizing while infusing foundational flavor.

Moisture Barrier Engineering

Multi-layer coating system creating ultimate crunch while sealing juices.

Temperature Management

Precise oil heat control achieving ideal color and doneness simultaneously.

Flavor Reinforcement

Consistent dill and pickle notes appearing in every element of the dish.

Baking Tips

For the most intense pickle flavor, brine the wings overnight

Make sure to thoroughly dry the wings after brining for the crispiest exterior

The combination of flour and cornstarch creates an extra crunchy coating

Adding baking powder to the dredge helps create tiny air bubbles for added crispness

Maintain oil temperature between 350-375°F for optimal frying results

For less mess, use a paper bag for the final dredging step - add wings and shake to coat

Wings can be brined ahead of time for up to 24 hours

For a lighter version, wings can be baked at 425°F for 40-45 minutes after coating

Reserve some pickle brine to refresh the sauce if it thickens too much

Pickle Wing Crunch

Name: Pickle Wing Crunch
Prep time: 2 h
Cook time: 30 min
Total time: 2 h 30 min
Yield: 4 servings (24 wings)
Cuisine: American Fusion
Ingredients: For the Pickle Brine:; 2 cups pickle juice (from dill pickles); 1/4 cup chopped fresh dill; 4 cloves garlic, minced; 1 tablespoon black peppercorns; 1 tablespoon kosher salt; 1 teaspoon red pepper flakes; For the Wings:; 3 pounds chicken wings, separated into flats and drums; For the Dredge:; 2 cups all-purpose flour; 1/4 cup cornstarch; 2 tablespoons dried dill; 1 tablespoon garlic powder; 1 tablespoon onion powder; 2 teaspoons paprika; 1 teaspoon baking powder; 1 teaspoon salt; 1 teaspoon black pepper; For the Egg Wash:; 3 large eggs; 1/4 cup pickle juice; 2 tablespoons hot sauce; For Frying:; Vegetable oil or peanut oil for deep frying; For the Pickle Sauce:; 1/2 cup mayonnaise; 1/4 cup finely chopped dill pickles; 2 tablespoons pickle juice; 1 tablespoon chopped fresh dill

This Pickle Wing Crunch recipe combines the tangy punch of pickles with crispy chicken wings for an explosion of flavor and texture. The wings are brined in pickle juice before being dredged in a special dill-infused coating and fried to golden perfection. Medium difficulty requires some attention to brining times and frying temperatures but rewards with an addictively crunchy exterior and juicy interior, finished with a bold pickle-infused sauce that will have everyone reaching for more.

Prep Time

Cook Time

30 Minutes

Total Time

2H30 Minutes

Chef

JUE

Ingredients

Custard Cream

For the Pickle Brine:

2 cups pickle juice (from dill pickles)

1/4 cup chopped fresh dill

4 cloves garlic, minced

1 tablespoon black peppercorns

1 tablespoon kosher salt

1 teaspoon red pepper flakes

For the Wings:

3 pounds chicken wings, separated into flats and drums

For the Dredge:

2 cups all-purpose flour

1/4 cup cornstarch

2 tablespoons dried dill

1 tablespoon garlic powder

1 tablespoon onion powder

2 teaspoons paprika

1 teaspoon baking powder

1 teaspoon salt

1 teaspoon black pepper

For the Egg Wash:

3 large eggs

1/4 cup pickle juice

2 tablespoons hot sauce

For Frying:

Vegetable oil or peanut oil for deep frying

For the Pickle Sauce:

1/2 cup mayonnaise

1/4 cup finely chopped dill pickles

2 tablespoons pickle juice

1 tablespoon chopped fresh dill

1 teaspoon minced garlic

1 teaspoon Dijon mustard

1/2 teaspoon honey

1/4 teaspoon cayenne pepper

For Garnish:

1/4 cup finely diced pickles

2 tablespoons chopped fresh dill

Pickle slices

Instructions

Prepare the pickle brine: In a large bowl, combine pickle juice, chopped fresh dill, minced garlic, black peppercorns, kosher salt, and red pepper flakes. Stir well to combine.

Add chicken wings to the brine, making sure they're fully submerged. Cover and refrigerate for at least 2 hours, preferably overnight.

When ready to cook, remove wings from brine and pat completely dry with paper towels. Let wings sit at room temperature for 20 minutes.

Meanwhile, prepare the dredge: In a large bowl, whisk together flour, cornstarch, dried dill, garlic powder, onion powder, paprika, baking powder, salt, and black pepper.

Prepare the egg wash: In a separate bowl, whisk together eggs, pickle juice, and hot sauce until well combined.

Set up a dredging station: first bowl with plain flour (take 1/2 cup from the dredge mixture), second bowl with egg wash, third bowl with the seasoned dredge mixture.

Heat oil in a deep fryer or large, heavy-bottomed pot to 350°F (175°C). Use enough oil to submerge wings completely.

Working in batches, dredge wings first in plain flour, then egg wash, then seasoned dredge, pressing the coating onto each wing to ensure it adheres well.

Carefully lower coated wings into hot oil and fry for 10-12 minutes, until golden brown and internal temperature reaches 165°F (74°C). Work in batches to avoid overcrowding.

While wings are frying, prepare the pickle sauce: In a small bowl, mix mayonnaise, chopped pickles, pickle juice, fresh dill, minced garlic, Dijon mustard, honey, and cayenne pepper until well combined.

Transfer fried wings to a wire rack set over a baking sheet to drain excess oil. Season immediately with a light sprinkle of salt.

Serve wings hot with pickle sauce on the side or drizzled over top. Garnish with diced pickles, fresh dill, and pickle slices.

Pickle Wing Crunch

JUE

Essential Ingredients Selection

Creating Your Masterpiece

How to Master Pickle-Infused Wing Technique

Pickle Wing Crunch

Ingredients

Instructions