Do you have some pickle brine and wonder if there's more to its fate than the drain?
Hold off on pouring that delicious liquid out because I have a delicious chicken wing recipe for you! Our crispy pickle brine chicken wings are the perfect blend of tangy, juicy, and crunchy.
In this post, you'll find the recipe for making crispy, juicy, flavourful chicken wings using leftover pickle juice to brine the wings.
This little-known secret can transform your homemade chicken wings into a culinary delight that rivals your favorite restaurant.
Discover the Secret to Juicy Chicken Wings: Pickle Brine Magic!
Many people don't know this, but many restaurants use pickle brine to soak their chicken parts overnight, ensuring they come out juicy every time they deep fry them! Pickle brine is tangy, sweet, and packed with flavours that enhance the taste of the chicken, lock in moisture during frying, and penetrate deep into the meat.
Learn how we make our juicy wings, and you'll never think twice about throwing away that precious liquid again. We also provide our recipe for our BEST Bread and Butter Pickled Cucumbers. These homemade pickles are so delicious and crunchy that we've turned many pickle-haters into pickle lovers! So many people have been asking for this recipe, and now you can enjoy it too!
Why Pickle Brine?
Pickle brine is tangy, sweet, and packed with flavours that enhance the taste of the chicken in a way nothing else can. The acidity of the brine tenderizes the meat, allowing the flavours to penetrate deep into the chicken. When you fry the brined chicken, it locks in the moisture, resulting in wings that are incredibly juicy on the inside and perfectly crispy on the outside.
What Makes Them So Special?
Pickle Brine Magic: These wings are marinated in pickle brine, infusing them with a unique tangy flavour and ensuring they stay incredibly moist and tender. The acidity from the brine tenderizes the meat, making each bite juicy and delicious.
Perfectly Crispy: After marinating, the wings are fried to perfection, achieving a golden, crispy exterior that contrasts beautifully with the succulent interior.
Unmatched Flavor: The combination of the tangy pickle brine with the savoury spices in the breading creates a flavour explosion that will leave you craving more.
How to Make Them:
- Marinate: Place the chicken wings in a bowl and cover them with pickle brine. Let them marinate in the refrigerator for at least 4 hours, preferably overnight.
Coat: Remove the wings from the brine and pat them dry with paper towels. Coat them in a mixture of cornstarch, salt, pepper, and your favourite spices.
Fry: Fry the wings in hot oil until they are golden brown and crispy. Let them drain on paper towels to remove any excess oil.
Enjoy: Serve the wings hot, with your favourite dipping sauces.
Give these recipes a try, and impress your friends and family with your culinary skills. Whether you're making crispy pickle brine chicken wings or delicious bread and butter pickles, you'll have everyone asking for your secret!
In this post, you'll find the recipe for making crispy, juicy, flavourful chicken wings using leftover pickle juice to brine the wings.
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Crispy Pickle Brine Chicken Wings
Ingredients
Chicken Wings Marinate
- 2 cups pickle brine (from a jar of pickles)
- 1kg chicken wings separated into drumettes and flats
For the coating
- 1 cup cornstarch
- 2 tsp garlic powder
- 1 tsp onion powder
- 1 tsp salt
- 2 cups vegetable oil
Lime Dipping Sauce
- 1 tbsp fish sauce
- ¼ cup warm water
- 1 tbsp sugar
- 3 tbsp lime juice freshly squeezed
- 1 lime slice thinly sliced
Instructions
Marinate
- Combine all the ingredients together, and put it in a large non-reactive bowl. Cover the top and let it marinate overnight in the fridge.
Fying
- Give the chicken wings good stir in the juice, and strain the liquid out. Let it sit out and dry on a drying rack.
- Meanwhile, combine all the dry ingredients together. Whisk well.
- Get a large frying pot (like a dutch oven), add the oil, and heat the oil to 375℉.
- Dredge each chicken wing in the dry mixture, ensuring an even coating. Shake off any excess.
- Carefully add the coated wings to the hot oil in batches, avoiding overcrowding.
- Fry the wings for about 8-10 minutes, turning occasionally, until they are golden brown and crispy.
- Use a slotted spoon or tongs to remove the wings from the oil and place them on a paper towel-lined plate to drain any excess oil.
Dipping Sauce
- Combine all the ingredients together. Make sure the sugar is completely dissolved. Add the slice of lime as garnish
Platting
- Arrange the crispy pickle brined chicken wings on a serving platter. Also place a small bowl with the dipping sauce.
There was no flour mentioned in the coating section of the ingredients.
Hey Jamie, I don’t use flour, instead I use cornstarch. Frying chicken wings in cornstarch instead of flour can produce a lighter, crispier texture. Hope this helps! I did update my recipe, to dry mixture instead of flour mixture – probably this is where people might have gotten confused. Thanks for telling me!