By Sara Robinson January, 2024
Servings: 6/7 Prep Time: 2.5 hrs. Total Time: 3.5 hrs. |
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Tangy Delights: Pickle Juice-Brined Roasted Chicken Wings with Honey-Dijon Mustard Sauce
Pickles are my absolute favorite food—there's just something irresistible about cucumbers in all their various cuts, flavors, and varieties, immersed in a zesty, vinegary brine. I still remember the first time I tried pickles in Atlanta. It was like a delightful explosion of flavors that danced on my taste buds, leaving me craving more. There was nothing similar to those flavors that I had ever tasted before.
Growing up in Venezuela, pickles weren't part of our culinary landscape, likely due to the warm climate where winter food preservation isn't as necessary as in colder regions. They are often seen as an imported delicacy, not something you'd find in every household. But these days, my fridge is stocked with various pickles in different cuts, flavors, and seasonings—I can't resist them!
When I discovered that pickle juice can tenderize chicken and add a delightful tang, I was intrigued. The combination sounded like a culinary adventure waiting to happen.
While this recipe require a bit of time, the result is worth it! Trust me, the unique flavor of these wings will leave you and your guests wanting more.
With the Super Bowl coming soon, this is a perfect recipe to bring to a game party. Just don't forget the napkins cause this Pickle Juice-Brined Roasted Chicken Wings with Honey-Dijon Mustard Sauce Recipe is finger-licking delicious.
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Ingredients:
30 chicken wings
2 cups of pickle juice
2 garlic cloves
1 bunch of baby dill
about 2 tsp of sea salt
about 1 tsp of pepper
2 tsp of cooking oil
Honey-Dijon mustard sauce Recipe:
1/2 cup of Dijon mustard
1/4 cup of honey
1 tbsp of extra virgin olive oil
1 tbsp of chili sauce
salt and pepper to taste
Directions:
1.- In a large bowl, combine the chicken wings, pickle juice, sea salt, and black pepper. Mince the garlic cloves and chop the fresh dill. Add them to the bowl with the wings and pickle juice.
2.- Cover the bowl with plastic wrap and place it in the fridge for at least 2 hours. For best results, refrigerate the wings overnight.
3.- When ready to cook, preheat the oven to 375°F (190°C). Remove the wings from the fridge. Discard the pickle juice and pat the wings dry with paper towels.
4.- Arrange the wings on a baking sheet with a rack. For easier cleanup, you can line the baking sheet with parchment paper.
5.- Brush the rack with a little cooking oil and place the wings on it, making sure to leave space between each wing for even cooking. Before baking the wings, make sure to brush them with some cooking oil. This will help them get crispy and enhance their flavor while baking.
6.- Bake the wings for about 30 minutes. After that, turn them over and bake for 30 more minutes or until they are golden brown and crispy.
7.- In a bowl, combine the Dijon mustard, honey, extra virgin olive oil, chili sauce, and a pinch of salt and pepper.
8.- Mix the ingredients well and serve the sauce with the wings, along with celery and carrot sticks.
I cannot wait to try this recipe!!