January Recipes

Pickleback Chicken Wings

Plate of Pickleback Chicken Wings
Hands On:
20 minutes
Total Time:
180 minutes


  • 1 (3-lb.) pkg. Hy-Vee family pack fresh chicken wings, about 10 wings
  • 1 cup pickle brine, from Hy-Vee kosher dill pickles
  • ¼ cup Hy-Vee brown sugar, packed
  • ¼ cup Kentucky bourbon whiskey
  • ¼ cup Hy-Vee honey
  • 1 tsp smoked paprika
  • ½ tsp That's Smart! onion powder
  • ½ tsp Hy-Vee salt
  • ½ tsp Hy-Vee black pepper
  • Fresh dill sprigs, for garnish
  • Hy-Vee kosher dill pickles, sliced; for serving
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Pat chicken wings dry with paper towels; place in a large resealable plastic bag. Pour pickle brine over chicken; close bag. Turn bag to evenly coat chicken with brine. Refrigerate for 2 to 4 hours, turning bag every 30 minutes.
Combine brown sugar, bourbon, honey, paprika, onion powder, salt, and pepper in a small bowl. Set aside ¼ cup for dipping sauce; use remaining sauce for brushing.
Preheat oven to 425°. Line a large rimmed baking pan with foil. Spray a wire rack with nonstick spray; place in prepared pan. Remove chicken from brine; discard brine in bag. Pat chicken dry with paper towels. Arrange chicken on wire rack in prepared pan.
Brush chicken wings with ¼ cup bourbon mixture. Bake for 25 minutes. Remove chicken from oven. Brush with remaining bourbon mixture.
Place oven rack 6 inches from heat. Preheat broiler to HIGH. Broil chicken wings for 10 minutes or until chicken reaches 165°, turning halfway through. Serve chicken with reserved bourbon mixture for dipping. Garnish with dill sprigs, if desired. Serve with pickle slices.

Nutrition Facts

Serving Size: 2 wings each
Serves: 5
Amount Per Serving
% Daily Value*
Total Fat: 6g 8%
Saturated Fat: 1.5g
Trans Fat: 0g
Cholesterol: 140mg 47%
Sodium: 590mg 26%
Total Carbohydrate: 25g 9%
Dietary Fiber: 0g 0%
Sugars: 25g 50%
Protein: 31g 62%

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