Pickleback Wings

Pickle juice is an easy bottle brine for chicken or pork. But don’t use the juice just for cooking. Add a tablespoon or two to your favorite light beer. There’s something about the taste of salty, tangy dill pickles and classic light beers like Coors and Miller that just works — maybe because they are all fermented foods.


  • 3 pounds chicken wings, tips removed, drumettes and flats separated
  • 1 cup dill pickle juice
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste
  • 2 tablespoons chopped dill
  • 1 cup sliced pickles


  1. In a large bowl, combine wings and pickle juice. Cover bowl and refrigerate for at least 1 hour and up to 4 hours. Drain wings and pat dry. Remember to dehydrate the skin in the refrigerator to help get that crispy crust.
  2. Preheat oven to 425 degrees. Set a wire rack inside a large rimmed baking sheet. Transfer wings to the prepared baking sheet. Season wings with salt and pepper. Bake until crispy, about 50 minutes.
  3. Transfer baked wings to a serving plate and sprinkle dill on top. Serve with sliced pickles.