Grilled Dill Pickle Chicken Wings
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Are you a dill pickle lover? Then you’re going to love my innovative recipe for grilled dill pickle chicken wings featuring Cuso’s All-Natural Gravel Seasoning and homemade dill dip. This is a fantastic, flavorful twist on wings for your next gathering. Who can resist the crunchy, zesty results? Not me!
Between the dry rub and a creamy dill pickle sauce, this is an unbeatable combination. The recipe is simple and goes together easily. Let’s get grilling!
Why You’ll Love This Grilled Dill Chicken Wing Recipe
* Dill is a bold flavor that marries well with savory chicken wing meat
* The tender meat and crispy skin are cravable, thanks to the texture of GMO-free Cuso’s Gravel Seasoning
* A creamy dill ranch sauce brings a zingy note that harmonizes with the dill dry rub
* It’s unexpected. Your family and guests will be pleasantly surprised
* The familiar taste of dill pickle seasoning has a nostalgic appeal
* Acidity and salt break down muscle fibers, ensuring tender, juicy results
* You can make extra of the dill pickle-gravel blend and use it in other recipes, like with baby back ribs.
* Clever and creative. A pickle lover’s dream come true.
Pitmaster’s Personal Tip
To enhance the dill pickle flavor in this chicken wing recipe, consider brining the chicken wings in dill pickle juice for 2-4 hours. Just reserve the juice from the jars you're using. Place the wings in a container with the juice and let them sit. Afterward, drain and pat dry, then continue on to the dill-Cuso’s Gravel Seasoning for the dry rub.
Grilled Dill Chicken Wings with Creamy Ranch Sauce
If you are a dill pickle lover, this is a recipe you're going to want to try and share with friends. The taste of dill is fresh and bright. They're perfect finger food with a creamy ranch dip sure to please chicken wing lovers.
Prep Time
25 hours
Cook Time
30 minutes
Total Time
25 hours 30 minutes
Dill Pickle Chicken Wing Ingredients
* 2 jars of sliced pickles (¾ for dehydrating, ¼ for the pickle ranch dip)
* 3 tbsp Cuso’s Gravel (2 for seasoning, 1 for the pickle ranch dip)
* 2 tbsp Extra Virgin olive oil
* 1 package of chicken wings (fats and flats)
* 1 bunch fresh dill (chopped)
* 4 green onions (chopped)
* ⅓ cup light mayo
* ½ cup Greek yogurt
* 1 tbsp dijon mustard
* 1 lemon (juiced)
Fun With Flavors
If you’d like to try flavors other than dill for your chicken wings, we offer several all-natural seasonings that you might enjoy. Try Cuso’s Hot Honey, Spicy Garlic Buffalo Rub, Lemon Pepper, or Dust Seasongings. Can’t decide? Build your own pack, save money, and try more than one of my delicious blends!
Grilled Dill Pickle Chicken Wing Instructions
1. Twenty-four hours before making your chicken wings, lay a jar and a half of sliced pickles on a dehydrator metal rack. Dehydrate at max temperature for 24 hours.
2. The next day, blend Cuso’s Gravel with dehydrated pickles to make your pickle seasoning using a spice grinder or mortar and pestle.
3. Remove the chicken wings from the package and dry them off.
4. Use olive oil as the binder for the pickle seasoning, rubbing it all over the wings
5. Cover the wings generously with your homemade dill pickle ranch seasoning
6. Start a fire in your charcoal grill.
7. Grill the wings for 15-20 minutes, turning them often, until they are cooked through. Set aside.
8. Make the pickle ranch by combining the remaining chopped pickles, fresh dill, green onions, light mayo, Greek yogurt, Dijon mustard, and lemon juice
9. Serve both together and enjoy! I bet your friends have never tried wings this innovative!
Winging it: Alternative Dips & Sauces
The cool, refreshing ranch sauce is a lovely touch for your wings. But other sauces combine well with dill. Try Queso sauce, hot Buffalo-style sauce, garlic aioli, pickle honey mustard, Tzatziki, and horseradish sauce.
Secrets for Success With Charcoal-Grilled Dill Pickle Wings
* Don’t be shy with your seasoning. Remember, some comes off when you’re grilling.
* Make the serving plate pretty. Garnish with fresh dill, chives, or dill pickle spears.
* If you are brining, try adding some buttermilk into the blend for a creamier flavor.
* If you want an extra crisp dill chicken wing, add a tablespoon of baking soda to your dill-Cuso’s Gravel mix.
* For intense flavor, melt some butter with pickle juice, garlic, and fresh dill. Toss the wings into this mixture just before serving.
* Never reheat grilled chicken wings in a microwave; they become rubbery.
Storage and Reheating
After the wings rest at room temperature for 30 minutes, put them in a paper-towel-lined, airtight container. The shelf life in this form is four days
You also have the option of freezing the wings. Place them individually on a parchment-lined baking sheet and freeze. Once solid, transfer them to a freezer-safe food storage bag. When you are ready to use them, thaw in your refrigerator overnight. The flavor remains good for up to two months.
There are three ways you can reheat the grilled dill pickle chicken wings.
1. Air Fry
Set the machine to 360°F
Heat for 4 minutes, turn over
Heat for another 4 minutes.
2. Grill
Set the grill to medium heat
Put the wings over indirect heat for 10 minutes
Transfer to direct heat for 2 minutes to renew the crunch
3. Oven Baked
Set the oven to 375°F
Put a wire rack on top of a baking sheet
Place the wings on the rack so they are not touching
Bake for 7 minutes on one side
Flip and bake for another 7 minutes
For extra crunch, put them under the broiler for 2 minutes
Smoking Dill Pickle Chicken Wings?
You can absolutely use your smoker for making this dill pickle chicken wing recipe. They’ll take about an hour at 225°F. For wood, you want something that won’t overwhelm the dill like apple, pecan, or cherry.
FAQs
What pairs well with wings flavored with dill-ranch seasoning?
Keep side dishes light, but tasty. Make apple coleslaw, cucumber-dill pickles, lemon baby potatoes, and perhaps cornbread.
A dry rosé wine pairs well with this dish, as do herbal iced teas, a Bloody Mary, a cucumber gimlet, or a citrus mule.
Where to buy good chicken wings?
Most markets feature chicken wings in the frozen food aisle, and some offer fresh. Look around for butcher shops. Some specialize in large wings, and if you prefer flats or fats, they can accommodate you.
Buying fresh meat from the butcher is the best option. Alternatively, you can often buy nice beef ribs for smoking at membership warehouse clubs like Costco and Sam's.
Why are my grilled dill wings dry or mushy?
Dry wings imply you overcooked them, put them over heat that’s too high, or forgot to rest the wings after cooking.
Mushy wings are the result of over-marinating, forgetting to dry off your wings before seasoning, or cooking them in uneven heat.
I don’t own a dehydrator. Can I make the dill pickle seasoning in the oven?
Absolutely. Set your oven to the lowest setting (135°F, if possible, but no more than 175°F). Cover a baking sheet with parchment paper. Lay out the slices of dill pickle with space in between them. Check the pickles at four hours (you want them brittle). If they’re not ready yet, check again every hour (you don’t want them to burn).
Can I prepare grilled dill pickle chicken wings ahead of time?
While I prefer my wings fresh, there is a way you can prepare them ahead of time.
After seasoning, put the chicken wings on the grill at 325°F. Watch for the wings to reach an internal temperature of 155°F. Cool completely. Store in your refrigerator. When you’re ready to finish the dilly wings, put them over a high heat in your grill. This time, you want the internal temperature to reach 175°F, allowing the wings enough time to crisp up.
People Also Ask
Approximately how much time should I allow to make chicken wings with dill pickle seasoning.
If you are brining the chicken, that adds 2-4 hours plus dehydrating the dill pickle slices (up to 10 hours in the oven). However, you don’t have to keep your eye on them. Once you start treating and cooking the dill pickle wings, you should be done in 30-45 minutes.
Can I use the dill pickle-Cuso’s gravel seasoning on other types of poultry wings?
Yes. Turkey wings are meaty and take well to low-and-slow smoking or deep frying (dust them with the dill pickle seasoning when they come out of the fryer). Duck wings are incredibly tender and tasty thanks to a high fat content. Goose wings? Also very flavorful. Quail wings are the trickiest because they’re small. Toss them in your dry rub and roast or fry them to perfection.
What can I make from leftover dill-flavored, grilled chicken wings?
On the rare occasions when you have leftover dill pickle wings, there are lots of ways to repurpose the meat. Make chicken salad, add it to wraps, top a pizza, toss it into a stir-fry, or use it as a surprising element in a pasta dish.
Cuso’s Grilled Dill Pickle Wings: Related Recipes & Blogs:
Chicken wings are so adaptable that I regularly tinker with their flavors. Here are some of the wing recipes you might enjoy trying.
Alfredo Chicken Wings: Wings dressed with Cuso’s Lemon Pepper Rub, grilled and then tossed with luxurious homemade, creamy Alfredo.
Cowboy Butter Wings Recipe: Wings doused with a generous amount of Cuso’s Cowboy Butter. Elevate your wing game to a whole new level.
Hot Honey Lime Wings Recipe: Sweet, Spicy, & Delicious: Jalapenos, honey, lime juice, and Hot Honey Seasoning come together to create a delicious treat.
Orange Crush Chicken Wings: For lovers of all things orange, these wings are coated in duck fat followed by a habanero, orange, and Cuso’s Gravel treatment. Add honey and ginger, and it will be hard to resist the aroma.
Kraken Gold Spiced Rum and Coke Wings: A taste of summer seasoned and smoked to perfection.
Sweet and Spicy Wings: These feature Cuso’s Spicy Garlic Buffalo Barbecue Rub. The wings are charred, then deep-fried to perfection. Add a peanut butter whisky dip with Cuso’s all-natural Hot Honey Barbecue rub, and it becomes a flavor explosion.
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