Pickleback Chicken Wings


1.5kg chicken wings
1 cup pickle juice
2.5 tbs bourbon
2.5 tbs honey
1 tbs brown sugar
½ tsp onion powder
½ tsp paprika
¼ tsp cayenne pepper
kosher salt
Freshly ground black pepper
1 cup sliced pickles
1 cup ranch dressing


In a large bowl, combine the wings and pickle juice. Cover bowl and refrigerate for at least 1 hour (up to 4 hours). Drain wings and pat dry.

Preheat oven to 220°C and line a large rimmed baking sheet with a metal rack.

In a small bowl, whisk together bourbon, honey, brown sugar, onion powder, paprika and cayenne.

Toss the wings in the bourbon-honey mixture then transfer to the prepared baking sheet. Season wings with salt and pepper. Bake until crispy, about 50 minutes.

Transfer baked wings to a serving plate. Serve with sliced pickles and ranch.



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