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Bread-and-Butter Pickle Brined Wings

Source of Recipe

From "Trisha's Kitchen" by Trisha Yearwood


Recipe Introduction

"Chicken wings are a food group for my friend Glenda. I think she would eat them every day if she could, and when they're this good, why wouldn't you? You'll love the pickle-y brine on these wings, I like the baby drumsticks and Glenda likes the flats, so we're a good pair when it comes to wing eating. I make these wings for Glenda every year instead of a birthday cake!"

List of Ingredients

◦ 3 pounds chicken wings, tips removed, split (see Tip)
◦ 1 (24-ounce) jar bread-and-butter pickles
◦ Kosher salt and freshly ground black pepper
◦ 3 tablespoons butter
◦ � cup honey mustard
◦ � cup hot sauce (I like Tabasco)


Recipe

Place the chicken wings into a gallon-size resealable bag. Drain the brine from the jar of pickles into the bag and add 1 cup water, or enough to just cover the wings. Carefully let the air out of the bag while you zip it to ensure that the wings are fully submerged. Brine in the fridge for at least 3 hours or up to overnight.

Preheat the oven to 400� F, with racks in the upper and lower thirds. Line two large rimmed baking sheets with parchment paper.

Drain the wings and blot them with a paper towel to dry them a little. Divide the wings between the prepared pans and sprinkle with salt and pepper. Arrange them skin-side up and roast until the skin is golden brown and crispy, 25 to 30 minutes, rotating the pans halfway through.

Meanwhile, in a medium saucepan, melt the butter over medium heat. Whisk in the honey mustard and hot sauce, season with pepper, reduce the heat to low, and cook for 3 to 4 minutes.

Transfer the wings to a large bowl and toss with the sauce, then place on a serving platter.

Serves 4







❧ Trisha's Tip:
To remove the tip on a wing, hold a sharp knife at the center of the joint, and cut through the top end of the tip. To section the drummie from the flat (or paddle), slice at the joint and separate the two pieces.