These wings are marinated in pickle brine for a unique flavor profile, and two levels of hot sauce let you pick your heat intensity.
By Dawn Myers
- 2½ – 3 pounds chicken wings
- Brine from 80 ounce package of Clausen’s Pickles
- 4 Tablespoons melted bacon drippings, lard, or vegetable oil
- 2 Tablespoons cayenne
- 2 teaspoons granulated garlic
- 2 teaspoons salt
- ⅓rd cup melted Ghee or clarified butter or vegetable oil
- ⅓rd cup favorite Hot Sauce
- Add chicken wings to a closable plastic freezer bag. Pour brine into freezer bag, careful not to overfill. Close bag and marinate in refrigerator for 2-3 hours.
- Combine well melted or liquid fat and spices, divide into two portions, three quarters and one quarter (reserved).
- Combine well melted butter or ghee and hot sauce, divide into two portions, three quarters and one quarter (reserved).
- Preheat Oven to 370 degrees Fahrenheit.
- In a small bowl, place three quarters of the liquid and half of the chicken wings. Toss wings with sauce. Alternatively, you could brush the sauce directly on the wings.
- Place a grate on a half sheet pan to elevate the wings. Place wings on grate.
- Bake wings for 25-30 minutes until completely cooked through, turning once during the cook time. At the end of the cooking, lightly brush the remaining sauce on the wings.
- Serve with blue cheese dressing and any other accompaniments.