To season the wings, pat wings very dry with paper towels and add to bowl with pickle salt, tossing to coat. Place a cooling rack over a Sheet Pan and set wings on top. If you are cooking right away, leave at room temperature for up to 1 hour. For best results, season as far in advance as possible and chill, uncovered (preferably overnight, but no more than 24 hours).

To make the Pickle Dip: Combine sour cream, chopped pickle, garlic, pickle brine, Pickle Salt, and pepper in a large bowl. Taste and adjust seasoning.

To make the Pickle Butter, melt butter in a Butter Warmer or small Saucepan over medium. Remove from heat, stir in Pickle Salt, and keep warm.

Prepare a Grill or heat a Carbon Steel Griddle over medium heat. Drizzle wings with oil. Brush Grill grates or coat Griddle lightly with oil. Grill wings, turning occasionally, until browned on all sides and almost cooked through, 10–15 minutes. Baste with Pickle Butter and keep cooking until lightly charred, crispy, and cooked through (to at least 165F internal temperature next to the bone).

To serve, arrange the wings and crudite on a Platter. Top Pickle Dip with extra Pickle Salt and serve alongside wings with chips, if desired.