Grilled chicken wings come alive thanks to Made In x Jacobsen Salt Co. Pickle Salt, which adds a tangy kick with notes of dill, coriander, and garlic. Pro tip for extra crispy skin: season the wings with the Pickle Salt as far ahead as you can, ideally overnight, and leave uncovered in the fridge to let the skin dry out and the seasonings to permeate. The creamy, flavorful Pickle Dip is great just on the wings, or round out the spread with crudite and/or potato chips.
Note: the Pickle Salt is about 50% salt and 50% seasonings. If using regular coarse sea salt for this recipe, you will need about half as much.
Grilled Chicken Wings with Pickle Dip
Pickle people, your new go-to appetizer has landed.
Rhoda Boone, Culinary Director
- For the Wings:
- For the Pickle Dip:
- For the Pickle Butter:
- For Serving:
- 1.
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).
- 2.
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.
- 3.
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.
- 4.
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).
- 5.
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.
