Directions
- To make the brine, combine 5 cups pickle juice, 1 oz. chopped dill, 6 chopped garlic cloves, and 1 tbsp red chili flakes into a large container or bag.
- Add the chicken wings to the brine, cover and refrigerate. Allow to brine for at least 2 hours. Pro Tip: Brine your chicken wings overnight for best results.
- When you're ready to grill, preheat your grill to 450°F.
- Remove the wings from the brine and pat dry with a paper towel. Brush lightly with olive oil and season with BBQ rub.
- Grill the wings on the lowest rack of your grill, rotating often with tongs to ensure even cooking and coloring.
- While wings are cooking, make your sauce by combining 1 egg, 1 garlic clove, 1 oz. dill, 1/2 cup pickles, 1/4 cup pickle juice, and 1 tsp salt in a blender.
- Blend on low, then slowly increase the speed to high. Slowly add 1 1/2 cups of oil to the blender to create an emulsion. Transfer this sauce to a small bowl and set aside.
- Once the wings reach an internal temperate of 165°F, remove from the grill and brush or serve with homemade pickle sauce.
