Pickleback Chicken Wings

By [e-mail]

Ingredients

• 3 lb. chicken wings
• 1 c. pickle juice
• 2 tbsp. bourbon
• 2 tbsp. honey
• 1 tbsp. brown sugar
• 1/2 tsp. onion powder
• 1/2 tsp. paprika
• 1/4 tsp. cayenne pepper
• kosher salt
• Freshly ground black pepper
• 2 tbsp. chopped dill
• 1 c. Sliced pickles
• 1 c. ranch dressing

Preparation

Step 1

In a large bowl, combine wings and pickle juice. Cover bowl and refrigerate for at least 1 hour and up to 4 hours. Drain wings and pat dry.
Preheat oven to 425° and line a large rimmed baking sheet with a metal rack.
In a small bowl, whisk together bourbon, honey, brown sugar, onion powder, paprika, and cayenne.
Toss the wings in the bourbon-honey mixture then transfer to the prepared baking sheet. Season wings with salt and pepper. Bake until crispy, about 50 minutes.
Transfer baked wings to a serving plate and sprinkle dill on top. Serve with sliced pickles and ranch.