- 5 lb chicken wings
- Code 3 Spices Grunt Rub
For the dill pickle brine:
- 2 quarts white vinegar
- 3/4 cup pickling salt
- 3/4 cup white sugar
- 2 tsp coriander seeds
- 2 tsp black peppercorns
- 2 tsp mustard seeds
- 2 tsp Code 3 Spices Grunt Rub
- 2 bay leaves
- 1 oz dill fronds
- 1/2 cup garlic cloves, crushed
- 4 lb ice
For the Buttermilk Ranch Dressing:
- 1/2 cup sour cream
- 1/2 cup buttermilk
- 1/2 cup mayonnaise
- 1/4 cup parsley, minced
- 1 tbsp fresh chives, minced
- 1 tsp lemon juice
- 1/2 tsp Worcestershire sauce
- 1 clove garlic, minced
- Killer Hogs Hot Sauce, to taste
- Noble Saltworks Hickory Smoked Flaked Finishing Salt, to taste
- Black pepper, to taste
To make the pickle brine, combine the vinegar, salt, sugar, coriander, peppercorns, mustard seeds, Code 3 Spices Grunt Rub and bay leaves in a pot. Bring to a simmer and stir just until the salt and sugar are dissolved, about 3 minutes. Turn the heat off and stir in the dill and garlic.
Place the 4 lb of ice in an 8 Quart Briner Bucket. Pour the hot liquid over the ice and stir to melt the ice. Add the 5 lb of chicken wings to the brine and transfer to the refrigerator to brine for 4 hours.
To make the Buttermilk Ranch Dressing, combine all ingredients in a blender and blend until smooth. Store in the refrigerator for up to one week.
Remove the wings from the brine. Pat mostly dry with paper towels.
Season the wings with the Code 3 Spices Grunt Rub. Grill over direct heat until lightly charred. Flip and continue cooking until the internal temperature reaches 170ºF. Remove from the grill.
Serve the Pickle Brined Chicken Wings immediately, with the Buttermilk Ranch Dressing for dipping.
(All Things Barbecue; The Sauce)