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2-4
24 hours
20 minutes
Place the chicken wings in a freezer bag and add the dill pickle juice. Remove as much air as possible and seal the bag tightly. Refrigerate overnight to brine the wings. This step ensures tender, fall-off-the-bone chicken.
After brining, drain the pickle juice, pat the wings dry, and place them in a large mixing bowl.
Add mayonnaise, garlic powder, paprika, and onion powder to the bowl. Toss the wings to coat them evenly in a thin layer of the mayo mixture. The mayo replaces oil and keeps the wings moist during cooking. Let the wings sit at room temperature for about 20 minutes.
Preheat your griddle to the lowest heat setting.
Place the wings skin-side down and cook for about 5 minutes, or until golden brown. Flip the wings and cook for another 5 minutes to brown the other side. Gradually increase the heat slightly with each flip, ensuring the wings cook evenly and crisp up to your liking. Use tongs to adjust the wings for even frying on all sides.
Once the wings are cooked through and crispy, transfer them to a metal bowl. Drizzle with your favorite wing sauce and toss to coat evenly. Plate the wings and enjoy!
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