Dill Pickle Chicken

My grandmother saved and repurposed almost everything in the kitchen.

Vegetable scraps for broths, bacon grease for frying, 

stale bread for breadcrumbs (& feeding the ducks!) 

but I never figured out what she did with the pickle juice she saved.

I thought of her the other day,

 as I caught my husband about to pour the liquid left 

in our empty pickle jar down the sink!

I saved it in the nick of time and made 

Dill Pickle Chicken Wings...

I hatched a plan to brine the chicken in pickle juice, 

then baking until golden...

I topped it with fresh dill and kosher salt

and we were ready to dive in...

So when in doubt, save that pickle juice and just wing it!

Dill Pickle Chicken Wings

2 lbs. chicken wings

2 cups pickle juice

drizzle of olive oil

3 Tablespoons fresh dill, roughly chopped

kosher salt

Place wings and pickle juice in a large sealed baggie and marinate in refrigerator at least 2 hours. When ready to cook, pre heat over to 425 degrees. Line a large cooking sheet with foil and cover with non stick spray. Drain juice and lightly coat the wings with olive oil.  Place wings on prepared sheet pan.  Cook 35- 40 minutes (turning wings after 20 minutes). To make them extra crispy and golden, broil 2 minutes.  Remove from oven, let cool a few minutes then transfer to serving platter.  Top with kosher salt and fresh dill.