These smoky, tangy, and ultra-crispy dill pickle wings use a secret ingredient that will change the way you season your wings forever.

If you love the bold, tangy taste of dill pickles, these wings are about to become your new obsession. The secret? A double punch of pickle power. First, we brine the wings overnight in straight-up pickle juice to infuse them with salty, tangy goodness. Then, we season them with dill pickle popcorn seasoning—yes, you read that right! Popcorn seasoning is a total game-changer for wings, thanks to its fine texture and concentrated flavor. Smoked until crispy on the outside and juicy on the inside, these wings will have you licking your fingers and wondering why you didn’t try this sooner.

Step 1: Brining the Wings in Pickle Juice

Brining is the first step to ultra-juicy wings with deep pickle flavor. Instead of tossing leftover pickle juice, put it to good use!

Take an empty pickle jar (with just the juice remaining) and add about 12 chicken wings to it. If you are brining more then 12 wings then use a sealable bag instead and pour the pickle juice into it. 

Next, seal the jar or bag and refrigerate it overnight, allowing the wings to soak up all the dill-pickle flavor and brine in the salty mixture.

The next day, strain the wings and pat them dry with paper towels. Do not rinse! Rinsing removes the delicious pickle brine that makes these wings shine.

Why does this work? The salt and vinegar in pickle juice break down proteins in the meat, making the wings more tender while infusing them with a deep, pickle flavor.

Step 2: Seasoning with Dill Pickle Popcorn Seasoning

This is where the magic happens. Popcorn seasoning is a secret weapon for wings because it sticks effortlessly and provides an intense burst of flavor. There are many brands and flavors of seasonings and I recommend you try different ones. For this recipe I used Kernel’s Dill Pickle Popcorn Seasoning. 

Generously coat the wings with dill pickle popcorn seasoning. Don’t be shy—the bold flavor will mellow slightly during cooking.

Then toss the wings to ensure an even coating.

Why popcorn seasoning? Unlike traditional spice blends, popcorn seasoning is ultra-fine, allowing it to dissolve instantly into the meat. Plus, it comes in endless flavors, so feel free to experiment (salt & vinegar, buffalo, or garlic parmesan would all be fantastic).

Step 3: Setting Up the Smoker

For this recipe, we’re using an Oklahoma Joe’s Marshall Centerbox Smoker, but any smoker or grill set up for indirect cooking will work.

Preheat your smoker to 300°F for the perfect balance of crispy skin and juicy meat.

Place the wings on the grate, arranging drumettes in the hotter zone and flats on the cooler edges (this helps everything cook evenly).

Close the lid and let the magic happen.

At 300°F, the skin crisps up beautifully without needing a deep fry. If your smoker runs cooler, increase the cook time and temperature slightly. For example, an offset smoker at 300 degrees may run “cooler” than a pellet grill at 300 degrees do to increased evaporative cooling and differences in radiant vs convective heat. 

Step 4: Smoking the Wings

Patience is key, but the payoff is worth it.

After 10 minutes, flip the wings to ensure even cooking.

After another 10 minutes, check the temperature with a meat thermometer. You’re looking for 180°F or higher for the best texture. The wings may take a shorter or longer time to reach this temperature depending on your smoker so make sure to check them every 10 minutes or so. 

Once they reach temp and have a beautiful char, pull them off the smoker and let them rest for a few minutes before serving.

Why cook to 180°F? While chicken is technically safe at 155-165 degrees, wings benefit from a slightly higher final temp. The extra time helps render fat and connective tissue, giving you that juicy, fall-apart bite.

Step 5: Finishing the Wings

Now that the wings are cooked I like to finish them by sprinkling on a bit of extra dill pickle seasoing and fresh or dry dill weed. Then I serve the wings with plain greek yogurt with a bit of dill weed mixed into it. Enjoy!

Extra Tips & Tricks

• Experiment with flavors: If you love this technique, try it with salt & vinegar, buffalo, or garlic parmesan popcorn seasoning.

• Crispier wings: If you want extra crunch, increase the heat to 325°F for the last few minutes of cooking.

• No smoker? No problem! You can cook these in an oven at 400°F for about 25 minutes, flipping halfway through.