Ingredients
Equipment
Method
Brine & Prep
- Place the wings in a bowl or container and cover them completely with dill pickle juice. Brine in the fridge for up to 2 hours maximum.
- Pull the wings from the brine and pat them bone-dry with paper towels. Coat generously with your favorite poultry seasoning, pressing it into the skin.
Make the Nashville Hot Glaze
- In a saucepan over low heat, combine the butter, brown sugar, cayenne, smoked paprika, garlic powder, onion powder, chili powder, pickle juice, and hot sauce. Whisk until the butter melts and the glaze is smooth. Keep warm.
Grill & Sauce
- Preheat the grill to 300-350°F. Place the wings directly over the heat and grill for 25-35 minutes, flipping every 3-4 minutes for an even char and crispy skin.
- Pull the wings when they hit 185°F internal in the thickest part of the drumette. The higher temperature renders the dark meat fat and collagen for juicy, tender bites.
- Transfer the wings to a large bowl, pour the warm glaze over the top, and toss with tongs until every wing is fully coated. Serve hot with ranch dressing and dill pickles.
Notes
Cap the Brine at 2 Hours: Longer brines pull too much moisture out and leave the wings chalky. 2 hours is the sweet spot for flavor without overdoing the salt.
Pull at 185°F: Dark meat needs higher temp than 165°F to fully render collagen and fat. 185°F gives juicy meat with crispy, crackling skin.
Pat Bone-Dry Before Seasoning: Wet skin steams instead of crisps. Pat the wings completely dry with paper towels after the brine, then hit them with seasoning.