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Rotisserie Pickle Wings


cooked chicken wings in a rotisserie basket over hot coals
Rotisserie Pickle Wings

This one is more about the technique and some specialty equipment than the recipe and there is a lot of marinade time, but the results are outstanding! We started out with the same recipe as our famous Pickle Wings and added some SPF 7 for additional flavor, so if you do not have access to a rotisserie and rotisserie basket, no worries –just use the recipe in your smoker, grill, or oven and you will get very similar flavor results. Crispy, juicy, cooked over hot coals and with some cherry wood for mild smoky goodness, these Rotisserie Pickle Wings were honestly some of the best wings we have made to date -worth all the effort (which wasn’t much). Keep in mind that the tumbling action during cooking can cause some wings to break apart as the fat renders and they become incredibly tender, but fear not – these just become boneless wings!


Those Florida Guys seasonings used in this recipe:




Yields: 6 Servings | Prep Time: 30 Minutes | Total Time: 2 Hours

Ingredients:

6 lbs. chicken wings

3-4 cups Those Florida Guys Spicy Pickles brine

6 tablespoons SPF 7

Apple cider vinegar (optional)


Process:

1 | Pat the chicken wings dry to remove excess juices.

2 | Place the chicken wings in a large zip top bag.

3 | Pour in the spicy pickle brine over the wings and squeeze out as much of air as possible to get maximum brine-to-wing coverage.

**add apple cider vinegar if there is not enough brine to cover the wings.**

4 | Let the chicken wings marinade in the refrigerator for 8 hours or overnight.

5 | In the grill, arrange the charcoal into two spaces in the firebox, front and back, with a valley in the middle, for two separate cooking zones.

6 | Prepare a foil boat the size of the valley, using heavy duty aluminum foil.

**the purpose of the foil boat is to catch the fat drippings and prevent flare-ups.**

7 | Bring the grill up to 325-350 degrees.

8 | While the grill is heating, remove the chicken wings from the brine and let them dry on a wire rack or colander basket.

**no need to get the wings completely dry as we will be adding seasoning that will stick to the remaining moisture.**

9 | Sprinkle the SPF 7 onto both sides of the wings and let sit on the counter until ready to put on the grill.

10 | Once the coals have settled and are no longer flaming, place the foil boat in the middle of the two cook zones where the chicken wings will drip fat.

11 | Place a wood chunk (we used cherry) near, but not on a hot coal, this will allow for maximum smoke without heat spikes.

12 | Arrange and secure your rotisserie and basket over the grill, in between the two coal sections, with the basket over the middle area where the foil boat is sitting.

13 | Load the chicken wings into the basket, close and turn on the rotisserie.

14 | The cooking time will vary depending on your temperature in the grill and the size of your wings but check them every 20 minutes and spritz with apple cider vinegar if they look too dry.

15 | Our average cooking time on these is about 60-75 minutes. Once the outside is brown and crisp or they hit 180-190 degrees internal, the wings are done.

16 | Pull the wings from the heat and allow them to cool for 5 minutes before serving with dipping sauce of your choice.

**we did not sauce these, but feel free to add your favorite wing sauce.**

17 | Serve and enjoy!


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