Can Chicken Wings be Made on the Griddle? | Blackstone Griddles

Crispy, saucy, and packed with flavor! Betty's pickle-brined, mayo-marinated buffalo wings on the Blackstone are a game changer. Trust the process, and you won’t be disappointed! Tossed in that perfect vinegary buffalo sauce—Sean’s a believer now, are you? Try them at home and show us your results!

Pickle-Brined Buffalo Wings: https://blackstoneproducts.com/blogs/recipes/pickle-brined-buffalo-wings

Ingredients
3-4 lbs fresh chicken wings
½ cup dill pickle juice (from a cold-section dill pickle jar)
⅓ cup Duke’s Mayo
1 tbsp garlic powder
1 tbsp paprika
1 tbsp onion powder
Sweet Baby Ray’s Wing Sauce (or your favorite sauce)

Directions
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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