I have an idea for a carnivore recipe, Dill Pickle Chicken wings. My idea is to infuse the dill pickle flavor into chicken wing pieces by marinading them in dill pickle brine. I also added a pinch of dried dill to the marinade. Am going to marinade this for a good 24 hours and figure out how to prepare the recipe in the meantime, but i have a good idea where i want to go with this.

Here are the marinading chicken wings

Does dill pickle chicken wings sound like something different and you would like trying? Let me know!

Carnivore Chef

Edited Saturday at 04:18 PM2 days by Carnivore Chef
Clarity

My wife says this sounds amazing as she is a big fan of pickles. Me, not so much.

If ever there was a way to ruin a piece of chicken, pickles would be the way. LOL

But we will be having (she) these within a few days.

Thanks.

LOL

Scott

I feel like pork panko needs to be involved.

6 hours ago, Miranda said:

I feel like pork panko needs to be involved.

Miranda,

7 hours ago, Miranda said:

I feel like pork panko needs to be involved.

That sounds like a great idea. I have 14 wing pieces so i can split them up and try 2 different preparations. One as you suggested, pork panko breaded dill pickle chicken wings, and the other being like a dill pickle chicken wing stew. I definitely need an air fryer, but for now i think i am going to bread the wings in the panko, brown them in beef tallow and finish them in the oven if i have to. Not sure if i can finish them in the tallow without burning the living crap out of them but i'll give it a try! Thanks for your suggestion

12 hours ago, Scott F. said:

My wife says this sounds amazing as she is a big fan of pickles. Me, not so much.

If ever there was a way to ruin a piece of chicken, pickles would be the way. LOL

But we will be having (she) these within a few days.

Thanks.

LOL

Scott, I'll be trying a couple different preparations tonight and will post my results when i get the chance. Yeah pickles are like black licorice, either you love 'em or hate 'em!

I have used mustard to fight off cramps and lots of people swear pickle juice works even better.

I'd choose the cramps. Just saying.

Scott

10 minutes ago, Scott F. said:

I have used mustard to fight off cramps and lots of people swear pickle juice works even better.

I'd choose the cramps. Just saying.

Scott

You definitely have a strong anti-pickle confirmation bias!

I guess if you really like pickles that might work. I’m not a big enough fan to give that a go. I’d try one just to try it but I don’t see myself going out of my way to make those.

Let us know how you like them though.

1 hour ago, Geezy said:

I guess if you really like pickles that might work. I’m not a big enough fan to give that a go. I’d try one just to try it but I don’t see myself going out of my way to make those.

Let us know how you like them though.

Hey Geezy, thanks for your input! I think the finished products will be more pickle nuanced than pickle bold. Can't be sure though until i give them a try

Carnivore Chef

Looking forward to the review.

So as i said i am making 2 different presentations using the pickle brine marinated chicken wings. One panko crusted and fried and the other a chicken wing stew. Here i am showing my progress on the stew.

In my crappy little crockpot i added 7 marinated chicken wings on the bottom, then added 1/4 cup each of heavy cream and chicken bone broth, a tablespoon of dill pickle brine, 1 cup of rendered beef suet cubes, a good couple tablespoons of grass fed butter, 1/4 cup of feta cheese, and lots and salt and with a few good grinds of black pepper and a small pinch of dill. Now i am going set the crock pot to medium and begin cooking for a few hours.

I choose the feta cheese because it should melt creating a creamier thicker texture, and also because it has a mild flavor profile, and want the dill pickle flavor to be noticable. This is all experimental so i can make adjustments as i go along. But this is how i am beginning!

Dill pickles are good for grease splatter burns. I keep a jar in my kitchen for first aid. 😀 Mustard works good too.

I know people that love dill pickle anything. I am not one of those people. 🙂

I do share your likeness for blue cheese tho. 😃

1 hour ago, ol_hilly said:

Dill pickles are good for grease splatter burns. I keep a jar in my kitchen for first aid. 😀 Mustard works good too.

I know people that love dill pickle anything. I am not one of those people. 🙂

I do share your likeness for blue cheese tho. 😃

Interesting the first aid aspect of pickles and mustard so thanks, i'm alqays burning myself with hot grease!

Here is my dill pickle chicken wing stew after it cooked for 3 hours. I took a taste, and it turned out as i expected, its got a nuanced dill pickle flavor, not overpowering, but i think it is excellent. Am not going to eat it today but tomorrow knowing that stews generally taste better after reheating.

My personal cooking philosophy involves adding incrimental amounts of herbs and spices to a recipe that give it an edge flavorwise but its not so loud that you can distinctly tell what herbs and spices were used. One of those, "it tastes like something but i can't put my finger on it" kinda things that makes the overall taste of a recipe better. In the Carnivore world i gotta be careful too with herbs and spices, and i really want to keep my carb intake to less than a gram per day. The amount of carbs in this dish with a pinch of dill is so pitifully small that, to me anyways, its not an issue.

Before cooking and after

9 hours ago, Carnivore Chef said:

You definitely have a strong anti-pickle confirmation bias!

Yep. Polar opposites in our house. My wife eats every kind and flavor of pickle there is out there. Me? Not so much.

She does a baked chicken dish with a pickle brine of sorts so when I mentioned it with wings she was all about it.

Post away.

Scott

Now that the dill pickle chicken wing stew is finished and ready to reheat tomorrow for a meal, I'm gonna do the second preparation i had in mind for the dill pickle brined chicken wings, which is fried panko dill pickle chicken wings. I got a pot of beef tallow on the heat, my wings were drained and patted dry, i made my own pork panko with a touch of dried dill weed added, and have an egg all mixed and ready to coat the wings before coating with the panko. My strategy is to bread the chicken wings, let them set up for a half hour, then fry them in the tallow until browned. Then i am going to transfer to a wire rack and finish them off in a 350F oven. The trick will be to not overbrown them and keep them crispy. Soggy breading after cooking can happen when dealing with any breaded, undercooked chicken because the juices drip down when cooking spouling the crunch. I also don't want the breading to fall off during the frying, hence i will let the breaded wings dry out on the rack before frying.

Here's my breading station.

Here's the wings all breaded up. So far so good!

So I fried the wings in the tallow, maybe 5 minutes then carefully pulled them out and put on the rack. I'll convection bake these in a 350F oven for about a half an hour so they cook through and hopefully brown up a bit more.I

Here's the dill pickle chicken wings out of the oven, hot and and ready to eat! They look delicious! Am also having a bowl of buttered shrimp. Basic preparation with salt and pepper and lots of butter.

Ok, am finished with my meal and here's my impression on the wings. Absolutely delicious! The meat was cooked to perfection, juicy and sweet, and the panko coating was perfectly browned and had excellent crunch factor, which is important here. Thank you Miranda for your suggestion, it really made all the difference in the world! I could taste the dill pickle brine in the chicken, but barely, and in my opinion it was a tad blt too subtle. My thought is that marinating the chicken wings in the pickle brine made the chicken juicier and also helped the overall taste by adding another dimension of flavor that would otherwise not exist. The crust stayed intact throughout the cooking process, which can be difficult to achieve if not careful enough. I will rate this recipe 9 out of 10 and not 10 out of 10 only because the dill pickle flavor could be more pronounced. Otherwise i am completely happy with my results and will make it again. My guess would be that if any pickle haters that tried these chicken wings without knowing they were marinated in dill pickle brine, they would never know, but would thoroughly enjoy them. Your thoughts?

Carnivore Chef

Since you have chef in your name I will babble on with a funny from 30+ years ago. I live in the south and 'southern food' is a staple and in our area Soul Food crosses a lot of boundaries.

I worked in a pharmaceutical company with its own cafeteria, and it was an awesome cafeteria. It was subsidized and anyone would be hard pressed to eat $2.00 worth of eggs/bacon/sausage/omelets to order. Great food. Greater prices. Lunches were a variety of fried foods from fish to chicken to grilled steaks/burgers and it was an awesome place to eat. So much so, night shift stayed after work to eat breakfast before they left. Super nice.

When our headquarters from up north (Boston, Mass and Hartford, Connecticut) merged it brought the north to the south and our cafeteria became a clashing zone. The cafeteria staff was reduced and replaced with a professional chef and a few cooks/workers he chose. The menu shifted tremendously.

One day we were standing in line and the menu for the day was chicken fettuccini, chicken Cacciatore, and chicken parmesan.

One of my co-workers was from the mountains of NC and as country bumpkin as anyone ever. If Appalachia has a stereotype my buddy fit it to a T.

He had a deep mountain accent and was a super guy to work with and work for. When the chef came out with his double-breasted suit, the hat and the completely professional look, mingling with us like he would at a five-star restaurant. He came up to "Joe" and said, "How are things? What will you be eating today?

Joe said in a deep drawl from Appalachia, "I don't know, bo, but I do know there is only three ways to "F*&% up a good chicken, and damned if you don't know all three!".

Joe meant it in gest, but our new chef was deeply offended. Joe landed in HR over it and he would say, "his preference of having his chicken fried or grilled" was the reason.

Babbling. At work waiting for the night shift to get up to speed.

My apologies for getting off the topic.

Scott