PICKLE BRINE BAKED CHICKEN WINGS | BLUE CHEESE REMOULADE

We recently learned of brining chicken in pickle brine from Chef Richard DeShantz of the Richard DeShantz Restaurant Group in Pittsburgh. The flavor imbued from this technique provides a rich and layered profile to the finished product that we thought it would be perfect for chicken wings - we were right! Utilizing McClures Spicy Pickles, we brined the chicken in the pickle brine and chopped up the pickle spears for the blue cheese remoulade. Spicy, salty, creamy and cheesy, these chicken wing are layered with flavor. Artisan Ingredient Used: McClure's Spicy Pickle Spears.

Ingredients

For The Chicken

12 Chicken Wings, Drumsticks or Both

1 1/2 Cups, McClures Spicy Pickle Spears Pickle Juice

1 Cup, Water

Salt, For Seasoning

1 Tablespoon, Chili Flake

1 Tablespoon, Fresh or Dried Garlic

1 Teaspoon, Sugar

1/8 Pound, Blue Cheese

For The Remoulade

1/8 Pound, Blue Cheese

1 Cup, Mayonnaise (Try Sir Kensingon's Chipotle Mayo For An Added Kick)

1 - 2 Spears, McClures Spicy Pickles, Roughly Chopped

2 Tablespoons, Schaller & Weber Bavarian Style Sweet + Spicy Mustard

1 Tablespoon, Capers, Drained, Rinsed + Chopped Fine

2 Tablespoons, Celery Leaves, Chopped + 3-5 whole leaves

Salt + Pepper, To Taste

Directions

For The Chicken

1. Pre-heat oven to 450 degrees.
2. Combine McClure's pickle juice and water.
3. Submerge the chicken in the liquid.
4. Allow to brine overnight (12 hours).
5. The next day, remove the chicken from the brine and pat dry.
6. Season with salt, chili flake, garlic and sugar.
7. Place the chicken one a sheet tray with a rack, and bake in the oven for 30 minutes or until cooked through.
8. Remove from oven and top with crumbled blue cheese.

For The Remoulade

1. Combine all ingredients except blue cheese + whole celery leaves.
2. Mix well.
3. Top with blue cheese and whole celery leaves.

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