Step 1

Brine the chicken. Add the chicken wings and the pickle brine to a large zip-top bag. Squeeze out any extra air, seal tightly and refrigerate for 8-12 hours, or overnight.

Step 2

Preheat. Preheat your grill to 425 degrees F.

Step 3

Toast the breadcrumbs. Set a pan on the grill and melt 2 Tablespoons of butter. Add the Panko breadcrumbs to the pan and cook, stirring regularly, until they are evenly toasted and golden brown. Set aside.

Step 4

Prep the wings. Remove the wings from the brine and dry them completely with paper towels. Toss the wings in avocado oil until thoroughly coated.

Step 5

Grill. Place the wings on the grill grates and close the lid. You'll want to slowly open the lid every 3-4 minutes to flip the chicken wings and rotate them, as needed on the grill. Continue cooking and flipping until the wings are golden brown and reach an internal temperature of 175 degrees F. Remove the wings from the grill.

Step 6

Make the crunchy pickle butter. Add the remaining butter, Fish & Veggie Rub, and pickle brine (make sure this is new, fresh brine and not the same stuff you used with the raw chicken!) to the toasted breadcrumbs and stir to combine. Pour the crunchy pickle butter over the grilled wings in the large bowl and toss to coat thoroughly.

Step 7

Enjoy! Serve immediately and enjoy your crunchy dill pickle chicken wings!