COOK IT.
To make the brine, combine 5 cups pickle juice, 1 oz. chopped dill, 6 chopped garlic cloves, and 1 tbsp red chili flakes into a large container or bag.
Add the chicken wings to the brine, cover and refrigerate. Allow to brine for at least 2 hours. Pro Tip: Brine your chicken wings overnight for best results.
When you're ready to grill, preheat your grill to 450°F.
Remove the wings from the brine and pat dry with a paper towel. Brush lightly with olive oil and season with BBQ rub.
Grill the wings on the lowest rack of your grill, rotating often with tongs to ensure even cooking and coloring.
While wings are cooking, make your sauce by combining 1 egg, 1 garlic clove, 1 oz. dill, 1/2 cup pickles, 1/4 cup pickle juice, and 1 tsp salt in a blender.
Blend on low, then slowly increase the speed to high. Slowly add 1 1/2 cups of oil to the blender to create an emulsion. Transfer this sauce to a small bowl and set aside.
Once the wings reach an internal temperate of 165°F, remove from the grill and brush or serve with homemade pickle sauce.