Dill Pickle Chicken Wings Recipe

Introduction

Dill Pickle Chicken Wings are a tangy and crispy treat that’s perfect for game day or a tasty snack. These wings are marinated in dill pickle brine for bold flavor and baked to crispy perfection using a unique baking powder technique.

Ingredients

• 4 lbs chicken wings (see Note 1)
• 4 cups dill pickle juice/brine (from empty pickle jar)
• 5 tsp aluminum-free baking powder (NOT baking soda)
• 2 tsp dried dill
• 1 tsp garlic powder
• 3/4 tsp salt
• 1/8 tsp white pepper (optional)
• PAM or oil spray

Instructions

1. Step 1: Place the chicken wings in a shallow dish or resealable plastic bag. Pour the dill pickle juice over the wings, making sure they are fully submerged. Cover and refrigerate for 1 to 4 hours, allowing the flavors to penetrate.
2. Step 2: Remove the wings from the fridge, rinse them under cold water, and pat dry thoroughly with paper towels.
3. Step 3: Preheat your oven to 250°F with racks placed in the upper and lower positions. Line a rimmed baking sheet with aluminum foil for easy cleanup.
4. Step 4: In a small bowl, mix together the aluminum-free baking powder, dried dill, garlic powder, salt, and white pepper.
5. Step 5: Ensure the wings are completely dry, then place them in a large bowl or resealable bag. Add the baking powder and spice mixture, tossing or shaking to coat all wings evenly.
6. Step 6: Spray a wire rack with PAM or oil spray and arrange the wings skin-side up in a single layer on the rack set over the baking sheet.
7. Step 7: Bake the wings on the lower rack for 30 minutes. This slow cooking step helps render the fat beneath the skin for crispiness.
8. Step 8: Move the wings to the upper rack and increase the oven temperature to 425°F. Bake for an additional 40-45 minutes, turning the sheet if needed to ensure even browning.
9. Step 9: Remove the wings from the oven and let them rest for 5 minutes before serving. For extra flavor, serve with ranch dressing mixed with chopped dill and diced dill pickles.

Tips & Variations

• For best results, use aluminum-free baking powder to avoid any bitter aftertaste.
• If you prefer a spicier kick, add a pinch of cayenne pepper to the baking powder mixture.
• Swap out the ranch dressing for blue cheese or your favorite wing sauce for variety.
• Marinate the wings overnight for an even stronger pickle flavor.

Storage

Store leftover wings in an airtight container in the refrigerator for up to 3 days. To reheat and preserve crispiness, place wings on a wire rack in a 375°F oven for about 10-15 minutes until warmed through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use baking soda instead of baking powder?

No, baking soda will not achieve the same crispy texture and can cause a soapy or bitter taste. Make sure to use aluminum-free baking powder for the best results.

How long should I marinate the wings for best flavor?

Marinating for at least 1 hour is sufficient, but letting them sit up to 4 hours or overnight enhances the dill pickle flavor significantly.

Dill Pickle Chicken Wings Recipe

Print Recipe

★★★★★

4.5 from 128 reviews

These Dill Pickle Chicken Wings offer a tangy twist on classic wings, marinated in dill pickle juice for enhanced flavor and baked to crispy perfection. The baking powder and spice mix create a crispy skin while keeping the meat juicy and tender. Perfect as a flavorful appetizer or party snack served with a cool ranch sauce.

• Author: Victoria
• Prep Time: 10 minutes
• Cook Time: 1 hour 15 minutes
• Total Time: 1 hour 25 minutes (excluding marinating time)
• Yield: Serves about 6–8 people 1x
• Category: Appetizer
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Chicken Wings

• 4 lbs chicken wings

Marinade

• 4 cups dill pickle juice/brine (from empty pickle jar)

Dry Rub

• 5 tsp aluminum-free baking powder (NOT baking soda)
• 2 tsp dried dill
• 1 tsp garlic powder
• 3/4 tsp salt
• 1/8 tsp white pepper (optional)

Cooking Spray

• PAM or oil spray

Instructions

1. Marinate: Place the chicken wings in a shallow dish or resealable plastic bag, then pour the dill pickle juice over them, ensuring all wings are submerged. Cover and refrigerate for 1 to 4 hours for optimal flavor absorption.
2. Prepare Oven and Dry Rub: Preheat your oven to 250°F (120°C) and position racks in the upper and lower spots. Line a rimmed baking sheet with aluminum foil. In a small bowl, whisk together the aluminum-free baking powder, dried dill, garlic powder, salt, and optional white pepper.
3. Dry the Wings: Remove the wings from the marinade, rinse them briefly, and pat dry thoroughly with paper towels to remove any excess moisture.
4. Coat Wings: Place the dried wings in a large bowl or resealable bag, add the baking powder and spice mixture, then toss or shake well to coat every wing evenly.
5. Arrange on Rack and Bake Low: Place the wings skin side up on a wire rack sprayed with cooking spray set over the foil-lined baking sheet. Bake on the lower rack at 250°F for 30 minutes to slowly render the fat beneath the skin.
6. Bake High for Crispiness: Move the wings to the upper rack, increase the oven temperature to 425°F (220°C), and bake for an additional 40 to 45 minutes, turning the baking sheet if needed to ensure even browning and crispiness.
7. Rest and Serve: Remove the wings from the oven and let them rest for 5 minutes before serving. These wings pair wonderfully with a ranch dressing garnished with fresh chopped dill and diced dill pickles.

Notes

• Use aluminum-free baking powder to avoid any metallic taste.
• Marinating for longer than 4 hours is possible but may affect texture.
• Patting the wings dry before coating is essential for achieving crispiness.
• Using a wire rack allows air circulation for even cooking and crisping.
• Serve with ranch dressing enhanced with chopped dill and diced pickles for the best flavor experience.

Keywords: Dill Pickle Chicken Wings, Crispy Chicken Wings, Baked Chicken Wings, Pickle Brine Wings, Party Snacks, Appetizers, Ranch Dressing Wings