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Dill Pickle Chicken Wings Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://victoriablair.com/dill-pickle-chicken-wings-recipe/