Name: Dill Pickle Chicken Wings Recipe
Prep time: 15 min
Cook time: 1 h 15 min
Total time: PT-491903H40M18S
Cuisine: American
Ingredients: 4 lbs chicken wings (whole, tips removed, split into drumsticks and flats); 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 for greasing

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Introduction

Dill Pickle Chicken Wings offer a tangy, crispy twist on a classic favorite. Marinated in dill pickle juice and baked to golden perfection, these wings are bursting with flavor and perfect for any casual gathering or game day snack.

A close-up view of a pile of crispy golden brown chicken wings, each piece seasoned with visible herbs and spices and topped with small sprigs of green herbs. The wings have a crunchy texture with a slight char and are stacked in a white bowl. In the background, slightly out of focus, there is a white rectangular dish filled with a creamy white dipping sauce garnished with green herbs. The entire scene is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 lbs chicken wings (see note below)
4 cups dill pickle juice or brine (from an 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)
Cooking spray (PAM or oil spray)

Instructions

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 to allow the flavors to penetrate.
Step 2: Remove the wings from the refrigerator, rinse them under cold water, and pat them dry thoroughly with paper towels.
Step 3: Preheat your oven to 250°F and position racks in the upper and lower parts of the oven. Line a rimmed baking sheet with aluminum foil.
Step 4: In a small bowl, whisk together the baking powder, dried dill, garlic powder, salt, and white pepper (if using).
Step 5: Dry the wings again if needed, then place them in a large bowl or resealable bag. Add the baking powder and spice mixture and toss or shake to coat the wings evenly.
Step 6: Arrange the wings in a single layer on a wire rack sprayed with cooking spray, set over the prepared baking sheet, skin side up.
Step 7: Bake wings on the lower oven rack for 30 minutes. This slow bake helps render the fat under the skin.
Step 8: Move the wings to the upper rack, increase the oven temperature to 425°F, and bake for another 40 to 45 minutes. Rotate the pan halfway through to ensure even browning and crispiness.
Step 9: Remove wings from the oven and let them rest for 5 minutes before serving. These wings pair well with ranch dressing topped with chopped dill and diced dill pickles.

Tips & Variations

For best results, use aluminum-free baking powder to avoid any metallic taste and promote crispiness.
If using whole wings, remove the tips and split the wing into drumstick and flat portions for easier cooking and serving.
Marinate the wings longer, up to 4 hours, for a deeper pickle flavor.
Serve with your favorite dipping sauces, such as ranch, blue cheese, or spicy mayo.

Storage

Store leftover wings in an airtight container in the refrigerator for up to 3 days. To reheat, place them on a baking sheet in a 375°F oven for 10-15 minutes to maintain crispiness. Avoid using a microwave, as it may soften the skin.

How to Serve

A crispy golden brown chicken drumstick with a textured, herb-speckled surface is being held by a woman's hand, partially dipped in a creamy white sauce with small green dill pieces and chunks of bright yellow pickles floating on top in a white bowl. The bowl is placed on a white marbled surface, and in the blurred background, there are more fried chicken pieces. A fresh green dill sprig rests on the surface of the sauce. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use baking soda instead of baking powder?

No. Baking soda is not a suitable substitute because it has different chemical properties. Using baking powder helps achieve the crispy texture without affecting the flavor.

Do I need to rinse the wings after marinating in pickle juice?

Yes, rinsing the wings after marinating removes excess salt and acidity, preventing them from becoming too salty or overpowering in flavor.