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Dill Pickle Chicken Wings Recipe

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★★★★★

4.9 from 117 reviews

Crispy and flavorful Dill Pickle Chicken Wings marinated in dill pickle juice and baked to golden perfection. These wings feature a unique tangy taste from the pickle brine and a crispy skin thanks to a baking powder spiced coating, perfect for game day or a savory snack.

Ingredients

Scale

Chicken Wings and Marinade

  • 4 lbs chicken wings (whole, tips removed, split into drumsticks and flats)
  • 4 cups dill pickle juice/brine (from empty pickle jar)

Dry Coating

  • 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

Instructions

  1. Marinate: Place chicken wings in a shallow dish or resealable plastic bag. Pour dill pickle juice over the wings, ensuring they are fully submerged. Cover and refrigerate for 1 to 4 hours to allow flavor to penetrate the meat. Rinse wings under cold water and pat thoroughly dry with paper towels after marinating.
  2. Prep Dry Mix: In a small bowl, whisk together the aluminum-free baking powder, dried dill, garlic powder, salt, and optional white pepper until evenly combined.
  3. Coat Wings: Remove all moisture from the chicken wings with paper towels. Place wings in a large bowl or zipper-lock bag and add the dry baking powder and spice mixture. Toss or shake until wings are thoroughly coated on all sides.
  4. First Bake – Low Temperature: Preheat oven to 250°F and position racks in upper and lower thirds of the oven. Line a rimmed baking sheet with aluminum foil. Spray a wire rack with cooking spray and lay wings skin-side up in a single layer. Place wings on the lower rack and bake for 30 minutes to slowly render fat under the skin, creating crispiness.
  5. Second Bake – High Temperature: Move the wings to the upper rack and increase oven temperature to 425°F. Bake for an additional 40 to 45 minutes, rotating the pan halfway through to ensure even browning until the skin is golden and crispy.
  6. Rest & Serve: Remove wings from oven and let rest for 5 minutes. Serve warm with your favorite dipping sauce; ranch dressing with chopped dill and diced dill pickles is recommended for an extra burst of flavor.

Notes

  • If purchasing pre-cut wings, use 3.5 pounds instead of whole wings.
  • Be sure to use aluminum-free baking powder to avoid any metallic taste and ensure proper crispiness.
  • This recipe makes approximately a pound of wings per person, including bone weight.
  • For best results, marinate the wings closer to 4 hours for deeper flavor infusion.
  • Save wing tips for making homemade chicken stock if desired.

Keywords: dill pickle chicken wings, crispy chicken wings, baked chicken wings, pickle juice marinade, game day wings, appetizer

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