DILL PICKLE CHICKEN WINGS are a super flavorful way to make appetizer wings. Chicken wings soaked in dill pickle juice, tossed in a dry season then roasted to crisp juicy perfection.
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Chicken wings are always a party favorite. These chicken wings are soaked in dill pickle juice to bring a unique flavor and make these wings extra juicy.
The seasoned baking powder coating ensures these wings will be extra crispy.
This is a great recipe to make when you’ve just finished a jar of pickles. Use the pickle juice for the brine.
Serve these Dill Pickle Wings with Dill Ranch Dressing.
Recipe Tips:
- Fresh or dried dill can be used for marinating.
- You want to remove as much moisture as possible with paper towels after you brine the chicken wings.
- Optional step: When you flip the wings halfway, take a basting brush and pickle juice, baste the wings for an extra splash of dill flavor. Do not use the same pickle juice from the brine, use clean pickle juice.
- Add more herbs like parsley or chives.
- If using frozen chicken wings, thaw in the fridge overnight first.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat in the oven or air fryer until warmed through and crispy.
More Recipes For The Pickle Lovers:
Pickle De Gallo – Dill Pickle Coleslaw – Dill Pickle Shots – Dill Pickle Dip
DILL PICKLE CHICKEN WINGS
DILL PICKLE CHICKEN WINGS are a super flavorful way to make appetizer wings. Chicken wings soaked in dill pickle juice, tossed in a dry season then roasted to crisp juicy perfection.
Ingredients
- 2 lbs chicken wings
- 2 cups dill pickle juice
- 1 teaspoon fresh chopped dill
- 1 tablespoon olive oil
- 2 teaspoons garlic powder
- 1 tablespoon baking powder (aluminum free)*
- ½ teaspoon salt
- ½ teaspoon freshly cracked black pepper
- Fresh or dried dill, for garnish
Instructions
- Add chicken wings, pickle juice, and fresh dill to a large mixing bowl. Toss to coat, cover, and refrigerate for 2 to 4 hours.
- Preheat oven to 425F. Drain and discard the pickle juice. Pat the wings dry with a paper towel.
- Add dry chicken wings, olive oil, garlic powder, baking powder, salt, and black pepper to a large bowl. Toss to coat.
- Evenly arrange wings on a wire rack set over a large sheet pan.
- Bake in a preheated oven for 30 minutes, flipping the wings halfway through using tongs.
- Turn the broiler to high and broil the wings for 5 minutes, or until the wings are charred and crispy.
- Transfer to a large plate or platter and serve with the dill pickle ranch dressing.
Notes
*NOT baking soda
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Nutrition Information
Yield 4 Serving Size 1Amount Per Serving Calories 880Total Fat 59gSaturated Fat 20gTrans Fat 1gUnsaturated Fat 34gCholesterol 186mgSodium 5031mgCarbohydrates 48gFiber 1gSugar 23gProtein 39g
Nutritional information on WonkyWonderful is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
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