Dill Pickle Chicken Wings Recipe
Delicious and crispy Dill Pickle Chicken Wings marinated in tangy dill pickle juice and baked to golden perfection. These wings boast a unique briny flavor enhanced with garlic and dill, making them an irresistible appetizer or game day snack.
- Prep Time: 15 minutes (plus 1-4 hours marinating time)
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 30 minutes to 5 hours 15 minutes
- Yield: Approximately 4 servings (1 pound per person)
- Category: Appetizer
- Method: Baking
- Cuisine: American
Ingredients
Chicken Wings Marinade
- 4 lbs chicken wings (whole, tips removed and discarded or saved for stock)
- 4 cups dill pickle juice/brine (from empty pickle jar)
Dry Spice 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)
Additional
- PAM or oil spray for greasing the wire rack
Instructions
- Marinate: Place the chicken wings in a shallow dish or resealable plastic bag. Pour the dill pickle juice over the wings ensuring they are fully submerged. Cover and refrigerate for 1 to 4 hours, allowing the flavors to penetrate deeply.
- Prep Wings: Remove wings from the marinade, rinse under cold water, and pat dry thoroughly with paper towels to remove excess moisture, which is key for crispiness. Preheat the oven to 250°F (121°C) and position racks in the upper and lower thirds. Line a rimmed baking sheet with aluminum foil for easy cleanup.
- Mix Dry Coating: In a small bowl, whisk together the aluminum-free baking powder, dried dill, garlic powder, salt, and optional white pepper.
- Coat Wings: Place the dried wings in a large bowl or a large resealable plastic bag. Sprinkle the dry mixture over the wings and toss or shake well until each wing is evenly coated.
- Arrange and Bake Low: Spray a wire rack with PAM or oil and set it in the prepared baking sheet. Arrange the wings skin-side up on the rack in a single layer. Bake on the lower oven rack at 250°F for 30 minutes. This slow initial bake helps render the fat under the skin.
- Crisp Wings: After 30 minutes, transfer the baking sheet to the upper rack and increase the oven temperature to 425°F (218°C). Continue baking for an additional 40 to 45 minutes, rotating the pan halfway through for even browning and crispy skin.
- Rest and Serve: Remove the wings from the oven and let them rest for 5 minutes to lock in juices. Serve with your favorite dipping sauce; Ranch dressing with chopped dill and diced pickles is highly recommended.
Notes
- For pre-cut wings (drumettes and flats without tips), use 3.5 pounds instead of 4 pounds.
- If using whole wings, remove the tips with a sharp knife and discard or save tips for making chicken stock.
- Patting the wings completely dry after marinating is essential for crispiness.
- Make sure to use aluminum-free baking powder to avoid any off-flavors.
- Plan for roughly one pound of wings per person, factoring in bone weight.
Find it online: https://deliciousyum.com/dill-pickle-chicken-wings-recipe/
