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There is something addictive about the tangy snap of dill pickles paired with juicy, crispy chicken wings. This recipe brings together two iconic snacking flavors for a party plate that disappears almost instantly. The deep pickle brine infuses each bite, and a final broil guarantees that extra-crunchy finish everyone loves for game day or a casual night in.
Everyone in my house asks for these at every backyard gathering. The first time I served them for friends, the entire batch vanished before I even sat down.
Ingredients
- Chicken wings: choose plump wings with skin on for that perfect crispy bite
- Dill pickle juice: use from your favorite pickles not sweet or bread and butter pickles for bold flavor
- Fresh dill: adds the signature herbal freshness that sets these wings apart
- Baking powder: is the secret to ultra crispy skin pick aluminum free for pure taste
- Olive oil: gives the wings color and helps the seasoning stick evenly
- Garlic powder: for an extra savory kick
- Salt and black pepper: to enhance both the pickle and chicken flavors
- Dried dill for garnish: adds pretty flecks and more pickle shop aroma
Instructions
- Marinate the Wings:
- Combine chicken wings with pickle juice and fresh dill in a large mixing bowl. Make sure all the wings are coated. Pop in the fridge covered for two to four hours. The longer the soak, the brighter the flavor.
- Prep for Baking:
- Preheat your oven to four hundred twenty five degrees. Line a rimmed baking sheet with foil. Set a wire rack on top for air circulation. Drain the wings thoroughly and lay out on paper towels. Pat dry until no moisture remains.
- Season and Coat:
- In a fresh bowl, toss the dried wings with olive oil, garlic powder, baking powder, salt, and cracked black pepper. Make sure every wing is evenly coated for max crunch.
- Arrange on Pan:
- Space wings out on the prepared wire rack. Leaving room between them helps all sides crisp up and prevents steaming.
- Bake to Perfection:
- Bake in the hot oven for thirty minutes. At halfway, flip the wings with tongs so both sides get golden and crisp.
- Finish Under the Broiler:
- Switch your oven to broil on high. Give the wings five minutes more. This chars the skin just right and locks in the flavor. Check closely so they do not burn.
- Ready to Serve:
- Move wings onto a large plate. Sprinkle with fresh or dried dill. Serve hot with your favorite tangy ranch or pickle dip.
I always get excited to pull these out of the oven because the aroma instantly reminds me of summer picnics with extra garlicky pickles and laughter. Dill is the real hero here it gives both brightness and that little bit of nostalgia.
Storage and Leftover Tips
Store extra wings in an airtight container in the refrigerator where they keep fresh for up to three days. Reheat under a broiler for a couple of minutes to restore their crispy exterior. Wings can be frozen after baking; just cool completely and arrange in a single layer before transferring to a bag.
Easy Ingredient Swaps
No fresh dill on hand? Try dried dill weed or even parsley for a grassy note. Chicken drumettes or boneless thigh chunks can be swapped for wings with no change to the marinade. A splash of hot sauce in the marinade gives a spicy kick.
Perfect Ways to Serve This
Pile the wings on a platter with spears of cold dill pickles for extra crunch. Pair them with celery sticks and carrot strips for classic wing night style. Serve alongside a homemade ranch or blue cheese dip with a touch of pickle juice stirred in.
These wings are sure to become your go to for weeknights and parties. The zing of dill pickle makes every crispy bite unforgettable.
Recipe Q&A
- → How long should chicken wings marinate in pickle juice?
For best results, marinate the wings in pickle juice for 2 to 4 hours to infuse them with tangy flavor.
- → Why use baking powder on chicken wings?
Baking powder helps draw moisture from the skin, resulting in a crispier texture when baked or broiled.
- → Can I use dried dill instead of fresh?
Yes, dried dill works as a substitute. Use about one-third the amount of fresh dill for similar flavor.
- → How do you achieve extra crispiness on baked wings?
Pat the wings dry before baking and finish with a broil at the end to maximize crunchiness.
- → What dipping sauce pairs well with these wings?
Creamy dill pickle ranch or classic ranch complements the tangy flavor of the wings beautifully.