Dill Pickle Chicken Wings Recipe

Introduction

Dill pickle chicken wings offer a tangy twist on a classic favorite. Marinated in dill pickle juice and baked to crispy perfection, these wings are bursting with bold, zesty flavor. They make a perfect snack or game-day treat.

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

1. Step 1: Add chicken wings, pickle juice, and fresh dill to a large mixing bowl. Toss to coat, cover, and refrigerate for 2 to 4 hours.
2. Step 2: Preheat oven to 425°F. Drain and discard the pickle juice. Pat the wings dry with a paper towel.
3. Step 3: Add dry chicken wings, olive oil, garlic powder, baking powder, salt, and black pepper to a large bowl. Toss to coat evenly.
4. Step 4: Evenly arrange wings on a wire rack set over a large sheet pan.
5. Step 5: Bake in the preheated oven for 30 minutes, flipping the wings halfway through using tongs.
6. Step 6: Turn the broiler to high and broil the wings for 5 minutes, or until the wings are charred and crispy to your liking.
7. Step 7: Transfer to a large plate or platter and garnish with fresh or dried dill before serving.

Tips & Variations

• Using aluminum-free baking powder prevents any metallic taste and promotes crispier skin on the wings.
• For extra tang, add a splash of pickle juice to your dipping sauce or serve with dill pickle ranch dressing.
• If you prefer spicy wings, sprinkle cayenne pepper or smoked paprika in the seasoning mix.
• Marinate wings overnight for an even stronger pickle flavor.

Storage

Store leftover wings in an airtight container in the refrigerator for up to 3 days. To reheat, bake in a 375°F oven for 10–15 minutes or until heated through and crispy again. Avoid microwaving to keep them crisp.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken wings for this recipe?

Yes, but make sure to fully thaw the wings before marinating. Pat them dry thoroughly before coating with the seasoning to ensure crispiness.

What if I don’t have dill pickle juice?

You can mix vinegar, water, salt, and dill to create a quick pickle juice substitute, but using store-bought dill pickle juice gives the best authentic flavor.

Dill Pickle Chicken Wings Recipe

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★★★★★

4.9 from 62 reviews

These Dill Pickle Chicken Wings are a tangy and crispy treat perfect for game day or any casual gathering. Marinated in dill pickle juice and fresh dill for hours, the wings are baked to perfection with a crispy skin thanks to a baking powder coating. Finished under the broiler for extra char and crunch, they’re garnished with dill and served hot for an irresistible snack.

• Author: Luna
• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Total Time: 2 hours 45 minutes
• Yield: 4 servings 1x
• Category: Appetizer
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Chicken Wings Marinade

• 2 lbs chicken wings
• 2 cups dill pickle juice
• 1 teaspoon fresh chopped dill

Seasoning & Coating

• 1 tablespoon olive oil
• 2 teaspoons garlic powder
• 1 tablespoon baking powder (aluminum free*)
• ½ teaspoon salt
• ½ teaspoon freshly cracked black pepper

Garnish

• Fresh or dried dill (for garnish)

Instructions

1. Marinate Wings: In a large mixing bowl, combine the chicken wings, dill pickle juice, and fresh chopped dill. Toss well to ensure all wings are coated. Cover the bowl and refrigerate for 2 to 4 hours to infuse the wings with tangy dill pickle flavor.
2. Preheat and Prepare Wings: Preheat your oven to 425°F (220°C). Remove the wings from the marinade, discard the pickle juice, and pat the wings thoroughly dry with paper towels to ensure crispiness.
3. Season the Wings: In a large bowl, add the dried chicken wings along with olive oil, garlic powder, baking powder, salt, and black pepper. Toss everything together until the wings are evenly coated with the seasoning mixture.
4. Arrange for Baking: Place the wings in a single layer on a wire rack that is set over a large sheet pan. This setup allows air circulation around the wings for even cooking and crispiness.
5. Bake the Wings: Bake the wings in the preheated oven for 30 minutes. Halfway through baking, flip the wings using tongs to promote even browning and crispy texture on both sides.
6. Broil for Crispiness: After 30 minutes of baking, turn the broiler on high. Broil the wings for an additional 5 minutes, watching carefully until they are charred and crispy to your liking.
7. Serve: Transfer the wings to a large plate or platter. Garnish with fresh or dried dill as desired, and serve immediately, ideally with dill pickle ranch dressing for dipping.

Notes

• Make sure to pat the wings completely dry before seasoning to ensure they get crispy in the oven.
• Use aluminum-free baking powder to avoid any metallic taste.
• Marinating between 2 to 4 hours allows the best flavor infusion; overnight marinating is not recommended as the wings may become too salty.
• If you don’t have a wire rack, you can place the wings directly on a foil-lined baking sheet but flip more frequently.
• Adjust broiling time depending on your oven’s intensity to prevent burning.

Keywords: Dill Pickle Chicken Wings, Crispy Chicken Wings, Baked Chicken Wings, Tangy Wings, Game Day Recipe, Party Appetizer