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DILL PICKLE CHICKEN WINGS

Crispy Dill Pickle Chicken Wings That Wow Every Taste Bud

Delight your taste buds with these crispy dill pickle chicken wings, a gluten-free appetizer that combines bold flavors and satisfying crunch.
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Prep Time 25 minutes
Cook Time 35 minutes
Marination Time 3 hours
Total Time 4 hours
Servings: 4 wings
Course: Appetizers
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Wings
  • 2 pounds Chicken Wings The star of the dish, they provide a juicy texture when properly cooked.
  • 1 cup Dill Pickle Juice Infuses the wings with tangy flavor while keeping them tender.
  • 1/4 cup Fresh Chopped Dill Enhances the dill flavor; using fresh offers a brighter taste.
  • 2 tablespoons Olive Oil Adds moisture and helps the seasonings adhere nicely.
  • 1 teaspoon Garlic Powder Brings aromatic depth and a savory kick to the mix.
  • 1 tablespoon Baking Powder (aluminum-free) Ensures an ultra-crispy exterior; avoid using baking soda for best results.
  • 1 teaspoon Salt Elevates the overall flavor profile of the wings.
  • 1/2 teaspoon Freshly Cracked Black Pepper Introduces a gentle heat and balances the flavors.
For Garnish
  • Fresh or Dried Dill Optional garnish, adding visual appeal and even more dill flavor.

Equipment

  • mixing bowl
  • oven
  • Wire rack
  • Sheet Pan
  • plastic wrap
  • Paper towels

Method
 

Step-by-Step Instructions
  1. In a large mixing bowl, combine your chicken wings with dill pickle juice and fresh chopped dill. Ensure the wings are fully submerged in the brine for the best flavor infusion. Cover with plastic wrap and refrigerate to marinate for 2 to 4 hours.
  2. Preheat your oven to 425°F (220°C). Once warmed, remove the wings from the refrigerator and drain the pickle juice. Gently pat the wings dry with paper towels to remove excess moisture.
  3. In a separate mixing bowl, toss the dried chicken wings with olive oil, garlic powder, baking powder, salt, and freshly cracked black pepper. Ensure each wing is evenly coated.
  4. Arrange the coated wings in a single layer on a wire rack placed over a sheet pan. Bake for 30 minutes, flipping halfway through.
  5. Switch your oven to the broil setting and cook the wings for an additional 5 minutes, monitoring closely.
  6. Carefully transfer the crispy dill pickle chicken wings to a serving platter. Serve immediately with dill ranch dressing for dipping.

Nutrition

Serving: 4wingsCalories: 350kcalCarbohydrates: 2gProtein: 30gFat: 24gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 15gCholesterol: 90mgSodium: 800mgPotassium: 300mgIron: 1mg

Notes

Marinate raw wings in dill pickle juice and store in a sealed container for up to 24 hours before cooking to enhance flavor.

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