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This recipe for dill pickle chicken wings is mouth-wateringly delicious, satisfying, and easy to make. Using simple ingredients already in your pantry, watch these chicken wings go from ordinary to extraordinary. And believe it or not, this recipe is made entirely in the oven!
The wings are marinated in a bath of pickle juice for a few hours, rendering them incredibly tender. In fact, you can tenderize all types of meats this way — with simple pickle juice!
After that, flats and drumsticks are coated in a special spice blend and baked systematically to produce the most divinely crispy, melt-in-your-mouth dill pickle wings you have ever tasted.
INGREDIENT NOTES AND SUBSTITUTIONS
- Chicken Wings – Plan on one pound of wings per person. Separate into flats and drumsticks before seasoning and baking.
- Pickle Juice – All you need is the juice from a big jar of pickles. This super acidic liquid adds tangy flavor while tenderizing the meat.
- Baking Powder – (NOT BAKING SODA) This is the secret weapon when it comes to perfectly crispy baked chicken wings. No deep frying required! If you are sensitive to the taste of aluminum, be sure to check the labels for aluminum-free baking powder.
- Dill – Adds a fresh, vibrant, lemony pop of flavor and a dazzling dash of green.
- Garlic – Adds an earthy, pungent, and peppery kick to the dill pickle wings.
- Salt – Just a dash enhances and harmonizes the whole recipe.
- White Pepper – Slightly hotter than black pepper, this spice adds a nice kick of heat without overcomplicating the profile. Black pepper can be used in its place.
- Oil – Go with a high smoke point vegetable oil like peanut or canola, or simply spray your wire rack with a non-stick cooking spray.
HOW TO MAKE DILL PICKLE CHICKEN WINGS
- Marinate. Put the chicken wings in a resealable plastic bag or shallow dish and pour the pickle juice over the top. Make sure that all of the chicken is submerged, then cover and refrigerate for 1-4 hours. More time equals more flavor!
- Begin Preparation. Remove the wings from the fridge, rinse, and pat dry. Meanwhile, preheat the oven to 250 degrees F and have racks in the upper and lower positions. Use aluminum foil to line a rimmed baking sheet.
- Season the Wings. Whisk the baking powder, dill, garlic powder, salt, and white pepper together in a small bowl. Transfer the wings to a large bowl or ziploc bag before dousing them with the seasoning mix. Toss to coat or seal the bag and shake until each piece is evenly seasoned.
- Transfer to Baking Sheet. Place a wire rack on the prepared baking sheet and spray it with cooking spray or oil. Arrange the chicken pieces in a single layer, skin side up.
- Bake on the Lower Rack. Place the wings on the lower rack and bake for 30 minutes. This step helps render the fat underneath the skin.
- Bake on the Upper Rack. Increase the oven temperature to 425 degrees F. Move the wings to the upper rack and cook for another 40-45 minutes. For even golden brown crispiness, rotate the pan about halfway through.
- Remove & Serve. Remove the pan from the oven and let the chicken cool for about 5 minutes. Serve with ranch dressing, chopped dill, and pickle slices or with any sauce of your choice.
How much chicken will you need?
If you buy the chicken wings already cut (with the tips removed) then you will only need 3.5 pounds. Otherwise, buy 4 pounds.
If you buy them uncut, use a sharp kitchen knife to cut the tips off. You can discard the tips, or save them to make chicken stock. Then, use the knife again to split the wing into the drumstick and flat portions. I typically serve thinking a pound of wings per person (taking into account the bone weight).
How Long Can You Leave Chicken in Pickle Juice?
Marinate your dill pickle wings for 1-4 hours. The longer they marinate, the more flavorful they will become.
It’s okay if your wings end up marinating longer than 4 hours, but 24 hours is the absolute maximum. After that, the texture of the meat will begin to change.
Can You Bake Chicken Wings Without a Rack?
Baking chicken wings on a wire rack is the best way to get perfectly crispy, golden brown skin.
However, it is not the only option. You can bake dill pickle chicken wings (or any variety) on a broiler pan, on aluminum foil, or directly on a baking sheet. You’ll need to keep a closer eye on the oven and be sure that you are rotating and flipping the wings periodically.
Since they won’t have the air flow of being on a wire rack, the wings will be slightly less crispy but will still be loaded with tons of flavor.
How Do I Store Leftover Dill Pickle Chicken Wings?
Store any leftovers in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 4 months.
Once ready to reheat, thaw any frozen leftovers in the refrigerator overnight. Reheat on a baking sheet in the oven to crisp the skin back up.
This recipe post, originally published on Kevin Is Cooking July, 2020, has been updated with new content, photos and/or video in March 2023.
Dill Pickle Chicken Wings
- Place chicken in a shallow dish or resealable plastic bag. Pour pickle juice over the top and try to ensure all chicken is submerged. Cover and refrigerate for 1-4 hours (longer the better flavor penetration).
- Remove from fridge, rinse and pat dry.
- Heat oven to 250°F with racks in upper and lower positions. Line a rimmed baking sheet with aluminum foil.
- In a small bowl whisk together the aluminum free baking powder, dried dill, garlic powder, salt and white pepper.
- Remove any moisture from chicken wings using a paper towel, patting dry all over.
- Place chicken wings in a large bowl or zipper lock plastic bag and add the baking powder/spice mixture. Stir to coat or seal bag and shake to coat evenly all over.
- Lay the chicken wing pieces in a single layer skin side up on a wire rack sprayed with cooking spray (PAM /Oil) in the prepared baking sheet.
- Bake on lower rack for 30 minutes (this slowly renders the fat UNDER the skin). Move wings to upper rack, increasing the temperature to 425°F and bake for 40-45 minutes, rotating sheet pan if necessary for even golden brown crispiness.
- Remove from oven and rest 5 minutes. Serve with sauce of choice. I prefer Ranch dressing with chopped dill and a diced dill pickle.
- If wings are already cut (not whole, tips removed) then use 3.5 pounds. Otherwise buy 4 pounds, remove tips and discard or save for chicken stock. Then using a sharp kitchen knife, split the wing into the drumstick and flat portions. I typically serve thinking a pound of wings per person (taking into account the bone weight).
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.