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!

If you have tried my recipes for Smoked Honey Garlic Chicken Wings or Crispy Baked Chicken Wings, today’s recipe for dill pickle chicken wings will be right up your alley. 

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

1. 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!
2. 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.
3. 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. 
4. 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.
5. 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. 
6. 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.
7. 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.