Ingredients
- Chicken wings (split flats and drumettes): 2 lbs
- Dill pickle brine (from a jar): 1/2 cup
- Aluminum-free baking powder: 1 tablespoon
- Dried dill weed: 2 teaspoons
- Garlic powder: 1 teaspoon
- Kosher salt: 1 teaspoon (plus more for seasoning)
- Black pepper: 1/2 teaspoon
Instructions
- Step 1: Place the chicken wings in a large bowl and pour the dill pickle brine over them. Cover the bowl and refrigerate the wings for a minimum of 2 hours, or preferably up to 4 hours, to allow the wings to absorb the dill flavor.
- Step 2: Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper or foil, and place a wire cooling rack on top. Remove the wings from the brine and thoroughly pat them dry using paper towels—this is critical for crispy skin.
- Step 3: In a separate small bowl, whisk together the baking powder, dried dill weed, garlic powder, kosher salt, and black pepper. Place the dried wings into a clean bowl or large zip-top bag and toss them thoroughly with the seasoning mixture until every wing is evenly coated.
- Step 4: Arrange the seasoned wings in a single layer on the prepared wire rack, ensuring there is space between each piece for air to circulate. Bake the wings for 20 minutes, then flip each wing and return to the oven for an additional 20-25 minutes, or until the internal temperature reaches 165°F and the skin is golden and crispy.
- Step 5: For maximum crispiness, switch the oven to the broiler setting for 2-3 minutes, watching carefully to prevent burning. Remove the wings from the oven and serve immediately, optionally sprinkled with extra dried dill or flaky salt.
Notes
- Always pat the wings absolutely dry after marinating, as this moisture removal is the crucial step that activates the baking powder to deliver maximum crispiness.
- For best results, serve these tangy wings with a generous side of creamy dill ranch or a simple dipping bowl of extra dill pickle brine mixed with sour cream.
- Avoid the microwave for leftovers; the best way to regain their delightful crunch is to reheat the wings in an air fryer or oven at 350°F (175°C) for a few minutes.
- Store any completely cooled leftover wings in an airtight container for up to three days, but note the skin will begin to soften once refrigerated.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American