Dill Pickle Chicken Wings are a briny, buttery upgrade to wing night. Soak them in a simple dill pickle brine, air fry or oven bake, then brush with a quick dill pickle butter.
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Holly’s Recipe Highlights
- Flavor: These wings have a briny dill pickle tang balanced by a rich, buttery finish.
- Tools: A baking rack helps the air circulate so the wings crisp instead of steaming. Or use an air fryer for quick, golden results.
- Technique: The wings are brined for flavor, dried well for crisp skin, seasoned simply, then baked or air fried at high heat until golden.
- Serving Suggestions: Serve with ranch and pickle spears (or chopped pickles sprinkled over top).
Dill Pickle Chicken Wings Ingredients
- Chicken Wings: Pre-split wings will cook more evenly and crisp faster. Whole wings work, but they take longer and are harder to crisp. Pat very dry and use a rack for the crispiest skin.
- Dill Pickle Brine: Use brine from dill pickles, not from sweet pickles. It adds flavor and helps keep them juicy. Cloudy brine is fine, but avoid brine that tastes overly vinegary or harsh.
- Seasonings: Dried dill gives the wings that classic dill flavor, and fresh dill stirred into the butter adds a bright finish. Garlic, onion, and black pepper balance the tang. Adjust the salt as needed since pickle brines vary in saltiness.
Variations
- For extra-crispy skin, add 1 to 2 teaspoons of aluminum-free baking powder to the dry seasoning (skip the baking soda).
- For spicy pickle wings, add cayenne or crushed red pepper.
- For ranch-style wings, add a little ranch mix to the dry seasonings.
- To skip the fresh dill, use extra dried dill and finish with finely chopped pickles.
Holly’s Crisp-Skin Secrets
- Pat the wings very dry, especially after brining, then let them air-dry 10 minutes for crispier skin.
- Marinate for 2 to 6 hours. Longer can make the wings too salty and soften the texture.
- Bake on a rack so the air circulates and the bottoms do not steam.
- Brush, do not toss, with dill pickle butter so the skin stays crisp.
- If your wings brown too fast in the oven, move the pan down a rack and rotate when you flip.
- For a crowd, bake first, then hold warm and brush with butter right before serving.
- If wings taste salty, it’s usually the brine brand. Next time, pick a milder brine and shorten the soak if needed.
Leftover Wings Game Plan
- Keep leftover wings in an airtight container in the refrigerator for 4 days. Keep dill pickle butter in a small container and re-warm gently before brushing.
- To reheat for crisp skin, bake in a 400°F oven on a rack for 8 to 12 minutes. Reheat at 375°F in the air fryer for 4 to 6 minutes, shaking once. Brush with warm butter after reheating.
- Freeze cooked wings unbuttered for the best texture, up to 3 months. Thaw in the fridge overnight, then reheat for best results. Brush with butter before serving.
Pickle Party Snacks and Dips
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Dill Pickle Chicken Wings
Dill pickle brine makes these wings extra juicy, then a hot bake or air fry turns the skin crispy. Finish with a light brush of dill pickle butter for a tangy, savory bite.
Equipment
- sheet pan
Ingredients
- 2 pounds split chicken wings
- 1½ cups dill pickle brine from the jar
- 1 tablespoon oil
- 1 teaspoon dried dill
- 1 teaspoon garlic powder
- ¾ teaspoon kosher salt
- ½ teaspoon onion powder
- ½ teaspoon black pepper
Dill Pickle Butter
- 2 tablespoons butter
- 1 tablespoon fresh dill chopped
- ¼ cup dill pickle brine for finishing
For Serving (optional)
- dill pickle spears for serving
- ranch dressing optional
Instructions
- Place the wings in a large bowl or zip-top bag. Add dill pickle brine and toss to coat.
- Refrigerate for at least 2 hours or up to 6 hours.
- Drain the wings well and pat them very dry with paper towels. Let them dry for 10 minutes.
- Toss the wings with oil, dried dill, garlic powder, salt, and pepper.
- Preheat the oven to 425°F. Place the wings on a rack set over a baking pan. Bake for 40 to 45 minutes, turning once.
- While the wings cook, melt the butter in a small saucepan. Whisk in ¼ cup dill pickle brine and fresh dill.
- When the wings are crisp, brush them lightly with the warm dill pickle butter. Do not soak them or the skin will soften.
- Serve with chopped pickles and ranch.
Notes
- If using table salt instead of Kosher salt, reduce the amount to ½ teaspoon.
- To air fry: Preheat to 390°F. Cook the wings for 22 to 25 minutes, shaking the basket twice.
- Keep leftovers in an airtight container in the refrigerator for 4 days and in the freezer for 3 months.
Nutrition Information
Calories: 387kcal | Carbohydrates: 8g | Protein: 23g | Fat: 29g | Saturated Fat: 9g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 11g | Trans Fat: 0.5g | Cholesterol: 109mg | Sodium: 2124mg | Potassium: 217mg | Fiber: 0.2g | Sugar: 0.04g | Vitamin A: 379IU | Vitamin C: 1mg | Calcium: 24mg | Iron: 1mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Appetizer
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