Dill Pickle Chicken Wings
User Reviews
5
Dill Pickle Chicken Wings
Description
Dill Pickle Chicken Wings begin by marinating whole or portioned wings in dill pickle juice for 1 to 4 hours to impart acidity and dill flavor. After marinating, the wings are rinsed and thoroughly patted dry to prepare for baking. A dry coating made from aluminum-free baking powder, dried dill, garlic powder, salt, and optional white pepper is evenly applied to the wings to assist in crisping the skin during baking.
The wings are first baked at a low temperature of 250°F on a wire rack to slowly render fat beneath the skin, ensuring the skin becomes crisp without burning. After 30 minutes, the wings are moved to the upper rack and baked at a higher temperature (not detailed in the input but implied by the method) to finish crisping. This two-stage baking technique helps achieve a crispy exterior with moist interior chicken that carries the pickle and herb flavors.
These wings offer a savory balance of tangy marinade and herbaceous spice coat, making them suitable for snacks or main dishes. The recipe recommends a pound of wings per person and suggests adjusting quantities depending on whether wings are whole or portioned.
Ingredients
- 4 lbs chicken wings (See Note 1)
- 4 cups dill pickle juice from empty pickle jar, or brine
- 5 tsp baking powder (NOT BAKING SODA and make sure it's aluminum free baking powder)
- 2 tsp dill dried
- 1 tsp garlic powder
- 3/4 tsp salt
- 1/8 tsp white pepper (optional)
- cooking spray also PAM spray, oil spray
Instructions
Marinate
- 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.
Prep
- 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.
Bake
- 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.
Notes
- Use 3.5 pounds of pre-cut wings without tips or 4 pounds of whole wings if cutting yourself; remove and save tips for stock if desired.
- For serving, plan about one pound of wings per person considering the bone weight.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 620 kcal
% Daily Value*
| Calories | 620kcal | 31% |
| Carbohydrates | 20g | 7% |
| Protein | 45g | 90% |
| Fat | 39g | 60% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 189mg | 63% |
| Sodium | 1170mg | 49% |
| Potassium | 913mg | 19% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 389IU | 8% |
| Vitamin C | 2mg | 2% |
| Calcium | 255mg | 26% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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