Marinate

Cup of Yum
1. 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).
2. Remove from fridge, rinse and pat dry.

Prep

1. Heat oven to 250°F with racks in upper and lower positions. Line a rimmed baking sheet with aluminum foil.
2. In a small bowl whisk together the aluminum free baking powder, dried dill, garlic powder, salt and white pepper.
3. Remove any moisture from chicken wings using a paper towel, patting dry all over.
4. 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

1. 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.
2. 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.
3. Remove from oven and rest 5 minutes. Serve with sauce of choice. I prefer Ranch dressing with chopped dill and a diced dill pickle.