Dill Pickle Ranch Chicken Wings
Ingredients:
2 lbs chicken wings (drums and flats)
1/2 cup dill pickle juice (from a jar of pickles)
2 tbsp olive oil
1 packet ranch seasoning mix (or 2 tbsp homemade ranch seasoning)
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp smoked paprika
1/4 tsp ground black pepper
1 tbsp fresh dill, chopped (optional for garnish)
Ranch dressing (for dipping)
Directions:
Marinate the Chicken:
In a large bowl or resealable plastic bag, combine the chicken wings, dill pickle juice, and olive oil. Mix well, ensuring that all the wings are coated. Marinate in the refrigerator for at least 1 hour, or up to 4 hours for maximum flavor.
Preheat the Oven:
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or aluminum foil and place an oven-safe wire rack on top. Spray the rack with non-stick spray to prevent sticking.
Season the Wings:
After marinating, remove the wings from the pickle juice and pat them dry with paper towels (this ensures crispiness). In a small bowl, combine the ranch seasoning, garlic powder, onion powder, smoked paprika, and black pepper. Sprinkle the seasoning mixture over the wings, making sure each wing is evenly coated.
Bake the Wings:
Arrange the wings in a single layer on the prepared baking sheet and wire rack. Bake for 40-45 minutes, flipping halfway through, until the wings are golden brown and crispy. The internal temperature should reach 165°F (74°C).
Optional – Air Fryer Method:
Preheat your air fryer to 400°F (200°C). Place wings in a single layer in the basket and cook for 20-25 minutes, shaking the basket halfway through for even crisping.
Garnish and Serve:
Once the wings are cooked, remove them from the oven or air fryer and sprinkle with fresh dill for added flavor. Serve hot with a side of ranch dressing for dipping.
Prep Time: 10 minutes (plus 1 hour marinating) | Cook Time: 40-45 minutes | Total Time: 55 minutes (plus marinating time)
Kcal: Approx. 300 kcal per serving | Servings: 4