Brined in pickle juice and baked until crisp, these Dill Pickle Wings are juicy, flavourful, and easy to make. The pickle brine tenderizes the meat and infuses the wings with tangy, savory notes so you don’t need a lot of extra seasoning. Serve them with the creamy Dill Pickle Mayo for a perfect pairing.
What You Need To Make Dill Pickle Wings
- Dill pickle juice: The wings are brined in dill pickle juice for several hours. This brine tenderizes the meat and delivers big pickle flavour without needing much extra salt.
- Chicken wings: Split wings (drum and flat separated) are standard and cook quickly; whole wings can be used but may need a few extra minutes in the oven.
- Avocado oil: A light coating of avocado oil helps the skin crisp during baking.
- Garlic powder: A touch of garlic powder enhances the savory notes from the pickle brine.
- Freshly cracked black pepper: Simple, bright seasoning that complements the tangy brine. Optional spices such as paprika or onion powder can be added if desired.
- Baking soda: A small amount helps dry-heat crisp the skin. Use about 1/2 teaspoon per pound of wings (roughly 1 teaspoon for 2 pounds). It slightly raises the skin’s pH and encourages browning and extra crispness.
What Type of Pickles Work Best?
Use your favourite dill pickles and the pickle juice from the jar. The intensity of the pickle flavour depends on the brand and the brine. If you prefer a milder tang, choose a milder pickle; for bolder flavour, use a sharper or more garlicky dill.
Make Some Dill Pickle Mayo for Serving
The Dill Pickle Mayo is a quick, tangy dip that reinforces the pickle character of the wings. It’s essentially a mayonnaise-based aioli with chopped pickles, fresh dill, garlic and a splash of pickle juice for zing. You can chop the ingredients by hand for texture or blend briefly for a smoother, creamier mayo.
Why Add Baking Soda?
Baking soda slightly raises the pH of the chicken skin, which helps break down peptide bonds and promotes faster browning. Used sparingly, it helps the wings develop a crisp, golden exterior in the oven. It’s optional, but many home cooks find it makes a noticeable difference.
Air Fryer Note
If you have an air fryer, this recipe adapts well to it. Times and temperatures will vary by model, but wings brined in pickle juice and seasoned as described should cook nicely in an air fryer and become very crispy.
Dill Pickle Wings & Dill Pickle Mayo
Brined in pickle juice and baked until crisp, these wings are best served with the tangy Dill Pickle Mayo. Prep time is short; most time is hands-off while the wings brine.
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes (plus 4–6 hours brining)
Servings: 2 (adjust quantities as needed)
Ingredients
For the Dill Pickle Mayo
- 1 cup whole30-compliant or preferred mayonnaise
- 1 large dill pickle, finely chopped (about 1/4 cup)
- 1/4 cup finely chopped fresh dill
- 2 cloves garlic, finely chopped
- 1/4 cup dill pickle juice
- 1/4 teaspoon freshly cracked black pepper, or to taste
For the Dill Pickle Wings
- 2.5 lbs chicken wings
- 1 cup dill pickle juice
- 2 tablespoons avocado oil
- 1 tablespoon garlic powder
- 1 teaspoon baking soda (about 1/2 tsp per pound is fine)
- 1/4 teaspoon freshly cracked black pepper
Instructions
Make the Dill Pickle Mayo
- Combine the mayonnaise, chopped pickle, chopped dill, garlic, pickle juice and black pepper in a bowl or jar. Stir thoroughly to combine.
- Taste and adjust seasoning as needed. Cover and refrigerate until ready to serve so the flavours meld.
Prepare and Bake the Wings
- Place the chicken wings in a bowl and pour the dill pickle juice over them. Toss to coat, then cover and refrigerate for 4 to 6 hours to brine and infuse flavour.
- When ready to cook, preheat the oven to 425°F (220°C).
- Drain and discard the pickle juice. Thoroughly pat the wings dry with paper towels—this step is important for crispiness.
- In a large bowl, toss the wings with the avocado oil, garlic powder, baking soda and black pepper until evenly coated. Arrange the wings in a single layer on a parchment-lined baking sheet or on a wire rack set over a sheet pan.
- Bake until the wings are golden brown and crispy and the internal temperature at the thickest part reaches 165°F (about 30–35 minutes). If using a wire rack, flip the wings halfway through cooking. On parchment, flipping is optional because the hot pan helps crisp the bottoms.
- Transfer the wings to a serving platter and serve hot with the chilled Dill Pickle Mayo for dipping.
Tried this recipe? Leave a comment below and share any tweaks you made—different pickles, extra spice, or air fryer times. Enjoy!