Dill Pickle Chicken Wings

Dill Pickle Chicken Wings will be your new favorite wing! Baked Chicken Wings get a dill pickle twist with pickle brine. The whole family will love these easy baked chicken wings. 

Is it just me or are Dill Pickles all the rage these days? I mean there are dill pickle flavored potato chips, pickle soup and even pickle back jello shots.

Dill Pickle Chicken Wings will be your new favorite wing! Baked Chicken Wings get a dill pickle twist with pickle brine. The whole family will love these easy baked chicken wings. 

Pickle flavored things are every where. And now I’m sharing with you these Dill Pickle Chicken Wings. And you’re going to be obsessed.

How do you make dill pickle chicken wings?

You have GOT to brine.

I mentioned on my Brined Fried Chicken post, how much brining chicken really helps with the flavor and keeping it tender. And as it turns out, pickle juice is one of the best brines for chicken. I even use it on my recipe for popcorn chicken.

After you brine the chicken wings, its important to rinse them and pat them dry. This helps keep them from being too salty.

How to make Baked Chicken Wings

Next, toss the chicken wings with a mixture of dill, salt, pepper and granulated garlic.

Finally, bake them until they’re golden brown and crispy.

How long do you bake chicken wings?

When you go out for chicken wings, most of the time the wings are fried. When I make them at home, I prefer baking them. You can still get them nice and crispy.

Crispy Oven Baked Chicken Wings

One of my favorite tips for crispy baked chicken wings is to cook the wings on top of a cooling rack on top of a baking sheet. This ensures that air circulates around the chicken as it bakes which yields much crispier skin.

Bake the chicken wings at 425 degrees for 25 minutes. Turn the chicken and bake for an additional 10 – 15 minutes or until the skin is golden brown and crispy.

What do you serve with baked chicken wings?

I love to serve potato wedges with my baked chicken wings.

And of course, every good chicken wing also needs a dip. Dipping these Dill Pickle Chicken Wings in Creamy Ranch Dip  is a match made in heaven!

Dill Pickle Chicken Wings will be your new favorite wing! Baked Chicken Wings get a dill pickle twist with pickle brine. The whole family will love these easy baked chicken wings. 

If you need MORE Dill Pickle Goodness check out these recipes:

1.Deep Fried Pickles

2.Dill Pickle Bacon Cheese Ball 

3.Dill Pickle Pasta Salad

4. Dill Pickle Chex Mix

5. Dill Pickle Beef Skewers

6. Dill Pickle Wrap Dip

Dill Pickle Chicken Wings will be your new favorite wing! Baked Chicken Wings get a dill pickle twist with pickle brine. The whole family will love these easy baked chicken wings. #dillpickle #chickenwings #ovenbakedchickenwings #bakedchickenwings

Dill Pickle Chicken Wings Recipe

4 Prep Time: Cook Time:
4.9 based on 45 reviews

Ingredients:

  • 3 pounds chicken party wings
  • 2 cups dill pickle juice/brine
  • 2 tablespoons oil with a high smoke point, like avocado
  • 2 teaspoons dried dill
  • 1 teaspoon granulated garlic
  • 1 teaspoon fresh cracked black pepper
  • 1/2 teaspoon salt

Instructions

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 2 - 4 hours.

2

Remove from fridge, rinse and pat dry.

3

Preheat oven to 425 degrees. Place a cooling rack on top of a baking sheet and set aside.

4

In a small bowl whisk together oil, dill, granulated garlic, salt and pepper.

5

Pour mixture over wings and toss to coat.

6

Place wings on prepared baking sheet and bake 25 minutes. Turn and bake an additional 10 - 15 minutes or until golden brown and cooked through.

7

Serve with ranch dip.

Leave a Comment

  • Reply
    Lisa
    October 2, 2019 at 7:10 am

    What about using coconut oil??? Or butter??

    • Reply
      Deseree
      October 2, 2019 at 12:17 pm

      You could easily swap out coconut oil for the avocado oil. I wouldn’t use Virgin coconut oil because it has a lower smoke point. The same goes for butter. The butter would burn if used alone. You could do a combo of butter/high heat oil to help prevent butter from burning though. Hope this helps!

  • Reply
    Joyejeffcoat
    September 26, 2019 at 7:12 am

    I will be trying this!!

  • Reply
    Nancy
    September 25, 2019 at 11:01 am

    I don’t have avocado oil. Can another oil be used in lieu of buying avocado oil?

    • Reply
      Deseree
      September 25, 2019 at 12:04 pm

      You could use canola oil. Canola has a higher smoke point than vegetable oil but lower than avocado You might get a little bit more smoke when baking the wings but other than that it shouldn’t make a difference!

  • Reply
    Cheryl Lincoln
    September 12, 2019 at 7:32 am

    We love these chicken wings…..I make these (double recipe) at least twice a month. They’re easy and my husband and I absolutely love them!!!

    • Reply
      Deseree
      September 13, 2019 at 4:37 pm

      That is so great to hear Cheryl! I am so glad you and your husband enjoy them! And it’s great to know that it’s easy to double the recipe too :)

  • Reply
    Katie Colby_Newton
    September 1, 2019 at 9:46 pm

    This looks fantastic. I needed a bat wing recipe for my Halloween party. This might be it!

  • Reply
    Barbara Campbell
    August 29, 2019 at 5:13 am

    I’m got to try these

  • Reply
    Lori
    August 25, 2019 at 3:22 pm

    Loved these wings! I’ve made them a couple of times and they always ask for more! Thank you for this delicious recipe!

    • Reply
      Deseree
      August 25, 2019 at 3:46 pm

      You are so welcome! Glad you enjoy it!

  • Reply
    Karen
    August 22, 2019 at 9:45 am

    Made these and the cat and the dog were watching and willing one to fall on the floor!! Seriously, they were terrific! Smelled and tasted great!!

    • Reply
      Deseree
      August 22, 2019 at 1:04 pm

      haha animals are so funny! I am so glad you enjoyed them!

  • Reply
    Karen Winnichuk
    July 29, 2019 at 4:39 pm

    I made these in the Actifry, and they were so delicious! My kids loved them too! Thanks for the great recipe.

    • Reply
      Deseree
      July 29, 2019 at 9:50 pm

      You’re welcome! I am so happy that you enjoyed them!

  • Reply
    Mary Helton
    July 27, 2019 at 12:52 pm

    great flavor easy to do will make again for sure!

  • Reply
    Jennifer Gibson
    July 7, 2019 at 9:44 am

    We absolutely love these wings! We usually make about 1.5lbs of wings but use all of the rub on them so they really get the dill flavor. We also make them nice and crispy. The ranch is great to dip in. These wings rival the best in restaurants!

  • Reply
    Donnie Williams
    July 1, 2019 at 8:18 am

    I tried it this weekend. It’s great!

    -Donnie W.

    • Reply
      Deseree
      July 1, 2019 at 3:13 pm

      So glad you liked them!

  • Reply
    Billy
    June 19, 2019 at 10:56 am

    Oh my goodness I can’t wait to make this! Thank you for sharing. Looks so delicious.

  • Reply
    MJ
    June 2, 2019 at 5:48 pm

    I have made pickle juice marinated chicken breasts for several years. The deli at the local grocery store will give me the pickle juice for free from the dill pickles they sell. They toss out the juice when they open the new containers.

  • Reply
    Virginia b chandler
    May 31, 2019 at 11:18 pm

    LOVED THESE WINGS!!!! I love dill pickles, and these wings are DELICIOUS!!! I cooked 425 degrees for 12 minutes, then turned over and cooked at 375 degree for 20 minutes, perfectly cooked and great flavor. I used 2 jars of Vlasic Dill Pickles juice to marinate wings, if you are a dill pickle fan these wings are for you!!!!

  • Reply
    Anne
    May 29, 2019 at 5:38 am

    The skin didn’t get crispy – I’ll cook lower and longer to get crisp skin. Loved the flavor

  • Reply
    Lynn Thompson
    May 26, 2019 at 6:54 am

    Followed recipe exactly. Wings were just awesome! Ranch dip is a must!

    • Reply
      Deseree
      May 27, 2019 at 5:37 pm

      Yay! I’m so happy you enjoyed it! And I agree, ranch is a must!

  • Reply
    Cat
    May 20, 2019 at 3:22 pm

    I made these with tenderloins. Marinated in juice for over 24 hours. Made the oil and seasoning mix, put the tenders in that, and put them on a perforated pizza pan. Didn’t really get brown much on the first side in the first 20 mins of baking, I turned them and put on another 20 minutes. That side got a little brown. Maybe next time I will spray a little olive oil on the baking sheet or bake them on a plain pan so they crisp up a little bit more.

    Nice pickle flavor though, you can taste it. I will try these again. I also used Marzetti’s ranch dip and next time would put a bit of juice in the ranch dip and some chopped pickle in it.

    Only 4 stars because they didn’t crisp up like I thought, but that’s probably my fault with maybe not enough oil.

  • Reply
    Rick
    May 19, 2019 at 8:04 am

    This recipe has cost our favorite watering hole that overlooks the harbor a lot of money. We still go there from time to time, but these new dill wings easily rival theirs for sure. To make our first batch, I sacrificed an unopened jar of large dill slices that I’m not fond of for the juice. I know, it was a waste, but I was eager to try this, and was not disappointed! Our problem is finding the juice here in Juneau Alaska, as we only have three stores. Amazon prime to the rescue. The dill juice wasn’t quite the same, but still acceptable. I made them in our air fryer at 420 degrees for 13 minutes on each side. You can vary the time depending on your crispy factor. YUM, and thank you.

  • Reply
    Deisel
    May 14, 2019 at 8:25 pm

    Just did these tonight and absolutely loved them!! It turned out sooooo goooood!!!! They were more dilly than pickley so don’t be turned off by the pickle juice! Did it with a side of roasted za’atar veggies, grilled cabbage and tatziki as the dip.

    Some things I changed:
    -Spicey Dill pickle juice instead of regular
    -Brined for 24 hours instead of 2
    -Fresh Dill instead of dried
    -Used allspice instead of black pepper (as always, and if you haven’t tried this substitute you’re missing out)
    -Added a bit of white pepper
    -grilled instead of baked

    • Reply
      Deseree
      May 15, 2019 at 8:00 am

      I am so happy that you enjoyed them! And I am SO SO SO intrigued by the use of allspice instead of pepper!! Do you do that often in recipes?

      • Reply
        Diesel
        May 19, 2019 at 4:47 pm

        Yes!! My Lebanese mother in law actually calls it “pepper” so when she was teaching me Lebanese recipies and said add salt and pepper she meant allspice and ever since then I do it for everything and barely use black pepper anymore unless specifically looking for the peppery taste. (Eggs, salad dressing, chicken, literally everything)

    • Reply
      Cat
      May 19, 2019 at 10:02 am

      Does the pickle flavor intensify when left in the brine for 24 hours? The meat doesn’t start to break down in that brine for so long? I’m doing this tonite with tenderloins so it might be best to not leave those in for 24 hours, I will do 6 hours and see how that works. I will also bake these, then come back and edit my comment afterwards.

      • Reply
        Deisel
        May 19, 2019 at 4:54 pm

        Not at all, it just helps keep them moist if anything. Same as doing any kind of brine or salt/vinegar chicken. You really dont get very much of a pickle flavor. The majority of the flavor comes from the rub :) I hope you enjoyed yours!! Would love to hear how they turned out!

        The tenderloin I would say definitely longer the better because they are white meat which tends to dry out pretty fast if not absorbing juices while they cook… I find it has a lot to do if they are fresh or the individually frozen tenderloin too.

  • Reply
    Candace @ Our Zesty Life
    May 11, 2019 at 8:17 pm

    We had these for dinner tonight and they were delicious!! Thank you for sharing this great recipe!

  • Reply
    Laura Natal
    May 11, 2019 at 2:11 pm

    I made these today and they were delicious! I had to cook them longer than recipe. I hit them with the broiler for added crispness and it worked well. I marinated over night and actually pureed some of the pickles and thru in the mix. Really good!

    • Reply
      Deseree
      May 11, 2019 at 4:24 pm

      I’m happy you enjoyed them! And I am loving the changes you made especially the pureeing the pickles! Great idea!

  • Reply
    Carole
    May 11, 2019 at 2:23 am

    Does anyone know the nutritional value on the wings?

  • Reply
    Vicki
    May 10, 2019 at 11:34 am

    Can you marinate overnight

    • Reply
      Deseree
      May 10, 2019 at 1:35 pm

      I think that would be fine!

  • Reply
    kendall
    May 9, 2019 at 12:05 pm

    Has anyone tried grilling these? Only way I eat my wings…

    • Reply
      Deseree
      May 9, 2019 at 1:38 pm

      I don’t see why they wouldn’t work on the grill! You’ll likely need to adjust cooking times a bit though. :)

  • Reply
    Cin
    May 9, 2019 at 11:19 am

    So I’ve read over this recipe several times and I can’t figure out what you’re supposed to use the oil for. In the beginning, I thought it was to fry the wings but then you bake them. What’s the oil for?

    • Reply
      Melissann
      May 9, 2019 at 1:25 pm

      You mix the oil with other seasonings. It costs the wings so that you can get crispy wings in the oven. You would definitely need way more oil to pan fry.

    • Reply
      Deseree
      May 9, 2019 at 1:38 pm

      Meslissann is right :) The oil is mixed with the seasonings and then the mixture is tossed with the wings. This helps them crisp while they are baking. Hope this helps!

    • Reply
      Britney Climer
      May 9, 2019 at 1:39 pm

      In step 4 on the instructions.

  • Reply
    Michelle
    May 9, 2019 at 7:18 am

    I’m making these tonight but am thing of smoking them. Any thoughts?

    • Reply
      Deseree
      May 9, 2019 at 1:37 pm

      I saw a couple people on facebook mention that they were going to try smoking them. I’ve never smoked anything (hoping to change that soon!) so I can’t say for sure. But if you smoke other chicken wings I bet it will be just fine!

  • Reply
    Donna
    May 8, 2019 at 11:32 am

    The video shows what looks like minced garlic and maybe red chili flakes in the brine mixture,but that’s not in recipe. Can’t imagine that would be bad,just wondering why the recipe doesn’t reflect that. Can’t wait to try!

    • Reply
      Kara
      May 8, 2019 at 8:26 pm

      It looks like they just used the juice left over from a jar of zesty pickles. I think they just mean for you to use the juice from whatever pickle jar you like. It does look super tasty! I’m trying it this weekend.

    • Reply
      Deseree
      May 8, 2019 at 9:27 pm

      Kara is right! I always buy Claussen pickles and that is what is in the pickle juice. I love the added flavor of the garlic! If you don’t buy claussen pickles you could probably mince up a couple cloves of garlic and add it to the brine :)

    • Reply
      Raye
      May 13, 2019 at 4:24 am

      Donna, the garlic and other spices are in the pickle juice which ever one you choose. I prefer Clausen. But she t all gets rinsed off after the bringing step.

  • Reply
    robert
    May 8, 2019 at 9:38 am

    would deep frying be okay

    • Reply
      Deseree
      May 8, 2019 at 9:28 pm

      You could try to deep fry them! I would toss them in the seasoning mixture after frying though so that the dill doesn’t burn :)

  • Reply
    cheryl parker
    May 7, 2019 at 7:12 pm

    OMG YES!! I am going to try these out in my air fryer!!!

  • Reply
    Kris
    May 7, 2019 at 5:43 pm

    I have this tentatively planned for dinner tomorrow. Looks so good! Do you have the nutritional value and serving sizes? Looks to be pretty Keto safe but when I put it in carb manager it gives me the macros for 1 serving but dont know what that is with this recipe :)

    • Reply
      Deseree
      May 7, 2019 at 9:02 pm

      Hi Kris! This recipe does serve 4. I tried to plug it into a recipe calculator and it couldn’t calculate the pickle brine for some reason so that is why I didn’t include the nutrition facts with this recipe. Sorry!!

  • Reply
    Cindy
    May 7, 2019 at 6:31 am

    Where did you find the dill pickle juice that was used in recipe?

    • Reply
      Deseree
      May 7, 2019 at 7:59 am

      From a jar of pickles. I always save it after we finish, just for this purpose :)

  • Reply
    Amy
    May 5, 2019 at 6:00 pm

    If making regular chicken, like chicken thighs, using this exact method, how long do you think you’d bake them?

    • Reply
      Deseree
      May 5, 2019 at 8:57 pm

      Would you be using bone-in chicken? Or a boneless chicken thigh?

  • Reply
    Connie Sasser
    May 5, 2019 at 1:56 pm

    As soon as I saw this recipe on Facebook I knew I wanted to make them. I went out that very afternoon and purchased everything I needed. They were easy to make and absolutely delicious. I dipped them in ranch at first but then realized the dip wasn’t necessary. They were so good without a dip. I will make these often!

    • Reply
      Deseree
      May 5, 2019 at 3:59 pm

      That is so wonderful to hear Connie! I’m glad you enjoyed them!

  • Reply
    Granny Witthoft
    May 4, 2019 at 4:04 pm

    I fixed these today and believe me they are delicious… All my kids and grandkids love pickles this recipe a keeper.. Thank you for sharing it …

    • Reply
      Deseree
      May 4, 2019 at 11:02 pm

      Yay! I’m so happy to hear everyone enjoyed them!

  • Reply
    KP
    May 4, 2019 at 1:09 pm

    Have you tried making these a bit spicy? Just curious as to whether you have added hot sauce or cayenne.

    • Reply
      Deseree
      May 4, 2019 at 11:04 pm

      You know, I haven’t! You could certainly try. If you really like spicy, you might try making wings with my habanero hot sauce https://www.lifesambrosia.com/habanero-hot-sauce-recipe/

    • Reply
      Susan
      May 8, 2019 at 7:30 am

      I am going to make these! However, in the directions it states to “rinse” – please explain. Run them under water? Pour off the excess pickle juice and pat dry? Also, I am going to try using the pickle juice from the Chipolte Pickles! Maybe give it a little kick!!!

      • Reply
        Deseree
        May 8, 2019 at 9:29 pm

        I rinse because sometimes when you brine, the outside of the meat gets a bit salty. You could skip that step if you’re not worried about it! I would still pat dry though because that is what helps the chicken get extra crispy in the oven. And making them with chipotle pickles sounds AMAZING!

  • Reply
    Florence Kirton
    May 4, 2019 at 6:05 am

    sound good

  • Reply
    Elizabeth B Fronczak
    May 1, 2019 at 8:01 am

    looks d elicious

  • Reply
    Cathleen @ A Taste of Madness
    April 28, 2019 at 5:43 pm

    I agree. People seem to be dill pickling everything, but I am loving every second of it! These wings are no different. I’m not usually a wings girl, but this might make me change my mind!

  • Reply
    Julie Eversoll
    April 28, 2019 at 4:10 pm

    Made this recipe with chicken fingers and they were amazing! Always looking for new good recipes. Thanks!

    • Reply
      Deseree
      April 29, 2019 at 8:54 am

      You’re welcome! Glad to know it works with chicken fingers too!

    • Reply
      Michael
      May 3, 2019 at 3:40 am

      Breaded chicken fingers or breast slices? May seem like a silly question but I am man.

      • Reply
        Cindy
        May 4, 2019 at 12:57 pm

        I’d be willing to bet it was breast slices or the tenders already packaged. You can’t brine already breaded tenders.

  • Reply
    Mom
    April 28, 2019 at 1:48 pm

    Jay can you make that “serve with Ranch dip” a link to your ranch dip?

    • Reply
      Mom
      April 28, 2019 at 1:49 pm

      Jay should say Hey

  • Reply
    ANNE LAWTON
    April 28, 2019 at 12:33 pm

    Wow! I love that pickle brine I be these are absolutely amazing!

  • Reply
    Marisa F. Stewart
    April 28, 2019 at 8:18 am

    We love pickles especially Hubby. Whenever we go out to eat and there is a pickle with my sandwich I give it to him. Never thought of brining with it — we’ll be saving on pickle juice to give this a try.

  • Reply
    Aleta
    April 27, 2019 at 6:27 pm

    What a great idea! I would have never thought of a dill pickle wing! My husband loves dill pickles so he is going to be so excited when I make him these!

  • Reply
    TJ
    April 27, 2019 at 6:24 pm

    Can you dlswitch to an air fryer for these? They look amazing!!!

    • Reply
      Deseree
      April 27, 2019 at 8:47 pm

      TJ- I don’t own an air fryer but I think that if you cook other wings in them and they tun out then it should be just fine!

  • Reply
    Katherine | Love In My Oven
    April 27, 2019 at 1:07 pm

    I’m drooling over these. I am such a chicken wing fan, and I ADORE dill pickle anything. These look sooo good. Love that you actually used the pickle juice!

  • Reply
    Kelly Anthony
    April 26, 2019 at 4:33 pm

    You totally had me at dill pickle wings! Ha! Love the idea of a pickle brine. Sounds delicious!

  • Reply
    Anne
    April 26, 2019 at 1:31 pm

    Where can I find the dill pickle juice/brine?

    • Reply
      Deseree
      April 26, 2019 at 4:38 pm

      Hi Anne! Just use the pickle juice from a jar of pickles. We eat claussen pickles but the juice of any pickles you like will do!

  • Reply
    Carrie | Clean Eating Kitchen
    April 26, 2019 at 5:07 am

    I must say, I am enjoying pickle everything right now! Great idea to season the chicken wings with the brine! Look forward to trying these!

  • Reply
    Tammy
    April 25, 2019 at 10:55 am

    Such a unique idea! I can only imagine how flavorful these are…perfect for summer picnics! :D

  • Reply
    Erin | Dinners,Dishes and Dessert
    April 25, 2019 at 5:15 am

    I know for sure this would be a huge hit in my house!

  • Reply
    Elaine Benoit
    April 24, 2019 at 8:12 am

    Oh my word, dill pickle wings? I need this in my life. They look delicious and perfect and I need to run to the store for the ingredients!

  • Reply
    Veena Azmanov
    April 23, 2019 at 8:44 pm

    This is flavorful and love the Glaze to the chicken. Best option for a party platter too. The Dill flavor sounds interesting.

  • Reply
    Dan from Platter Talk
    April 23, 2019 at 5:53 pm

    You are so right! Pickle-tasting things are everywhere and your tasty new chicken wing recipe looks like the perfect pairing! Holy cow I can’t wait to try these babies!!

  • Reply
    Jackie
    April 23, 2019 at 2:36 pm

    These have become my new favorite chicken wing EVER! They came out of the oven so crispy and packed with so much flavor. Thank you, for sharing this great tasting recipe with the world.

    • Reply
      Greg Douglas
      May 1, 2019 at 4:50 pm

      I was starting to get frustrated with the reviews – everyone who was GOING TO make them, or “can’t wait to try them,” but up until right here, I couldn’t find anyone that made them.

      Thanks for posting after you made them! (LOL -now I have to leave a star rating to reply to your review…. Irony – I love it!)

  • Reply
    Beth Pierce
    April 23, 2019 at 10:40 am

    These sound delicious! Like little bites of heaven! Excited to give these a try!

  • Reply
    Sara Welch
    April 23, 2019 at 10:12 am

    These wings will make a great appetizer for our upcoming Cinco de Mayo party! Yum!

  • Reply
    Amy @ Little Dairy on the Prairie
    April 23, 2019 at 8:08 am

    I love these flavors! Gotta make them soon!

  • Reply
    Katerina @ diethood .com
    April 23, 2019 at 4:12 am

    Oh my, I love the flavors in this!! Sounds incredibly delicious!!

  • Reply
    Kimberly
    April 22, 2019 at 3:21 pm

    Love all that dill, these sound fabulous!

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