Mouth-Watering Dill Pickle Chicken Wings: An Extraordinary Recipe Made Easy

This delectable recipe for dill pickle chicken wings will satisfy your taste buds and leave you craving for more. With simple pantry ingredients, watch as these ordinary chicken wings transform into an extraordinary dish. Surprisingly, this recipe can be prepared entirely in the oven!


If you loved my recipes for Smoked Honey Garlic Chicken Wings or Crispy Baked Chicken Wings, you’ll definitely enjoy these dill pickle chicken wings. The wings are marinated in pickle juice, resulting in incredibly tender meat. In fact, you can use pickle juice to tenderize various types of meats.

After the marinating process, the flats and drumsticks are coated in a special spice blend and meticulously baked to perfection. The result? Crispy dill pickle wings that simply melt in your mouth.

Ingredient Notes and Substitutions

  • Chicken Wings: Plan on serving one pound of wings per person. Before seasoning and baking, separate them into flats and drumsticks.
  • Pickle Juice: The juice from a large jar of pickles is all you need. This highly acidic liquid adds a tangy flavor while tenderizing the meat.
  • Baking Powder (NOT BAKING SODA): This secret weapon ensures perfectly crispy baked chicken wings without the need for deep frying. Check the labels for aluminum-free baking powder if you’re sensitive to the taste of aluminum.
  • Dill: Adds a fresh, vibrant, lemony pop of flavor and a dazzling dash of green.
  • Garlic: Adds an earthy, pungent, and peppery kick to the dill pickle wings.
  • Salt: Just a dash enhances and harmonizes the whole recipe.
  • White Pepper: Slightly hotter than black pepper, this spice adds a nice kick of heat without overpowering the overall flavor. Black pepper can be used as a substitute.
  • Oil: Opt for a high smoke point vegetable oil such as peanut or canola. Alternatively, you can spray your wire rack with a non-stick cooking spray.
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raw chicken wings, baking powder, spices, and dill pickle juice to make baked crispy chicken wings

How to Make Dill Pickle Chicken Wings

  1. Marinate: Place the chicken wings in a resealable plastic bag or shallow dish and pour the pickle juice over them. Ensure that all the chicken is fully submerged. Cover and refrigerate for 1-4 hours to allow the flavors to infuse.
  2. Begin Preparation: Remove the wings from the fridge, rinse them, and pat them dry. Preheat the oven to 250 degrees F with racks positioned on the upper and lower levels. Line a rimmed baking sheet with aluminum foil.
  3. Season the Wings: In a small bowl, whisk together the baking powder, dill, garlic powder, salt, and white pepper. Transfer the wings to a large bowl or a ziplock bag, and generously coat them with the seasoning mix. Toss to ensure even seasoning on each piece.
  4. Transfer to Baking Sheet: Place a wire rack on the prepared baking sheet and lightly coat it with cooking spray or oil. Arrange the chicken pieces in a single layer, skin side up.
  5. Bake on the Lower Rack: Put the wings on the lower rack and bake for 30 minutes. This step allows the fat under the skin to render.
  6. Bake on the Upper Rack: Increase the oven temperature to 425 degrees F. Move the wings to the upper rack and continue baking for another 40-45 minutes. For perfectly golden brown crispiness, rotate the pan halfway through.
  7. Remove & Serve: Take the pan out of the oven and let the chicken cool for approximately 5 minutes. Serve the wings with ranch dressing, chopped dill, pickle slices, or any sauce of your choice.
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photo collage showing raw chicken wings in pickle juice marinade, on a baking sheet, and baked crispy chicken wings

How much chicken will you need?

If you purchase pre-cut chicken wings (with the tips removed), you will only need 3.5 pounds. Otherwise, buy 4 pounds.

If you buy them uncut, use a sharp kitchen knife to remove the tips. You can discard the tips or use them to make chicken stock. Then, use the knife to separate the drumstick and flat portions. As a general guideline, plan for about a pound of wings per person, considering the bone weight.

How Long Can You Leave Chicken in Pickle Juice?

Marinate your dill pickle wings for 1-4 hours. The longer they marinate, the more flavorful they will become.

It’s fine if the wings end up marinating for more than 4 hours, but it’s best not to exceed 24 hours. Beyond that, the texture of the meat may start to change.

Can You Bake Chicken Wings Without a Rack?

Though baking chicken wings on a wire rack yields perfectly crispy, golden brown skin, it’s not the only option.

You can bake dill pickle chicken wings (or any other type) on a broiler pan, on aluminum foil, or directly on a baking sheet. In these cases, you’ll need to keep a closer eye on the oven and periodically rotate and flip the wings. Without the air circulation provided by a wire rack, the wings will be slightly less crispy but still packed with flavorful goodness.

platter of oven-baked crispy chicken wings with dill pickle marinade

How Do I Store Leftover Dill Pickle Chicken Wings?

Store any leftover wings in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 4 months.

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When ready to reheat, thaw any frozen leftovers in the refrigerator overnight. To restore the crispness of the skin, reheat them on a baking sheet in the oven.

This recipe was originally published on Kevin Is Cooking in July 2020, and has been updated with fresh content, photos, and/or video in March 2023.

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