These crispy chicken wings are brined in dill pickle juice, tossed in a simple blend of seasonings, and baked until crispy on the outside and tender inside! Dill Pickle Ranch Chicken Wings make the ultimate dinner!
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You know I’m a sucker for chicken wings!
Stick a pile of wings in front of me and I can’t be responsible for what happens next. 😉
If you’re the same way, I just know you’re going to love our Dill Pickle Ranch Chicken Wings!
Brined in pickle juice to add loads of flavor and help make the wings as moist as they can possible be – all while baking up perfectly crispy on the outside!
These are amazing served with our keto ranch dressing as a dip. We’re seasoning the wings with a blend of ranch seasonings, but double the ranch is never a bad thing, if you ask me!
And don’t forget to toss a few pickle slices on your pile of wings to keep things interesting.
Our Crockpot Chicken Wings are another favorite around here, if you like to experiment with wing recipes.
Ingredient Notes:
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Chicken Wings – This recipe uses fresh or frozen and thawed chicken wing sections. You can use the mix of flats and drumettes or just one type if you have a preference!
Dill Pickle Juice – This is a great recipe to make if you’ve just finished off a jar of pickles! You’ll need a cup and a half of the pickle juice which will make the flavorful brine for these wings.
Olive Oil – It helps to crisp up the skin when baking and it’ll help the seasoning to stick to the skin.
Seasoning – You will need some garlic powder, onion powder, salt, dried parsley, dried dill and dried chives! We’ve basically just made a homemade blend of ranch seasoning here. Use a packet of ranch seasoning if you prefer.
Ranch Dressing – We love to serve chicken wings with creamy ranch dressing! It’s really the perfect dip for just about everything.
We use Thrive Market for a lot of our specialty ingredients and keto snacks or products. Their prices tend to be cheaper than the local stores and I love that you can so easily sort products by diet.
Like Costco, this is a membership site, but we find that it’s more than worth it based on the amount we save over the regular grocery store.
They have monthly or yearly plans. Check it out here.
- Tangy: The brine really helps to tenderize the chicken and infuse it with the flavor of dill pickles.
- Easy: Pop your wings in the brine, dry them off, season, and bake! Doesn’t get easier than that.
- Pickle Lovers: Most pickle lovers go through the jars of pickles quickly and this is an easy way to use up that leftover brine!
- Versatile: Snack, main course, or appetizer? These are the answer every time.
- Healthy: We skip deep frying in favor of the oven for a lower fat version of crispy chicken wings! Chicken is a great source of protein and these are low in carbs too!
How To Make Chicken Wings:
- Brine – To get started you’ll need to brine the chicken to infuse it with all that flavor. It’ll also help tenderize the meat. Place the chicken wing sections into a large bowl or a zip top bag and pour in the pickle juice! Refrigerate for 2-3 hours.
- Seasoning – To prepare the seasoning add the garlic powder, onion powder, salt, dried parsley, dill, and chives to a small bowl and mix until combined.
- Prepare – When the chicken has brined drain the juice and pat the chicken wings dry. Drizzle on some olive oil and then start sprinkling the seasoning over the chicken. Use your hands to rub it in and coat each wing really well!
- Bake – These wings are best baked on a wire rack over a baking sheet. Bake the pickle brined chicken wings for 40 minutes, flipping halfway through.
- Serve – When the baked chicken wings are finished with nice and crispy skin serve them hot with your favorite ranch dressing for dipping!
Use a paper towel to remove as much moisture as possible from the wings before seasoning and baking them so that you can get perfectly crispy chicken skin!
I love using this meat thermometer for making sure the meat is fully cooked! Easy for beginners & absolutely worth the low cost. Just stick it in the thickest part of the meat to check for doneness. This thermometer is also magnetic so it’s easy to store right on the side of the fridge or oven for easy access! Get it on Amazon.
Air Fried Chicken Wings:
Baking isn’t your only option with these pickle brined chicken wings! They’ll crisp up nicely in an air fryer too. Just follow all the same steps for preparing the wings with the brine and seasoning and air fry instead of bake!
Using the air fryer is best for making about 10 wings at a time, depending on the size you have.
Set your air fryer to 400 degrees and cook the wings in a single layer for 30 minutes, flipping halfway through cooking.
FAQ’s:
The brine in a jar of pickles is full of flavor! There is all the salt along with the dill and the flavors from the cucumber. Chicken works well with brines because it easily takes on flavor and it tenderizes the meat!
It takes about 40 minutes at 425 degrees, flipping halfway through. The time may vary a bit depending on the size of the chicken wings and your oven. Use a meat thermometer to make sure they reach 165 degrees!
You’ll want to thaw your frozen chicken wings before adding them to the brine so that they can soak up the flavor properly.
You can keep these pickle brined chicken wings in the refrigerator for at least 3 to 4 days. Reheat in an air fryer for best texture, or the oven works too.
MORE KETO CHICKEN WINGS!
- Keto Chicken Wings
- BBQ Chicken Wings in Oven
- Greek Chicken Wings
- Dry Rub Chicken Wings
- Baked Lemon Pepper Wings
- Instant Pot Chicken Wings
Dill Pickle Ranch Chicken Wings
Ingredients
- 2 pounds bone-in chicken wing sections fresh or frozen and thawed
- 1 ½ cups dill pickle juice from a jar of pickles
- 1 tablespoon olive oil
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- ½ teaspoon dried parsley
- ½ teaspoon dried dill
- ½ teaspoon dried chives
- Ranch dressing for serving
Instructions
- Place the chicken wing sections in a large bowl or zip top bag. Pour over the pickle juice. Cover the bowl or seal the bag and place in the fridge to brine for 2-3 hours.
- Preheat oven to 425 degrees. Place a wire rack over a baking sheet and spritz with oil spray.
- Drain the pickle juice from the chicken and pat the chicken dry. Drizzle the chicken wings with the oil.
- Add all of the seasonings to a small bowl and stir together to combine.
- Sprinkle the seasoning over the chicken and use your hands to massage the seasoning into the chicken, making sure to coat each piece really well.
- Arrange wings on the wire rack, leaving a bit of space between each piece for air to flow.
- Bake for 40 minutes, flipping the wings halfway through cooking.
- Serve hot with ranch, for dipping.
Kristina L Throssell says
These were so delicious! If you love pickles & wings give em a try! Even my kid who usually don’t like wings gobbled em up!
Michelle says
Has anyone tried this with chicken breast cut up into wing sized small pieces?
Sandra Smith says
Sounds so good! Can these be made with chicken tenders in the air fryer? What temp, and how long?
Karly Campbell says
Hi Sandra! I haven’t tried this recipe with chicken tenders, but you could follow these air frying instructions: https://airfried.com/bacon-wrapped-chicken-tenders/ The cook time and temp should all be the same and you’ll just mash the two recipes together. 🙂
Michael Gay says
Crockpot directions please
Karly Campbell says
I would cook these just like this recipe: https://thatlowcarblife.com/slow-cooker-chicken-wings/
Clare Huckeba says
These were delicious! My husband really liked them but asked for a little more kick. Thanks for all your recipes!
Heather says
Maybe next time for the heat use a spicy dill pickle juice. Or maybe even hot pepper juice would be good to use.
Karen says
I haven’t made this yet, but I can’t see how it wouldn’t be good!
I was thinking of adding baking powder to the spice mix to make the skin extra crispy. Is the skin crispy enough as written? Do you think this would have any negative effect on the finished product?
Karly Campbell says
Just be sure to use aluminum free baking powder and it won’t hurt anything at all! We do add it sometimes, instead of the olive oil – both help to crisp the skin.