Dill pickle ranch chicken wings are tangy, garlicky, and crisp, with a marinade of pickle juice and ranch dressing that flavors the meat all the way through.
You need 10 minutes of prep and 40 minutes in the oven, and there is no frying and no sauce to simmer. The recipe makes 2 pounds of wings for 4 servings, which works for game days, casual dinners, and snack trays.
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Why This Dill Pickle Ranch Chicken Wings Recipe Works
Pickle juice is acidic, so it seasons the chicken and helps tenderize the meat. Ranch dressing clings to the wings and adds creamy, herby flavor.
Baking at 400 degrees F renders the fat from the skin and turns it golden and crisp, while the inside stays juicy. A wire rack lets hot air reach all sides.
Garlic powder and onion powder add savory depth without burning, and a last sprinkle of fresh dill gives the finished wings a bright, herby finish.
Ingredients for Dill Pickle Ranch Chicken Wings
- 2 pounds chicken wings, split at the joints
- 1/2 cup dill pickle juice
- 1/4 cup ranch dressing
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/4 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons chopped fresh dill, for garnish
Chicken wings. Buy wings split into drumettes and flats, and pat them dry so the skin crisps.
Pickle juice. Use the brine from a jar of dill pickles, since it carries the tang and a hint of dill.
Ranch dressing. A thick ranch coats the wings better than a thin one.
Seasonings. Garlic powder and onion powder blend into the marinade and brown nicely in the oven.
Fresh dill. A sprinkle at the end keeps the flavor bright and makes the wings look fresh.
How to Make Dill Pickle Ranch Chicken Wings
1. Heat the oven and prep the pan Heat the oven to 400 degrees F. Line a rimmed baking sheet with parchment paper or foil and set a wire rack on top if you have one.
2. Dry the wings Pat the wings dry with paper towels so the skin can crisp in the oven.
3. Mix the marinade Whisk the pickle juice, ranch dressing, olive oil, garlic powder, onion powder, salt, and pepper in a large bowl until smooth.
4. Coat the wings Add the wings and toss until every piece is coated. Let them sit for about 10 minutes while the oven finishes heating, or up to 2 hours in the refrigerator for more flavor.
5. Arrange and bake Lift the wings from the bowl, let the extra marinade drip off, and arrange them in a single layer on the rack. Bake 35 to 40 minutes, flipping once, until golden and cooked to 165 degrees F.
6. Garnish and serve Transfer the wings to a platter and sprinkle with fresh dill. Serve hot with extra ranch in a clean bowl.
How to Serve Dill Pickle Ranch Chicken Wings
Serve the wings hot on a platter with extra ranch and celery sticks for dipping. They go well with a bowl of creamy buttermilk coleslaw and a basket of crispy homemade fries. For a bigger spread, add macaroni salad with sour cream and a pot of homemade baked beans.
How to Store and Reheat Dill Pickle Ranch Chicken Wings
Refrigerate leftover wings within 2 hours in a covered container and eat them within 3 to 4 days. Reheat on a baking sheet at 400 degrees F for 10 to 12 minutes until they reach 165 degrees F and crisp again. You can freeze cooled wings for up to 2 months and reheat them from frozen, adding a few minutes.
Tips and Variations for Dill Pickle Ranch Chicken Wings
Pat the wings dry. Dry skin crisps better, so blot the wings before tossing them in the marinade.
Use a wire rack. Elevating the wings lets hot air circle around them for crisp skin on all sides.
Check the temperature. Chicken must reach 165 degrees F, so check the thickest part of a wing with a thermometer.
Handle raw chicken safely. Do not rinse raw chicken, wash your hands and tools after handling it, and throw out any marinade that touched it. Serve extra ranch from a clean bowl.
Broil for extra crunch. Switch the oven to broil for the last 3 to 5 minutes and watch closely so the skin does not burn.
Add heat. Stir a spoonful of hot sauce into the marinade for a spicy kick.
Flag the allergens. This recipe contains milk and egg from the ranch, so label it clearly when serving others.
Check trusted guidance. For general advice on storing leftovers, see the Purdue Extension guide to storing leftovers.
Frequently Asked Questions About Dill Pickle Ranch Chicken Wings
How do I get dill pickle ranch chicken wings crispy?
Pat the wings dry, drain off extra marinade, and bake them on a wire rack at 400 degrees F. A final few minutes under the broiler adds extra crunch.
Can I make dill pickle ranch chicken wings in an air fryer?
Yes. Air fry in a single layer at 380 degrees F for 22 to 25 minutes, flipping halfway, until crisp and 165 degrees F inside.
How long should dill pickle ranch chicken wings marinate?
Ten minutes works if you are in a hurry, while 1 to 2 hours in the refrigerator adds more flavor. Do not marinate longer than 4 hours, since the acid can make the meat mushy.
Can I use chicken drumsticks or thighs instead?
Yes. Drumsticks need 40 to 45 minutes, and bone in thighs need about 45 to 50 minutes. Cook to 165 degrees F in the thickest part.
What dips go well with these wings?
Extra ranch is classic, and blue cheese dressing or a simple honey mustard dip also works well.
Dill Pickle Ranch Chicken Wings
Equipment
- Rimmed Baking Sheet
- Wire rack
- Parchment paper
- Large mixing bowl
- Instant read thermometer
Ingredients
Main Ingredients
- 2 lb chicken wings split at the joints
- ½ cup dill pickle juice
- ¼ cup ranch dressing
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp onion powder
- ¼ tsp salt
- ½ tsp black pepper
- 2 tbsp chopped fresh dill for garnish
Instructions
Cooking
- Prep. Heat the oven to 400 degrees F and line a baking sheet with parchment paper.
- Marinate. Whisk the pickle juice, ranch, oil, and seasonings, then toss with the dried wings.
- Arrange. Lift the wings out, let the extra marinade drip off, and place them in one layer on a wire rack.
- Bake. Bake 35 to 40 minutes, flipping once, until golden and 165 degrees F in the thickest part.
- Finish. Sprinkle with fresh dill and serve hot with extra ranch.
