Dill Pickle Ranch Chicken Wings
Oven baked chicken wings marinated in dill pickle juice and ranch dressing, baked until crisp and golden.
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.
Notes
Substitutions: Use drumsticks or thighs, and add hot sauce for heat.
Tips: Pat the wings dry and broil for the last 3 to 5 minutes for extra crunch.
Storage: Refrigerate for 3 to 4 days and reheat at 400 degrees F until 165 degrees F.