Dill Pickle Wings & Dill Pickle Mayo
Brined in pickle juice, these baked Dill Pickle Wings are juicy, crispy and loaded with flavour. Best served with some Dill Pickle Mayo!
10 minutes
30 minutes
Difficulty:
Intermediate
Show nutritional information
| This is our estimate based on online research. | |
| Calories: | 2346 |
| Fat: | 200 g |
| Carbohydrates: | 8 g |
| Protein: | 111 g |
| Cholesterol: | 505 g |
| Sodium: | 4027 mg |
| Fiber: | 0 g |
| Sugars: | 0 g |
| Calculated per serving. | |
Serves: 2
Ingredients
Dill Pickle Mayo
- 1 cup1 cup1 cup Mayonnaise, Whole30 compatible
- 111 Pickles, dill, large, finely chopped (approx. .25 cup in volume)
- .25 cup.25 cup.25 cup fresh Dill, finely chopped
- 2 cloves2 cloves2 cloves Garlic, finely chopped
- .25 cup.25 cup.25 cup Dill Pickle Juice
- .25 tsp.25 tsp.25 tsp Black Pepper, freshly-cracked
Dill Pickle Wings
- 2.5 lb2.5 lb2.5 lb Chicken Wings
- 1 cup1 cup1 cup Dill Pickle Juice
- 2 Tbsp2 Tbsp2 Tbsp Avocado Oil
- 1 Tbsp1 Tbsp1 Tbsp Garlic Powder
- 1 tsp1 tsp1 tsp Baking Soda
- .25 tsp.25 tsp.25 tsp Black Pepper, freshly-cracked
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Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
For the Dill Pickle Mayo
- In a bowl or mason jar, combine all the ingredients and stir well to combine. Taste for seasoning and adjust black pepper as required. Seal and refrigerate until ready to serve.
For the Dill Pickle Wings
- Add the chicken wings to a bowl. Pour in the dill pickle juice and toss to coat. Cover and refrigerate 4 to 6 hours.
- When ready to cook, preheat oven to 425F.
- Drain and discard the pickle juice. Pat the wings very dry with paper towel. Add the avocado oil, garlic powder, baking soda and black pepper and toss to coat. Line a sheet pan with parchment paper and arrange the wings in a single layer. Alternatively, arrange the wings on a wire rack set over a sheet pan.
- Transfer the wings to the oven and bake until golden brown and crispy, or until the thickest part reaches 165F internally, 30 to 35min. If baking on a wire rack, flip the wings halfway. If baking the wings on parchment paper, you can omit flipping the wings halfway since the metal from the sheet pan will help get the bottoms crispy.
- Transfer the Dill Pickle Wings to a serving platter and serve with the Dill Pickle Mayo.
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One response to “Dill Pickle Wings & Dill Pickle Mayo”
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I should have left this review 4 years ago when I first tried these wings. Being a dill pickle-holic, I had to try these. I had never marinated chicken in pickle juice before, but knew the result would be fall off the bone tender, and they didn’t disappoint. I was immediately hooked after one bite, and my obsession with very hot wings took an immediate backseat. I couldn’t get enough and kept making them. I even marinated regular cuts of chicken, and it was equally tender and juicy. As for the mayo, well, what do I say? I sampled it after making it, and it was so good I kept eating it from the jar…you would never know it’s mayo, and I highly recommend using it as a dip for veggies, or slathered on baked potatoes, you name it…it’s that versatile. I sub yogurt for the mayo as I’m unable to find healthy brands where I live, I don’t choose to make my own, and it works perfectly as a sub if you have it on hand. I have raved for years about these wings and the mayo to many others, including the ones that thoroughly enjoyed sampling them. Anyhoo, off to my kitchen to prep my wings for this recipe…my local meat market has an insane sale on wings, so I just bought 15 lbs. of them. Ronny…thanks for this fantastic recipe…I’m highly anticipating making them again.