Ingredients
Units
Scale
- 2 cups pickle juice*
- 1 tsp. baking powder
- 7–10 whole chicken wings, cut into 14–20 pieces
- 2 tsp. chopped fresh dill (optional)
- 8 thin pickles spears (optional)
Instructions
- Measure the pickle juice and baking powder into a medium bowl. Stir well to combine.
- Cut the whole chicken wings into drums and flats. Cut off wing tips, if you’d like, and discard or save for another use.
- Add wings to brine mixture, making sure all wings are submerged. Refrigerate for 2 hours.
- Preheat oven to 250°F. Line a large baking sheet with aluminum foil. Top it with an oven-safe rack. Lightly oil rack.
- Remove wings from pickle brine and pat dry with paper towel.
- Arrange wings on prepared rack and put into oven for 30 minutes. Without opening oven, increase oven temperature to 425°F and cook until wings are golden brown and crispy, 30 minutes more.
- Pull wings out of oven and flip them over. Bake for another 15-30 minutes until the tops have browned.
- Remove sheet pan from oven. Use metal tongs to slide under wings and dislodge any skin that has stuck to the rack.
- Serve, optionally with fresh dill and pickle spears.
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Notes
*If you don’t have enough pickle brine, you can make up the difference by mixing 1 cup of water with one tablespoon kosher salt, ¼ teaspoon garlic powder, and ½ teaspoon white vinegar. You’ll want at least half the brine to come from the pickle juice though.