Dinner

Dill Pickle Ranch Chicken Wings Recipe

ByMariam Harutyunyan October 26, 2025October 26, 2025

Introduction

Dill Pickle Ranch Chicken Wings are a flavorful twist on classic wings, featuring a tangy pickle brine and a savory ranch-inspired seasoning. Perfect for snacks, parties, or game days, these wings are juicy, crispy, and packed with bold tastes.

A white round plate filled with about ten golden roasted chicken wings, slightly crispy with visible herbs and spices on their surface, arranged in a loose pile. Scattered green pickle slices are mixed among the wings, adding a fresh contrast. Bright green sprigs of fresh dill are placed on and around the wings for decoration. On the right side of the plate, a small white bowl contains creamy white dipping sauce topped with finely chopped green herbs. The plate sits on a wooden cutting board with a hole, placed on a white marbled surface with a blue and white striped cloth nearby. Photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Place the chicken wing sections in a large bowl or zip top bag. Pour over the dill pickle juice, then cover or seal and refrigerate for 2-3 hours to brine.
Step 2: Preheat your oven to 425°F. Set a wire rack over a baking sheet and spray it lightly with oil.

Step 3: Drain the pickle juice from the wings and pat them dry with paper towels. Drizzle the wings with olive oil.
Step 4: In a small bowl, combine garlic powder, onion powder, salt, dried parsley, dried dill, and dried chives.
Step 5: Sprinkle the seasoning mixture evenly over the wings and use your hands to massage it in, ensuring every piece is well coated.

Step 6: Arrange the wings on the prepared wire rack, leaving some space between each for proper air circulation.
Step 7: Bake the wings for 40 minutes, flipping them halfway through to brown evenly and crisp up.
Step 8: Serve the wings hot with ranch dressing on the side for dipping.

Tips & Variations

For extra crispiness, pat the wings as dry as possible before seasoning and try broiling for the last 2-3 minutes of cooking.
Swap dried herbs for fresh chopped parsley, dill, and chives if available for a brighter flavor.
Use the pickle brine from spicy pickles for a little heat or swap ranch dressing for blue cheese dressing for variety.

Storage

Store leftover wings in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F for about 10-15 minutes to maintain crispness. Avoid microwaving to prevent sogginess.

How to Serve

The image shows a close-up of several golden brown baked chicken wings with crispy skin sprinkled with herbs and small green bits. There are bright yellow-green pickle slices placed next to the wings. A few sprigs of fresh green dill are visible at the bottom. The food is arranged on a metal rack with blurred wings and pickles in the background, all set against a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen wings straight from the freezer?

It’s best to thaw frozen wings completely before brining to ensure even seasoning and thorough cooking.

How do I make these wings crispy without frying?

Baking on a wire rack allows air to circulate, helping the wings crisp up. Flipping them halfway and finishing under the broiler can also enhance crispness without frying.