If you’re a fan of cooking chicken wings at home, you’ll love these Dill Pickle Wings! Not only are they incredibly easy to prepare, they are insanely delicious and a nice change from the ubiquitous Buffalo sauce! Especially when served with a side of Dill Pickle Mayo!
The secret to these wings is to simply brine them in some dill pickle juice for a few hours. The pickle juice does not actually cause the chicken to pickle. Instead, the juice tenderizes the meat and imparts a great flavour without needing to add any sodium. Think of it as a brine that already comes prepared (with pickles to boot!).
Personally, I love using Moishe’s brand dill pickles. They are Whole30 and Paleo compliant and absolutely delicious. I’d go so far as to say they are my favourite pickles! If you can find them, get a jar and report back to me. I purchase giant jars at my local Costco for about $5. Of course, availability depends on your location so feel free to use any compliant dill pickle juice you like.
To really hit home the flavour of dill pickles in these wings, I decided to make a simple Dill Pickle Mayo dipping sauce. It’s kinda like a tartar sauce but with more tang. Here again, the secret is adding a bit of dill pickle juice to the aioli. It adds a lot of delicious zing that I love!
You can also make the Dill Pickle Mayo in a blender if you prefer. I tend to prefer the chunkiness from chopping all the ingredients by hand but you’re the boss applesauce.
Dill Pickle Wings with Dill Pickle Mayo are a must try! Juicy, tender, delicious, easy to make and Whole30 compliant! What are you waiting for?!
Add chicken wings to a zip top bag. Pour in the dill pickle juice and close the seal. Move the wings around in the juice to evenly coat. Crack a corner of the seal open, fold the top half of the bag over and press out as much air as possible. Reseal the bag, lay all the chicken wings flat and refrigerate on a tray at least 4-6 hours.
Meanwhile, prepare the Dill Pickle Mayo by adding all the ingredients to a mason jar and stirring until well combined. Taste for seasoning and adjust black pepper as required. Seal and refrigerate until ready to serve.
When ready to cook, preheat oven to 425F. Discard pickle juice and pat wings very dry with paper towel. Place wings on a baking sheet lined with parchment paper. Drizzle with avocado oil and season with garlic powder and black pepper. Toss everything to coat and arrange wings in a single layer. Transfer wings to bottom rack of the oven and bake for 30-35min or until cooked to 165F and crispy. Note: I don’t even bother flipping the wings halfway. They always come out golden brown and crispy on both sides.
This content was originally published here.