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Oven Baked Dill Pickle Chicken Wings

Oven Baked Dill Pickle Chicken Wings
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Oven Baked Dill Pickle Chicken Wings are a crispy, juicy snack infused with tangy dill pickle flavor. These wings are baked, not fried, making them a healthier yet equally crunchy option. Perfect for game day, parties, or a unique weeknight dinner, they feature a zesty blend of dill pickle juice, panko breadcrumbs, and savory herbs baked to golden perfection.

Ingredients

Scale

Chicken Wings Marinade

  • 2 pounds fresh chicken wings, separated into flats and drumettes
  • 1 cup dill pickle juice

Coating

  • 1 cup panko breadcrumbs
  • 1 teaspoon dried dill weed
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper

For Baking

  • 2 tablespoons olive oil or cooking spray

Instructions

  1. Prepare the Wings: Pat the chicken wings dry thoroughly using paper towels to remove excess moisture. Then soak the wings in dill pickle juice for at least 30 minutes and up to 2 hours to infuse them with tangy flavor.
  2. Preheat Oven and Prep Baking Sheet: Preheat your oven to 400°F (204°C). Line a rimmed baking sheet with foil and place a wire rack on top. This setup promotes even cooking and crispy wings by allowing air to circulate around.
  3. Season and Coat the Wings: In a shallow bowl, combine panko breadcrumbs, dried dill weed, garlic powder, salt, and black pepper. Lightly coat the marinated wings with olive oil or spray with cooking spray to help the breadcrumb mixture adhere. Dredge each wing thoroughly in the breadcrumb mixture to create an even, flavorful crust.
  4. Bake to Crispy Perfection: Arrange the coated wings on the wire rack in a single layer with space between each. Bake for 40 to 45 minutes, flipping halfway through, until the wings are golden brown, crispy, and cooked through.
  5. Serve and Enjoy: Allow the wings to rest for a few minutes after baking to let the juices redistribute. Serve with your favorite garnishes or dipping sauces for added flavor.

Notes

  • Dry wings thoroughly before marinating to ensure maximum crispiness.
  • Use a wire rack for even heat circulation and to avoid soggy bottoms.
  • Marinate in pickle juice for at least 30 minutes but no longer than 4 hours to avoid mushy texture.
  • Panko breadcrumbs provide a lighter, airier crispiness than regular breadcrumbs.
  • Flip wings halfway through baking for uniform browning and crunch.

Nutrition

Keywords: dill pickle chicken wings, baked chicken wings, crispy wings, game day snacks, healthy chicken wings, tangy chicken wings

Find it online: https://jamescookes.com/oven-baked-dill-pickle-chicken-wings/