2 pounds chicken wings, fresh 3 cups dill pickle juice 1/2 teaspoon dill 1/2 teaspoon minced garlic 2 tablespoons olive oil 1.12 ounce dry ranch dressing packet reserve 1 tablespoon for the wing sauce 2 tablespoons butter melted 1 tablespoon dry ranch dressing packet 2 tablespoons mayonnaise 2 tablespoons sour cream 1/2 teaspoon dill
Baked dill pickle wings start with pickle brined chicken wings that are rubbed with dry ranch seasoning then baked until juicy on the inside and crispy on the outside.
Mix together the dill pickle brine for the chicken wings.
Add the wings and brine to a glass dish. Cover & refrigerate for 3 hours.
Dry off the wings, then drizzle with 2 TBS olive oil.
Sprinkle with dry ranch seasoning & rub the oil and seasoning into the wings.
Place on a baking sheet covered with foil & a baking rack. Bake at 400 degrees for 45 minutes.
Mix together 1 TBS reserved dry ranch dressing with mayo and sour cream.
Drizzle the cooked wings with melted butter before serving.
Serve with the dipping sauce. Enjoy!