Whole30 Dill Pickle Wings With Dill Pickle Mayo Recipes

DILL PICKLE CHICKEN WINGS

Steps:

• Add the pickle juice and raw chicken wings to a gallon-sized Ziploc bag, and marinate for at least 5 hours in the fridge (or longer if you really like that pickle juice flavor).
• Remove the wings from bag and discard the juice. Pat the wings dry using paper towels. Coat the wings in melted butter.
• Combine all seasonings in a dish, and coat the wings on both sides with the seasoning.
• Grease the air fryer basket and add wings to the air fryer in a single layer. I was able to fit all 12 wings at once.
• Set temp to 370 degrees and 14 minutes. After the first 14 minutes, turn the wings and set the timer for another 14 minutes.
• Alternate oven instructions: Instead of using the air fryer, you can bake the wings in the oven at 425 degrees. Bake for 20 minutes, turn wings over, and bake for another 20-25 minutes until desired crispiness.
• Serve hot with keto ranch dip and enjoy!

DILL PICKLE CHICKEN WINGS

Steps:

• Place chicken in a shallow dish or resealable plastic bag. Pour pickle juice over the top and try to ensure all chicken is submerged. Cover and refrigerate for 2 - 4 hours.
• Remove from fridge, rinse and pat dry.
• Preheat oven to 425 degrees. Place a cooling rack on top of a baking sheet and set aside.
• In a small bowl whisk together oil, dill, granulated garlic, salt and pepper.
• Pour mixture over wings and toss to coat.
• Place wings on prepared baking sheet and bake 25 minutes. Turn and bake an additional 10 - 15 minutes or until golden brown and cooked through.
• Serve with ranch dip.