Hey y’all, it’s Bloveslife here, and I’ve got a recipe today that’ll totally change the way you think about chicken wings. Let me introduce you to my Crispy Pickled Chicken Wings – tangy, herb-packed, oven-crisped goodness that doesn’t require a deep fryer to get that perfect crunch.
I first stumbled on this flavor combo from my girl over at the TCG fam (go show her some love – link in the description!), and I also pulled some genius tips from Kevin is Cooking to nail the texture. This recipe is easy, flavorful, and delivers every single time.
(If you enjoyed this post and want to try out the same ingredients and tools I use, feel free to check them out below!
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🛒 Ingredients You'll Need:
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Chicken wings
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4 cups of pickling juice (I used hamburger pickle juice for that punchy brine)
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Baking powder
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Garlic powder (not garlic salt – that’s key)
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Dried dill weed
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Ground white pepper (optional, for a gentle kick)
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Kosher salt
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Accent seasoning (optional, but adds a flavor boost)
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Cooking spray
🔪 Step-by-Step Instructions:
1. Marinate for Maximum Flavor
Submerge the wings in pickle juice for at least 2 to 4 hours. I actually left mine overnight (because, life), and the result was even better. That tang seeps deep into the meat and gives it a beautiful balance.
2. Mix the Magic Dry Rub
Combine the following in a bowl:
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4 tsp baking powder (this is the secret to that golden crispness)
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2 tbsp dried dill weed
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1 tsp garlic powder
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¾ tsp kosher salt (you can adjust to taste – I keep it light for my husband)
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⅛ tsp white pepper (optional)
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1 tsp Accent (optional, for that umami pop)
3. Coat the Wings the Easy Way
Here’s a tip I learned after doing it the hard way: skip the tongs and bowl. Toss the wings and seasoning in a large ziplock bag and shake it like you mean it. Fast, even, mess-free. Trust me.
4. Get ‘Em Oven-Ready
Spray a baking rack or sheet with cooking spray. Spread the wings out evenly – don’t overcrowd them.
5. Bake Low and Slow – Then Crank It Up
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Bake at 250°F (120°C) on the lower oven rack for 30 minutes.
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Then move to the upper rack and bake for 45 more minutes, or until they’re gloriously crispy.
🏆 Why This Recipe Works:
No oil splatters, no greasy fingers – just flavor-packed, crisp-skinned wings made right in your oven. The baking powder draws out moisture and helps create that crave-worthy texture. Pair these babies with some fries and a tangy pickle dipping sauce? Next-level.
This was my first go at it, and I’m honestly in love with how they turned out. The flavor is unique, the crisp is legit, and it’s all done without frying. I hope you give it a try and make it part of your go-to comfort food menu.
Thanks for hanging with me, and I’ll see you in the next time! 💛
