# Components:
→ Chicken
01 - 1.5 pounds chicken wings, separated into drumettes and flats, tips removed
→ Marinade
02 - 1 cup dill pickle juice
03 - 2 tablespoons hot sauce
→ Coating
04 - 2 tablespoons olive oil
05 - 2 teaspoons garlic powder
06 - 1 teaspoon onion powder
07 - 1 teaspoon smoked paprika
08 - 1 teaspoon cayenne pepper
09 - 1 teaspoon salt
10 - 1/2 teaspoon black pepper
→ Ranch Seasoning
11 - 1 tablespoon dried dill
12 - 1 tablespoon dried parsley
13 - 2 teaspoons dried chives
14 - 1 teaspoon dried onion flakes
15 - 1 teaspoon garlic powder
16 - 1/2 teaspoon ground black pepper
17 - 1/2 teaspoon fine sea salt
→ Garnish (optional)
18 - Fresh chopped dill
19 - Ranch dressing, for dipping
# Method:
01 - Combine chicken wings, dill pickle juice, and hot sauce in a large bowl or zip-top bag. Refrigerate to marinate for 30 minutes to 2 hours.
02 - Set oven to 425°F. Line a baking sheet with parchment paper and position a wire rack on top.
03 - Remove wings from marinade, pat thoroughly dry using paper towels, and discard any remaining marinade.
04 - In a bowl, toss the wings with olive oil, garlic powder, onion powder, smoked paprika, cayenne, salt, and black pepper until evenly coated.
05 - Arrange the coated wings in a single layer on the wire rack. Bake for 40 to 45 minutes, turning halfway, until crisp and golden brown.
06 - Combine dried dill, dried parsley, dried chives, dried onion flakes, garlic powder, ground black pepper, and fine sea salt in a separate bowl.
07 - Once baked, toss the hot wings immediately with the ranch seasoning mix for an even coating.
08 - Transfer wings to a serving platter, garnish with fresh dill, and serve with ranch dressing on the side if desired.
