Description
These Dill Pickle Chicken Wings are a delightful combination of crispy skin and juicy meat, infused with a tangy pickle brine that tantalizes the taste buds. Each bite offers a satisfying crunch followed by a burst of zesty flavor, making them an irresistible snack for any occasion.
Ingredients
- Chicken Wings: 2 pounds, split into flats and drumettes
- Dill Pickle Brine: 1 cup, homemade or store-bought
- All-Purpose Flour: 1 cup, for coating
- Garlic Powder: 1 teaspoon
- Onion Powder: 1 teaspoon
- Black Pepper: 1 teaspoon
- Salt: 1 teaspoon
- Vegetable Oil: for frying
Instructions
- In a large bowl, combine the chicken wings and dill pickle brine. Cover and refrigerate for at least 2 hours, or overnight for best flavor.
- Preheat your deep fryer or a large pot with vegetable oil to 375°F (190°C).
- In a separate bowl, mix the flour, garlic powder, onion powder, black pepper, and salt.
- Remove the wings from the brine and let excess liquid drip off. Dredge each wing in the flour mixture, ensuring an even coating.
- Carefully place the coated wings in the hot oil, frying in batches to avoid overcrowding. Fry for 8-10 minutes or until golden brown and crispy.
- Use a slotted spoon to remove the wings and place them on a paper towel-lined plate to drain excess oil.
- Serve hot with your favorite dipping sauce and enjoy!
Notes
- Make-ahead: Marinate the wings in the brine the night before for maximum flavor.
- Storage: Store leftover wings in an airtight container in the refrigerator for up to 3 days.
- Substitutions: For a gluten-free option, use a gluten-free flour blend instead of all-purpose flour.
- Prep Time: 120 minutes
- Cook Time: 10 minutes
- Category: appetizers
- Method: frying
- Cuisine: American
Nutrition
- Serving Size: 4 wings
- Calories: 400
- Sugar: 0 grams
- Sodium: 800 milligrams
- Fat: 25 grams
- Saturated Fat: 5 grams
- Unsaturated Fat: 15 grams
- Trans Fat: 0 grams
- Carbohydrates: 20 grams
- Fiber: 1 gram
- Protein: 30 grams
- Cholesterol: 100 milligrams
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