Wings are always a good idea, especially on a sunny afternoon with the family. My mother-in-law and I had so much fun making this dish together. The most perfect wings paired with homemade ranch and air fried carrot fries. We’ll be making these wings all summer!
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 overnight (this is best!) or at least 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, recipe below.
Place everything in a blender and blend well. Pour into a container and chill for 2 hours. Enjoy with these wings and more!