Crunchy Ranch Dill Chicken Wings Recipe for Game Day Fun

Sizzling hot from the oven, these ranch dill chicken wings promise a flavor explosion that will leave you hungry for more.

The perfect blend of tangy ranch and zesty dill creates an irresistible coating that clings to every crispy inch of succulent chicken.

Weeknight dinners and game-day gatherings never tasted this amazing.

Each wing delivers a satisfying crunch that snaps with herbal brightness and savory depth.

The secret lies in the simple yet powerful marinade that infuses every bite with mouthwatering goodness.

These wings aren’t just a meal – they’re a culinary adventure waiting to happen.

Dive into this crowd-pleasing recipe and watch as friends devour every last morsel with pure delight.

Quick Recipe Overview

Prep Time: 3 hours 15 minutes

Cook Time: 40 minutes

Total Time: 3 hours 55 minutes

Calories: 350 kcal

Servings: 5

Ingredients for Ranch Dill Chicken Wings

• Dill Pickle Juice: Infuses tangy flavor and tenderizes the chicken, creating a juicy base for the wings.
• Chicken Wings: Select fresh, plump wings with minimal excess fat for the best texture and crispiness.

• Garlic Powder: Adds robust, aromatic depth without overwhelming the delicate chicken flavor.
• Onion Powder: Provides a subtle, sweet undertone that complements the savory profile.
• Salt: Enhances overall taste and helps draw out moisture for crispier skin.
• Dried Parsley: Introduces a subtle herbal note and vibrant green color.
• Dried Dill: Mirrors the pickle juice brine and adds a fresh, tangy herbal essence.
• Dried Chives: Contributes a mild onion-like flavor and delicate green speckling.
• Olive Oil: Helps seasonings adhere to wings and promotes golden, crispy exterior.

• Wire Rack: Allows hot air circulation, ensuring wings crisp evenly without soggy bottoms.

Tools to Make Ranch Dill Chicken Wings

• Large bowl or zip-top bag: Perfect for brining chicken wings in pickle juice.
• Wire rack: Helps wings crisp up evenly and allows excess oil to drip away.
• Baking sheet: Supports the wire rack for stable baking.
• Small bowl: Ideal for mixing dry seasoning blend.
• Paper towels: Essential for drying wings after brining.
• Measuring spoons: Helps accurately portion seasoning ingredients.
• Cooking spray: Prevents wings from sticking to the wire rack.
• Tongs: Great for flipping wings midway through baking.

How to Cook Ranch Dill Chicken Wings Easily

Dill Pickle Ranch Chicken Wings

• Pickle Juice Bath

Immerse chicken wings in zesty pickle juice, letting them soak up tangy flavors in the refrigerator for a few hours. This secret technique tenderizes and infuses incredible taste.

• Seasoning Blend

Create a magical spice mix combining fragrant herbs and powders. Gently massage the blend into every chicken wing surface, ensuring each piece is generously coated with deliciousness.

• Oven Transformation

Slide the wings onto a wire rack inside a hot oven. The high heat will work culinary magic, transforming ordinary chicken into crispy, golden-brown delights. Flip the wings midway to guarantee perfect crunchiness on all sides.

• Golden Perfection

Watch as the wings turn into a mouthwatering masterpiece with gorgeous brown edges and irresistible aroma. Remove from oven when they reach maximum crispiness and tempt everyone’s taste buds.

Flavor Tips for Ranch Dill Chicken Wings

• Pickle Juice Power: Swap dill pickle juice with other brines like pepperoncini or bread and butter pickle juice for unique flavor twists that tenderize the meat.
• Spice Level Magic: Kick up heat by adding cayenne pepper or red pepper flakes to the seasoning blend for those who love a zesty chicken wing experience.
• Dipping Sauce Delight: Create ranch-inspired dipping sauces by mixing Greek yogurt, fresh herbs, and a splash of pickle juice for an extra tangy accompaniment.
• Alternative Cooking Methods: Transform these wings from oven-baked to air fryer or grilled versions by adjusting cooking times and temperatures while maintaining the signature seasoning profile.

Serving Ranch Dill Chicken Wings the Fun Way

• Party Platter Perfection: Arrange wings on a rustic wooden board with fresh dill sprigs and pickle slices for a stunning presentation that screams flavor and fun.
• Dipping Delights: Serve with cool ranch dressing, spicy sriracha mayo, or tangy homemade pickle dip to complement the crispy, herb-infused chicken wings.
• Game Day Champion: Pair these wings with creamy coleslaw, crisp celery sticks, and cold beer for the ultimate crowd-pleasing appetizer that will have everyone asking for seconds.
• Leftover Magic: Transform remaining wings into a zesty chicken salad by chopping them up and mixing with mayo, chopped pickles, and fresh herbs for a quick lunch option.

Storing Ranch Dill Chicken Wings with Crunch

• Quick Batch Preparation: Whip up a double or triple batch of these wings during weekend meal prep. Separate portions into meal-sized containers for grab-and-go lunches or quick dinners throughout the week.
• Chilling Smart: Store cooked chicken wings in airtight containers, keeping them fresh in the refrigerator for 3-4 days. Stack containers with parchment paper between layers to prevent sticking and maintain wing crispiness.
• Freezer-Friendly Hack: Freeze cooled wings in sealed freezer bags for up to one month. Separate wings with wax paper to prevent clumping, allowing easy single-serving removal when craving a quick snack.
• Reheating Secrets: Revive refrigerated or frozen wings in the oven at 375°F for 10-15 minutes. Spread wings on a baking sheet, avoiding microwave reheating to maintain their signature crispy texture. Sprinkle extra seasoning before reheating for a flavor boost.

Crunchy Ranch Dill Chicken Wings Recipe

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4.8 from 17 reviews

• Total Time: 3 hours 55 minutes
• Yield: 5 1x

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Description

Crispy ranch dill chicken wings bring Southern comfort and zesty ranch flavors to weeknight dinners and game-day gatherings. Perfectly seasoned and baked until golden, these wings deliver irresistible crunch with tangy herb-infused goodness you’ll crave.

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Ingredients

Scale 1x2x3x

• 2 lbs (907 g) chicken wing sections (bone-in, fresh or frozen, thawed if frozen)
• 1 cup (237 ml) dill pickle juice
• 1 tbsp (15 ml) olive oil
• 2 tsp (10 g) garlic powder
• 1 tsp (5 g) onion powder
• 1 tsp (5 g) salt
• 1 tsp (1 g) dried parsley
• 1 tsp (1 g) dried dill
• 1 tsp (1 g) dried chives
• Ranch dressing (for serving)

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Instructions

1. Marination: Submerge chicken wing sections completely in dill pickle juice within a large container. Refrigerate for 2-3 hours to infuse deep, tangy flavor.
2. Preparation: Preheat oven to 425°F. Arrange a wire rack over a baking sheet and lightly mist with cooking spray to prevent sticking.
3. Seasoning Blend: Combine garlic powder, onion powder, salt, dried parsley, dried dill, and dried chives in a mixing bowl. Drain wings from marinade and pat thoroughly dry with paper towels.
4. Coating Process: Drizzle wings with olive oil, then generously dust with the prepared seasoning mixture. Massage spices into every crevice to ensure complete flavor coverage.
5. Baking Technique: Arrange wings on the prepared rack, spacing them to allow maximum air circulation. Roast for 40 minutes, flipping midway to achieve an evenly crisp, golden-brown exterior.

Notes

• Optimize Marination Time: Pickle juice bath for 2-3 hours ensures deep flavor infusion and tenderizes chicken, creating a mouthwatering base for crispy wings.
• Rack Placement Matters: Using a wire rack over baking sheet allows hot air circulation, resulting in evenly crispy wings without soggy bottoms.
• Pat Dry for Crispiness: Thoroughly removing moisture with paper towels before seasoning is crucial for achieving that perfect golden-brown, crunchy exterior.
• Spice Massage Technique: Gently rubbing seasonings directly into wing surfaces maximizes flavor absorption and creates a more intense taste profile.

• Prep Time: 3 hours 15 minutes
• Cook Time: 40 minutes
• Category: Dinner, Appetizer, Snacks
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 5
• Calories: 350
• Sugar: 1 g
• Sodium: 800 mg
• Fat: 20 g
• Saturated Fat: 3 g
• Unsaturated Fat: 14 g
• Trans Fat: 0 g
• Carbohydrates: 5 g
• Fiber: 0 g
• Protein: 30 g
• Cholesterol: 90 mg