# What You’ll Need:
→ Chicken
01 - 1.5 pounds chicken wings, separated into drumettes and flats, wing tips removed
→ Marinade
02 - 1 cup dill pickle juice (from jarred pickles)
03 - 2 tablespoons hot sauce such as Frank’s RedHot
→ 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
18 - Fresh chopped dill (optional)
19 - Ranch dressing, for serving
# How-To:
01 - Place chicken wings in a large bowl or zip-top bag, add dill pickle juice and hot sauce, and refrigerate for 30 minutes up to 2 hours.
02 - Preheat oven to 425°F. Line a baking sheet with parchment paper and set a wire rack on top.
03 - Remove wings from marinade and pat dry thoroughly with paper towels. Discard marinade.
04 - Toss wings with olive oil, garlic powder, onion powder, smoked paprika, cayenne pepper, salt, and black pepper until evenly coated.
05 - Arrange seasoned wings in a single layer on the wire rack. Bake for 40 to 45 minutes, turning halfway, until golden brown and crispy.
06 - In a small bowl, combine dried dill, dried parsley, dried chives, dried onion flakes, garlic powder, ground black pepper, and fine sea salt.
07 - Immediately toss hot baked wings with the ranch seasoning mixture.
08 - Transfer wings to a serving platter, top with fresh chopped dill if desired, and present with ranch dressing for dipping.
