Dill Picked Wings with Dan-O’s Dips Ranch
Flavors Used:
If you’ve never pickle-marinated your wings, you’re missing out, my friends. We’re taking leftover dill pickle juice and letting it work its magic overnight so these wings turn out tender, juicy, and packed with flavor. And here’s the key: cut the wings up so they soak up more of that brine, then score ‘em so the seasoning gets down in there. Simple, juicy, and straight-up addictive.
Ingredients
Wings
- 1 packet Dan-O’s Dips Dill
- 3–4 lbs chicken wings, cut into flats + drumettes
- Leftover dill pickle juice
Easy Ranch Dip
- 1 packet Dan-O’s Dips Ranch
- ¾ cup buttermilk
- ¾ cup mayonnaise
Preparation Instructions
- Marinate the Wings: Place the wings in a container or large bowl. Pour in enough leftover dill pickle juice to fully coat the wings. Cover and refrigerate overnight (at least 12 hours).
- Remove + Prep for Flavor: Remove the wings from the pickle juice and place them in a bowl. Sprinkle the Dan-O’s Dips Dill packet evenly over the wings and toss until coated.
- Bake: Preheat the oven to 350°F. Place wings on a baking pan and bake for 1 hour and 30 minutes.
- Make the Dip: In a bowl, mix together the buttermilk, mayo, and Dan-O’s Dips Ranch. Stir until smooth and creamy.
- Check Doneness + Serve: Check the wings with a thermometer; they should reach 200°F internal temp.
- Transfer to a plate and serve with the ranch dip. Yum Yum Get Ya Sum!
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These turned out amazing!! Our new favorite way to make wings! So flavorful – crispy skin – all the good stuff!