If I had a photo, I would most certainly use it. That is... unless the photo I have sucks. For now, you'll just have to picture a big heaping helping of
Dill Pickle Wings
...in your mind.
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Dill Pickle Wings
If you're a fan of wings and anything dill pickle - these are for you. They’re tangy, herby, garlicky, and just the right amount of weird—in the best possible way.
1-2 cups pickle juice - or enough to cover the wings
2 tablespoons chopped fresh dill
1 tablespoon garlic powder
1 tablespoon coarse ground black pepper
1 tablespoons smoked paprika
Ranch
1/2 cup sour ream or Greek yogurt
2 tablespoons ranch seasoning
1/4 cup finely chopped dill pickles
Pickle juice
Directions
Wings
Marinate wings in pickle juice, dill, and garlic powder for at least 4 hours or overnight
Preheat oven to 425
Remove wings from marinade pat dry
Combine pepper and paprika, put wings on a rack on a baking sheet, season with the pepper/paprika and bake until crispy and cooked through (175-180 degrees) about 35–40 minutes
Ranch
Combine sour cream, ranch powder and chopped dills
Mix well, adding pickle juice to loosen - serve with the wings
