Tasty Dill Pickle Air Fryer Wings

Wings are one of those foods that just make everyone happy. I can put out a plate of wings and watch them disappear faster than I can make them. But sometimes I get tired of the same old buffalo sauce routine. That’s when I started playing around with different flavors.

My kids love anything pickle-flavored, so I thought, why not try dill pickle wings? The air fryer makes them crispy without all the oil, and the tangy dill pickle flavor is such a fun twist. I use pickle juice right in the coating, which sounds weird but trust me on this one.

The best part is how easy they are to make. Just toss them in the air fryer and let it do the work. No standing over a hot stove or dealing with splattering oil. These wings are perfect for game day, a casual dinner, or when you just want something different.

What Kind of Chicken Wings Should I Use?

For this recipe, you’ll want to use raw party wings, which are the small drumettes and flats that come pre-separated – they’re perfect for air frying since they cook evenly and quickly. Fresh wings will give you the best results, but frozen wings work just fine as long as you thaw them completely first and pat them dry before seasoning. If you can only find whole wings, you can easily separate them yourself by cutting at the joints with kitchen shears or a sharp knife. Look for wings that are plump and have good skin coverage, as this will help them get nice and crispy in the air fryer.

Options for Substitutions

This recipe is pretty straightforward, but here are some swaps you can make if needed:

• Pickle juice: This is really the star of the show, so I wouldn’t skip it! But if you’re out, you can make a quick substitute by mixing 1 cup water with 3 tablespoons white vinegar and 1 tablespoon salt. It won’t be quite the same, but it’ll still give you that tangy flavor.
• Party wings: You can use drumettes, flats, or whole wings that you cut yourself. If using whole wings, just separate them at the joints first. The cooking time stays about the same.
• Dried dill weed: Fresh dill works great too – just use about 1 tablespoon of chopped fresh dill instead of the dried. Add it after cooking to keep the flavor bright.
• Melted butter: Olive oil or avocado oil work just fine if you don’t have butter. You might lose a tiny bit of richness, but the wings will still turn out crispy and tasty.
• Paprika: Regular paprika is fine, but if you want a little heat, try smoked paprika or even a pinch of cayenne pepper mixed with regular paprika.

Watch Out for These Mistakes While Cooking

The biggest mistake when making air fryer wings is overcrowding the basket, which prevents proper air circulation and leaves you with unevenly cooked, less crispy wings – cook them in batches if needed to give each wing space to breathe.

Another common error is skipping the pat-dry step after marinating in pickle juice, as excess moisture will steam the wings instead of crisping them up, so always blot them thoroughly with paper towels before seasoning.

Don’t forget to flip your wings halfway through cooking and check that they’ve reached an internal temperature of 165°F with a meat thermometer – undercooked chicken is never worth the risk.

For extra crispy skin, try increasing the temperature to 400°F for the last 2-3 minutes of cooking, and let the wings rest for a few minutes after cooking so the juices redistribute properly.

What to Serve With Dill Pickle Wings?

These tangy dill pickle wings are perfect for game day, so I love serving them with classic sides like crispy french fries or onion rings that can handle all that pickle flavor. A cool ranch or blue cheese dipping sauce is a must-have to balance out the salty, briny taste of the wings. For something lighter, try a simple coleslaw or cucumber salad – the crunch pairs really well with the tender chicken and adds a fresh contrast. Don’t forget some celery sticks and carrot sticks on the side for that authentic wing experience, plus they’re great for cooling down your palate between bites.

Storage Instructions

Refrigerate: These pickle wings taste great the next day too! Store any leftovers in the fridge in an airtight container for up to 3 days. The pickle flavor actually gets even better as it sits, so don’t worry if you have extras.

Freeze: You can freeze cooked wings in a freezer-safe container for up to 2 months. Just make sure they’re completely cooled first, and try to lay them flat so they don’t stick together. I like to freeze them on a baking sheet first, then transfer to a bag.

Reheat: Pop leftover wings back in the air fryer at 350°F for about 3-4 minutes to get them crispy again. You can also use the oven at 400°F for 5-6 minutes. The microwave works too, but they won’t be as crispy.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 900-1050
• Protein: 60-70 g
• Fat: 65-75 g
• Carbohydrates: 4-6 g

Ingredients

For the wings:

• 12 uncooked party chicken wings, thawed (about 1 lb)

For the marinade:

• 1 cup brine from pickles

For coating and seasoning:

• 2 tbsp melted butter
• 2 tsp garlic powder
• 2 tsp paprika
• 1 tsp dried dill
• 1 tsp salt
• 1/2 tsp ground black pepper

Step 1: Marinate the Chicken Wings

• 12 uncooked party chicken wings, thawed (about 1 lb)
• 1 cup brine from pickles

Add the pickle brine and uncooked, thawed chicken wings to a gallon-sized Ziploc bag.

Seal the bag and gently shake it to ensure all the wings are coated with the brine.

Refrigerate and allow the wings to marinate for at least 5 hours (or longer if you prefer a stronger pickle flavor).

Step 2: Dry and Coat the Wings in Butter

• marinated chicken wings from Step 1
• 2 tbsp melted butter

Remove the wings from the bag, discarding the pickle brine.

Pat the chicken wings very dry with paper towels to ensure crispy skin.

Next, coat the wings thoroughly on all sides with the melted butter.

Step 3: Season the Wings

• 2 tsp garlic powder
• 2 tsp paprika
• 1 tsp dried dill
• 1 tsp salt
• 1/2 tsp ground black pepper
• butter-coated chicken wings from Step 2

In a small dish, combine the garlic powder, paprika, dried dill, salt, and ground black pepper.

Mix well to create a uniform seasoning blend.

Evenly coat the buttered wings on both sides with the seasoning mixture, ensuring that each wing is fully covered.

Step 4: Cook the Wings

• seasoned chicken wings from Step 3

Grease the air fryer basket lightly to prevent sticking.

Arrange the seasoned wings in a single layer inside the basket—avoid overcrowding for even cooking.

Set the air fryer to 370°F (188°C) and cook the wings for 14 minutes.

After the timer goes off, flip the wings and cook for another 14 minutes at the same temperature.

For oven baking: preheat the oven to 425°F (218°C), place wings on a wire rack over a baking sheet, bake for 20 minutes, then turn and bake for another 20-25 minutes until desired crispiness is reached.

I like to check the wings during the final minutes to get them just the way I like—extra crispy!

Step 5: Serve the Wings

Once cooked, remove the wings from the air fryer or oven and serve them hot.

I suggest pairing them with your favorite ranch dip or keto-friendly side of your choice.

Enjoy!

Tasty Dill Pickle Air Fryer Wings

Delicious Tasty Dill Pickle Air Fryer Wings recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 1 hour hr 53 minutes mins

Cook Time 3 hours hrs 47 minutes mins

Total Time 5 hours hrs 40 minutes mins

Servings 4

Calories 975 kcal

Ingredients

  

For the wings:

• 12 uncooked party chicken wings, thawed (about 1 lb)

For the marinade:

• 1 cup brine from pickles

For coating and seasoning:

• 2 tbsp melted butter
• 2 tsp garlic powder
• 2 tsp paprika
• 1 tsp dried dill
• 1 tsp salt
• 1/2 tsp ground black pepper

Instructions

 

• Add the pickle brine and uncooked, thawed chicken wings to a gallon-sized Ziploc bag. Seal the bag and gently shake it to ensure all the wings are coated with the brine. Refrigerate and allow the wings to marinate for at least 5 hours (or longer if you prefer a stronger pickle flavor).
• Remove the wings from the bag, discarding the pickle brine. Pat the chicken wings very dry with paper towels to ensure crispy skin. Next, coat the wings thoroughly on all sides with the melted butter.
• In a small dish, combine the garlic powder, paprika, dried dill, salt, and ground black pepper. Mix well to create a uniform seasoning blend. Evenly coat the buttered wings on both sides with the seasoning mixture, ensuring that each wing is fully covered.
• Grease the air fryer basket lightly to prevent sticking. Arrange the seasoned wings in a single layer inside the basket—avoid overcrowding for even cooking. Set the air fryer to 370°F (188°C) and cook the wings for 14 minutes. After the timer goes off, flip the wings and cook for another 14 minutes at the same temperature. For oven baking: preheat the oven to 425°F (218°C), place wings on a wire rack over a baking sheet, bake for 20 minutes, then turn and bake for another 20-25 minutes until desired crispiness is reached. I like to check the wings during the final minutes to get them just the way I like—extra crispy!
• Once cooked, remove the wings from the air fryer or oven and serve them hot. I suggest pairing them with your favorite ranch dip or keto-friendly side of your choice. Enjoy!