Place the chicken wing sections in a large bowl or zip top bag. Pour over the pickle juice. Cover the bowl or seal the bag and place in the fridge to brine for 2-3 hours.
Preheat oven to 425 degrees. Place a wire rack over a baking sheet and spritz with oil spray.
Drain the pickle juice from the chicken and pat the chicken dry. Drizzle the chicken wings with the oil.
Add all of the seasonings to a small bowl and stir together to combine.
Sprinkle the seasoning over the chicken and use your hands to massage the seasoning into the chicken, making sure to coat each piece really well.
Arrange wings on the wire rack, leaving a bit of space between each piece for air to flow.
Bake for 40 minutes, flipping the wings halfway through cooking.
Serve hot with ranch, for dipping.
Notes
Seasoning: You can use 1-2 tablespoons of store-bought ranch seasoning in place of the homemade mixture, if preferred. Be sure to use ranch seasoning and not ranch dip mix as the dip is much saltier.
Sodium: The sodium amounts listed in the nutrition information is including ALL of the pickle juice as if you consumed it all. Most of it gets drained away, but I’m unsure how to calculate the amount of sodium that does soak into the chicken so I just left that number alone.
Air Fry: This recipe works great in the air fryer, though you’ll likely only be able to do 10 wings at a time. Air fry at 400 degrees for 30 minutes or until cooked through and then repeat with the second batch.
Yield: A pound of wings usually yields around 10 wings. This recipe will make about 20 wings, or enough for 2 people.
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