All you need:
2 pounds chicken wings
Juice from 1 jar of pickles
2 tablespoons olive oil
1 tablespoon dried dill
2 teaspoons garlic powder
1/2 teaspoon freshly cracked black pepper
2 teaspoons onion powder
Spicy Ranch Dip
Red Pepper Flakes
All you do:
Place wings in a 13×9 pan and pour pickle juice over. Cover and place in the fridge for 2 hours.
Remove wings from the brine and pat dry with paper towel. Place in a large bowl and toss with olive oil, dill, garlic powder, onion powder.
Meanwhile, combine the spicy ranch dip ingredients in a small bowl To your liking.
Place the wings on a platter and serve with pickle spears, celery , carrots and spicy ranch dip on the side
Preheat oven to 425F.
Remove wings from brine, pat dry, place in a single layer on an oiled baking sheet.
Bake for 35-40 minutes
Flip Wings to crisp on each side