Love tangy, flavorful wings? My air fryer dill pickle chicken wings are crispy on the outside, juicy on the inside, and packed with that unmistakable pickle punch! I use leftover pickle juice as a brine to add a subtle tang and depth of flavor, while a quick air fryer cook gives each wing the perfect crunch.
Pickle Brined Chicken Wings
These dill pickle wings come together in just a few simple steps. Inspired by my favorite pickle brined fried chicken, I used a pickle juice brine to infuse these with crave-able flavor. And s simple sauce made from honey, vinegar, and spices takes the taste over the top. Whether you’re serving them for a family dinner or a game day snack platter, these pickle brined chicken wings deliver bold flavor and irresistible crunch every time.
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Prevent Soggy Wings!
For the crispiest dill pickle chicken wings, make sure to pat each wing completely dry after marinating before dipping in the sauce. Removing excess moisture prevents steaming in the air fryer and ensures the skin gets golden and crunchy while the inside stays juicy.
Air Fryer Pickle Brined Chicken Wings Recipe
Equipment
- 6-Qt Air Fryer
Ingredients
- 2 pounds bone-in, skin-on chicken wing portions (*)
- 1½ cups pickle juice (from a jar of dill pickles)
- 2 tablespoons apple cider vinegar
- 2 tablespoons honey
- 1 tablespoon dark brown sugar
- 1 teaspoon dried dill
- 1 teaspoon garlic salt
Optional Garnishes:
- chopped fresh dill
- dill pickle slices
Instructions
- Prepare the chicken wings by separating the wingette from the drumette on a cutting board with a sharp knife, if desired.2 pounds bone-in, skin-on chicken wing portions
- In a large Ziplock bag or a sealable container, combine the chicken wing pieces and pickle juice. Remove as much air as possible and seal the bag. If you are marinating in a container, place a piece of plastic wrap over it and press it onto the wings, removing as much air as possible, before sealing it.1½ cups pickle juice
- Marinate in the refrigerator for 2-3 hours. Do not let it marinate for longer than 4 hours.
- When ready to cook your chicken wings, lay out a large piece of parchment paper and cover it with paper towels.
- Remove the chicken from the marinade and pat try with paper towels. Place the dried chicken on the parchment paper.
- In a small bowl, whisk the apple cider vinegar, honey, dark brown sugar, dill, and garlic salt together until combined.2 tablespoons apple cider vinegar, 2 tablespoons honey, 1 tablespoon dark brown sugar, 1 teaspoon dried dill, 1 teaspoon garlic salt
- Dip the chicken wings, individually, into the sauce and coat well. Allow excess sauce to drip off and then place the wings in an even layer in your air fryer. You do not want your chicken to overlap so if necessary cook in batches.
- Cook the wings in your air fryer at 375°F for 10 minutes. Flip the wings over and cook for an additional 8-12 minutes, or until the internal temperature is 165°F.
- Plate and serve warm with fresh dill and pickles, optional.chopped fresh dill, dill pickle slices
Notes
- While you can safely cook chicken wings from frozen, I do not recommend it. The wings will release additional liquid as they thaw, causing the skin to become soggy and unappetizing. Allow frozen chicken wings to thaw overnight in the refrigerator before marinating and cooking.
- I recommend allowing 2-3 hours for these wings to marinate, but do not leave them for more than 4 hours, or they could become tough!
- Do not reuse leftover pickle juice as marinade once raw chicken has been in it.
- Use the air fryer basket if possible. Parchment should have holes or be trimmed to avoid blocking airflow.
- Leave at least ½ inch between wings in the air fryer basket so air can circulate for maximum crispiness.
- Properly cooked chicken wings should read 165°F internally.
- If your wings aren’t crispy enough, add 2-3 minutes to cooking time and flip halfway.
- If you need to make this recipe in batches, keep the already-cooked chicken warm and crispy in the oven at 200°F. Just set them on a wire rack in a baking sheet until ready to serve.
- Nutritional information does not include optional ingredients.
Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
Marinating Chicken Wings in Pickle Juice
Brining your wings in pickle juice is the secret to juicy, flavorful dill pickle chicken wings. The acidity in the pickle juice tenderizes the meat while infusing it with that classic tangy flavor. For best results, place your wings in a resealable bag or container with enough pickle juice to coat them evenly. Refrigerate for 2-3 hours, but no longer than 4 hours, or the chicken can become tough. Pat the wings dry before cooking to ensure the skin crisps up perfectly in the air fryer.
How to Make Dill Pickle Chicken Wings in the Air Fryer Step by Step
Prep: Gather the list of ingredients for this pickle chicken wings recipe. I like to pre-measure and portion out my ingredients so the recipe goes smoothly. Prepare 2 pounds of bone-in chicken wings by separating the wingette from the drumette on a cutting board with a sharp knife, if desired.
Brine the Wings: In a large resealable bag or a sealable container, combine the chicken wing pieces and 1½ cups of pickle juice. Remove as much air as possible and seal the bag. If you are marinating in a container, place a piece of plastic wrap over it and press it onto the wings, removing as much air as possible, before sealing it. Marinate in the refrigerator for 2-3 hours. Do not let it marinate for longer than 4 hours, as this could make the chicken rubbery and tough.
Make the Sauce: When ready to cook your chicken wings, lay out a large piece of parchment paper and cover it with paper towels. Remove the chicken from the marinade and pat dry with paper towels. This ensures the skin crisps up in the air fryer and prevents steaming. Place the dried chicken on the parchment paper. In a small bowl, whisk 2 tablespoons of apple cider vinegar, 2 tablespoons of honey, 1 tablespoon of dark brown sugar, 1 teaspoon of dried dill, and 1 teaspoon of garlic salt together until combined.
Coat the Wings: Dip the chicken wings, individually, into the sauce and coat well. Allow excess sauce to drip off, and then place the wings in an even layer in your air fryer. You do not want your chicken to overlap, so if necessary, cook in batches.
Cook the Wings: Cook the wings in your air fryer at 375°F for 10 minutes. Flip the wings over and cook for an additional 8-12 minutes, or until the internal temperature is 165°F. Plate and serve warm with fresh dill and pickles, optional.
How to Store, Freeze, and Reheat
Store leftover dill pickle chicken wings in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months. Let thaw overnight in the refrigerator, then bring the wings to room temperature for about 30 minutes. Reheat in a 390°F air fryer for 5-6 minutes, flipping halfway through, until 165°F internally.
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