OMG… You guys!!! This is seriously the easiest and the best tasting chicken wing recipe I’ve ever created. Crispy skin, juicy meat ready to fall off the bone, and a salty, briny, dill flavor to die for. And did I mention easy?

No measurements needed. You literally just toss in avocado oil and shake the seasonings on. It’s that simple.

Ingredients:

Around 24 chicken wing pieces

dill pickle brine, reserved from pickles - my favorite is grillo’s dill pickles… use whatever you have on hand

avocado oil

salt

trader joe’s onion salt

dried dill

Directions:

Place chicken wings in a large ziplock bag. Pour in dill pickle brine, remove air and seal. Let brine in fridge for 6-8 hours (I usually do this first thing in the morning, so its ready to go by dinner time).

Preheat oven to 450. Remove wings from brine and pat completely dry. Place in a bowl and toss in a small amount of avocado oil. Shaking off excess oil and place on a tin foil lined baking tray. Season with salt, onion salt, and dried dill, flip wings over and season the other side.

Place on bottom shelf in oven and roast for 20 minutes. Move to the top shelf and cook for 5-10 more minutes, until chicken is golden brown and crispy on both sides. Easy peasy, lemon squeezy.