Crispy Air Fryer Pickle Brined Chicken Wings with Dill Ranch Dip
These irresistibly crispy chicken wings are brined in tangy pickle juice for maximum flavour and juiciness, then air fried to golden perfection. The perfect spring appetiser or game day snack with a refreshing dill ranch dipping sauce.
Ingredients
- 1kg chicken wings, tips removed and separated into flats and drumettes
- 500ml pickle juice from a jar of dill pickles
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon salt
- 120g sour cream
- 60g mayonnaise
- 2 tablespoons fresh dill, finely chopped
- 1 clove garlic, minced
- 1 tablespoon lemon juice
- Fresh chives, chopped for garnish
Instructions
Place chicken wings in a large bowl or ziplock bag and pour pickle juice over them. Refrigerate for at least 4 hours or overnight for best results.
Remove wings from the brine and pat thoroughly dry with paper towels. Discard the brine.
In a large bowl, toss the dried wings with olive oil, garlic powder, onion powder, smoked paprika, black pepper, and salt until evenly coated.
Preheat the air fryer to 200°C for 3 minutes.
Arrange wings in a single layer in the air fryer basket, leaving space between each piece for air circulation. Work in batches if necessary.
Air fry at 200°C for 12 minutes, then flip the wings and continue cooking for another 10-13 minutes until the skin is golden and crispy, and the internal temperature reaches 74°C when measured with a meat thermometer.
While wings cook, prepare the dill ranch dip by combining sour cream, mayonnaise, fresh dill, minced garlic, and lemon juice in a small bowl. Season with a pinch of salt and pepper.
Transfer cooked wings to a serving platter, garnish with fresh chives, and serve immediately with the dill ranch dip on the side.
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