Deep-Fried Dill Pickle Wings

Great dill pickle flavor in every bite!

Course Appetizer

Cuisine American

Keyword deep-fried, wings

Prep Time 15

Cook Time 10

Servings

Calories 275kcal

Equipment

Ingredients

For the wings

2 cups all-purpose flour
1 ½ teaspoons Dill Pickle seasoning more or less, to taste, plus more for seasoning after frying
10 chicken wings flats and drumettes separated, tips saved to make stock
vegetable oil for frying

For the creamy dill pickle dipping sauce

½ cup mayonnaise
½ cup sour cream
⅓ cup pickle juice from a jar of pickles
2 cloves garlic minced
1 tablespoon dill chopped (or substitute 1 teaspoon dried dill)
kosher salt to taste
your favorite hot sauce optional, to taste

Instructions

For the creamy dill pickle dipping sauce

Combine all ingredients. Refrigerate until ready to use.

For the wings

Combine the flour and seasoning in a large bowl.
Rinse the wings. Drain well but do not dry the wings.
Add the wings to the flour mixture and turn to coat well. Transfer to a plate and place in the fridge for 30 minutes.
Heat 3" of oil in a Dutch oven or deep fryer to 350 F.
Working in batches if necessary, fry the wings 8-10 minutes or until they reach 165 F. Transfer to a rack over a baking sheet or a paper towel-lined plate to drain.
Remove wings to a bowl and sprinkle with more of the seasoning. Toss to coat.
Serve.

Notes

For even more dill flavor, season the naked wings with the dill pickle mix and let set it at room temperature for 30 minutes before battering and frying.

If you'd rather cook your wings using another technique, click here for our guide on cooking wings using a grill, smoker, deep fryer, oven, griddle, air fryer or Char-Broil Big Easy.

Nutrition