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This secret ingredient is kind of a big dill.

Dill Pickle Chicken Wings


  • Marinade:

  • 1 cup buttermilk (1 cup milk + 1 tablespoon white vinegar)

  • 14 raw chicken wings

  • 1 tablespoon fresh dill

  • Pinch of Salt

  • Flour Seasoning:

  • 1 cups flour

  • 1 teaspoon salt

  • 1 teaspoon garlic powder

  • 1 teaspoon black pepper

  • 1 teaspoon onion powder

  • 1 teaspoon dried dill

  • Vegetable oil for frying

  • Fresh dill for garnish

  • Kosher salt


  1. Combine the chicken and all marinade ingredients in a freezer bag and let sit for 4 hours or overnight.

  2. Combine all seasoning ingredients in a shallow dish. Remove chicken from the buttermilk and dredge each piece in the seasoned flour. Shake off any excess and transfer to a plate. Heat oil in a large Dutch oven to 350 degrees F. Add all the chicken to the pan and cook for 7-10 minutes.

  3. Remove chicken from the oil and transfer to a plate lined with paper towel. Sprinkle over the salt and some of the fresh dill before serving.

Dill Pickle Chicken Wings




Daily food & travel inspiration in your inbox

Daily food & travel inspiration in your inbox


- Oh, I'm sorry. Did you think dill pickle was just a chip flavor? You are wrong, my friend. Today we are making dill pickle chicken wings. So let's get started. Here I have got some raw chicken wings with the skin on, obvi. Not sure if you can get it otherwise so I'm not sure why I mentioned that point at all. First thing we want to do is marinate it 'cause I want to infuse some of that dill flavor into it. So we're gonna get a freezer bag here. I'm going to pour my wings into it and then I'm going to add a little bit of buttermilk here. Then I wanna go in with a good pinch of salt. And the last thing I'm gonna do is I'm gonna take some of this fresh dill, which smells amazing, gonna rip of a chunk here and just give it a chop. It'll end up being about a tablespoon. Get that in your bag. Seal it all up. So this is gonna marinate for about four hours. You can also do it overnight. Uuuuhhhhhh, brain fart! Then we come back here and I'll show you how to cook them. Alright, so these have been marinating for a few hours and now they're ready to rock. Let's season 'em up. So, in my shallow dish I'm going to add a cup of flour and to that I wanna flavor it up and I wanna stay in the theme of dill pickles. So I have got some black pepper, some garlic powder, onion powder, and dried dill. Let's add all of those in. I'm just using a fork here to kinda combine them. Perfect, now we're just gonna drench. Grab yourself a wing, get it fully covered, and then set it on a plate. Repeat with all the rest of the wings. Then we're gonna fry them up in some vegetable oil that I've got at 350. Then they're ready to eat. Let's do it! I'm going in. Mmmm. Oh, man. God, sauceless wings are underrated. Nailed it. This is so good. You, try this out with your own favorite chip flavors. Barbecue, sour cream and oinion, salt and vinegar, ketchup, whatever you're into. See ya next time.