1. **Marinate the wings:** Place the chicken wings in a large zip-top bag or a shallow dish. Pour the dill pickle juice over the wings, seal the bag (or cover the dish), and refrigerate for at least 2 hours, or up to 8 hours for maximum flavor.
2. **Preheat the oven:** Preheat your oven to 400°F (200°C). Line a baking sheet with aluminum foil and place a wire rack on top. Lightly coat the rack with non-stick spray to prevent sticking.
3. **Season the wings:** Remove the wings from the marinade and pat them dry with paper towels. Discard the marinade. In a large bowl, toss the wings with olive oil to coat. In a separate small bowl, mix together the ranch seasoning mix, garlic powder, onion powder, smoked paprika, black pepper, and cayenne pepper (if using). Sprinkle the seasoning mixture over the wings, tossing to coat evenly.
4. **Bake the wings:** Arrange the wings in a single layer on the prepared wire rack. Bake in the preheated oven for 40-45 minutes, turning halfway through, until the wings are crispy and golden brown.
5. **Garnish and serve:** Remove the wings from the oven and let them cool for a few minutes. Garnish with chopped fresh dill, if desired. Serve the wings hot with ranch dressing or blue cheese dressing on the side for dipping.
### Tips:
– **Air fryer option:** For extra crispy wings, cook the wings in an air fryer at 400°F (200°C) for 20-25 minutes, shaking the basket halfway through cooking.
– **Make ahead:** You can marinate the wings the night before for more intense flavor. Just store them in the refrigerator until you’re ready to cook.
– **Add some crunch:** For an extra crunch, sprinkle the wings with crushed dill pickle-flavored potato chips or panko breadcrumbs before baking.
Enjoy your flavorful Dill Pickle Ranch Chicken Wings—perfect for any occasion!
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