Dill Pickle Grilled Chicken Wings with Spicy Ranch Dip

It’s officially grill season! I’ve been waiting so long to get outside and make dinner on the grill. I especially love grilled chicken wings because they get super crispy and smoky. The dill pickle brine on these wings gives them an incredible salty flavor and helps to keep them juicy. The ranch dip is the perfect compliment if you like a spicy kick. Serve this as an appetizer or as a meal with a side of fries or roasted veggies. I will definitely be making this one over and over again this summer!

1. Place wings in a 13×9 pan and pour pickle juice over. Cover and place in the fridge for 2 hours.

2. Remove wings from the brine and pat dry with paper towel. Place in a large bowl and toss with olive oil, dill, garlic powder, pepper and salt.

3. Preheat grill to medium (about 350 degrees). Grill the wings for 20-25 minutes (depending on the size of your wings), flipping occasionally.

4. Meanwhile, combine the spicy ranch dip ingredients in a small bowl.

5. Place the wings on a platter and serve with pickle spears and spicy ranch dip on the side. 




Dill Pickle Grilled Chicken Wings with Spicy Ranch Dip
Serves 6

All you need:
2 pounds chicken wings (I prefer Smart Chicken brand for this)
Juice from 1 jar of pickles
2 tablespoons olive oil
1 tablespoon dried dill
2 teaspoons garlic powder
1/2 teaspoon freshly cracked black pepper
1/2 teaspoon salt

Dip –
2 tablespoons ranch dressing
1 cup sour cream
1/3 cup hot giardiniera relish (or hot sauce)
Pinch salt

All you do:
1. Place wings in a 13×9 pan and pour pickle juice over. Cover and place in the fridge for 2 hours.
2. Remove wings from the brine and pat dry with paper towel. Place in a large bowl and toss with olive oil, dill, garlic powder, pepper and salt.
3. Preheat grill to medium (about 350 degrees). Grill the wings for 20-25 minutes (depending on the size of your wings), flipping occasionally.
4. Meanwhile, combine the spicy ranch dip ingredients in a small bowl.
5. Place the wings on a platter and serve with pickle spears and spicy ranch dip on the side.

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