Dill Pickle Wings with Dill Pickle Mayo are a must try! Juicy, tender, delicious, easy to make and Whole30 compliant! What are you waiting for?!
Add chicken wings to a zip top bag. Pour in the dill pickle juice and close the seal. Move the wings around in the juice to evenly coat. Crack a corner of the seal open, fold the top half of the bag over and press out as much air as possible. Reseal the bag, lay all the chicken wings flat and refrigerate on a tray at least 4-6 hours.
Meanwhile, prepare the Dill Pickle Mayo by adding all the ingredients to a mason jar and stirring until well combined. Taste for seasoning and adjust black pepper as required. Seal and refrigerate until ready to serve.
When ready to cook, preheat oven to 425F. Discard pickle juice and pat wings very dry with paper towel. Place wings on a baking sheet lined with parchment paper. Drizzle with avocado oil and season with garlic powder and black pepper. Toss everything to coat and arrange wings in a single layer. Transfer wings to bottom rack of the oven and bake for 30-35min or until cooked to 165F and crispy. Note: I don't even bother flipping the wings halfway. They always come out golden brown and crispy on both sides.