Chicken Wings with Fried Pickles & Ranch Dip 

Crispy, salty, tangy, and impossible to stop eating. These oven-roasted chicken wings are seasoned with Chicago Salt and paired with crunchy fried pickles and a creamy pickle ranch dip for the ultimate indulgence. One bite and you'll understand why this combo is a crowd favorite.

Ingredients:

Chicken Wings 

 2 lbs (900 g) chicken wings, split at the joint, tips removed 

 4 tbsp olive oil or melted butter 

 1½–2 tsp Chicago Salt, or to taste 

Fried Pickles 

 2 cups dill pickle chips, well drained and patted very dry 

 ¾ cup all-purpose flour 

 ¾ cup cornmeal 

 1 tsp Lemon & Dill Salt 

 ½ tsp paprika 

 ½ tsp garlic powder 

 Cold sparkling water, as needed 

 Neutral oil for frying 

Fried Pickle Ranch Dip 

 ¾ cup mayonnaise 

 ¼ cup sour cream 

 ¼ cup finely chopped fried pickles 

 ½ tsp Chicago Salt, or to taste 

 Freshly ground black pepper

Instructions:

1. Prepare the Chicken

• 1. Preheat oven to 500°F (260°C). 

  2. Pat the chicken wings completely dry. 

  3. Toss wings with 4 tablespoons olive oil or melted butter until evenly coated. 4. Season generously with Chicago Salt. 

  5. Arrange on a wire rack set over a baking sheet. 

  6. Roast for 25–30 minutes, turning once halfway, until golden and crispy.

2. Prepare the Crispy Egg-Free Fried Pickles

1. In a bowl, mix flour, cornmeal, Lemon & Dill Salt, paprika, and garlic powder.
2. Slowly whisk in cold sparkling water until you have a thick, spoonable batter.
3. Dip pickle chips into the batter, letting excess drip off.
4. Fry in 350°F (175°C) oil for 2–3 minutes, until golden and crisp.
5. Drain on paper towels and sprinkle lightly with more Lemon & Dill Salt while hot.

3. Prepare the Creamy Fried Pickle Ranch Dip 

1. In a bowl, whisk together mayonnaise and sour cream until smooth.
2. Stir in chopped fried pickles and fresh dill.
3. Season with Lemon & Dill Salt and black pepper.
4. Chill for 15–20 minutes before serving.