Try These Delicious Recipe from Karly at Low Carb Life


                2 lbs bone-in chicken wing sections fresh or frozen and thawed

1½ cups dill pickle juice from a jar of pickles

          1T olive oil

           2 t garlic powder

            1 t onion powder

           1 t salt

                ½ t dried parsley

                ½ teaspoon dried dill

                ½ teaspoon dried chives

                Ranch dressing for serving

     1         Place the chicken wing sections in a large bowl or zip top bag. Pour over the pickle juice. Cover the bowl                 or seal the bag and place in the fridge to brine for 2-3 hours.

2         Preheat oven to 425 degrees. Place a wire rack over a baking sheet and spritz with oil spray.

3         Drain the pickle juice from the chicken and pat the chicken dry. Drizzle the chicken wings with the oil.

4         Add all of the seasonings to a small bowl and stir together to combine.

5         Sprinkle the seasoning over the chicken and use your hands to massage the seasoning into the chicken, making sure to coat each piece really well.

6         Arrange wings on the wire rack, leaving a bit of space between each piece for air to flow.

7         Bake for 40 minutes, flipping the wings halfway through cooking.

8         Serve hot with ranch, for dipping.

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