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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