Ingredients:
- 2 pounds chicken wings
- 1 cup pickle brine (from a jar of pickles, preferably dill)
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon cayenne pepper (optional for spice)
Instructions:
- Brine the Chicken Wings:
- Place the chicken wings in a large resealable plastic bag or a container with a lid.
- Pour the pickle brine over the wings, ensuring they are fully submerged.
- Seal the bag or container and refrigerate for at least 2 hours, preferably overnight for best flavor.
- Prepare the Wings:
- Preheat your oven to 425°F (220°C).
- Remove the chicken wings from the brine and pat them dry with paper towels. Discard the brine.
- In a large bowl, toss the wings with olive oil, garlic powder, onion powder, smoked paprika, salt, black pepper, and cayenne pepper (if using).
- Bake the Wings:
- Line a baking sheet with aluminum foil and place a wire rack on top. Arrange the wings in a single layer on the rack.
- Bake in the preheated oven for 35-45 minutes, flipping the wings halfway through, until the wings are crispy and cooked through.
- Serve:
- Remove the wings from the oven and let them cool slightly before serving.
- Enjoy the wings hot, with your favorite keto-friendly dipping sauce or extra pickles on the side.
Tips:
- Air Fryer Option: You can also cook the wings in an air fryer at 400°F (200°C) for 20-25 minutes, shaking the basket halfway through.
- Grill Option: Grill the wings over medium-high heat for about 20-25 minutes, turning occasionally, until cooked through and crispy.
