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Big dill wings

Here’s the dill, these chicken wings are brined in pickle juice to make them tender and juicy with a crispy finish. They are seasoned and tossed in a Garlic-Dill ButterSauce for lip-smacking results! These will be your new obsession. 

Reprinted with permission from Wing Crush by Paula Stachyra. Page Street Publishing Co. 2022. Photo credit: Paula Stachyra




  • 2 lb (907 g) chicken wings, tips removed, drums and flats separated
  • 2 cups (480 ml) dill pickle juice or enough to cover wings
  • 1 teaspoon dry dill
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon paprika
  • 1/4 teaspoon cayenne pepper (optional
  • 1/2 teaspoon ground mustard
  • Salt and pepper, to taste

Dill Pickle Dipping Sauce

  • 1/2 cup (120 ml) mayonnaise
  • 1/2 cup (120 ml) sour cream
  • 2 tablespoons (7 g) finely chopped fresh dill
  • 1 medium dill pickle, chopped
  • 2 tablespoons (30 ml) pickle juice
  • 2 cloves garlic, minced
  • 1 teaspoon freshly squeezed lemon juice
  • Salt and pepper, to taste

Garlic-Dill Butter Sauce

  • 2 tablespoons (28 g) unsalted butter
  • 1/2 teaspoon finely chopped fresh dill
  • 1/2 teaspoon minced garlic
  • 1/4 teaspoon black pepper


  • Carrot and celery sticks, to serve



  1. With a paper towel, pat the wings dry. Place the wings in a shallow dish or resealable plastic bag and pour over enough pickle juice to cover the wings. 
  2. Cover and refrigerate for three to six hours or overnight, if time permits (the longer the better).

Dill Pickle Dipping Sauce 

  1. In a medium bowl, combine the mayonnaise, sour cream, dill, dill pickle, pickle juice, garlic, lemon juice, salt and pepper. 
  2. Cover and refrigerate until ready to serve.

Cook Wings 

  1. In a small bowl, combine the dry dill, garlic powder, onion powder, paprika, cayenne (if using), ground mustard, salt and pepper. Remove the wings from the marinade and with a paper towel, pat them dry. Discard the marinade. Sprinkle the prepared rub over the wings, coating evenly.
  2. Preheat the grill or smoker to 350ºF (180ºC), indirect heat.
  3. Grill the wings for 40 minutes or until they reach a minimum internal temperature of 165ºF (75ºC), or 190ºF (90ºC) if you like them well done, flipping them halfway through the cooking time. To crisp the skin, move the wings to the direct heat side of the grill, turning occasionally, until the skin is dark golden or to your liking.
  4. Transfer the wings to a bowl and top with the butter, fresh dill, garlic and pepper. Toss until completely coated.


  1. Plate the wings and serve them with the Dill Pickle Dipping Sauce and carrot and celery sticks. Enjoy! 

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