Pickle Brined Wings With Infused Ranch


    • 12 raw party chicken wings, thawed (about 1 pound)
    • 1 cup pickle juice from the jar
    • 2 tablespoons melted butter
    • 2 teaspoons garlic powder
    • 2 teaspoons paprika
    • 1 teaspoon dried dill weed
    • 1 teaspoon salt
    • 1/2 teaspoon black pepper


    • 1/2 cup Cannabis Infused mayo (see #41blog for recipe)
    • 1/2 cup sour cream
    • 1/2 cup buttermilk or regular milk
    • 3/4 – 1 teaspoon dried dill weed
    • 1/2 teaspoon dried parsley
    • 1/2 teaspoon dried chives
    • 1/4 teaspoon onion powder
    • 1/2 teaspoon garlic powder
    • 1/4 teaspoon fine sea salt
    • 1/8 teaspoon finely cracked pepper
    • freshly squeezed lemon juice to taste approximately 1-3 teaspoons, adjust to taste


    1. Add the pickle juice and raw chicken wings to a gallon-sized Ziploc bag, and marinate for at least 5 hours in the fridge (or longer if you really like that pickle juice flavor).
    2. Remove the wings from the bag and discard the juice. Pat the wings dry using paper towels. Coat the wings in melted butter.
    3. Combine all seasonings in a dish, and coat the wings on both sides with the seasoning.
    4. Grease the air fryer basket and add wings to the air fryer in a single layer. I was able to fit all 12 wings at once.
    5. Set temp to 370 degrees and 14 minutes. After the first 14 minutes, turn the wings and set the timer for another 14 minutes.
    6. Alternate oven instructions: Instead of using the air fryer, you can bake the wings in the oven at 425 degrees. Bake for 20 minutes, turn wings over, and bake for another 20-25 minutes until desired crispiness.

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