Brine the wings
Place the wings in a shallow container or large resealable bag. Pour the pickle juice over the wings so they’re mostly submerged. Cover or seal and chill for 1 to 4 hours — longer gives a stronger pickle flavor. (Avoid marinating more than 24 hours to prevent a mushy texture.)

Dry the wings
When the brining time is up, remove the wings from the refrigerator. Rinse briefly if you prefer, then pat each piece completely dry with paper towels. Dry skin = crisp skin.

Preheat the oven and prepare pans
Set the oven to 250°F and position oven racks in the upper and lower thirds. Line a rimmed baking sheet with foil and place a wire rack on top; lightly coat the rack with cooking spray or brush with oil.

Make the dry coating
Whisk together the baking powder, dried dill, garlic powder, salt, and white pepper in a small bowl until evenly combined.

Coat the wings
Toss the dried wings in a large bowl (or add them to a zip-top bag) with the baking powder–dill mixture. Mix or shake until each wing has an even coating.

First bake — render the fat
Arrange the wings in a single layer on the prepared rack, skin side up. Put the pan on the lower oven rack and bake at 250°F for 30 minutes. This gentle stage melts some of the fat beneath the skin.

High-heat finish — crisp the skin
Increase the oven temperature to 425°F and move the pan to the upper rack. Continue roasting for 40–45 minutes, turning or rotating the pan about halfway through so the wings brown evenly. They’re done when the skin is deeply golden and crisp.

Rest and serve
Let the wings rest for about 5 minutes after removing them from the oven. Serve straight away with your favorite dip — ranch and extra chopped dill make a great match, plus some extra sliced pickles if you like.