2 pounds chicken wings
3 cups dill pickle juice
1 teaspoon cracked black pepper
½ cup mayonnaise
½ cup sour cream
3 tablespoons finely chopped dill pickles
1 tablespoon finely chopped fresh dill
In a large zip-top bag, combine the chicken wings and the pickle juice. Make sure all of the wings are submerged in juice, and refrigerate for 3 hours.
Preheat the oven to 425 F.
Drain the wings and pat dry. Season with pepper, and arrange on a metal rack set over an aluminum foil-lined baking sheet. Bake for 25 minutes, then flip and bake 20 more minutes, or until crispy.
In a bowl, whisk together the mayonnaise, sour cream, pickles and dill. Serve the wings with the sauce on the side.