Place chicken wings in a ziploc bag or reusable bag (we love stasher bags). We like to use a mix of flats and drumsticks for the wings but either work well in this recipe (flats are my favorite).

Add 1.5 cups of pickle juice to the chicken wings and let them marinate for 3-4 hours in your refrigerator. (We don’t recommend marinating for more than 5 hours because of the acidity in the pickle juice)

While the chicken wings are marinating, prepare your seasoning in a small bowl. Mix together cornstarch, black pepper, paprika, salt, and garlic powder and stir together to evenly incorporate the spices.

Once the wings have marinated, preheat your oven to 400 degrees and prepare a parchment lined baking sheet.

Remove your chicken wings from the refrigerator and discard the liquid.

Pat the wings dry with a paper towel to remove any excess liquid from the exterior, this will allow them to get crispy.

Place the wings on your parchment lined baking sheet with the skin side down.

Place the baking sheet in the oven on the bottom rack. Bake the chicken wings for 20 minutes. At the 20 minute mark, flip the wings with tongs or a spatula. Bake for another 20 minutes or until the wings are golden brown. (Please note: some ovens run hotter or colder depending on the model. You may have a 5-10 minute variance on cook time so always check a little early and take the wings out when they are golden brown on the exterior)

I find that the flats are usually perfect at the 40 minute mark, and the drums take an extra 10 minutes to get that nice golden brown all over the exterior so I will remove the flats at 40 minutes and cook the drumsticks an additional 10 minutes or so.