Place the chicken wings into a zip lock freezer bag; add the dill pickle juice and the banana peppers with juice, then seal the bag, massaging the wings around in the pickle juice a bit. Press out as much air as possible and seal the bag up tight; place the bag onto a rimmed cooking sheet or casserole dish, laying it out flat. Marinate at least 6-8 hours in refrigeration.
Meanwhile, prepare the dipping sauce by placing all the ingredients into a small bowl, whisking until smooth; adjust salt and pepper, to taste. Cover dipping sauce and refrigerate until ready to serve wings.
Drain and discard the pickle juice from the chicken wings; blot the wings dry using a few paper towels. Place wings into a large mixing bowl and drizzle with olive oil; toss to coat. Season with granulated garlic and black pepper, tossing again.
Arrange the wings in a single layer on the greased air fryer basket, leaving a bit of space between the wings; place the basket over the tray, then into the air fryer, setting it to 400 degrees on the air fry setting. Cook the wings for 10 minutes, then use tongs to turn the wings, cooking them another 10 minutes. Wings should be golden brown and crisped, 160-165 degrees F internally. Repeat with any remaining wings, working in batches. (If you over crowd the air fryer basket with wings, they won't get nice and crispy!)
Serve with the prepared dipping sauce.
Course: Appetizer, Main Course
Keyword: air fryer dill pickle wings, chicken wings, low carb