In a large ziploc bag, combine the chicken wings and the pickle juice. Massage to combine well and lay flat in the fridge for 3 hours. Tip: if you're worried the bag might leak, lay it flat in a large baking dish.
In a small bowl, combine the chopped dill, salt, pepper, garlic powder, paprika, and chili powder.
Once the wings have marinated, drain in a colander and pat VERY dry with rags or paper towels.
In a large bowl, toss the wings with the avocado oil until coated, then sprinkle the seasoning over and toss again to coat.
To Cook: (Air Fryer or Oven)
Air Fryer: Place the wings skin side down first on the air fryer rack and cook at 400F for 10 minutes. Flip them over and cook again for another 10 to 15, until the skin is crispy.
Oven: Preheat the oven to 425F and set a metal rack above a large rimmed baking sheet. Brush or spray the rack with oil. Place the wings skin side down on the rack and bake 20 minutes.
Flip the wings over and bake another 20 to 25 minutes, until the skin is crispy.
Dill Pickle Mayo:
Whisk together the mayo and chopped pickles. Season with salt and pepper to taste. Serve on the side for dipping.
Nutritional information is for the wings only. If you are using the optional dipping mayo, each serving has:282 Calories, 0.8g Carbs, 23.5g Fat, 20.1g Protein, 03g Fiber.