Brine the Chicken: Place the chicken wing sections in a large bowl or zip-top bag. Pour the dill pickle juice over the chicken. Cover the bowl or seal the bag and place it in the fridge to brine for 2-3 hours.

Preheat the Oven: Preheat the oven to 425 degrees Fahrenheit. Place a wire rack over a baking sheet and spritz it with oil spray.

Prepare the Chicken: Drain the pickle juice from the chicken and pat the chicken dry with paper towels. Drizzle the chicken wings with olive oil.

Mix the Seasonings: In a small bowl, combine the garlic powder, onion powder, salt, dried parsley, dried dill, and dried chives.

Season the Chicken: Sprinkle the seasoning mixture over the chicken wings, using your hands to massage the seasoning into the chicken, ensuring each piece is well-coated.

Bake the Wings: Arrange the seasoned wings on the wire rack, leaving space between each piece for air to flow. Bake for 40 minutes, flipping the wings halfway through cooking.

Serve: Serve the hot Dill Pickle Ranch Chicken Wings with ranch dressing for dipping.