Dill Pickle Wings & Dill Pickle Mayo - Whole30, Paleo

For the Dill Pickle Mayo
2 In a bowl or mason jar, combine all the ingredients and stir well to combine. Taste for seasoning and adjust black pepper as required. Seal and refrigerate until ready to serve.
For the Dill Pickle Wings
5 Add the chicken wings to a bowl. Pour in the dill pickle juice and toss to coat. Cover and refrigerate 4 to 6 hours.
6 When ready to cook, preheat oven to 425F.
7 Drain and discard the pickle juice. Pat the wings very dry with paper towel. Add the avocado oil, garlic powder, baking soda and black pepper and toss to coat. Line a sheet pan with parchment paper and arrange the wings in a single layer. Alternatively, arrange the wings on a wire rack set over a sheet pan.
8 Transfer the wings to the oven and bake until golden brown and crispy, or until the thickest part reaches 165F internally, 30 to 35min. If baking on a wire rack, flip the wings halfway. If baking the wings on parchment paper, you can omit flipping the wings halfway since the metal from the sheet pan will help get the bottoms crispy. 
9 Transfer the Dill Pickle Wings to a serving platter and serve with the Dill Pickle Mayo.