In a large bowl, whisk together 2 teaspoons kosher salt, 1 tablespoon lemon juice, 1 tablespoon brown sugar, 2 minced garlic cloves, 1/2 teaspoon freshly ground black pepper, and 1 teaspoon dried dill until combined.
Add 2 pounds of chicken wings to the bowl and toss thoroughly so each wing is evenly coated with the marinade.
Transfer the seasoned wings to a resealable plastic bag or covered container and refrigerate for at least 30 minutes, or up to 24 hours for more flavor.
Heat 1 tablespoon olive oil in a large frying pan over high heat until shimmering. Add wings in a single layer (work in batches if needed) and sear 1½–2 minutes per side, until golden brown.
If the pan looks dry, add a little more olive oil. Reduce heat to low, cover the pan with a lid left slightly ajar, and cook the wings about 20 minutes, flipping every 6–8 minutes so they cook evenly and become tender.
Check that wings are cooked through (internal temperature 165°F/74°C) and have a nicely browned crust, then remove from pan and serve.
