Remember how we used a little Old Bay seasoning in our cheddar bay biscuits last week? Today we’re going to use it again for some oven-baked Old Bay buffalo wings. It’s been a long time since I made wings. I think it’s as far back as the grilled Sriracha hot wings I made last year. I’d say it’s due!
These wings are lovingly marinated overnight and then baked for 30-45 minutes before it’s tossed in a buttery hot sauce. And while 45 minutes sounds like a long time, it’s mostly hands-off time which means you can go do other things and in 45 minutes, your wings are ready. Sounds good? Let’s start!
I used about 2 pounds of chicken wings. This should give you about 12-15 wings. You can go for wingettes, drummettes, a combination of both or the full wing if you want. The prep time takes all of 5 minutes in the beginning for the marination stage. Simply combine some Old bay seasoning with baking powder and salt and pepper to taste. You won’t need a lot of salt if any because the Old Bay is pretty salty on it’s own.
I like to marinate stuff in ziploc bags. You can massage the marinade into meats easily this way. Tuck away the wings in the fridge for overnight marination and this stage is pretty much done.
The next day, we’ll get ready to bake it. Now anything chicken with skin will render fat that tends to pool up and make things very soggy. You want crispy wings so I solved that by placing the wings on a cooling rack nestled on a baking sheet. This way, the fat can melt and collect at the bottom of the pan and stay away from the wings. There are other methods but this is a simple fix. Try not to overcrowd your wings to ensure maximum crispiness.
So we’ll do that and bake at 425 degrees F for 30-45 minutes in the middle rack. Check on it at the 30 minute mark to see if they’re good enough for you. They should have an internal temperature of 165 degrees F when using a meat thermometer. Don’t forget to turn the wings over halfway to crisp up the other side. Once they’re cooked, if you want them even crispier, broil them on the top rack for 2-3 minutes. This will be a bit messy with oil bouncing off everywhere but it’s worth it!
Then it’s the second prep stage where you mix hot sauce with melted butter and some Worcestershire sauce. Literally takes less than 5 minutes. Once the wings are cooked, toss them in the sauce to coat them and get ready to serve! If you want a super thick coating on your wings, you can reduce the sauce over the stove top before tossing. Feel free to add more hot sauce if you like them even spicier.
Dish them up with some celery sticks and ranch or blue cheese sauce. If you need even more wings for a big group, double the ingredients and use two baking sheets.Print
- 2 lb. chicken wings
- 1 tablespoon Old Bay seasoning
- 1 teaspoon baking powder
- Salt and pepper to taste
- 2 tablespoons butter, melted
- 2 tablespoons Frank’s hot sauce
- 2 tablespoons Worcestershire sauce
- Mix Old Bay seasoning with baking powder and salt and pepper to taste
- Marinate the wings overnight with the Old Bay seasoning
- Place a cooling rack on a baking sheet and line up the wings to let the fat render below the wings
- Bake the wings at 425 degrees F for 30-45 minutes or until browned and crispy. Turn the wings over halfway. Broil on the top rack if needed for 2-3 minutes for more crispiness
- Combine butter, hot sauce and Worcestershire sauce
- Toss the wings through the sauce mixture
- Dish and serve warm with celery sticks, ranch or blue cheese dressing
Adapted from Serious Eats
Nutrition per wing: