Old Bay Chicken Wings are a fabulous way to bring a little bit of Maryland into your life. The delicious blend of seasonings will wake up your taste buds!
This is an unsponsored, unpaid post. I received complimentary product from Caulfield Provision Company, but the opinions are mine alone.
Chicken wings is one of my favorite restaurant appetizers. I’ll even eat them as a meal, especially when I find the large and meaty wings. I usually go simple with my wings, with just a dry dust seasoning, but a good wing sauce is hard to beat. When it comes to drummettes vs the flat portion, there is no comparison as far as I’m concerned. I’ll take the drummettes all day, because there’s more meat.
Until about 6 months ago, I had no clue you could buy raw wings at the grocery store. I always bought the pre-seasoned and pre-flavored wings in the frozen food section and just assumed those were my only options. However, you can find raw wings either frozen or fresh in the meat section of the store. Once I figured that out, it opened up a new world of options, including my first two chicken wing recipes on the blog:
Both were a hit, and the Sweet Chili Garlic Lime Wings were featured in the October issue of Stillwater Living Magazine. I found myself in the habit of making these same recipes too often, and needed to get out of that pattern. That’s how I came up with Old Bay Chicken Wings
WHAT’S SO GREAT ABOUT OLD BAY SEASONING?
Well, for starters, Old Bay seasoning is a Maryland tradition. If you’ve ever been to Maryland, and ever had steamed crabs and/or shrimp, you’ve had Old Bay. It’s the glorious seasoning makes your mouth start burn after you’ve cracked and eaten about 15 blue crabs, which then makes you drink beer. But let’s be honest, that’s never a bad thing.
Old Bay actually started out named “Delicious Brand Shrimp and Crab Seasoning”. No real surprise, the name didn’t stick. The Old Bay name was inspired by a steamship line that traveled the Chesapeake between Maryland and Virginia.
Old Bay isn’t just for seafood, though. It’s delicious on all kinds of foods, and many people use it in place of salt and pepper. I was so excited when I finally found Old Bay in my local grocery store, because for a long time I could never find it. And I’m happy to know that you can find Old Bay in grocery stores nationwide, and online.
My goodness, Old Bay Chicken Wings are fabulous! As they cook, you smell the seasoning, and it brings back memories of my Maryland days. And then I always add more Old Bay at the end, because there’s really no such thing as too much. I mentioned earlier about the burn from eating lots of crabs with Old Bay. Old Bay isn’t spicy, but that blend of herbs and spices that will definitely wake up your taste buds.
KEYS TO DELICIOUS OLD BAY CHICKEN WINGS
Old Bay Chicken Wings are so delicious, and simple to prepare.
- Seasoning: of course, Old Bay is the star of the show, but I also add black pepper. You don’t need to add any extra salt
- Add flour and Baking Powder to the seasonings. Flour helps create a very light coating, and baking powder extracts excess moisture for a crispy wing
- Place the wings on a baking rack placed on top of a baking sheet. This allows both sides of the wings to get crispy. I find that if you don’t use a rack, the bottom of the wings don’t get crisp at all
- Don’t add any liquid seasoning to the wings until after they are done. Otherwise, they won’t crisp properly
THE BIG QUESTION: FRESH OR FROZEN WINGS?
The fresh wings I’ve found in the grocery store are much smaller than the frozen wings. And so when they cook, they end up even smaller. Yes, that means you can eat more–my logic–but I prefer a large, meaty wing. So I guess in the end, it’s personal preference.
The first few times I used the frozen wings I thawed them before cooking, because that’s what I do with regular chicken. Wrong. It even says so on the bag. First, you have to plan ahead, because you have to completely thaw the wings. And I’m not always good with planning ahead.
If you use thawed wings, they will cook in about 30 minutes; frozen wings will take about 50 minutes. Of course, every oven is different, so the key is to make sure to cook them fully through.
ADD A LITTLE MORE MARYLAND TO OLD BAY CHICKEN WINGS
Last year, my friends Pat & Connie launched Caulfield Provision Company, a line of small-batch hot sauces. They are Maryland grads, and I always tailgate with them when I go back for a home game. Pat sent me a collection of their sauces, so I decided to add a little bit of the Smoky Red Pepper Chipotle sauce to these Old Bay Chicken Wings. I wanted a sauce that wouldn’t compete with the other seasonings, and this flavor did the trick. The sauces are powerful, but they add another layer of wonderful flavor to the wings. If you don’t have this awesome hot sauce, get some! Or, use your favorite hot sauce.
I think the hardest part about these Old Bay Chicken Wings is waiting for them to finish cooking! As I mentioned, the smells coming from the oven are to die for. And when they’re done, you still have to add the final sauce, and a little more Old Bay, to finish the final product. I can guarantee you will be the hit of the party or tailgate with these delicious bites
WHAT’S YOUR FAVORITE WAY TO OLD BAY?
I am so grateful for your support of Karyl’s Kulinary Krusade. This post contains affiliate links. Should you make a purchase through these links, I will receive a small commission. Please note that there are no additional charges to you. My full Disclosure Policy is available HERE
- 1 lb chicken wing portions
- 1/4 cup all-purpose flour
- 2 tablespoons Old Bay seasoning
- 1 teaspoon fresh cracked black pepper
- 1 teaspoon baking powder
- 4 tablespoons melted butter
- 1 tablespoon hot sauce
- juice of 1/2 lemon
- 1 teaspoon worchestershire sauce
Preheat oven to 375 degrees. Cover baking sheet with aluminum foil, and top with baking rack. Spray rack with cooking spray, so wings don't stick while cooking
FROZEN WINGS: rinse quickly under warm water, to remove the top layer of ice
FROZEN OR FRESH WINGS: pat dry lightly
Add all seasoning to large Ziploc bag, and shake to combine. Add chicken pieces and shake to cover completely.
Place coated wings on baking rack. Space wings apart, so they cook and crisp properly
Place baking sheet on bottom rack of oven. After about 30 minutes, turn wings and cook for another 20-25 minutes
Meanwhile, mix sauce ingredients together in a large bowl. When wings are finished cooking, remove from oven. Toss wings in sauce. Sprinkle with more Old Bay seasoning, and serve immediately