Old Bay Chicken Wings (Printer-Friendly)
Crispy wings coated in Old Bay seasoning, packed with savory flavor and perfect for sharing on any occasion.
# What You’ll Need:
→ Main
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2 pounds chicken wings, divided into flats and drumettes, skin-on
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2 tablespoons Old Bay seasoning, plus more for finishing
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2 tablespoons vegetable oil (canola or sunflower preferred)
# Steps to Make This:
01 -
Pat the chicken wings thoroughly dry with paper towels to promote crisp skin.
02 -
Add wings to a large resealable bag or a container with a tight-fitting lid. Sprinkle with Old Bay seasoning and pour in vegetable oil. Seal and shake or toss until every wing is well coated. Refrigerate and marinate for 1 to 3 hours.
03 -
Select a cooking method and preheat. For oven roasting, set oven to 425°F. For grilling, prepare grill for medium-high heat. For deep frying, heat oil to 375°F.
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If oven roasting, place wings on a wire rack set over a foil-lined sheet pan. Bake for 40 to 45 minutes, flipping halfway, until crisp and golden. For grilling, cook over medium-high heat, turning occasionally, until charred and cooked through. For frying, cook wings in batches until crispy and cooked through, about 8 to 10 minutes per batch.
05 -
Transfer the hot wings to a large bowl. While still hot, dust with additional Old Bay seasoning and gently toss. Serve immediately with your choice of dipping sauces.
# Additional Notes:
01 -
Marinate the wings for at least one hour or up to overnight for optimal flavor intensity.
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For best crispiness, bake wings on a wire rack to allow air circulation underneath.
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These wings pair well with ranch, blue cheese dressing, or a creamy garlic sauce.
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Store cooled leftover wings in an airtight container in the refrigerator for up to three days.