Old Bay Chicken Wings (Printer-Friendly)
Golden, crisp chicken wings tossed in iconic Old Bay spice for a crowd-pleasing snack or party appetizer.
# What You'll Need:
→ Main Ingredients
01 -
2 pounds chicken wings, separated into flats and drumettes, skin-on
02 -
2 tablespoons Old Bay seasoning, plus extra for finishing
03 -
2 tablespoons vegetable oil (canola or sunflower oil preferred)
# Steps to Follow:
01 -
Pat chicken wings thoroughly dry with paper towels, ensuring all excess moisture is removed for maximum crispiness.
02 -
Place wings in a large resealable plastic bag or airtight container. Sprinkle with Old Bay seasoning and drizzle with vegetable oil. Seal and toss until all pieces are evenly coated. Refrigerate and marinate for at least 1 hour or up to 3 hours to enhance flavor.
03 -
Preheat oven to 425°F or preheat grill, deep fryer, or air fryer as preferred. For oven baking, place a wire rack on a foil-lined baking sheet.
04 -
Arrange marinated wings in a single layer on the rack or cooking surface. If baking, roast for 40–45 minutes, turning halfway through, until skin is crisp and golden. For grilling, cook over medium-high heat until cooked through and charred in spots. For deep frying, fry at 375°F until fully cooked and crisp.
05 -
Transfer hot wings to a large bowl. Immediately sprinkle with additional Old Bay seasoning and toss gently to coat. Serve hot with your preferred dipping sauce.
# Extra Suggestions:
01 -
Ensure wings are thoroughly patted dry before seasoning to achieve superior crispiness.
02 -
For even greater depth of flavor, marinate the wings overnight if time allows.
03 -
Sprinkle the finishing Old Bay onto the wings just after cooking while still hot for optimal adhesion and flavor.
04 -
Store leftovers in an airtight container in the refrigerator for up to three days. Reheat in the oven or air fryer to restore crisp skin.
05 -
Thawed wings provide the best texture and seasoning absorption; avoid marinating from frozen.