Old Bay Chicken Wings
What’s a Super Bowl without wings? Here is the second recipe in our homage to the teams in the XLVII Super Bowl—chicken wings, tossed in a sauce of butter and Baltimore favorite Old Bay seasoning, baked and broiled, and then served with cocktail sauce.
Hank wanted to call these “Raven Wings”, but I objected thinking that people might actually believe we are cooking and eating large black flying birds, which we are not. Yes, serving cocktail sauce with chicken wings is a little weird, but it’s good! Especially with the Old Bay.
- 3 pounds chicken wings, separated tips from drummettes
- 8 Tbsp (1/2 cup or 1 stick) unsalted butter
- 1 Tbsp Old Bay seasoning, plus more for dusting
- 1 Tbsp lemon juice
- Cocktail sauce for dipping
1 Preheat the oven to 425°F. Allow the wings to come to room temperature (or else the sauce will be more difficult to spread on them). Pat the chicken wings dry.
2 Melt the butter in a small pot and whisk in the Old Bay and lemon juice. Let it cool enough to feel lukewarm. Mix it again and toss the chicken wings in half the sauce.
3 Arrange the wings in one layer on a baking sheet lined with parchment paper, aluminum foil, or Silpat and bake at 425°F for 25 minutes.
4 Take the wings out of the oven and switch it to broil. Set a rack about 6 inches under the broiler. Turn the wings over and broil for 3-4 minutes, or until they are nicely browned.
5 To serve, toss in the remaining sauce and set on a plate. Dust with more Old Bay and serve with your favorite cocktail sauce.