What’s a Super Bowl without wings? In this chicken wing recipe we are seasoning the wings with Old Bay, a favorite spice blend for crab which works just as well with chicken.
The wings are tossed with in a sauce make with Old Bay, butter, and lemon juice, then baked, broiled, and served with cocktail sauce.
YOU CAN NEVER HAVE TOO MANY WINGS!
- Miso Glazed Chicken Wings
- Cacio e Pepe Chicken Wings
- Bourbon Maple Glazed Chicken Wings
- Teriyaki Chicken Wings
- Classic Buffalo Wings
From the recipe archive, first posted 2013
Old Bay Chicken Wings Recipe
- 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 Make Old Bay sauce: Melt the butter in a small pot and whisk in the Old Bay and lemon juice. Let it cool enough to feel lukewarm.
3 Mix the sauce again and toss the chicken wings in half the sauce.
4 Bake: 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.
5 Broil: Take the wings out of the oven and turn on the broiler. Set a rack about 6 inches under the broiler. Turn the wings over on the baking sheet and put under the broiler for 3-4 minutes, or until they are nicely browned.
6 To serve, toss in the remaining sauce and set on a plate. Dust with more Old Bay and serve with your favorite cocktail sauce.
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