I was loving all the different wings concoctions filling my belly for Wing Week, but after several days, I had a real hankering for plain old Buffalo wings. Without big expectations, I picked a recipe for fairly normal hot wings, except they get a toss of Old Bay before being baked. It was especially fitting since I had a Maryland girl coming over to eat them with me. The result was so different from Buffalo wings, and so incredibly satisfying, I'd be doing a disservice not sharing them with my fellow SE'rs.
I took Kenji's oven-fried wings method and added some baking powder into the mix with the Old Bay and salt. After an overnight in the fridge, they cooked up incredibly crisp in the oven and were finished with a combination of equal parts butter, Frank's Red Hot, and Worcestershire.
That taste of the Maryland shore did wonders for the wings, which had only passing resemblance to hot wings. These are their own thing. The Worcestershire and Old Bay dominated, and it's a stellar combo. As I watched a Maryland native going from one wing to the next, with a finale of finger licking, I knew I had a winning recipe on my hands.
- 1 tablespoon Old Bay seasoning
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 pounds chicken wings, cut into drumettes and flats
- 2 tablespoons unsalted butter, melted
- 2 tablespoons Frank's Red Hot sauce
- 2 tablespoons Worcestershire sauce
In a small bowl, mix together Old Bay, baking powder, and salt.
Pat dry chicken wings with paper towels. Place wings in a large bowl and sprinkle in Old Bay mixture, tossing to evenly coat. Arrange wings in a single layer on wire rack set inside a baking sheet lined with aluminum foil, leaving a little space between each wing. Place baking sheet with wings in refrigerator for 8 hours to overnight.
Preheat oven to 425 degrees. Move baking sheet with the wings to oven and cook until browned and crisp, about 30 to 45 minutes.
Combine butter, hot sauce, and Worcestershire in large bowl. Place wings in the bowl with the sauce mixture and toss to thoroughly coat. Move wings to a platter and serve immediately.