old bay wings;
I don’t think I could ever live permanently in Maryland. No offense to them, I just don’t think I have what it takes. I only discovered I loved crab in the past 5 years, and I surely don’t bleed old bay. I enjoy it on seafood, but I will never be all about that Boh-tini (Natty Boh with an old bay rim).
But old bay wings? Delicious, I can attest! Not particularly weight watchers friendly, but you gotta splurge sometimes, right? I actually find old bay overly salty sometimes, so I was surprised that I ended up tossing the wings with spices three times. I was being a bit conservative the first time, but I wonder if cooking something at 500 degrees for half an hour fries off half the spice mix. It definitely needed that last toss after it came out of the oven to really get that classic old bay flavor, but they were delicious!
Wings are one of my favorite recipes to make. They’re easy, almost everybody loves them and I love experimenting with different flavors. You can even divide up wings so you make multiple flavors at once. They’re so versatile with all the flavorings that they never get old. To date I’ve tried a whole five different flavors and I’ve loved them all! I will say the miso glazed wings still edge the others out by a small margin, but honestly it depends on your mood at any moment! It is hard to cook enough to feed a good sized crowd in the oven considering how quick these babies fly off the table. But for a 4-6 person dinner, it’s perfect!
old bay chicken wings;
Ingredients
- 2½ lb chicken wings
- salt & pepper
- 2 Tbsp old bay seasoning
- 1 Tbsp olive oil
Instructions
- Line a baking sheet with parchment paper and preheat the oven.
- Drain any liquid from the chicken wings, and blot them dry.
- Add to a bowl and coat with oil, 1 Tbsp. old bay, salt, and pepper and toss together.
- Lay wings out on the baking sheet, making sure not to crowd them (else they will steam).
- Bake 22 minutes, then turn over and bake another 8 minutes or until crisp.
- Remove from the oven and while still warm, toss with remaining old bay seasoning. Serve warm.
