Old Bay Chicken Wings

This Old Bay chicken wings recipe brings together everything you crave in a party snack crispy skin bold flavor and that quick finger-licking satisfaction. With just three key ingredients and whichever cooking method you love these wings get their magic from one classic Chesapeake Bay seasoning. Tossed hot with a little extra Old Bay right at the end they never last long on the platter. Simple ingredients big flavor and total crowd-pleaser energy.

I first made these for a backyard get-together and I had people chasing me for the recipe before half the wings were gone. They have become my signature for every family movie night and sports party.

Ingredients

• Chicken wings flats and drumettes: Choose plump skin-on wings. Drying them very well before seasoning and cooking ensures the crispiest skin and rich flavor in every bite
• Old Bay seasoning: This is the hero. Grab a fresh can if you can for the brightest savory tang. Store generic works fine too as long as it is not old
• Vegetable oil: Helps coat the wings evenly with spice and encourages crisping in any cooking environment. Select a neutral oil such as canola or sunflower so the Old Bay stands out
• Extra Old Bay: A last-minute sprinkle really brings the signature flavor out and gives every bite a tasty kick

Instructions

Prepare the Wings:

Pat wings completely dry using paper towels. Drying them is mission critical to build the base for ultra crisp skin and to help the spices stick firmly

Season and Marinate:

Place wings into a big resealable bag or roomy container. Add Old Bay and pour in vegetable oil. Seal and shake or toss vigorously so all the wings are evenly coated. Marinate in the fridge for one to three hours. The longer the rest the deeper the Old Bay penetrates

Cook the Wings:

Pick your method oven grill fryer or air fryer. For oven roasting preheat to 425 degrees place on a rack above a foil lined sheet and roast about forty to forty five minutes flipping somewhere midway until browned and crisp. Grilling works great over medium high heat with occasional turning until golden and charred at the edges. Deep fryer should be set to 375 degrees cook until hot crunchy and cooked through

Finish and Serve:

Move the hot wings straight from oven or fryer into a large mixing bowl. While wings are still steaming sprinkle on extra Old Bay and toss gently so every wing gets that final savory boost

My all-time favorite ingredient here is definitely the Old Bay itself. The aroma fills the kitchen every time and everyone instantly knows what you are making. There is nothing like gathering around with family dipping hot wings into sauce while laughing at old stories.

Storage Tips

Let freshly cooked wings cool on a rack before packing them away. For best texture keep them in a tightly sealed container in the fridge for up to three days. To reheat place on a rack in a hot oven or use an air fryer to revive the crisp skin. Skip microwaving if you love that original crunch

Ingredient Substitutions

No Old Bay on hand Mix up your own blend with paprika celery salt garlic powder black pepper and a pinch of cayenne. Drumsticks or boneless chicken can fill in if you want something meatier but reduce or extend cooking time based on piece size. For oil use avocado or olive if you like those flavors and have no vegetable oil in the kitchen

Serving Suggestions

Celery and cool ranch or blue cheese dipping sauce are the go-to classics for wings. Build a snack spread for guests with fries coleslaw and pickles. Wings are outstanding hot but I have packed them up for picnics and tailgate days and they still disappear first

Old Bay Chicken Wings in History

Old Bay seasoning comes straight from Maryland tradition created for steamed seafood and shellfish. Chesapeake cooks have been sprinkling it on everything from popcorn to fries to deviled eggs for generations. Making these wings connects you with a genuine taste of classic American comfort food

Family and friends have declared these the ultimate wing recipe in our kitchen. Every game night and birthday now ends up with a batch of Old Bay wings. Do not be surprised if guests try to sneak a few extras home

Common Questions About Recipes

→ Should wings be thawed before cooking?

Yes, fully thaw wings before marinating so the seasoning coats evenly and they cook through properly.

→ How can I make wings extra crispy?

Bake on a wire rack for maximum air circulation, or use a convection oven setting to ensure golden, crispy skin.

→ What's the ideal marinating time?

For deeper flavor, marinate the wings in Old Bay and oil for one to three hours before cooking.

→ Can I grill the wings?

Yes, grilling adds smoky depth and char. Turn wings often over medium heat until fully cooked and nicely browned.

→ Which dipping sauces match Old Bay wings?

Classic ranch or blue cheese pair well. Creamy garlic or spicy aioli also complement the bold seasoning.

→ How do I make the wings less spicy?

Use less Old Bay seasoning to reduce spiciness while still keeping the signature Chesapeake flavor.