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Recipe photo for Old Bay Wings

Old Bay Wings

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Old Bay Wings

Crispy baked chicken wings dusted and tossed with Old Bay, the Baltimore celery-salt-and-paprika blend that defines Chesapeake Bay cooking.

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🇺🇸 United States ·North America · $
Prep
Cook
Total
4 portions
Old Bay Wings are a Maryland staple built on Old Bay seasoning, the celery-salt, paprika and warm-spice blend created in Baltimore in 1939. The wings are baked (rather than deep-fried) and use a baking-powder dry-rub method instead of batter, which draws out surface moisture so the skin turns deeply crisp in the oven. There is no breading and no batter here, just dried wings coated in Old Bay, baking powder and salt. Once roasted golden, the wings get tossed in melted butter loosened with more Old Bay and a squeeze of fresh lemon, the classic Chesapeake finish. The result is crispy, savory and only mildly spicy, leaning on the seasoning's celery-salt tang rather than heat. Fried, grilled and air-fryer versions all exist, but the baked baking-powder method is the easiest route to crackly skin at home. Serve them as a game-day platter with extra Old Bay on the side and lemon wedges for squeezing.

Ingredients

Ingredients

1400 g chicken wings split into flats and drumettes, wing tips removed

Dry rub

3 tbsp Old Bay seasoning for coating the wings
1 tbsp baking powder aluminum-free, not baking soda
0.5 tsp salt

Old Bay butter toss

60 g butter melted
1 tsp Old Bay seasoning stirred into the butter
0.5 piece lemon juiced, plus extra wedges to serve
0 hot sauce add to taste for a Buffalo-Old-Bay finish (optional)

Ingredients

4 portions

Ingredients

1400 gchicken wings split into flats and drumettes, wing tips removed

Dry rub

3 tbspOld Bay seasoning for coating the wings
1 tbspbaking powder aluminum-free, not baking soda
0.5 tspsalt

Old Bay butter toss

60 gbutter melted
1 tspOld Bay seasoning stirred into the butter
0.5 piecelemon juiced, plus extra wedges to serve
hot sauce add to taste for a Buffalo-Old-Bay finish (optional)

Instructions

Prep and season

  1. 1

    Heat the oven to 245 C (475 F). Line a rimmed baking sheet with foil, set a wire rack on top and coat the rack lightly with cooking spray so the wings release cleanly.

    ~5 min
  2. 2

    Pat the chicken wings completely dry with paper towels. Removing surface moisture is the single most important step for crisp skin.

    ~5 min
  3. 3

    In a large bowl or a zip-top bag, combine the Old Bay, baking powder and salt. Add the wings and toss until every piece is evenly and lightly coated.

    ~5 min

Bake until crisp

  1. 1

    Arrange the wings skin side up in a single layer on the rack, leaving space between pieces so air can circulate and crisp both sides.

    ~3 min
  2. 2

    Bake for about 45 minutes, flipping the wings halfway through, until the skin is golden brown and crackly and the meat is cooked through.

    ~45 min
  3. 3

    For extra crunch, run the wings under the broiler for a final 3 to 5 minutes, watching closely so they do not scorch.

    ~4 min

Toss and serve

  1. 1

    While the wings finish, melt the butter and stir in the Old Bay, the lemon juice and the hot sauce if using.

    ~3 min
  2. 2

    Tip the hot wings into a clean bowl, pour over the Old Bay butter and toss to coat. Serve right away with extra Old Bay and lemon wedges on the side.

    ~3 min

Credits & Inspiration

  • McCormick (OLD BAY)

    Official Old Bay recipe: wings baked at 450 F on a rack, dusted with Old Bay, then tossed in melted butter with Old Bay hot sauce.

  • Simple Joy

    Baked baking-powder method: wings patted dry, coated in Old Bay, baking powder and salt, baked at 475 F for crisp skin without frying.

  • Home. Made. Interest.

    Oven and air-fryer versions tossing wings in Old Bay and baking powder, baked and flipped halfway.

  • The Meatwave

    Charcoal-grilled take that air-dries Old Bay, baking powder and salt coated wings, then finishes them in a butter, hot sauce and Worcestershire toss.

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