My wife and I recently spent a few days in lovely Pittsburgh, Pennsylvania while attending a conference. I made sure I had my ‘to-eat’ list down before leaving, because one thing you can be sure of finding in Pittsburgh: good food. At the top of my list was dry chicken wings. No, not dry like ‘ewww, this meat is dry’. Dry as in the wings aren’t tossed in sauce after being cooked. Instead they are dusted with seasoning. The end result is almost like roasted chicken, but with much more pronounced flavors. Now that we are back home, I had to make some of the favorites that I devoured in Pittsburgh, like these Old Bay wings, which are just flat-out incredible.
It’s really hard to beat crispy chicken wings that have the great crab-boil flavor of Old Bay seasoning. I ate these wings like I hadn’t had anything to eat in weeks. They disappeared so fast your head would spin. They are fantastic.
I went with Ranch dressing for the dipping sauce for these Old Bay seasoning wings, but seriously, you can eat them dry, as-is, with no sauce. There’s no need to drown them in sauce, the flavor stands on its own.
You’ll also want to make these awesome wings:
Sweet Baby Ray’s Buffalo Wings
Sweet Baby Ray’s Garlic Parmesan Wings
Buffalo Wild Wings Jammin’ Jalapeno Wings
Texas Pete Extra Mild Buffalo Wings
Tangy Tapatio Barbecue Wings
Check out my always-growing list of over 100 homemade wing recipes, including sauces and seasonings!
Old Bay Wings
Ingredients
- 4 pounds chicken wings flats and drumettes separated, tips saved to make stock
- 2 tablespoon vegetable oil
- 4 tablespoons
Old Bay seasoning divided
Instructions
- Place the wings into a resealable bag or container.
- Add the oil. Seal and shake to coat. Add 2 tablespoons of Old Bay, seal, and shake to coat.
- Let wings marinate for 1-4 hours.
- Toss wings in more Old Bay before serving.
Nutrition
Nutritional values are approximate and will not include any store-bought wing sauce or seasoning nutritional values.
