Anita 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 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.
Old Bay Chicken Wings
- 4 pounds chicken wings separated
- Old Bay seasoning you'll need 2-4 tablespoons, maybe more
- 1 tablespoon vegetable oil
- Place the wings into a resealable bag or container.
- Add 2 tablespoons of Old Bay and the oil.
- Seal and shake well to coat.
- Let wings marinate for 1-3 hours.
- Transfer cooked wings to a bowl and sprinkle with more Old Bay, as desired. Toss gently to coat.
- Serve with your favorite dipping sauce.