Today we’re deed to use it again for many oven-baked Old Bay bison wings. It’s been a longstanding measure since I prefab wings. I guess it’s as far rearward as the cooked Sriracha hot wings I made ultimate gathering. I’d say it’s due!
These wings are lovingly marinated long and then scorched for 30-45 proceedings before it’s tossed in a oily hot sauce. And spell 45 transactions sounds same a nightlong reading, it’s mostly hands-off indication which means you can go do separate things and in 45 minutes, your wings are set. Sounds unspoiled? Let’s begin!
I used about 2 pounds of chicken wings. This should give you about 12-15 wings. You can go for wingettes, drummettes, a combination of both or the full wing if you want. The prep time takes all of 5 minutes in the beginning for the marination stage. Simply combine some Old bay seasoning with baking powder and salt and pepper to taste. You won’t need a lot of salt if any because the Old Bay is pretty salty on it’s own.
- 2 lb. chicken wings
- 1 teaspoon baking powder
- Salt and pepper to taste
- 1 tablespoon Old Bay seasoning
- 2 tablespoons butter, melted
- 2 tablespoons Frank’s hot sauce
- 2 tablespoons Worcestershire sauce
- Mix Old Bay seasoning with baking powder and salt and pepper to taste
- Marinate the wings overnight with the Old Bay seasoning
- Place a cooling rack on a baking sheet and line up the wings to let the fat render below the wings
- Bake the wings at 425 degrees F for 30-45 minutes or until browned and crispy. Turn the wings over halfway. Broil on the top rack if needed for 2-3 minutes for more crispiness
- Combine butter, hot sauce and Worcestershire sauce
- Toss the wings through the sauce mixture
- Dish and serve warm with celery sticks, ranch or blue cheese dressing