Oven-Baked Old Bay Buffalo Wings

1 min read

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!

Oven-Baked Old Bay Buffalo Wings

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!

Oven-Baked Old Bay Buffalo Wings

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.

Oven-Baked Old Bay Buffalo Wings


  • 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


  1. Mix Old Bay seasoning with baking powder and salt and pepper to taste
  2. Marinate the wings overnight with the Old Bay seasoning
  3. Place a cooling rack on a baking sheet and line up the wings to let the fat render below the wings
  4. 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
  5. Combine butter, hot sauce and Worcestershire sauce
  6. Toss the wings through the sauce mixture
  7. Dish and serve warm with celery sticks, ranch or blue cheese dressing

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