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Author Notes: There was a place in Annapolis that had great spicy dry rubbed wings we used to always get for our boat/sailing picnics. Sadly the place went out of business a few years ago so I had to try and re-create the wings. I managed to get pretty close and compared the frying technique vs. baking. Actually the baked wings were so nice a crispy we have been able to avoid the fat and mess of fried wings without sacrificing the food memory. —meganvt01
- 20 chicken wings
- 1 cup Old Bay seasoning
- 2 teaspoons cayenne pepper
- 1 cup all purpose flour
- vegetable oil
- Begin by separating the drummette from the rest of the wings, and discard the wing tip if you have full wings.
- Mix the Old Bay and cayenne in a large bowl, adjusting the cayenne if you want less spice.
- Take 4-6 wing pieces at a time and toss in the dry rub. Place the wings in a big bowl and let sit in the refrigerator for one hour.
- Toss the wings in the flour, coating the wing. Shake off the excess flour.
- Pour a thin layer of vegetable oil over a cookie sheet. Place the wings on the sheet and toss to coat.
- In a preheated 400 degree oven, cook the wings for 30 minutes without moving them so they develop a crispy crust. Flip and cook for 15 to 20 more minutes. Serve hot or cold.
- This recipe was entered in the contest for Your Best Recipes with 5 Ingredients or Fewer
- This recipe was entered in the contest for Your Best Picnic Dish
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