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
Old Bay seasoning
all purpose flour
In This Recipe
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.
After spending years in school while working full time, I'm happy to finally have my evenings pursuing my other passion, cooking! I have a 4 year old boy and a husband that are both adventurous eaters and supportive tasters. I spend a good bit of my vacation travel preparation researching local and regional foods and my friends all make fun of my food obsession.
I've always been pretty confident with my techniques cooking from recipes but I am enjoying Food52's challenge of putting those techniques to work for my own versions of my favorite foods. I love to learn and the group of people that contribute to this site are a great resource.
As an Annapolis native, I love to cook with our local produce and seafood whenever possible. I try to support our community of fisherman, farmers, other food producers and chefs as much as possible.