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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
cup Old Bay seasoning
teaspoons cayenne pepper
cup all purpose flour
- 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