Inspired by a post on Simply Recipes and a lifelong love of Old Bay, I created these as a SuperBowl snack last year. I doubled the recipe and could not keep them on the plate. They are now our go-to treat. —cheesypennies
For Marinating the Chicken
chicken wings, drumettes separated and wing tips discarded (you can use them to make a little stock if you like)
Trim and rinse the wings, and pat dry. Place into a Tupperware container or large resealable plastic bag.
Combine the remaining marinade ingredients, then add to the container with the wings. Stir or massage the bag to make sure everything is evenly distributed, then transfer to the fridge for several hours or overnight.
Preheat oven to 400, and place the rack in the top part of the oven. Line a large baking sheet with foil, then set a cooling rack on top of the baking sheet. Spray the rack generously with non-stick cooking spray. This set up will help keep the wings from getting soggy on one side as they bake.
Combine the flour, 1 tsp. Old Bay, salt and pepper in a shallow dish. Remove chicken from the fridge. Pull pieces out of the marinade, allowing excess liquid to drip off when you do, before very lightly coating in the flour mixture. Place wings, skin side up, on the prepared baking sheet.
Melt butter in a small saucepan, or in the microwave, until bubbling vigorously. Stir in the lemon juice and the bay seasoning. Using a spoon, drizzle 1/2 of the butter mixture over the wings.
Bake for 25-30 minutes, until golden brown and very crispy. Check the wings after 20 minutes, and if they are getting too brown, move the tray down to a lower part of the oven.
As soon as the wings come out of the oven, drizzle with remaining butter sauce. Serve hot or warm.