I found this recipe for Oven-Baked Old Bay Buffalo Wings on The Cooking Jar thanks to Google. We knew we wanted to make wings for the Super Bowl. We live in Maryland so they had me at Old-Bay!
First up, I had Russell cut the wings (i.e.: separate the drum and the flat piece and cut off the tip). I have no photo evidence of this, but he did it for me, and did great!
I didn’t really plan ahead, like usual. And didn’t realize I was to marinate the wings over night. Well mine marinated for a couple of hours.
Mix together the Old Bay, baking soda and S&P to taste.
I decided to make a double batch of this seasoning, a I wasn’t sure what the amount of wings I had, but the recipe mentioned 12 wings – and I knew I had a lot more than that. In hindsight, I probably should have tripled it.
Rub the spice mixture all over the wings and set aside. I let them sit for a bit on the trays.
I ended up putting them in a ziplock and storing them in the fridge.
I used my Pampered Chef stone bar pans and put cooling racks on there to allo the heat to surround the wings!
Bake at 425 for 45 minutes, flipping once about 1/2 through the cooking time.
While the wings baked, I started to put the sauce together. Everything is a 1 to 1 to 1 ratio for Frank’s Hot Sauce, Butter and Worchestire Sauce. The original recipe for 12 wings as 2 Tbs of each ingredient. Well I quadrupled the recipe and it was too much. Tripled would have still been too much.
The recipe suggested if you want stickier sauce to let it reduce, which I did. I kept testing it to see how it stuck to a spoon. I would have preferred it to reduce a tad more.
I made sure they met the temperature of 165.
Then tossed them in the sauce.
Serve warm wth celery sticks and ranch or bleu cheese dressing! We need both a I like bleu cheese and Russell likes ranch!
These were such a hit! We loved them. I will for sure make them again! I had quite a bit of sauce left, and have it saved in the fridge and will use it on something else this week, it was really good!