Ingredients:

  • 2 lbs Chicken Wings (separated into flats and drumettes)
  • 1 Tbsp Baking Powder (aluminum-free)
  • 1 tsp Kosher Salt
  • ½ tsp Freshly Ground Black Pepper
  • 1 Tbsp Old Bay Seasoning (Initial Dusting)
  • ½ cup Unsalted Butter
  • 3 Tbsp Old Bay Seasoning (Second Coating)
  • 1 clove Garlic, finely minced
  • 1 tsp Lemon Zest
  • 1 Tbsp Fresh Lemon Juice (optional)
  • ¼ tsp Cayenne Pepper (Optional, for heat)
  • 2 Tbsp Fresh Parsley, chopped (for garnish)

Instructions:

  1. Pat Dry: Thoroughly dry the separated wings using kitchen paper towels. Moisture is the enemy of crispiness.
  2. Combine Crisping Agents: In a large bowl, whisk together the baking powder, Kosher salt, black pepper, and 1 Tbsp of Old Bay Seasoning. Coat: Add the dried wings to the bowl and toss vigorously until every piece is evenly coated in the dry mix.
  3. Chill (The Secret): Arrange the wings on a wire rack set over a baking sheet. Place uncovered in the refrigerator for 45–60 minutes. This chilling time allows the baking powder to fully interact with the skin and dry out the surface.
  4. Bake Initial: Preheat the oven to 425°F (220°C). Place the chilled wings (still on the rack/tray setup) into the hot oven. Bake for 25 minutes.
  5. Flip and Finish: Flip all the wings and continue baking for another 15–20 minutes, or until the wings are deep golden brown and the internal temperature reaches 165°F (74°C). The skin should feel dry and brittle.
  6. Prepare the Lemon-Garlic Butter Toss: While the wings finish baking, melt the ½ cup of butter. Stir in the remaining 3 Tbsp of Old Bay seasoning, minced garlic, lemon zest, and cayenne pepper (if using). Keep warm.
  7. Toss and Serve: Immediately transfer the hot, crispy wings into a large mixing bowl. Pour the warm lemon-garlic butter toss over the wings. Toss quickly and thoroughly until the wings are glistening and evenly coated. Transfer to a serving platter, garnish with chopped fresh parsley, and serve immediately while piping hot.