Old Bay Grilled Chicken Wings Recipe

Chicken wings: The main protein for this recipe, providing a juicy and tender base for the seasoning.

Old Bay seasoning: A flavorful blend of herbs and spices that adds a unique taste to the wings.

Olive oil: Helps the seasoning stick to the wings and contributes to a crispy texture when grilled.

To achieve perfectly crispy chicken wings on the grill, make sure to pat the wings dry with paper towels before tossing them in olive oil and Old Bay seasoning. Removing excess moisture helps the wings crisp up better during grilling. Additionally, consider using a two-zone grilling method: start by searing the wings over direct heat for a few minutes on each side to get a nice char, then move them to indirect heat to finish cooking through without burning.

• chicken wings - Substitute with drumettes: Drumettes are a part of the chicken wing and have a similar texture and flavor, making them an excellent substitute.

• chicken wings - Substitute with chicken thighs: Chicken thighs are juicier and have more meat, providing a different but still delicious experience.

• old bay seasoning - Substitute with cajun seasoning: Cajun seasoning has a similar blend of spices and can provide a comparable flavor profile.

• old bay seasoning - Substitute with homemade spice blend: Mix paprika, celery salt, black pepper, cayenne pepper, dry mustard, and ground bay leaves to mimic Old Bay seasoning.

• olive oil - Substitute with vegetable oil: Vegetable oil has a neutral flavor and similar smoke point, making it a good alternative for grilling.

• olive oil - Substitute with canola oil: Canola oil is another neutral oil with a high smoke point, suitable for grilling chicken wings.

• Allow the chicken wings to cool completely before storing. This helps prevent condensation, which can make the wings soggy.
• Place the cooled wings in an airtight container or a resealable plastic bag. If using a container, ensure it has a tight-fitting lid to maintain freshness.
• For added protection, wrap the wings in aluminum foil or plastic wrap before placing them in the container or bag.
• Store the wings in the refrigerator if you plan to consume them within 3-4 days. This keeps them fresh and safe to eat.
• For longer storage, freeze the wings. Lay them out on a baking sheet in a single layer and place in the freezer for about an hour. This prevents them from sticking together.
• Once the wings are partially frozen, transfer them to a freezer-safe bag or container. Label with the date to keep track of their storage time.
• Frozen wings can be kept for up to 3 months. When ready to eat, thaw them in the refrigerator overnight.
• To reheat, preheat your oven to 375°F (190°C). Place the wings on a baking sheet lined with parchment paper and bake for 15-20 minutes, or until heated through and crispy.
• Alternatively, reheat the wings on the grill over medium heat for about 5-7 minutes, turning occasionally to ensure even heating.
• Avoid microwaving the wings, as this can make them rubbery and less enjoyable.

• Preheat your oven to 350°F. Arrange the chicken wings on a baking sheet lined with parchment paper. Bake for 15-20 minutes, flipping halfway through, until they are heated through and crispy.

• For a quicker method, use your microwave. Place the chicken wings on a microwave-safe plate, cover with a damp paper towel, and heat on high for 2-3 minutes. Check and add more time if needed, but be cautious as microwaving can sometimes make them less crispy.

• If you have an air fryer, preheat it to 375°F. Arrange the chicken wings in a single layer in the basket. Air fry for 5-7 minutes, shaking the basket halfway through, until they are hot and crispy.

• On the stovetop, heat a skillet over medium heat. Add a small amount of olive oil and place the chicken wings in the skillet. Cover and cook for 5-7 minutes, turning occasionally, until they are heated through and the skin is crispy.

• For a smoky flavor, reheat on the grill. Preheat your grill to medium heat. Place the chicken wings on the grill and cook for 5-7 minutes, turning occasionally, until they are warmed through and have a nice char.

• Grill: A cooking device used to cook the chicken wings over direct heat, giving them a smoky flavor and crispy texture.

• Large bowl: Used to toss the chicken wings with olive oil and Old Bay seasoning, ensuring they are evenly coated.

• Tongs: Essential for placing the wings on the grill, flipping them, and removing them once cooked.

• Meat thermometer: Useful for checking the internal temperature of the chicken wings to ensure they are fully cooked.

• Basting brush: Can be used to apply additional olive oil or seasoning to the wings while they are grilling.

• Serving platter: A dish to place the grilled chicken wings on once they are done cooking and resting.

• Paper towels: Handy for patting the chicken wings dry before seasoning and for cleaning up any spills.

Pre-marinade the wings: Marinate the chicken wings with olive oil and Old Bay seasoning the night before to save time on the day of grilling.

Use a grill basket: A grill basket can help cook multiple wings at once, reducing the need to flip each wing individually.

Preheat the grill: Make sure your grill is preheated to medium-high heat before placing the wings on it to ensure even cooking.

Batch cooking: Cook larger batches of wings at once to save time, especially if you have a large grill surface.