easyTime:< 30 minsServes:4-6
I used to wonder what all the fuss was about with Old Bay seasoning. It wasn’t until I started cooking with it that I realised its genius lies in the convenience of the blend – so much flavour from just a few shakes. Thankfully, it’s far more readily available now, which is handy, because I’ve been guilty of buying the giant tub from Costco and getting through it at speed.
Salting the wings and letting them rest, uncovered, in the fridge overnight is the key to maximum crispiness. I’ve made them both ways, and while the difference isn’t life-changing, it’s noticeable. If you’re short on time, you can skip the pre-salt.
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