2 pounds chicken wingettes and drumettes (see Note)
2 1/2 tablespoons red hot sauce, preferably Frank's Red Hot
2 tablespoons unsalted butter, melted
2 tablespoons Worcestershire sauce
How to Make It
Preheat the oven to 500°. Line a large baking sheet with foil and spray with vegetable oil. In a bowl, mix the flour with the salt and Old Bay seasoning. Add the chicken and toss to coat. Spread the chicken on the baking sheet in a single layer and spray with vegetable oil. Roast the chicken for 45 minutes, turning once or twice, until browned and crispy.
In a bowl, toss the chicken wings with the hot sauce, butter and Worcestershire sauce; serve.
Wingettes and drumettes are often sold separately.
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Review Body: Not sure how this received 1584 5 star ratings and it has no reviews? Weird. Anyway, these were OK, not great. When I want Old Bay wings, this recipe would not be my choice. The hot sauce/Worcestershire sauce coating at the end does two things to take away from Old Bay wings. First, it softens up the skin which comes out of the oven nicely crisped. Next, it turns the wing into something slightly sweet and less about Old Bay. Other issues: no need to add salt to the coating. Old Bay has enough salt (and so does Worcestershire sauce). It may be a typo but 500 degrees would've left these babies burnt and dry. I followed other recipes and set it to 425.