Keto Crispy Old Bay Baked Wings with Brown Butter
Supremely crispy baked chicken wings coated in baking powder for maximum crunch, then tossed in nutty brown butter and seasoned with Old Bay. This method eliminates deep frying while delivering restaurant-quality results. The two-temperature bake renders fat while crisping skin, while brown butter adds depth that complements the bold, briny Old Bay spice blend. Perfect for game day gatherings, casual weeknight dinners, or appetizer spreads. This version prioritizes texture contrast and flavor development without heavy oil.
Ingredients
Instructions
- 1
Preheat oven to 250F. Set a baking rack over a rimmed sheet and lightly grease the rack.
- 2
Pat wings completely dry. Divide wings in half. Place first batch in a heavy-duty ziploc bag, sprinkle with half the baking powder, seal, and shake vigorously to coat. Transfer to prepared rack.
- 3
Repeat coating process with remaining wings and baking powder. Arrange all wings in single layer on rack.
- 4
Bake in lower third of oven for 30 minutes.
- 5
Increase oven temperature to 425F. Move baking sheet to upper third of oven and continue baking 20 to 30 minutes until crispy, flipping once if desired.
- 6
Meanwhile, melt butter in medium skillet over medium heat. Cook 4 to 5 minutes until deep amber, watching carefully to prevent burning.
- 7
Transfer wings to a bowl and pour brown butter over top. Toss to coat evenly.
- 8
Sprinkle with Old Bay seasoning to taste, starting light as it can be quite salty.
Tips
Pat wings extremely dry before coating. Moisture prevents proper baking powder adhesion and crispy skin formation.
Brown butter requires constant attention. Once it reaches deep amber, remove immediately to avoid burning, which happens quickly.
Taste before adding all Old Bay seasoning. Layer seasoning gradually to control saltiness since Old Bay is intensely salty.
Good to Know
Keep in airtight container in refrigerator up to 3 days. Reheat on baking sheet at 350F for 5-7 minutes to restore crispness.
Coat wings with baking powder up to 2 hours ahead. Complete cooking close to serving for maximum crispness. Brown butter can be made up to 1 hour ahead and gently reheated.
Serve immediately while wings are warm and crispy. Provide napkins or finger bowls as wings will be buttery.
Common Mistakes
Skip thorough drying to avoid soggy coating and steamed rather than crisped wings.
Monitor brown butter carefully to avoid bitter burnt butter that ruins the dish.
Add Old Bay gradually to avoid over-salting, which overpowers other flavors.
Substitutions
FAQ
Can I use boneless chicken breasts instead of wings?
Yes, but reduce both baking phases by roughly half since breasts cook faster. Check for doneness at 15 minutes for first phase and 10-12 minutes for second. Texture won't be as crispy since there's less fat.
What if I don't have Old Bay seasoning?
Substitute with equal parts paprika, celery salt, black pepper, and cayenne pepper mixed together. Adjust to taste. You lose Old Bay's specific umami complexity, but the brown butter-crispy wing base remains delicious.
How long can I keep leftover wings?
Store in airtight container in refrigerator up to 3 days. Reheat at 350F for 5-7 minutes on a baking sheet to restore crispness. Don't microwave, as it makes wings soggy.