Grilled OLD BAY Malt Vinegar Wings
Chicken wings tossed with vegetable oil and OLD BAY Malt Vinegar Seasoning, then grilled over medium heat and finished with a tangy butter and lemon juice coating. Quick weeknight dinner or game day appetizer that delivers bold seasoning and tender, juicy meat.
Ingredients
Instructions
- 1
Whisk 1 tablespoon OLD BAY Malt Vinegar Seasoning with melted butter and lemon juice in a large bowl; set aside.
- 2
Toss wings with vegetable oil in a separate large bowl.
- 3
Sprinkle remaining 1 tablespoon seasoning over oiled wings and toss to coat evenly.
- 4
Grill wings over medium heat, turning occasionally, until cooked through and internal temperature reaches 165°F.
- 5
Transfer hot grilled wings to the butter mixture and toss to coat well.
- 6
Serve immediately with ranch or blue cheese dressing if desired.
Tips
Turn wings every few minutes to ensure even cooking and prevent flare-ups.
If internal thermometer is unavailable, juices should run clear when pierced at thickest part.
Good to Know
Leftover wings keep refrigerated up to 3 days; reheat gently to avoid drying.
Prepare butter mixture up to 1 day ahead. Cook wings fresh to maintain crispy exterior.
Serve hot with ranch or blue cheese dressing on the side.
Common Mistakes
Do not skip turning wings to avoid uneven cooking and burnt spots.
Do not overcrowd the grill to avoid steam and reduced browning.
Do not add butter mixture to wings until immediately before serving to preserve crispness.