Old Bay Wings
The story
This is the most regionally specific thing on the menu and we are not sorry about it. Old Bay is not a seasoning in this part of the country, it is a civic identity. Crispy baked wings tossed in melted butter and Old Bay, served with a warm District Biscuit for wiping the bowl, is the correct way to spend a Saturday afternoon between Baltimore and Alexandria and everybody here already knows it.
The biscuit is not a garnish. Old Bay butter pools at the bottom of the bowl, and that pool is arguably better than the wings themselves. A napkin cannot help you. A celery stick is an insult. The District Biscuit, with its crisp, buttery edges and open flaky layers, is a purpose-built tool for getting seasoned butter from a bowl into your mouth. Split it, drag it through, repeat until the bowl is clean.
That is the culinary canvas in its most honest form. No sandwich, no assembly, no plating. Just crisp wings, a lot of Old Bay, melted butter, and a biscuit doing the one job it was born for. Bring it to a crab boil and watch it disappear before the crabs do.
Why you'll love it
- Baked, not fried, and still genuinely crispy thanks to a baking powder trick.
- The District Biscuit turns the leftover Old Bay butter from waste into the best part.
- Four ingredients for the wings themselves and almost no technique required.
- Scales to any crowd size without changing a thing except pan count.
- The single most DMV item on the entire Biscuit Studio menu.
Ingredients
- 4 District Biscuits, warmed and split
- 3 lb chicken wings, split into flats and drumettes
- 1 tbsp baking powder, not baking soda
- 1 tsp kosher salt
- 6 tbsp unsalted butter, melted
- 3 tbsp Old Bay seasoning, plus more for finishing
- 1 tbsp fresh lemon juice
- 1/2 cup mayonnaise mixed with 1 tsp Old Bay for dipping
- Lemon wedges to serve
- Fresh parsley, chopped
How to build it
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1
Heat the oven to 250F and set a wire rack inside a foil-lined sheet pan, which is what lets fat drip away and air circulate underneath.
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2
Pat the wings bone dry with paper towels, which matters more than any other step in this recipe.
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3
Toss the dried wings with the baking powder and salt until every piece is evenly and lightly coated.
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4
Arrange the wings on the rack in a single layer without touching, then bake at 250F for 30 minutes to render the fat out of the skin.
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5
Raise the oven to 425F and roast for another 40 to 45 minutes until the skin is deep golden and audibly crisp.
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6
While the wings finish, melt the butter and whisk in the Old Bay and lemon juice until it emulsifies into a loose, sandy sauce.
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7
Warm the District Biscuits in a 350F oven for the last 5 minutes of the wing bake so everything hits the table hot.
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8
Toss the hot wings in the Old Bay butter until coated, tip them into a wide bowl with all the butter, dust with more Old Bay and parsley, and serve with split biscuits and lemon wedges.
Pro tips & swaps
- The baking powder is the whole trick. It raises the skin pH so it browns and crisps like fried skin without any oil.
- Use baking powder, never baking soda. Soda will make the wings taste metallic and soapy.
- Dry the wings obsessively. Any surface moisture becomes steam, and steam is the enemy of crisp skin.
- The low-then-high two-stage bake is not optional. The 250F stage renders the fat, the 425F stage crisps what is left.
- Do not skip the biscuit in the bowl. The seasoned butter at the bottom is the point of the whole exercise.
Bring District Biscuits to your business
Put our golden, flaky biscuits to work on your own menu — cater your next event, or bring District Biscuits to your restaurant, hotel, or grocery program.
Frequently asked questions
Can I make Old Bay Wings ahead of time?
Partly. Run the 250F rendering stage up to a day ahead and refrigerate the wings uncovered on the rack, which dries the skin further and actually improves the result. Finish the 425F stage and toss in butter right before serving.
What's the best biscuit to serve with wings?
A flaky biscuit with crisp edges, like a District Biscuit, is ideal because it holds up to being dragged through melted seasoned butter. Soft rolls fall apart and bread slices go greasy, while the District Biscuit's layers soak up the butter and stay intact.
Can I substitute the chicken wings in this recipe?
Yes. Cauliflower florets take the same baking powder treatment and Old Bay butter surprisingly well, and shrimp work if you shorten the cook dramatically. Chicken tenders also work using just the 425F stage.
Is there a gluten-free or vegetarian version of Old Bay Wings?
The wings themselves are naturally gluten-free since there is no flour or breading involved. For vegetarian, roast cauliflower florets with the same baking powder and toss in the same butter. The District Biscuit is wheat-based, so check with the District Biscuit cafe about gluten-free options.
How do I get crispy wings without a deep fryer?
Dry the wings completely, toss with baking powder, and use the two-stage bake at 250F then 425F on a wire rack. The baking powder changes the surface chemistry so the skin browns and blisters. It is genuinely as crisp as fried.
What should I serve or drink with Old Bay Wings?
Old Bay mayo for dipping, a vinegar slaw, and lemon wedges are the whole spread. For drinks, a cold National Bohemian is the regionally correct answer, and any crisp lager or a dry cider works just as well.
How many calories are in a serving of Old Bay Wings?
A quarter of this recipe with a biscuit lands roughly in the 650 to 800 calorie range, driven by the wings and the butter. Cutting the butter to 4 tbsp and skipping the mayo dip brings it down meaningfully without hurting the flavor.
How do I store and reheat leftovers?
Store wings in an airtight container for up to 3 days. Reheat on a wire rack at 400F for 10 minutes to bring the crisp back, then re-toss in fresh Old Bay butter. Re-crisp the District Biscuit at 350F. The microwave will ruin the skin completely.
What makes a District Biscuit different from a regular biscuit?
District Biscuits are made with crisp, buttery edges and distinct flaky layers engineered to be a legit sandwich base, not just a side. That structure is why they can be dragged through melted butter without falling apart the way ordinary bread does. It is your culinary canvas, built to carry big flavor from first bite to last.
