serves 2 to 4, active time 30 minutes, total time 9 to 18 hours
1 tablespoon Old Bay seasoning
1 teaspoon baking powder
1 teaspoon salt
2 pounds chicken wings, cut into drumettes and flats
2 tablespoons unsalted butter, melted
2 tablespoons Frank’s Red Hot sauce
2 tablespoons Worcestershire sauce
In a small bowl, mix together Old Bay, baking powder, and salt.
Pat dry chicken wings with paper towels. Place wings in a large bowl and sprinkle in Old Bay mixture, tossing to evenly coat. Arrange wings in a single layer on wire rack set inside a baking sheet lined with aluminum foil, leaving a little space between each wing. Place baking sheet with wings in refrigerator for 8 hours to overnight.
Preheat oven to 425 degrees. Move baking sheet with the wings to oven and cook until browned and crisp, about 30 to 45 minutes.
Combine butter, hot sauce, and Worcestershire in large bowl. Place wings in the bowl with the sauce mixture and toss to thoroughly coat. Move wings to a platter and serve immediately.