My mom is from Delaware. I spent a lot of summers in the 1st state and one thing we always did was go crabbing. There is something epic about pulling bushels of crabs out of the water and taking them home to your grandma waiting with pots to boil and a dining room table covered in newspaper to pour them out on to and feast.
Being from North Carolina seeing people be happy with a couple of crabs from the beach always felt weird because I had that Mid-Atlantic experience of what crabbing should be. Bushels of crabs in a wooden basket that you clip sealed and put in the wayback of your vehicle and then get home to cook.
I love that flavor of the Old Bay and the lemon-garlic butter and the eating with your hands and using nutcrackers or mallets or scissors to get in there and get it. Combining all those things is why I did this week's wings.
The hand eating is a pretty one-to-one with crabs and wings plus throwing crab into the ranch was a must to make sure Old Bay was treated right. I like the chips from Utz, but I love the wings I made plus the crab ranch (which will be used again this week for a proper crabcake sandwich and will be in Sunday's bulletin).
2 tbsp Olive Oil
1 tbsp cracked pepper
1 tbsp coarse sea salt
2 tbsp Old Bay
1 tbsp Honey
So, this is the starter. Wings out. Olive oil drizzle. S&P down and tossed. Honey drizzled over and then your Old Bay on to toss. I let that hang out in the fridge for at least an hour to marry, usually in a gallon ziploc, so I can flip it as I go through my day.
3 tbsp butter
3-4 cloves garlic smashed and rough chopped
1/4 cup bourbon
1/4 cup honey
2 lemons (juice and zest)
1/8 cup ACV
4 tbsp Old Bay
1 jalapeno rough chopped
Honestly, be as liberal as you want with the Old Bay. And throw some red pepper flake in it if you want to spice it up more than just the jalapeno (they are a frustrating level of hit or miss for hot vs mild). Bringing it to a boil and then lowering to a simmer and cooking it down while stirring to the texture you like. Took about an hour on my end and added some vegetable oil to loosen and keep it easy to brush.
Then you cook them. We've talked about my methodology for wing smoking going between 200-220 and hitting them with the glaze in the 30-45 minute window and then again at the 90 to 120 minute mark before cranking temp to finish crisp for 10-15.
Finish with some lemon zest mixed with Old Bay and some S&P plus a squeeze of lemon juice and you're done.
That's the Bulletin. Thanks for reading. No football today, Sunday we'll be back with my drawings, today is just Old Bay and Chill. Tell a friend and definitely let me know if you've tried any of these out in your own life.