Prefer to bake the wings? Simply follow the instructions in this recipe for Crispy Buffalo Wings. This recipe also mentions my favorite tip for crispier skin, which can be done with these wings too: After coating the wings in the spice rub, place them on a baking rack that has been set over a rimmed baking sheet. Leave a little space between each one and refrigerate, uncovered, for several hours or overnight. This will give the seasoning time to permeate the chicken and help dry out the skin, and dry skin = crispier skin.
One more tip for crispy skin: Similar to my baked wing recipe, I now stir 1 tablespoon of baking powder (not baking soda) into the 2 tablespoons of Old Bay before sprinkling over the wings and then proceed with the step above. The baking powder helps to further dry the skin and raises its pH level, which allows the proteins in the skin to break down more efficiently. This amount will not be detected in the taste.