Old Bay is not exactly known for its hot sauce – historically, they have mainly made seasoning, which is a cupboard staple found in kitchens across America. Old Bays’s seasoning is used a lot on dishes like seafood, poultry, vegetables, and salads.
However, in early 2020, they announced that they would be doing a limited edition Old Bay hot sauce, and it sold out really quickly.
A year after this success, they released it as a permanent addition to their brand, and seems to be consistently flying off shelves and into the larder cabinets of Old Bay fans.
If you have a bottle of this hot sauce, then read on for our favorite recipes that use it. We have everything from seafood to cocktails, so there is guaranteed to be something for everyone.
Homemade Old Bay Hot Sauce (For If You Can’t Get Your Hands In Any)
- One cup of hot sauce (we’ve used Frank’s, but use your favorite!)
- A quarter of a cup of Old Bay seasoning
- A quarter of a cup of white vinegar
- A quarter of a teaspoon of celery seeds
- Make the faux Old Bay Hot Sauce. In a mixing bowl, whisk together all of your ingredients until they are thoroughly combined.
- You can use thin in recipes, or put it into a sterilized bottle to keep in the fridge.
Spicy Old Bay Chicken Wings/Maryland Hot Wings
- Four tablespoons of Old Bay seasoning
- A quarter of a cup of flour
- Three teaspoons of baking powder
- Three pound of chicken wings/chicken drummettes, that have been patted dry
- A quarter of a cup of butter, that has been melted in the microwave
- A quarter of a cup of Old Bay hot sauce
- One tablespoon of Worcestershire sauce
- Preheat your oven to 450 degrees Fahrenheit. Line a large baking sheet with greaseproof paper or foil, and place a wire cooling rack on the pan. Spray the rack with cooking spray and set it aside.
- In a large ziplock bag, or Tupperware, add the Old Bay seasoning, flour, and baking soda. Mix it all together thoroughly by shaking it.
- Add the chicken to the container, then close it tightly. Shake it vigorously, so that all of the chicken is evenly coated.
- Arrange the wings in a single layer on the rack, so that they are not touching.
- Bake the wings for thirty minutes, and then turn all of the wings. Bake for another twenty-five to thirty minutes more, until the chicken has been baked thoroughly, and the skin is crispy.
- In a large mixing bowl, combine the butter, Old Bay hot sauce, and Worcestershire sauce.
- Add the cooked (and still warm) wings to the bowl, and then toss them to coat fully in the sauce.
- Serve the wings hot, alongside blue cheese dressing, ranch dressing, and celery sticks.
Shrimp With Old Bay Hot Sauce
- One tablespoon of vegetable oil
- 20 large, raw shrimp, that have been peeled and deveined (around one pound)
- Half of a teaspoon of Kosher salt
- An eighth of a teaspoon of black pepper
- One and a quarter cups of fresh breadcrumbs
- Half of a teaspoon of Old Bay seasoning
- Half of a cup of mayonnaise
- Two tablespoons of whole milk
- Four teaspoons of Old Bay hot sauce
- One head of iceberg lettuce (around 20 ounces), cut into four equal wedges.
- Capers, to garnish.
- Heat the oil in a 12-inch nonstick skillet, over medium to high heat. Add your cleaned shrimp, and cook until they are pink, opaque, and cooked through, which should take around one or two minutes aside. Just make sure that you don’t overcook them, otherwise, they will taste rubbery. Remove from the skillet and set aside for later.
- Add the breadcrumbs and Old Bay seasoning to the skillet, and then cook it over medium heat, stirring it occasionally, until it has turned golden brown, which should take only around four minutes. Remove it from the heat, and then set it aside to cool.
- Whisk together your mayonnaise, milk, and Old Bay hot sauce in a small bowl, until it is all well incorporated and smooth.
- Arrange the four lettuce wedges on a platter. Top with the shrimp, dressing, and breadcrumbs. Garnish with the capers.
- You can prep this dish ahead of time, keep in the refrigerator for up to two days, and then assemble it just before serving.
Spicy Bloody Mary Made With Old Bay Hot Sauce
- One quart (about four cups) of tomato juice
- One cup of vodka
- A third of a cup of Old Bay hot sauce
- A quarter of a cup of lemon juice
- One teaspoon of Worcestershire sauce
- One tablespoon of Old Bay classic seafood seasoning.
- In a large pitcher, mix together your tomato juice, Old Bay hot sauce, two tablespoons of lemon juice, and all of the Worcestershire sauce. Refrigerate until you are ready to serve.
- Rim your glasses by clapping the remaining lemon juice in a small shallow dish. Place the Old Bay seasoning in a separate small shallow dish. Dip each glass rim first into the lemon juice, and then into the Old Bay seasoning.
- Fill your rimmed glasses with ice. Stir your chilled Bloody Mary mixture, and then pour it into your prepared glasses. You can garnish this with olives, lemon or lime wedges, bacon, cooked shrimp, or celery sticks if you desire.
Spiced Deviled Eggs With Old Bay hot sauce
- Six hardboiled eggs
- Two to three tablespoons of mayonnaise
- A half of a tablespoon of Dijon mustard or yellow mustard
- One teaspoon of Worcestershire sauce
- One teaspoon of Old Bay hot sauce
- Salt and pepper to garnish
- Paprika to garnish
- Peel your eggs, and slice in half lengthwise
- Pop out the yolks, and in a small bowl, mash them well with a fork.
- Add the mayonnaise, mustard, Worcestershire sauce, hot sauce, salt nad pepper.
- Taste, and add more seasoning if required
- Spoon the mixture into the hollowed out half egg whites.
- Sprinkle with some paprika to garnish with color.
- Serve on a decorative platter, and enjoy!
Next time you spot that bottle of Old Bay Hot Sauce sitting idly in your pantry, why not pick it up and try out one of the recipes above.
Not only will you be giving this classic condiment a new lease on life, but you might just discover your new favorite dish!