Old Bay Crispy Chicken with Ranch Dressing

Spicy chicken wings are one of the ultimate party foods; great for sharing, fantastic finger food, and easy to make. Whether it’s a birthday, Christmas, or a big bbq, Old bay crispy chicken with ranch dressing might just be the new & unique taste you’re looking for.

If you’re Australian, you may not be familiar with Old Bay seasoning. (Despite being made by McCormicks, it isn’t always easy to find in the Antipodean world. It can be found at Costco and selected Woolworths stores). It’s a blend of 18 herbs & spices that is based on celery salt, and is suitable to use on all meats and seafood.

Just like our lemongrass wings recipe, old bay crispy chicken with ranch dressing is very easy to make. It’s essentially a dry rub applied to wings that are then baked and served with a quick-whisk dressing. Throw in a few herbs from the garden and you’re done! Make sure to add the baking powder, as this ingredient is key to making the wings crisp up nicely. The salt quantity can adjusted to suit your taste; if you like your wings salty, use 1 or more teaspoons of salt.

These spicy wings are a great party food for sharing, and make an interesting entree or appetiser. Alternatively, add some salad fresh from your garden and enjoy them as a main meal.

Here’s How to Make It

In a small bowl, mix together the Old Bay spice mix, baking powder and salt. Pat dry the chicken wings with paper towels. Line the baking tray with alfoil then place the wire cooling rack on top.

Pat dry the chicken wings with paper towels. Place the wings in a large bowl & sprinkle the spice mixture over them, tossing to coat.

Arrange the wings on the rack with a little space between each piece. Refrigerate for 8 hours or overnight.

Meanwhile, make the dressing. (Dressing is fine fresh, but the flavours blend a little better if you can make it in advance, so making it the day before is great). First, chop the fresh herbs and juice half a lemon.

In a bowl, combine all ingredients and whisk together. Decant into a jug or container and refrigerate.

Bake the wings for 25 minutes, remove from the oven & turn them over. Bake a further 10 minutes, until browned and crisp. When they’re cooked, you’ll see that some liquid has dripped down on to the alfoil. If you don’t feel like the wings are crispy enough, transfer them to the griller & cook for a further 10 minutes.