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As part of my prep for writing this blog post, I started looking back over old posts. I was going to start out with the whole, “I’m picky about fish” thing, but, looking back, I realized I’ve never written about how all that started.

“Wait a sec,” you might interject before I get going, “what does fish have to do with buffalo wings?”

Well, notice how these are Old Bay Buffalo Wings? My foodie pen pal this month is from Maryland and sent me Old Bay, along with some Old Bay seasoned goodies. If you’ve missed out on the whole foodie pen pal thing, you can catch up here. I’ve challenged myself to cook something from something my foodie pen pal sends me, so I decided to cook something with Old Bay. That might seem rather unexciting, but I’ve never used it before – probably because I find fish creepy.

Why do I find fish creepy? I’m fortune to have parents who like to travel, even with a child who managed to get sick every time she set foot off of the continent. My parents became very good at finding doctors in foreign countries. So when I was in kindergarten, we went to Europe and, before I managed to get sick, we went to the Paris Fish Market. My brother was beside himself with excitement. I was traumatized.  All those scales and dead eyes and that smell…ugh. I promptly stopped eating fish. Like flat out refused.

Later that week we ended up in some seafood restaurant in England where my brother ordered whitebait. If you are fortunate enough not to know what whitebait is, it is basically a bowl of little silvery fish, eyes and all. If I was not previously firm in my resolve, that pretty much sealed the deal.

“But you’ve blogged about scallops! And halibut!”

Well, yes. My resolve wavered after about 12 years and I began cautiously tasting small bites of various seafood. I confess to now enjoying scallops, red snapper, most white, flaky fish and fried calamari, but I rarely cook any of it for myself. So cooking with Old Bay is new and exciting for me.

 I’m pretty psyched about how the wings turned out. The Old Bay taste was there, but not overpowering and the hot sauce gave them just the right amount of heat. I also really love the lemon in the dipping sauce. I was out of blue cheese and can’t stand ranch dressing, so I was initially at a loss as to what to serve with the wings. Then I thought about how Old Bay is typically used with seafood and figured it probably paired well with lemon. As it turns out, it does. So I scooped up the bowl of wings and sauce and hopped the fence over to my neighbors’ house where we proceeded to taunt their children by eating wings in front of them at their bedtime. It was a good night.

 

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Wings:

2 lbs Chicken Wings
1/2 tsp Salt
1 Tbsp Old Bay seasoning
1/4 tsp Pepper, ground
1 Tbsp Vegetable Oil

Buffalo Sauce:

2 Tbsp Butter, unsalted, melted
1 Tbsp Old Bay Seasoning
1/2 tsp Salt
2 -3 Tbsp Hot Sauce

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Dipping Sauce:

1/3 C Buttermilk
2 Tbsp Ricotta Cheese
1 Tbsp Lemon Juice
1/4 tsp Old Bay Seasoning
1/8 tsp Garlic, granulated
1/8 tsp Onion Powder

 

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Preheat the oven to 420º F and prep a rimmed baking sheet with a oven-proof wire cooking rack. Lining the baking sheet with foil also helps with cleanup.

Toss the chicken with the salt, pepper and Old Bay. Then add the oil and toss again to coat the chicken.

 

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Arrange the chicken on the wire rack, skin side up. Bake on the middle rack of the 420º F oven until the chicken is cooked and the skin is nice and crispy – about 50 minutes.

 

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While the chicken is cooking, prepare the dipping sauce and the buffalo sauce.

For the dipping sauce, whisk the ricotta cheese into the buttermilk, followed by the rest of the ingredients.

 

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For the buffalo sauce, whisk the Old Bay and salt into the melted butter, followed by the hot sauce. Start with 2 tbsp of the hot sauce. If that doesn’t have enough kick, then add another tbsp.

 

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When the wings come out of the oven, toss the wings in the Old Bay Buffalo sauce and serve immediately.

 

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Old Bay Buffalo Wings
 
Prep time
Cook time
Total time
 
Recipe By:
Serves: 2 - 3
Ingredients
  • Wings:
  • 1 tsp Salt
  • 1 tsp Old Bay seasoning
  • ¼ tsp Pepper, ground
  • 1 Tbsp Vegetable Oil
  • Buffalo Sauce:
  • 2 Tbsp Butter, unsalted, melted
  • 1 Tbsp Old Bay Seasoning
  • ½ tsp Salt
  • 2 -3 Tbsp Hot Sauce
  • Dipping Sauce:
  • ⅓ C Buttermilk
  • 2 Tbsp Ricotta Cheese
  • 1 Tbsp Lemon Juice
  • ¼ tsp Old Bay Seasoning
  • ⅛ tsp Garlic, granulated
  • ⅛ tsp Onion Powder
Instructions
  1. Preheat the oven to 420º F and prep a rimmed baking sheet with a oven-proof wire cooking rack. Lining the baking sheet with foil also helps with cleanup.
  2. Toss the chicken with the salt, pepper and Old Bay. Then add the oil and toss again to coat the chicken.
  3. Arrange the chicken on the wire rack, skin side up. Bake on the middle rack of the 420º F oven until the chicken is cooked and the skin is nice and crispy - about 50 minutes.
  4. While the chicken is cooking, prepare the dipping sauce and the buffalo sauce.
  5. For the dipping sauce, whisk the ricotta cheese into the buttermilk, followed by the rest of the ingredients.
  6. For the buffalo sauce, whisk the Old Bay and salt into the melted butter, followed by the hot sauce. Start with 2 tbsp of the hot sauce. If that doesn't have enough kick, then add another tbsp.
  7. When the wings come out of the oven, toss the wings in the Old Bay Buffalo sauce and serve immediately.
 

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