Serves 4 - 6 people
Ok, so it’s football season, you’ve got your mates coming round to watch a game in the afternoon. You know that you’ll probably have a few beers and get a little hungrier than a bag of chips is able to help you out with. This recipe is your saving grace. It’s spicy and acidic to wake you up, and it’s so flavourful that you’ll have more and more people asking to come round on game day for the snacks alone. It’s also forgiving, so that if you accidentally add too much of one ingredient, the others should be able to counteract the flavour and normalise things a little bit. Cooking is fast, and if you keep a close eye on the clock it can’t go wrong.
Just, whatever you do, don’t forget the ranch dressing. The creamy dressing is essential to take the edge off the heat so you’re able to get the full flavour of all the spices you’ve used.
For this recipe, you’ll need a mixing bowl, chefs knife, chopping board, a baking tray, measuring cups, measuring spoons, and baking paper.
1 kg mixed chicken wings and drumsticks
2 tablespoons smoked paprika
1 tablespoon Mexican chilli powder
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon sriracha sauce (plus extra to serve)
1/2 tablespoon extra virgin olive oil
Salt and pepper to season
1 cup ranch dressing
Step 1: Preheat your oven to 160 degrees Celsius.
Step 2: Combine all dry ingredients, oil, and sriracha into a large mixing bowl.
Step 3: Add chicken to the bowl and carefully toss to coat evenly.
Step 4: Halve one lime and squeeze the juice over the chicken. Before slicing the lime, roll the lime on the table and apply a little pressure. This way you’ll get the most juice out.
Step 5: Line a baking tray with baking paper and evenly spread the chicken on the tray.
Step 6: Transfer to the oven.
Step 7: Cook for 20 minutes, remove from the oven and turn all of the chicken over.
Step 8: Cook for a further 30 minutes.
Step 9: When cooking is close to complete, measure the ranch dressing and place in a small serving bowl to dip the chicken.
Step 9: Remove chicken from the oven a serve immediately in a large serving bowl or on a board. Top with a little sriracha, lime zest, and juice from the remaining limes. Dip the chicken in the ranch to slightly offset any of the intense heat from the spices.