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Buffalo Hot Wings

Buffalo Hot Wings

Southern Living AUGUST 2003

  • Yield: Makes 4 to 6 servings

Ingredients

  • 3 pounds chicken wings*
  • 2 (0.7-ounce) envelopes Italian salad dressing mix, divided
  • 1/2 cup butter, melted
  • 1/2 to 3/4 cup hot sauce
  • 2 tablespoons lemon juice
  • 1/2 teaspoon dried basil
  • Ranch dressing

Preparation

Cut off wingtips, and discard; cut wings in half at joint, if desired. Place 1 package salad dressing mix in a large zip-top plastic bag; add wings, and shake to coat. Place wings in a single layer in a lightly greased aluminum foil-lined 15- x 10-inch jellyroll pan.

Bake at 425° for 25 minutes or until browned. Remove pan from oven, and reduce heat to 350°.

Stir together remaining package of salad dressing mix, butter, and next 3 ingredients. Pour over wings; bake at 350° for 30 more minutes. Serve with Ranch dressing.

*1 (3-pound) package frozen wings, thawed and rinsed, may be substituted.

Buffalo Tenders: Substitute 1 (28-ounce) package crispy chicken strips for wings. Place tenders on a lightly greased rack in a broiler pan. Bake at 400° for 15 minutes or until browned. Pour sauce over tenders, and bake at 400° for 5 more minutes. Makes 4 to 6 servings.

Buffalo Tender Salad: Toss together romaine and iceberg lettuces, tomato wedges, sliced cucumber, and chopped onion. Top with Buffalo Tenders and croutons, and drizzle with Ranch or blue cheese dressing.

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