Buffalo Hot Wings
by Karen Mussoline

URL Source: http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=10000000467063
Source: Southern Living, AUGUST 2003
Course: Appetizers
Cuisine: American
Food Group: Poultry
Serves: 6


3 pound(s) chicken wings*
2 package(s) (0.7-ounce) envelopes Italian salad dressing mix, divided
1/2 cup(s) butter, melted
1/2 cup(s) cup hot sauce (more if you like it hotter 3/4 cups)
2 tablespoon(s) lemon juice
1/2 teaspoon(s) dried basil

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. (Ask Publix to cut off wingtips and break at joint)

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.