Buffalo Hot Wings
Source: Southern Living, AUGUST 2003
Food Group: Poultry
|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.