Ingredients
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4
-
3/4
-
1/4
-
3
-
1
-
1/2
-
-
-
-
-
-
-
-
-
Directions
Spicy Ranch Chicken Wings, I got this recipe from Taste of Home The prep time includes marinating time , These were very good right out of the oven, however the left overs seemed to loose some of their Flavor Next time I will make only what I plan to eat right away , Not bad I made as directed, I didn’t really taste the ranch and no one thought they were spicy enough, could have been the hot sauce I chose (Frank’s) I do like that they are baked and not fried that’s always a plus And they did get a nice crunch to them
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Steps
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1
Done
|
Cut the Chicken Wings Into Three Sections; Discard Wing Tip Sections. |
|
2
Done
|
in a Gallon-Size Resealable Plastic Bag, Combine the Hot Pepper Sauce, Butter and Vinegar. |
|
3
Done
|
Add Chicken Wings, Seal Bag and Toss to Coat Evenly. |
|
4
Done
|
Refrigerate For 4-8 Hours. |
|
5
Done
|
Place Chicken on Racks in Two Greased 15-Inch by 10-Inch by 1-Inch Baking Pans. |
|
6
Done
|
Sprinkle With Dressing Mix and Paprika. |
|
7
Done
|
Bake, Uncovered, at 350 Degrees For 40-50 Minutes or Until Juices Run Clear. |
|
8
Done
|
Note: 3 Pounds of Uncooked Chicken Wing Sections (wingettes) May Be Substituted For the Whole Chicken Wings. Omit the First Step. |
