Buffalo Hot Wings

1. 1

   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.

2. 2

   Bake at 425u00b0 for 25 minutes or until browned. Remove pan from oven, and reduce heat to 350u00b0.

3. 3

   Stir together remaining package of salad dressing mix, butter, and next 3 ingredients. Pour over wings; bake at 350u00b0 for 30 more minutes. Serve with Ranch dressing.

4. 4

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

5. 5

   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 400u00b0 for 15 minutes or until browned. Pour sauce over tenders, and bake at 400u00b0 for 5 more minutes. Makes 4 to 6 servings.

6. 6

   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.

* Per serving · 4 servings · Values may vary.

No additional tips available.