Recipe by Brenda in Winnipeg
This originally came from a pamphlet from HVR. It required a ridiculous amount of butter to be added and I figured chicken wings have more than enough fat without adding more, so I skipped it. It also required paprika to sprinkled on top so I skipped that as well. I increased the hot sauce by a whole lot as well. If you can find the light version of HVR dressing mix, use that. If you don't want to use chicken wings you can use an equal amount of breast strips. Boneless and skinless are best. I get requests for these wing any time I'm invited to a pot luck. Thirty minutes of the prep time is for marinating.
Top Review by Sydney Mike
Made these when a couple of friends of ours came by & they love chicken wings! The only change I made was to cut the amount of hot sauce in half ~ Way too much for the likes of us, but still we thoroughly enjoyed the wings! Thanks for sharing the recipe! [Made & reviewed for one of my adoptees in this Spring's round of Pick A Chef}
- 12 chicken wings, cut into 24 pieces, discarding tips
- 1⁄4 cup louisiana hot sauce (or something similar)
- 2 teaspoons vinegar
- 1 (1 ounce) packageoriginal hidden valley ranch dressing mix
Directions See How It's Made
- Put wings, hot sauce and vinegar in a large bowl.
- Toss together.
- Marinate for at least 30 minutes.
- While marinating heat oven to 400°F.
- Line jelly roll pan with parchment paper or foil.
- Lay marinated wings, skin side up on shallow pan.
- Sprinkle with the dressing mix.
- Bake for 40 minutes or until done.
- The more crowded the wings are, the juicier they are.
- The more separated the wings are, the crispier they are.
- Drain wings on paper towels, then place in serving dish.
- Either keep warm or place in fridge and heat at a later time.