Prep 20 mins
Cook 40 mins
This was one of the first party/potluck dishes that my best friend ever made after we graduated from H.S. She always doubled it up and never had any leftovers. I didn't like any spicy food then so I never asked for the recipe. 20 years later I found it on the HVR website. It will also work for chicken tenders as well. My friend always served this with the usual suspects...celery and ranch dip.
- 1⁄2 cup butter or 1⁄2 cup margarine
- 1⁄4 cup your favorite hot pepper sauce
- 3 tablespoons white vinegar
- 1 (1 ounce) packet hidden valley ranch dressing mix
- 1⁄2 teaspoon paprika
- 24 chicken drummettes or 24 chicken wings
- Melt butter and whisk together with pepper sauce and vinegar in a small bowl.
- Dip drummettes in butter mixture. If using wings, trim the wingtip off to prevent it from burning.
- Arrange in a single layer in a large baking dish or pan.
- Sprinkle with the Dressing Mix.
- Bake at 350 degrees for 30 to 40 minute or until chicken is browned.
- Sprinkle with paprika.
- Serve as an appetizer or main course.
- Suggested traditional sides:.
- ice cold celery sticks.
- ranch dip or bleu cheese dip.
Ok, so 24 chicken drummettes and 24 chicken wings are 2 totally different things. I had 28 wing pieces (drummettes and flats cut up). My wings were too cold and the butter was congealing as I dipped them, so I mixed everything together and threw it all on the baking sheet. The ranch dressing mix added a good flavor, but the texture was off - it kept sticking to our teeth. I used Frank's Red Hot sauce. The cooking time or temperature was off, because I had to bake these for 55 minutes.
These were AWESOME!!! Nice to have something different and so delicious!! Thanks!!
This recipe is to DIE FOR! I bake them until they are fork-tender on a foil-lined baking sheet for easy cleanup. My family likes it when I sprinkle hot pepper flakes on top to make the dish even spicier. I usually make a cheesy potato dish and real garlic bread to go with the wings.