Less messy garlic and ranch dressing flavored crispy chicken wings.
|1 0.4-oz. pkg.||Hidden Valley Ranch Dressing Mix, Original Buttermilk Recipe|
|3 lbs.||Chicken Wings|
|2 tsps.||Salt, more or less|
|1 tsp.||Pepper, more or less|
Transfer the dry Hidden Valley Ranch Dressing Mix to an empty spice shaker. Select a jelly roll pan or cookie sheet with a rim large enough to hold an oven proof rectangular cake cooling rack and cover it with aluminum foil. Place one (or two if they are stack able) rack(s) on the pan and oil the rack(s).
If your Chicken Wings are whole, see Notes. Rinse the chicken wings under cold water and drain. Arrange the wings on the rack(s) without touching. Salt & Pepper, turn them over and salt & pepper the other side as well.
Preheat a convection oven to 400°F or a conventional radiant oven to 425°F.
Roast for 40 - 50 minutes, depending on size and spacing, until brown and crispy. After 30 minutes of roasting, melt the Butter in your smallest sauce pan over medium low heat. Press the Garlic with a garlic press into the butter and sauté one minute. Remove from the heat but keep warm until the wings are done.
Place the roasted wings in your widest bowl with a tight fitting lid. Drizzle the garlic butter evenly over all. Cover and shake vigorously to coat with the butter. Uncover and sprinkle 1/3 to 1/2 of the dressing mix over all. Cover and shake vigorously again. Uncover and repeat until all the dressing mix is used up.
Serve warm, optionally with Ranch Dressing on the side.
If you buy whole chicken wings, buy 25% more in weight, discard the tip of each and separate the remaining two sections.
Source: My variation from www.food.com/recipe
Yield: 24 wings
Nutrition Facts per Serving:
25g Fat (68.6% calories from fat)
trace Dietary Fiber
Exchanges per Serving:
3 Lean Meat
Copyright 2006-2017 by Keith Langeneckert. All rights reserved. Contact WebMaster.