Buffalo Wings for lunch
Yesterday we had our lunch outside. It was a gorgeous day on Labor Day weekend. I decided to make some hamburgers, buffalo wings, baked beans and a little coleslaw. Of course, it won’t be complete without the pickles and some jalapeno slices to spice things up! These buffalo wings and coleslaw recipes were super easy to make.
I made a little modification to the recipe and to make the wings spicier I added some more hot sauce to them. Stalks of celery were the usual recomendation, but you could use carrot sticks or bell pepper slices too. And for the dip, the blue cheese dressing is always the best!
Buffalo Wings
Makes 10 to 12 appetizer servings
6 pounds chicken wings
4 (0.7-ounce) envelopes Italian salad dressing mix, divided
1 cup butter, melted
1 to 1 1/2 cups buffalo wings sauce (I used Red Hot brand)
1/4 cup lemon juice
1 teaspoon dried basil
Hot sauce to taste
Blue cheese dressing
Cut off wingtips, and discard; cut chicken wings in half at joint, if desired. Place 1 package Italian salad dressing mix in a large zip-top plastic bag; add half of wings, and shake to coat. Arrage coated wings in a single layer on a lightly greased rack in an aluminum foil-lined 15- x 10- inch jelly-roll pan. Repeat procedure with 1 package Italian salad dressing mix, remaining half of wings, and another jelly-roll pan.
Bke at 425 degree F for 35 minutes or until browned. Remove pans from oven, and reduce heat to 350 degree F.
Stir together remaining 2 packages Italian salad dressing mix, butter and next 4 ingredients in a large bowl; add wings, and toss until evenly coated. Return wings to racks in pans, and bake at 350 degree F for 30 or more minutes. Serve with Blue cheese dressing.
Source: Southern Living magazine, date unknown
