This is my mom, Amelda

My mom has never been to Buffalo (mainly because she won’t fly, but that’s another story for another time), so why should you want to try her Buffalo Chicken Wings? Well, two reasons.  One, they are baked not fried so they are better for you, and two, they are delicious! And easy. I guess that’s three reasons, but that’s beside the point. These are super easy to make; you can make them as hot or mild as you like; and you can still feel good about a non-fried chicken dish (although there is the butter . . .) These are super tangy and good!


My mom’s handwritten recipe from the Family Cook Book


24-36 chicken wings – cut apart (my grocery store already had them cut and sold as “wingettes”)

1/2 cup melted butter

1/4 cup tabasco sauce (or less to taste)

3 Tbs vinegar

2 pkgs Hidden Valley Ranch dressing mix (1 to make the dressing as directed on package as a dip)


Directions:  heat oven to 350 degrees.

Mix melted butter, tobasco and vinegar in a bowl.

Dip chicken  in butter mixture and place in a baking dish (I also poured all the butter mixture left in the bowl over the chicken).


Sprinkle 1 pkg of dry dressing mix over wings.


Bake 30-45 minutes or until browned as desired. Sprinkle with paprika.


Serve with the prepared ranch dressing.