I have made Herbie's Hot Wings and they are really good..hope this helps you. They aren't hot ok?
Herbie's Hot Wings:
24 chicken wings or use drummettes
1/2 cup butter, melted
1/4 cup Franks Hot Sauce
3 teaspoons vinegar
2 packages Hidden Valley Ranch mix
1/2 tsp. paprika
Preheat oven to 350 degrees. Dip chicken in mixture of melted butter, pepper sauce and vinegar. Put in baking pan. Sprinkle with 1 package of dry dressing mix. Bake for 25-30 minutes or until brown. Sprinkle with paprika. Make dip from sour cream and second package of dressing mix.
Haven't made these:
Honey BBQ Wings:
2 cups Sweet Baby Rays BBQ Sauce or Bull's Eye BBQ Sauce
1/2 cup Honey
1 cup Flour
1 tsp. Garlic Salt or Seasoned Salt
1/2 tsp. Black Pepper
20 chicken wing AND/OR drummettes
In a shallow dish, combine flour, salt, and pepper.
Coat chicken in flour mixture; refrigerate for 1 hour; coat chicken again with remaining flour mixture.
In a small saucepan, heat BBQ sauce and honey until warm; turn heat to low and keep warm.
Deep-fry chicken, 8-10 pieces at a time, in 375 degree oil for 10-13 minutes or until done. Drain chicken on a paper-lined plate or brown paper bags.
Immediately toss fried chicken with BBQ sauce mixture.
Buffalo Wings:
Vegetable Oil-(for frying)
4 T. butter
1/4 cup Crystal Louisiana Hot Sauce
Dash of Ground Black Pepper
Dash of Garlic Powder
1/2 cup all-purpose flour
1/4 tsp. Paprika
1/4 tsp. Cayenne Pepper
1/4 tsp. salt
10 chicken wings, cut into thirds and wing tips, discarded-(defrosted and dried if frozen)
Bleu cheese dressing
Celery sticks
Pour 2 inches of oil into deep fryer and heat to 375 degrees.
In small saucepan, melt butter over low heat. Add Hot Sauce, black pepper and garlic powder and stir until well mixed.
In a gallon size zip-type bag, mix flour, paprika, cayenne pepper and salt .
Rinse chicken wings under cold water and drain excess water. Drop wings into bag a few at a time, shaking to coat after each addition. When all wings have been coated, remove from bag and place on wax paper-lined plate or tray. Refrigerate at least 1 hour to help set coating.
Heat oven to 400 degrees.
Carefully lower a few wings at a time into oil. Fry 15-20 minutes or till light brown. Drain wings on paper towel and repeat with remaining wings.
Place cooked wings in large ovenproof bowl or baking pan; pour sauce over wings and stir to coat thoroughly. Place in oven 5 minutes or so to make sure all wings are served hot.
Serve wings with celery sticks and Bleu Cheese Dressing on the side.
Buffalo Chicken Wings:
2- 1/2 lbs. chicken wing pieces
3/4 cup Frank's® REDHOT® Buffalo Wing Sauce
1. Bake wings in foil-lined pan at 500 °F on lowest oven rack for 20 to 25 minutes until crispy, turning once.
2. Toss wings in Buffalo Wing Sauce.
Tip: You may substitute 1/2 cup FRANK'S® REDHOT® Sauce mixed with 1/3 cup melted butter for the Buffalo Wing Sauce.
Boneless Wings:
1 cup flour
2 tsp. salt
1/2 tsp. black pepper
¼ tsp. Cayenne Pepper
1/4 tsp. paprika
1 egg
1 cup milk
2 chicken breast fillets
4 to 6 cups vegetable oil
1/4 cup Franks Hot Sauce-(or to taste
1 T. margarine
Combine flour, salt, peppers and paprika in a medium bowl.
In a small bowl, whisk together milk and eggs.
Slice each chicken breast into 6 pieces.
Preheat between 4 to 6 cups of vegetable oil in a deep fryer to 375 degrees.
One or two at a time, dip each piece of chicken into the egg mixture, then into the breading; then repeat the process so each piece of the chicken is coated twice. When all chicken pieces have been breaded, arrange them on a plate and chill for 15 minutes
When the chicken is done chilling, drop each piece into the hot oil and fry for 5 to 6 minutes or until each piece has browned.
As the chicken fries, combine the hot sauce and margarine in a small bowl. Microwave sauce for 20 to 30 seconds or just until the margarine is melted, then stir to combine
Combine the hot sauce and margarine in a small saucepan over low heat and stir until margarine is melted and ingredients are blended
When chicken pieces are done frying, remove them to a plate lined with a couple paper towels.
Place the chicken pieces into a covered container such as a large jar with a lid. Pour the sauce over the chicken in the container, cover, and then shake gently until each piece of chicken is coated with sauce
Pour the chicken onto a plate and serve with bleu cheese dressing and 3 inch celery stalk pieces on the side.
These are not actually chicken wings. They are made from boneless chicken breast fillets. They resemble chicken wings when served.
Garlicky Chicken Wings:
2 lbs. chicken wings
3 heads fresh garlic
1 cup Olive Oil
15 drops Tabasco Sauce
1 cup Grated Parmesan Cheese
1 cup Italian-Style Bread Crumbs
1 tsp. Freshly Ground Black Pepper
1 T. Olive Oil
Separate garlic into individual cloves and peel each. Set aside.
Preheat oven to 375 degrees. Disjoint chicken wings, removing tips. Rinse wings and pat dry.
Place garlic, 1 cup Olive Oil and Tabasco Sauce in a food processor or blender container; cover and process until smooth. Pour garlic mixture into a small bowl.
Combine cheese, breadcrumbs and black pepper in a shallow dish. Dip wings into garlic mixture, then roll, one at a time, in crumb mixture until thoroughly coated.
Brush shallow non-stick pan with remaining 1 T. Olive Oil; arrange wings in pan in a single layer. Drizzle remaining garlic mixture over wings; sprinkle with remaining crumb mixture.
Bake for 45 minutes or until brown and crisp. Garnish as desired.
Hot Wings:
2 cups all-purpose flour
1 tsp salt
1 tsp black pepper
2 tsp. Cayenne Pepper
40 to 50 chicken wings
1 bottle Franks hot sauce
¼ cup butter, melted
Bleu cheese Dressing/Ranch Dressing
Carrots and Celery Sticks
Preheat oven to 425 degrees.
Combine flour, salt, pepper and Cayenne Pepper in a plastic, sealable bag. Shake the wings 6 at a time until well coated. Shake off excess flour and place on a baking pan that has been sprayed with nonstick cooking spray. Bake at 425 for 35 minutes.
While chicken is baking, combine melted butter and Franks Hot Sauce; set aside.
When chicken has cooked for 35 minutes, remove from oven and brush sauce generously over wings. Return to oven for 10 minutes. Remove from oven and turn wings. Brush with sauce and return to oven for 5 minutes. Serve with Bleu Cheese Dressing or Ranch Dressing and carrot and celery sticks.
Mushrooms Neptune:
1-(8-oz.) pkg. Cream Cheese, softened
Fresh Small Shrimp-cleaned
Imitation Crab Meat or Real Crab Meat-cut in small pieces
2 Green Onions, finely chopped
1/4 cup Grated Parmesan Cheese
1 tsp. Worcestershire Sauce
1/8 tsp. Garlic Powder
1 T. Lemon Juice
Dash Hot Pepper Sauce
30 Large Fresh Mushrooms, cleaned
In large bowl of electric mixer, beat Cream Cheese until fluffy. Add shrimp, crab, green onions, Parmesan Cheese, Worcestershire Sauce, garlic powder, lemon juice and hot pepper sauce. Beat until fluffy. Remove stems from mushrooms (reserve for another recipe). Spoon cheese mixture into mushroom caps, filling generously. Place caps onto cookie sheet. Bake at 425 degrees for 8-10 minutes or until puffed and lightly browned. Serve immediately.
Hidden Valley Pinwheels:
1 pkg. Hidden Valley Original Ranch Dressing Mix
2-(8-oz.) pkg. Cream Cheese, softened
2 green onions, minced
4-(12-in.) Flour Tortillas
1-(4-oz.) jar diced pimiento
1-(4-oz.) can diced green chiles
1-(2 2.5 oz) can sliced black olives
Mix first three ingredients. Spread on tortillas. Drain Vegetables and blot dry on paper towels. Sprinkle equal amounts of vegetables on top of Cream Cheese. Roll tortillas tightly. Chill at least 2 hours. Cut rolls into 1-inch pieces. Discard ends. Serve with spirals facing up.
