Half Time Nibblin’ Dijon-Ranch Chicken Wings

With college football bowl season upon us, many people are having friends and family over to watch the games. If you are looking for a fabulous recipe for chicken wings, check out this recipe provided by Diane Morgan, entertaining expert and award-winning cookbook author. I tried this recipe last year during bowl season and these wings are fantastic!

Half-Time Nibblin’ Dijon-Ranch Chicken Wings

Expert’s Note: Drench the chicken wings in a Hidden Valley Original Ranch Salad Dressing & Seasoning Mix and Dijon mustard paste, then oven roast them until bronzed and crispy. Serve with celery and carrot sticks and Hidden Valley Original Ranch Salad Dressing & Seasoning Mix dip for dunking. Chicken wings can be substituted for drummettes.

Makes: 8 – 10 servings
Prep time: 10 minutes
Cook time: 25 minutes

Ingredients:

• 1 1 ounce packet Hidden Valley Original Ranch Salad Dressing & Seasoning Mix
• 1 cup Dijon mustard
• 1 teaspoon freshly ground pepper
• 4 pounds chicken wings or drummettes, wings cut into sections, wing-tips discarded

Directions:

Arrange one oven rack in the center of the oven and one in the lower-third. Preheat the oven to 425 degrees F. Line 2 large, rimmed baking sheets with aluminum foil. (This will make clean-up easier.)

In a large bowl, mix together the mustard, seasoning mix and pepper. Toss the wings or drummettes in the mustard mixture until well coated. Arrange the chicken, without touching, in a single layer on the prepared baking sheets. Bake until cooked through and browned, about 25 minutes. Serve hot or keep warm until ready to serve.

Expert’s Tip: The chicken can be baked one day in advance. Cool, cover, and refrigerate. Re-warm in a 250 degrees F oven until heated through.

Photo credit: Diane Morgan