Directions:
- Cut the chicken wings into three sections; discard wing tip sections. In a gallon-size resealable plastic bag, combine the hot pepper sauce, butter and vinegar. Add chicken wings; seal bag and toss to coat evenly. Refrigerate for 4-8 hours.
- Place chicken on racks in two greased 15-in. x 10-in. x 1-in. baking pans. Sprinkle with dressing mix and paprika. Bake, uncovered, at 350° for 40-50 minutes or until juices run clear. Yield: about 4 dozen.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 315.06 Kcal (1319 kJ) | ||
| Calories from fat | 191.08 Kcal | ||
| % Daily Value* | |||
| Total Fat | 21.23g | 33% | |
|---|---|---|---|
| Cholesterol | 172.68mg | 58% | |
| Sodium | 1140.34mg | 48% | |
| Potassium | 270.09mg | 6% | |
| Total Carbs | 4.36g | 1% | |
| Sugars | 2.76g | 11% | |
| Dietary Fiber | 1.35g | 5% | |
| Protein | 26.11g | 52% | |
| Vitamin C | 9.1mg | 15% | |
| Iron | 2.6mg | 15% | |
| Calcium | 39.3mg | 4% | |
| Amount Per 100 g | |||
| Calories | 208.48 Kcal (873 kJ) | ||
| Calories from fat | 126.44 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.05g | 33% | |
|---|---|---|---|
| Cholesterol | 114.26mg | 58% | |
| Sodium | 754.56mg | 48% | |
| Potassium | 178.72mg | 6% | |
| Total Carbs | 2.88g | 1% | |
| Sugars | 1.83g | 11% | |
| Dietary Fiber | 0.89g | 5% | |
| Protein | 17.28g | 52% | |
| Vitamin C | 6mg | 15% | |
| Iron | 1.7mg | 15% | |
| Calcium | 26mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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