Homemade fast food

Enjoy zingy hot wings or chicken tenders in the comfort of your own home.

Hot wings are cool food. We love 'em as appetizers at parties or as hearty snacks. Wings and chicken tenders are both good supper choices for the laid-back summer months. The ingredients are easy to keep on hand, and using frozen wings can cut prep time in half because you don't have to trim them. Line the baking pan with foil for fast cleanup. We've also included fancier ideas, such as our Buffalo Tender Salad, for days when you have a few more minutes to prepare your evening meal.

BUFFALO HOT WINGS

MAKES 4 TO 6 SERVINGS

PREP: 35 MIN., BAKE: 55 MIN.

3 pounds chicken wings*

2 (0.7-ounce) envelopes Italian salad dressing mix, divided

1/2 cup butter, melted

1/2 to 3/4 cup hot sauce

2 tablespoons lemon juice

1/2 teaspoon dried basil Ranch dressing

CUT off wingtips, and discard; cut wings in half at joint, if desired. Place 1 package salad dressing mix in a large zip-top plastic bag; add wings, and shake to coat. Place wings in a single layer in a lightly greased aluminum foil-lined 15- x 10-inch jellyroll pan.

BAKE at 425[degrees] for 25 minutes or until browned. Remove pan from oven, and reduce heat to 350[degrees].

STIR together remaining package of salad dressing mix, butter, and next 3 ingredients. Pour over wings; bake at 350[degrees] for 30 more minutes. Serve with Ranch dressing. AMY STRAUTMAN

TUCSON, ARIZONA

*1 (3-pound) package frozen wings, thawed and rinsed, may be substituted.

BUFFALO TENDERS: Substitute 1 (28-ounce) package crispy chicken strips for wings. Place tenders on a lightly greased rack in a broiler pan. Bake at 400[degrees] for 15 minutes or until browned. Pour sauce over tenders, and bake at 400[degrees] for 5 more minutes. Makes 4 to 6 servings. Prep: 20 min., Bake: 20 min.

BUFFALO TENDER SALAD: Toss together romaine and iceberg lettuces, tomato wedges, sliced cucumber, and chopped onion. Top with Buffalo Tenders and croutons, and drizzle with Ranch or blue cheese dressing.

NUTTY STUFFED CELERY

MAKES 4 SERVINGS

PREP: 15 MIN.

3 ounces 1/3-less-fat cream cheese, softened

1 tablespoon half-and-half

1/2 teaspoon onion powder

1/2 teaspoon seasoned salt

1/4 teaspoon curry powder

4 celery stalks, cut into 4-inch pieces

1/4 cup coarsely chopped honey-roasted peanuts

STIR together first 5 ingredients. Cover and chill until ready to serve.

SPREAD mixture on celery pieces, and sprinkle with peanuts. LAURA MORRIS

BUNNELL, FLORIDA

LEMON CHICKEN TENDERS

MAKES 4 SERVINGS

PREP: 30 MIN., BAKE:20 MIN., COOK: 5 MIN.

1/2 teaspoon paprika

1/2 teaspoon salt

1/4 teaspoon pepper

3 large skinned and boned chicken breast halves, cut into 2-inch strips

2 large eggs, lightly beaten

1 cup Italian-seasoned breadcrumbs

1/2 cup sugar

1/2 cup lemon juice

1 1/4 to 1 1/2 teaspoons curry powder

COMBINE first 3 ingredients; sprinkle on chicken strips.

DIP chicken pieces in egg, and dredge in breadcrumbs. Arrange chicken in a single layer in an aluminum foil-lined 15- x 10-inch jellyroll pan.

BAKE at 400[degrees] for 15 minutes, turning chicken once.

COOK sugar, lemon juice, and curry powder in a small saucepan for 5 minutes over medium-low heat, stirring till sugar dissolves. Drizzle over chicken; bake 5 more minutes. RHONA BRIVIK

SARASOTA, FLORIDA

Copyright Southern Progress Corporation Aug 2003
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