Buffalo Ranch Chicken Wings...err...Legs

I can't help it that wings were not on sale last time I was at the store. Really. I have no control over that whatsoever. So....there really was no option but to use the chicken legs (instead of wings) for one of my favorite roasted chicken recipes. Besides, who can resist a good drumstick? Anybody remember fighting over the KFC drumsticks when you were a kid?

Photo from Taste of Home (see tasteofhome.com)

So, anyway, I altered a Taste of Home recipe to meet my needs. (The pic is of their chicken wings, NOT my chicken recipe.) I hustled to mix up the marinade in the morning...melt the butter, pour some hot sauce in a bag, add the vinegar, add the melted butter, add the chicken, done! The chicken hung out until I finished work, cared for the noble steed, finished updating grades, etc. Then I laid it out on a greased pan, sprinkled generously with ranch dressing mix and lightly with paprika. It baked for about an hour-and PRESTO! Dinner was finished when I added the green beans I had steamed while the chicken was baking.



Roasted Buffalo Ranch Chicken Recipe
(Based on TOH's Spicy Ranch Chicken Wings):

4 lb. chicken legs
3/4 c. hot sauce
1/4. c. melted butter
3 T. white vinegar
1 pkg. ranch dressing mix (1 1/2 T.)
3/4 t. paprika

Mix the hot sauce, melted butter, and vinegar in a gallon bag. Add the chicken legs. Let the chicken marinade for 4-8 hours. Preheat oven to 350 degrees. Place chicken on a greased 15"x10" pan. Sprinkle with ranch dressing and paprika. Bake, uncovered, for 50 min to 1 hour.