Ingredients
1/2
cup ranch dressing
1
tablespoon green hot sauce
1/3
cup Gold Medal™ all-purpose flour
2
packages (0.85 oz each) Old El Paso™ chicken taco seasoning mix
3
lb chicken wingettes and drummettes, patted dry
1/2
cup butter, melted
1
teaspoon finely chopped fresh cilantro leaves, if desired
Preparation
Heat oven to 425°F. Line 18x12-inch rimmed sheet pan with foil. Place rack on top of foil. Spray rack and foil generously with cooking spray. In small bowl, stir together ranch dressing and hot sauce; cover and refrigerate.
In gallon-size resealable food-storage plastic bag, mix flour and taco seasoning mixes. Add chicken to bag; seal, and shake to coat chicken. Place in single layer on rack. Discard any remaining flour mixture. Brush both sides of chicken with melted butter.
Bake 25 minutes. Turn chicken. Bake 18 to 22 minutes longer or until juice of chicken is clear when thickest part is cut to bone (at least 165°F). Transfer to serving platter, and sprinkle with cilantro. Serve with dressing.
