Buffalo Wings
24 chicken wing pieces
¼ cup melted butter or light olive oil
¼ cup hot pepper sauce
3 tablespoons vinegar
3 tablespoons hot pepper jelly (optional)
1 package dry ranch dressing mix
½ tsp paprika
Preheat oven to 375 degrees. Spray baking pan with non-stick cooking spray. Dip chicken in mixture of butter or olive oil, hot pepper sauce, vinegar, and hot pepper jelly.
The recipe for Hot Pepper Jelly is posted below. I make it every fall. It adds sweetness to the recipe.
Ready for coating
Put chicken in baking pan. Sprinkle chicken with dry dressing mix and paprika. 
Bake for 40 minutes. Broil for a few minutes to brown.
2 Medium red or green bell peppers, cut into eighths - The color of the pepper will determine the color of the finished jelly. I do both green and red because it makes a wonderful plate of festive crackers at Christmas time.
6 Jalapeno peppers, cut in half, 4 with seeds, 2 without - I use red jalapeno pepper for the red jelly.
8 Cups sugar
2 Cups cider vinegar
2 - 3 ounce pouches of liquid pectin
Combine peppers in processor or blender; pulse until chopped fine or pureed. In large pan stir together peppers, sugar, and vinegar. Boil over high heat for 5 minutes. Add pectin. Return to boil for one minute. Skim foam.
Ladle into 9 sterilized ½ pint jars, wipe tops, put on lids and rings. Process in water bath for 15 minutes. Store in a cool dark place.
Serve over crackers spread with cream cheese.
I don't have pictures of this recipe being made because I haven't made it yet this year. I'll post pictures later this fall.
