Recipe: Frank's Red Hot Chicken Wing Sauce Sampler (5 variations)

FRANK'S RED HOT CHICKEN WING SAUCE SAMPLER

2 1/2 pounds chicken wings, split and tips discarded
Wing Sauce Sampler (recipes follow)

COOK WINGS USING ONE OF THESE METHODS:
- Deep fry wings at 400 degrees F (HIGH) for 12 minutes until cooked and crispy; drain.
- Bake wings in a single layer on a baking sheet for 45 minutes at 425 degrees F until fully cooked and crispy, turning halfway through cooking time.
- Broil 6-inches from heat 15 to 20 minutes, turning once.
- Grill over medium heat 30 to 40 minutes, turning often.

Prepare one of the sauce recipes below. Toss or dip cooked wings in sauce to coat.

WING SAUCE SAMPLER:

SHANGHAI RED WINGS:
Combine in small bowl; mix well:
1/4 cup soy sauce
3 tablespoons Frank's RedHot Sauce
3 tablespoons honey
2 tablespoons peanut oil
1 teaspoon grated peeled fresh ginger
1 teaspoon minced garlic

CAJUN WINGS:
Combine in small bowl; mix well:
1/3 cup Frank's RedHot Sauce
1/3 cup ketchup
1/4 cup (1/2 stick) melted butter or margarine
2 teaspoons Cajun seasoning

SANTA FE WINGS:
Combine in small bowl; mix well:
1/4 cup Frank's RedHot Sauce
1/4 cup (1/2 stick) melted butter or margarine
1/4 cup chili sauce
1 teaspoon chili powder

SWEET 'N SPICY WINGS:
Combine in small microwave-safe bowl; mix well:
1/3 cup Frank's RedHot Sauce
1/4 cup (1/2 stick) melted butter
2 tablespoons each frozen thawed orange juice concentrate and honey
1/4 teaspoon each ground cinnamon and allspice
Microwave on HIGH 1 minute until butter is melted. Stir until smooth.

KENTUCKY STYLE WINGS:
Combine in a small bowl; mix well:
1/4 cup Frank's RedHot Sauce
1/4 cup (1/2 stick) melted butter or margarine
2 tablespoons pancake syrup
2 tablespoons bourbon

Makes 24 to 30 individual pieces
Source: Frank's REDHOT