CHICKEN WING PARTY SAMPLER
Servings: 10 to 12 servings
Prep Time: 10
Cook Time: 25
5 pounds chicken wings, split and tips discarded
1 or more sauces from Wing Sauce Sampler (recipes below)DIRECTIONS:
BAKE wings at 500°F for 20 to 25 min. on foil-lined baking trays until fully cooked and crispy, turning halfway through cooking.
TOSS or dip wings in one of the sauces below.
*Alternate Cooking Directions: Deep fry* wings at 375°F (HIGH) for 10 minutes until cooked and crispy; drain. Broil 6-inches from heat 15 to 20 minutes, turning once. Grill over medium heat 20 to 25 minutes, turning often.
WING SAUCE SAMPLER
Shanghai Red Wings: Combine 1/4 cup soy sauce, 3 Tbsp. FRANK'S RedHot Xtra Hot Sauce, 3 Tbsp. honey, 2 Tbsp. peanut oil, 1 tsp. grated peeled fresh ginger and 1 tsp. minced garlic.
Cajun Wings: Combine 1/3 cup FRANK'S RedHot Sauce, 1/3 cup ketchup, 1/4 cup hot melted butter and 2 tsp. Cajun seasoning blend.
Santa Fe Wings: Combine 1/4 cup FRANK'S RedHot Chile 'n Lime™ Hot Sauce, 1/4 cup hot melted butter, 1/4 cup chili sauce and 1 tsp. chili powder in small bowl.
Sweet 'n Spicy Wings: Combine 1/3 cup FRANK'S RedHot Sauce, 1/4 cup butter, 2 Tbsp. each frozen thawed orange juice concentrate and honey, and 1/4 tsp. each ground cinnamon and allspice in small microwave-safe bowl. Microwave on HIGH 1 minute until butter is melted. Stir until smooth.
Kentucky Style Wings: Combine 1/4 cup FRANK'S RedHot Sauce, 1/4 cup hot melted butter, 2 Tbsp. pancake syrup and 2 Tbsp. bourbon in large bowl. Heat.
Spicy Caribbean: Combine 1/2 cup FRANK'S RedHot Buffalo Wing Sauce, 1/3 cup frozen limeade concentrate and 1 tsp. Jerk seasoning.
South-of-the-Border: Combine 1/3 cup each FRANK'S RedHot Buffalo Wing Sauce, 1/3 cup FRANK'S RedHot Chile 'n Lime™ Hot Sauce and 1 Tbsp. chili powder.
Zesty BBQ: Combine 1/3 cup each FRANK'S RedHot Sauce and CATTLEMEN'S Golden Honey Barbecue Sauce.
Asian Plum: Combine one 10 oz. jar plum jam, 3 Tbsp. FRANK'S RedHot Sauce, 3 Tbsp. chili sauce and 1 tsp. grated ginger in saucepan. Heat and stir.
Spicy Satay: Combine 2/3 cup teriyaki baste & glaze sauce, 1/3 cup FRANK'S RedHot Xtra Hot Sauce, 1/3 cup peanut butter, 3 Tbsp. orange juice concentrate and 2 tsp. minced garlic; mix well.
Robust Blue Cheese Dip: Combine 1/2 cup blue cheese dressing, 1/4 cup sour cream, 1/4 cup FRANK'S RedHot Sauce and 1/4 cup crumbled blue cheese.
Spicy Apricot Sesame: Combine 1/2 cup apricot jam, 1/3 cup FRANK'S RedHot Sauce, 1/4 cup FRENCH'S Honey Dijon Mustard and 2 Tbsp. Asian sesame oil. Heat and stir.