In the battle of sweet vs heat, this recipe wins it for the heat-lovers, hands down. Drenched in a saucy concoction of Frank’s RedHot® Original Cayenne Pepper Sauce and Caesar cocktail mix in a nod to Canada’s national cocktail, these game-day-ready wings bring the flavour, heat and fun.
1/2 teaspoon (2 milliliters) Club House® Celery Salt
3 pounds (1 1/2 kilograms) chicken wing pieces
2 tablespoons (28 grams) butter
3 slices crisply cooked bacon, coarsely chopped
Lime wedges, optional
MIX Caesar mix and RedHot Sauce in medium bowl. Place chicken wings in large resealable plastic bag or glass dish. Add 1 cup (250ml) of the RedHot mixture, turning to coat evenly. Refrigerate 1 hour or longer for more flavor.
MEANWHILE, place remaining 1 cup (250ml) RedHot mixture in small saucepan. Cook and stir on medium heat until reduced to about 1/4 cup (60ml), about 5 minutes. Remove from heat; add butter, swirling to mix. Set aside.
PREHEAT oven to 450°F (230°C). Place wire rack on large foil-lined baking sheet. Spray with no stick cooking spray. Remove chicken from marinade. Discard remaining marinade. Arrange wings in single layer on prepared rack.
BAKE 40 minutes or until cooked through and skin is crispy, turning halfway through cooking.
TRANSFER wings to large bowl. Drizzle with sauce mixture; toss to coat well. Sprinkle hot wings with bacon and serve with lime wedges, celery sticks and ranch or blue cheese dressing, if desired.