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Cut off wing tips from chicken wings; discard. Cut wings in half between remaining joint to make two pieces. Place wing pieces on grid. Grill over medium-high coals 30 minutes or until thoroughly cooked and crispy, turning often. Place in large bowl.
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Combine Frank's RedHot Sauce and butter. Pour over wings; toss well to coat evenly. Serve wings with blue cheese dressing and celery sticks.
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Shanghai Red Wings
Cook wings as directed. Combine 1/4 cup soy sauce, 3 tablespoons Frank's RedHot Sauce, 3 tablespoons honey, 2 tablespoons peanut oil, 1 teaspoon grated peeled fresh ginger and 1 teaspoon minced garlic in small bowl; mix well. Pour over wings; toss well to coat evenly. Serve as directed.
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Cajun Wings
Cook wings as directed. Combine 1/3 cup Frank's RedHot Sauce, 1/3 cup ketchup, 1/4 cup (1/2 stick) melted butter or margarine and 2 teaspoons Cajun seasoning blend in small bowl; mix well. Pour over wings; toss well to coat evenly. Serve as directed.
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Santa Fe Wings
Cook wings as directed. Combine 1/4 cup Frank's RedHot, 1/4 cup (1/2 stick) melted butter or margarine, 1/4 cup chili sauce and 1 teaspoon chili powder in small bowl; mix well. Pour over wings; toss well to coat evenly. Serve as directed.
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