Servings: 6 - Prep Time: 10 minutes - Cook Time: 10 minutes

Ingredients:

• 1kg chicken wing pieces

• 1/2 cup FRANK'S® RedHot® Original Cayenne Pepper Sauce

• 1/3 cup butter,melted

• 1/2 teaspoon Garlic Powder

Directions: BAKE wings in foil-lined pan at 220°C for 30 min. until crispy, turning once. COMBINE Frank's RedHot Sauce, butter and garlic powder in bowl. TOSS wings in sauce to coat completely. Serve with blue cheese dressing and celery sticks

Tip: Use Frank's Xtra Hot Cayenne Pepper Sauce for an extra spicy kick!

Servings: 6 - Prep Time: 10 minutes - Cook Time: 10 minutes

Ingredients:

• 75 ml Stubb’s Sticky Sweet Barbecue sauce

• 75 ml Frank's RedHot® Buffalo Wings Sauce

• 1.5 kgs chicken wings or nibbles

Directions: COMBINE barbecue sauce and Frank's RedHot Sauce; set aside.DEEP FRY wings at 190°C for 10 min. or until cooked and crispy; drain.TOSS hot wings in barbecue sauce mixture. Serve with ranch salad dressing, if desired.

Servings: 6 - Prep Time: 10 minutes - Cook Time: 10 minutes

Ingredients:

• 90 ml American Mustard 

• 90 ml Frank's RedHot® Original Cayenne Pepper Sauce or Frank's RedHot® Xtra Hot Cayenne Pepper Sauce 

• 125 ml Honey 1.5 kgs chicken wings or nibbles

Directions: MIX mustard, Frank's RedHot® Sauce and honey; set aside. BAKE wings in foil-lined pan at 230°C on lowest oven rack for 20 to 25 min. until crispy, turning once. TOSS wings in ½ cup (125 ml) sauce. Serve remaining sauce for dipping.  

Servings: 8 - Prep Time: 10 minutes - Cook Time: 12 minutes

Ingredients:

• 15 ml honey

• 40 ml Stubbs Sticky Sweet barbecue sauce 

• 50 ml FRANK'S RedHot® Original Cayenne Pepper Sauce 

• 50 ml apricot jam 

• 15 ml Sesame oil 

• 1.25 kgs chicken wings, split and tips discarded

• 30 ml toasted sesame seeds