Spicy Garlic 1 Cup Frank’s cayenne pepper sauce 1/3 Cup vegetable oil 1 Teaspoon granulated sugar 1 Teaspoon garlic powder ½ teaspoon course ground black pepper ½ teaspoon cayenne pepper ½ teaspoon Worcestershire sauce Medium Wing Sauce 1 cup Frank’s cayenne pepper sauce 1/3 cup vegetable oil 1 teaspoon granulated sugar 1/2 teaspoon cayenne pepper 1/2 teaspoon garlic powder 1/2 teaspoon Worcestershire sauce 1/8 teaspoon coarse ground black pepper Hot Wing Sauce 1 Cup Franks cayenne pepper sauce 1/3 Cup vegetable oil 1 Teaspoon granulated sugar 1 ½ teaspoon cayenne pepper ½ teaspoon garlic powder ½ teaspoon Worcestershire sauce 1/8 Teaspoon coarse ground black pepper 2 Teaspoons water 2 Teaspoons cornstarch Blazin’ 6 fresh habanero peppers (with seeds) 5 lemon drop peppers (or other small hot pepper) 8 jalapenos (with seeds) 2-3 garlic cloves 2 cups white vinegar 1/4 teaspoon ground oregano 1/4 teaspoon ground cumin 1/2 teaspoon onion powder 1/2 teaspoon mustard powder fresh ground black pepper salt Mango Habanero 2 cups Mango Nectar (found in your local grocery store) Any habenero hot sauce. I recommend El Yucatan. The amount is up to you, depending on how spicy you like your wings. 1 Tbsp corn syrup. (sugar works too) 1/4 cup Frank’s cayenne pepper sauce 1/3 cup melted butter Asian Zing 2 teaspoons cornstarch 4 teaspoons rice wine vinegar 1/2 cup corn syrup 1/3 cup sugar 1/4 cup chili-garlic sauce (sriracha!) 1 tablespoon soy sauce 1 teaspoon lemon juice 1/4 teaspoon ground ginger 1/4 teaspoon salt 1/4 teaspoon garlic powder Carribean Jerk Tablespoons margarine 2 Tablespoons minced onion (white and light green parts only) 1 Cup water 3/4 Cup ketchup 1/2 Cup plus 2 tablespoons dark brown sugar 1/4 Cup apple cider vinegar 2 Tablespoons white distilled vinegar 2 Tablespoons Frank’s cayenne pepper sauce 2 Teaspoons ground black pepper 2 Teaspoons Worcestershire sauce 2 Teaspoons lemon juice 1-1/2 Teaspoons cayenne pepper 1 Teaspoon dried parsley flakes 1 Teaspoon cornstarch 1/2 Teaspoon salt 1/2 Teaspoon garlic powder 1/2 Teaspoon dried thyme 1/4 Teaspoon onion powder 1/8 Teaspoon ground clove 1/8 Teaspoon ground nutmeg 1/8 Teaspoon ground allspice 1/8 Teaspoon rubbed sage

Heat shortening in your fryer to 350 degrees F. Fry wings for 10-12 minutes, or until light brown. Remove wings and drain on a rack or paper towels briefly. After draining wings place wings in a plastic container with a lid. Add 1/4-1/3 cup of your sauce of choice to the container. Replace lid and shake well to coat wings. Pour wings out onto a plate and add celery on the side, plus ranch or bleu cheese dressing for dipping.