Buffalo wings are the ultimate party food. They are crowd-pleasers, and can be accompanied by cut up vegetables, a variety of dips and other sauces. The Frank’s Louisiana Hot Sauce listed below is the classic sauce for these classic buffalo wings. If scorching hot doesn’t work for you, try another brand of hot sauce that is milder.

INGREDIENTS

• 30 chicken wings
• 6 tbs. FRANK’s Louisiana Hot Sauce (now Durkee’s)
• 4 tbs. Margarine (not butter)
• 1 tbs. white vinegar
• ⅛ tsp. celery seeds
• ¼ tsp. Cayenne pepper
• ¼ tsp. red pepper
• ⅛ tsp. garlic salt
• Dash black pepper
• ¼ tsp. Worcestershire Sauce
• 1 tsp. Tabasco Sauce  

DIRECTIONS—Sauce

Mix all sauce ingredients in a small sauce pan over low heat until the margarine is completely melted. Stir occasionally.

DIRECTIONS—Wings

Separate the wings into “wingettes,” saving the tips to use in stock. Fry the wings using vegetable or peanut oil in a deep fryer set at 375° F. Fry just 15 wing pieces at a time for 12-15 minutes. Drain the wings for a few minutes after completely cooked and place into large bowl. After all the wings are fried, pour the sauce into the bowl and stir.

*Your wings are ready to eat now, but try putting them on a baking sheet in the oven for a few minutes to get that extra-crispy coating.

Perfect for backyard barbeques or parties, these glazed chicken skewers are a little sweet, a little spicy and a little smoky from the grill. The soy gives an Asian flair, while the red pepper flakes provide some kick. Enjoy with other finger foods (like buffalo wings) and a cold beer or other beverage. Have plenty of napkins or wet wipes for sticky fingers, too!

INGREDIENTS

• 4 cloves Garlic, grated with a microplane (or minced)
• ⅓ cup Honey
• ½ bottle Negra Modelo (I recommend drinking the rest with the meal!)
• 1 tsp. red pepper flakes
• ½ tsp. Dijon mustard
• ¼ cup Soy Sauce
• ¼ tsp. Pepper
• 1 tbs. Olive Oil
• ¼ cup chopped Shallots (about 1 medium shallot)
• 6 boneless skinless Chicken thigh filets, cut into cubes
• Oil (for the grill)
• Cilantro (optional – for garnish)
• 1 tbs. Balsamic Vinegar (Trade Joe’s – Aceto Balsamico de Modena)

DIRECTIONS—Marinade

In a small bowl, whisk together the garlic, honey, Negra Modelo, red pepper flakes, mustard, soy sauce and pepper. Add the chicken cubes and refrigerate for 1 hour. You can leave it to marinade longer, but don’t leave it in the refrigerator longer than overnight.

Remove the chicken from marinade (reserve the marinade) and thread through wooden skewers.

In a pot over medium-high heat, add the olive oil, balsamic vinegar, and shallots. Sauté until the shallots soften (about 5 minutes) and then add the marinade. Boil your mixture, stirring frequently until it has reduced and thickened (about 8 minutes). 

DIRECTIONS—Grilling

Preheat grill to medium-high heat and brush lightly with oil. Brush your chicken with the glaze and place them on the grill. Brush the chicken with your glaze again and turn every 2-4 minutes until fully cooked (about 10 minutes). Sprinkle with chopped cilantro prior to serving.

DIRECTIONS—Oven

Preheat oven to 400° F and place chicken on a baking sheet covered with aluminum foil. Brush liberally with glaze and roast for approx. 30-40 minutes, brushing with glaze every 8-10 minutes until cooked through. Sprinkle with chopped cilantro prior to serving.