1 (3 to 4 lb.) pkg. chicken wings (split at joint, discard tips)
Ranch or Blue Cheese dip
celery sticks

WING SAUCE:

1/2 cup molasses (Grandma's)
1/2 cup Tabasco sauce (I use chipotle pepper)
1/2 cup barbecue sauce (your favorite)
4 tbsp. (1/2 stick) butter
1 (5 oz.) bottle FRANK'S® RedHot hot sauce
1 (12 oz.) bottle Louisiana Perfect hot sauce

Begin cooking your wings in your deep fryer. I typically cook 3 to 4 pounds at a time for about 17 to 19 minutes, or until just slightly crispy.

In a medium saucepan, combine molasses, Tabasco sauce, barbecue sauce (any kind you like), butter, FRANK'S® RedHot sauce and Louisiana hot sauce. Bring sauce to a simmer and turn off heat as wings near completion.

Take 3 or 4 wings at a time and dip for 10 to 15 seconds in sauce and place on serving pan.

Enjoy with Ranch or Blue Cheese and celery.

Submitted by: Brad Zipser