2 pounds wingettes and drumettes
olive oil spray
fresh ground pepper
1 tablespoon fine bread crumbs
Original sauce
Adapted from Frank’s RedHot Original Buffalo Wings recipe
2 tablespoons Frank’s Red Hot Original Cayenne Pepper Sauce
1 teaspoon Tabasco sauce
1 teaspoon Worcestershire sauce
1 tablespoon olive oil
Kentucky style sauce
Adapted from Frank’s RedHot Kentucky Glazed Wings recipe
1/4 cup Frank’s Red Hot Buffalo Wing Sauce
1 tablespoon bourbon
1 tablespoon maple syrup
Cajun style wing sauce
Adapted from Frank’s Cajun Buffalo Chicken wings
1/4 cup Frank’s Red Hot Buffalo Wing Sauce
1 tablespoon Cajun seasoning
2 tablespoons ketchup
Preheat the oven to 450°. Line a sheet pan with aluminum foil and insert a wire rack. Spray the rack with canola oil.
Dry the chicken with paper towels. Spread the chicken on the rack. Spray the chicken with olive or canola oil and season with pepper.
Place the sheet pan in the oven and roast the chicken for 15 minutes.
Roll the chicken in the breadcrumbs. Turn the chicken and roast for 15 minutes more or until the chicken reaches an internal temperature of 165°.
While the chicken is roasting prepare the sauces. Just stir the ingredients for each sauce in a separate bowl or sauce pan large enough to hold 6 pieces of chicken. Heat the Kentucky style sauce in a small sauce pan until it has boiled and reduced by half. Heat the Frank’s original sauce to thicken too.
When the chicken is fully cooked add 1/3 of the wings to each bowl and toss to coat in the sauce.
Serve with a spoonful of additional sauce drizzled over the wings. Offer ranch dressing, blue cheese dressing and crunchy vegetables like carrot sticks, broccoli florets and snap peas on the side.
