INTERNATIONAL CHICKEN WINGS

2 1/2 pounds chicken wings (about 12 to 15 wings)
Buffalo, Tijuana or Shanghai Dipping Sauce (see below)

Split wings at each joint and discard tips; pat dry.

Deep fry at 400 degrees F (high) for 12 minutes or until completely cooked and crispy; drain. (Or, for equally crispy wings, bake on a rack in a roasting pan at 425 degrees F for 1 hour; turn halfway through cooking time.)

Dip wings in sauce to coat completely.

DIPPING SAUCES:

ORIGINAL BUFFALO WING SAUCE:
Combine 4 tablespoons (2-ounce) Durkee RedHot Cayenne Pepper Sauce and 1/4 cup (1/2 stick) butter or margarine, melted.

TIJUANA SAUCE:
Prepare ORIGINAL BUFFALO WING SAUCE and add 1 tablespoon catsup, 1/4 teaspoon each chili powder and ground cumin and 1/8 teaspoon garlic powder.

SHANGHAI SAUCE:
Combine 4 tablespoons soy sauce, 2 tablespoons Durkee RedHot Cayenne Pepper Sauce, 2 tablespoons vegetable oil, 2 tablespoons honey, 1/4 teaspoon ground ginger and 1/8 teaspoon garlic powder.

Makes 24 to 30 individual pieces
From: Recipelink.com
Source: Durkee's RedHot Sauce magazine ad, 1985