Frank’s RedHot hot and tangy wings

This isn’t your average sweet and spicy chicken wing recipe. Frank’s RedHot® Original Cayenne Pepper Sauce, honey, and French’s® Classic Yellow Mustard come together for an addictively tangy sauce that’s half sweet, half spicy.








  • 20kg chicken wingettes
 Hot and tangy sauce
  • 600ml French’s® Classic Yellow® Mustard (157808)
  • 600ml Frank’s RedHot® Original Hot Sauce (84758)
  • 1L runny honey
To serve
  • 500g portion par-fried chicken wings
  • 55ml hot and tangy sauce
  • Salt



  • Pat dry wings and lay flat then prepare trays for cooked wings
  • Working in batches, divide wings across deep fryer baskets. Par-fry in deep fryer at 180°C for 6 min (8 min for larger ones)
  • Transfer onto prepared trays for cooling. Once cooled, drain off any excess oil and portion according to serving size (500g). These can be kept for up to 3-4 days, refrigerated

Hot and tangy sauce

  • In a large mixing bowl, add French’s mustard, Frank’s RedHot Sauce and honey and whisk until well combined
  • Transfer into pump or squeeze bottles. Store ambient, away from heat and sunlight, until earliest expiry date of ingredients

To serve

  • Cook wings in deep fryer at 180°C for 3-5 min, depending on size (or until an instant-read thermometer inserted into the thickest part of the meat, near the bone, reads 75°C). Halfway through cooking, check wings and shake basket
  • Let wings drain briefly to crisp up before placing in mixing bowl. Add a pinch of salt
  • Shake hot and tangy sauce before adding to wings. Toss to coat wings evenly. Serve with extra hot and tangy dipping sauce, if desired


CHEF’S TIPS: Brining wings can also help increase flavour and tenderness, while reducing cook time during service