1/3 cup FRANK'S RedHot® Cayenne Pepper Sauce
1/4 cup FRENCH'S® Classic Yellow® Mustard
2 Tbsp. sesame oil
1 Tbsp. red wine vinegar
1 cup apricot jam, heated until melted or orange marmalade
4 lbs. chicken wings, split and tips discarded or wingettes
COMBINE RedHot, Mustard, oil, vinegar, and jam in nonstick sauce-pan and whisk to blend. Bring to a boil. Reduce heat; simmer for 10 min. until reduced to a glaze-like consistency.
BAKE wings at 450°F on foil-lined pans for 30 minutes until crispy, turning once.
TOSS wings in sauce to coat. Serve.
Alternate Cooking Directions: Deep-fry at 375* F for 10 min. or grill over medium heat 20 to 25 min., turning often.