I hope this doesn't just add more confusion to a confusing issue but let me take a crack at explaining the Durkee's, Frank's, hot sauce, wings sauce thing. Durkee's and Frank's Red Hot Sauce is a hot pepper sauce, similar to Texas Pete's, Louisiana Hot Sauce, etc. It's basic ingredients are cayenne pepper and vinegar. Generally you sprinkle it on food to spice it up. It has two names because Durkee's acquired Frank's several years ago. I have usually seen both names on the label but I'm not sure that is consistently done. Confusing. Buffalo wings were invented at the Anchor Bar in Buffalo, NY. The recipe was simple -- coat fried chicken wings by tossing them in a bowl with a mixture of Frank's Hot Sauce (Durkee's) and melted margarine. That recipe was printed on the Frank's Hot Sauce label for years. It still is, so far as I know. I haven't looked lately. A few years ago, Frank's (Durkee's) introduced a new product and they have been promoting it heavily. It is called Frank's Red Hot WIngs Sauce. It is Frank's Hot Sauce with vegetable oil added. Saves you the trouble of mixing two ingredients. :-) Frank's Wings Sauce is not the same as Frank's Hot Sauce. Frank's Wing Sauce is MADE FROM Frank's Hot Sauce. For sprinkling on your food or MAKING wing sauce, you want Frank's Red Hot Sauce. For ready to use Buffalo Wings coating, you want Frank's Wing Sauce. Confused yet? Frank's (Durkee's) now sells at least six related but different products, all packaged in that familiar looking bottle with similarly designed labels. Now that's confusing. What about the blue cheese dip customarily served with celery sticks alongside Buffalo wings, you ask? I don't even want to talk about it. Too confusing. Do whatever you want. Just understand it has nothing to do with cooking the wings. Jim

Sharon - nice Santa - leather and food - got it all covered :) This recipe is tried and true - Cindy served this when Ken and I stopped in for lunch - how lucky am I that she's right on my route when I head up to the lake :) (The vinegar/sugar onions are great to add to any sandwich - I'm thinking they'd be wonderful on Michelle's beef/horseradish sandwich, yum.) Chicken and Spinach Panini Source: adapted from about.com 1 pizza crust dough (20 oz), preferably homemade 2 T olive oil, plus more for pan 1 tsp dried herbs of choice (Italian mix is good) 1 pkg (10 oz) frozen spinach, thawed and drained 1/2 cup mayonnaise 1/4 tsp garlic powder 1 T olive oil 1 cup red onion, quartered and sliced 1 T sugar (more or less to taste) 1 T apple cider vinegar 3 boneless, skinless chicken breasts 1/2 tsp salt 4 slices Havarti cheese (more to taste) Press dough out with fingers in an oiled 15x10x1-inch jelly roll pan that has been sprinkled with herbs. Leave dough dimpled. Brush with 2 T olive oil and sprinkle with herbs. (Note - if making homemade dough, can just add herbs to dough) Bake at 375 for 20 minutes or until light brown, cool. Mix together spinach, mayonnaise and garlic powder, set aside. (can double spinach filling ingredients if want thicker layer of spinach) Saute onion in 1 T olive oil for 2 to 3 minutes until crisp tender. Add sugar and vinegar, simmer over low heat for 3 to 5 minutes or until most of liquid is absorbed, stirring often. Season chicken breasts with salt. In skillet sprayed with cooking spray, cook chicken over med-high heat for 7 minutes on each side or until chicken is browned and juices run clear. Let chicken stand for 5 minutes, then cut into slices, across grain. Cut pizza crust into 4 rectangles, then split each rectangle horizontally (you will have 8 pieces - a top and bottom). Spread the unseasoned side of each with small amount of spinach mixture. Top 4 rectangles, seasoned side down, with sliced chicken, onion mixture, cheese and remaining crust rectangles, seasoned side up, to make sandwiches. Heat large nonstick skillet over medium-high heat. Place sandwiches in skillet. Place smaller skillet on top of sandwiches to flatten them as they cook. Cook 4 to 6 minutes or until crisp, thoroughly heated and browned, turning once halfway through cooking time. Cut each sandwich in half to serve. Or cook sandwiches, two at a time, on panini or dual-contact grill, about 2-4 minutes or until bread is crisp and cheese is melted. 6-8 servings

wild guess here..since I've not made it..but heard folks rave about it.. That the dressing and the cream cheese tone down the hot sauce. Frank's and Texas Pete both make a wing sauce..I don't know what brand you can find. But I think even regular ol "standard" hot sauce is in some recipes. I did a google and found a some with blue cheese dressing and some with ranch.. Like I said the cream cheese and the dressing will tone down the "heat". However..I'm thinking I wouldn't add anything to it..You could start with half a bottle of the "hot" sauce..and then add more if you feel you need it. It's not supposed to burn your lips, but tingle the back of your tongue..so just enough heat for a kick.. Now if it were my husband eating it..he'd add a dash more hotsauce on top! LOL

Here's a recipe that I have for Wild West wing. Not sure if it's the same as what you're asking for. I've never tried it. Wild West Wings Serves 10 as appetizers / 4 as a meal Non - Stick Cooking spray 20 Whole Chicken Wings 1/2 cup Ketchup 1/2 cup Chili Sauce 2 Tbsp Molasses 1 tsp Worcestershire Sauce 1/2 tsp Dry Mustard 1/2 tsp Fresh Ginger, grated 1 Clove Garlic, minced Pre-heat oven to 375°F / 190°C. Line a shallow baking pan with foil. Spray foil with cooking spray. Remove tips from wings and discard or save for making broth. Cut wings at joint into 2 pieces. Combine ketchup, chili sauce, molasses, Worcestershire sauce, mustard, ginger and garlic. Coat wings with sauce and place on prepared pan. Bake for 40 minutes or until cooked through.