Recipe Update

Ingredients

1 (18-ounce) package refrigerated sugar cookie dough, room temperature (recommended: Pillsbury)

1/2 cup all-purpose flour

1/2 teaspoon brandy extract

Prepared vanilla frosting

Drippy icing, recipe follows

Directions

Preheat oven to 350 degrees F.

Knead dough with flour, adding in 2 parts, and brandy extract. Break into 2-inch pieces. Roll each piece into a 6-inch long rope. On an ungreased cookie sheet, shape rope like a doughnut, pinching ends together. Freeze for 10 minutes. Bake for 10 to 12 minutes. Cookies should be just lightly golden on top.

Cool completely. Frost each cookie with vanilla frosting. Drizzle Drippy Icing over cookies. 

Drippy Icing:
1 cup sifted powdered sugar
2 tablespoons milk
1 drop yellow food coloring
In a small bowl, whisk together powdered sugar and milk. Tint with 1 drop yellow food coloring. Add more powdered sugar for stiffer consistency, if desired. Drizzle over cookies.

Ingredients

1 container creamy white frosting

2 (13-ounce) boxes mini powdered sugar doughnuts or donut holes (recommended: Hostess)

Green jelly candy mint leaves

Blue jelly beans

Directions

Special equipment: styrofoam cone and toothpicks

Fill a zip top bag with icing. Snip a small corner of the bag to make a piping bag.

Place the styrofoam cone on a plate and frost with icing. Starting at the base and working up, secure mini doughnuts to the cone with toothpicks. Using the piping bag fill in the gaps between doughnuts with icing.

In the larger gaps between the doughnuts, place candy mint leaves secured with toothpicks and blue jelly beans

Ingredients

2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

1 teaspoon baking soda

2 eggs, lightly beaten

2 cups buttermilk

1/2 teaspoon vanilla extract

8 tablespoons (1 stick) butter, melted and cooled 

Nonstick spray
1 tablespoon olive oil
1 pound bulk breakfast sausage, formed into 4 small patties
4 whole eggs
Smoked salt and freshly ground black pepper
4 slices pepper jack cheese
Chopped fresh cilantro, for garnish
Hot sauce, for garnish 

Special equipment: waffle iron

Directions

Preheat the oven to 250 degrees F and prepare a cookie sheet with a cooling rack on top.

In a large bowl, whisk together the flour, baking powder, salt and baking soda. Add in the beaten eggs, buttermilk, vanilla extract and butter. Stir until well combined.

Spray the waffle iron with nonstick spray. Pour about 1 cup batter into the preheated waffle iron and cook the waffle according to the waffle maker's instructions. As each waffle is cooked, place it onto the prepared rack in the oven to keep warm.

In a medium saute pan over medium heat, add the olive oil and the sausage patties. Cook until browned and cooked through, about 8 minutes, turning occasionally. Place the sausage on a plate and keep in the oven while you cook the eggs.

In the same pan as the sausage drippings, crack the 4 remaining eggs and cook for 2 minutes over low heat. Season with salt and pepper. Cover with a lid and cook until the whites set, an additional 2 minutes. (If the oil is absorbed, drizzle more into the pan.)

Remove the waffles and sausages from the oven. On warmed plates, place 1 waffle and top with a sausage patty, 1 sunny side up egg and 1 slice pepper jack cheese. Garnish with chopped cilantro and hot sauce. Fold over and eat like a taco.

Ingredients

1 cup water

1/2 cup sugar

1 (2-inch) piece fresh ginger, thinly sliced

1/4 cup packed fresh mint leaves

2 ripe mangoes, peeled, pitted, and thinly sliced

Ginger or vanilla ice cream, or vanilla yogurt, for serving

Directions

Bring water and sugar to a boil in a saucepan and cook until sugar is melted, stirring occasionally. Add the ginger and cook for 1 minute. Remove from the heat, stir in the mint and steep for 5 minutes. Place the mango in a bowl, strain the syrup mixture over the mango, cover, and let chill in the refrigerator for 30 minutes. Serve over ice cream or topped with vanilla yogurt.

Ingredients

4 cups mango juice, room temperature

2 cups water

2 limes, juiced

2-inch piece peeled ginger, grated with microplane

1/2 cup superfine sugar

Directions

Whisk together all the ingredients in a large baking dish. Freeze overnight until solid. Scrape with fork to serve.

Ingredients

1 cup chopped mango flesh

1 cup plain soy yogurt

1/2 cup soy milk

4 teaspoons simple syrup (equal amounts sugar and water heated until sugar is dissolved)

Pinch ground cardamom, plus more, for garnish

Directions

Put mango flesh, yogurt, milk, simple syrup and a pinch of cardamom into a blender and blend for 2 minutes, then pour into individual glasses, over ice and serve. Sprinkle with a little cardamom and serve.

Ingredients

2 eggs

1/2 cup milk

1/2 teaspoon granulated sugar

8 ounces cream cheese

12 slices white bread

1 cup sliced fresh strawberries

Butter, for cooking

Maple syrup, for serving

Strawberry Syrup, for serving, recipe follows

Confectioners' sugar, for serving

Directions

In a small bowl, whisk together the eggs, milk, and granulated sugar. Spread the cream cheese on half of the bread slices and top with strawberries. Top with the remaining 6 bread slices and press around the edges to seal.

Melt butter on a griddle over medium-low heat. Dip the sandwiches in the egg mixture for a few seconds on each side. Cook the sandwiches until golden brown, 2 to 3 minutes per side. Serve with maple syrup, Strawberry Syrup, or confectioners' sugar. 

Strawberry Syrup:
3 cups sliced strawberries
1 cup granulated sugar
Zest and juice of 1 lemon
In a medium saucepan, combine all the ingredients and bring to a boil. Lower the heat and simmer until the strawberries are soft and the syrup is thickened and reduced by 1/3 to 1/2 in volume, 15 to 18 minutes.
Remove from the heat and let cool to room temperature before serving. 

Cook's Note: If a thinner syrup is desired, strain the hot syrup through a fine mesh strainer into a clean container and let cool.

Ingredients

4 eggs, lightly beaten

2 tablespoons butter

2 (8-inch) pizza crusts (recommended: Boboli)

1 tablespoon extra-virgin olive oil

2 cups shredded jack cheese blend (recommended: Colby)

4 fully cooked sausage patties, crumbled (recommended: Jimmy Dean)

1/4 cup shredded Parmesan

1 medium tomato, diced

1 teaspoon Italian seasoning

Directions

Set up grill for direct cooking over medium heat. Oil grate when ready to start cooking.

In a medium pan over medium heat, scramble eggs in butter; set aside.

Lay out pizza crusts and brush each with oil. Top with eggs, cheese, crumbled sausage, Parmesan, tomatoes, and Italian seasoning.

Slide onto hot oiled grill and cook, covered, 8 to 10 minutes or until cheese has melted and begins to bubble.

Serve hot, cut into wedges.

INDOOR: Preheat oven to 450 degrees F. Prepare pizza as directed. Bake in preheated oven for 8 to 10 minutes or until cheese is melted and begins to bubble.

Ingredients 

Crispy Chicken:
2/3 cup buttermilk
1 1/2 teaspoons hot sauce
1 1/2 teaspoons kosher salt
1/2 teaspoon granulated garlic
1/2 teaspoon granulated onion
2 pounds boneless chicken tenders
Vegetable oil, for frying
2 cups unbleached all-purpose flour
2 teaspoons smoked paprika
Salt and freshly cracked black pepper
3 cups panko breadcrumbs
3 tablespoons ancho chile powder
3 large eggs
Spicy Maple Butter:
8 tablespoons (1 stick) salted butter, softened
3 tablespoons maple syrup
3 teaspoons hot sauce
1/4 teaspoon cayenne pepper 

Waffles:

2 tablespoons vegetable oil

3/4 teaspoon vanilla extract

2 large eggs

1 1/4 cups buttermilk

1/2 cup seltzer

2 cups unbleached all-purpose flour

2 tablespoons sugar

1/2 teaspoon table salt

1/2 teaspoon baking soda

1 cup chopped scallions

Nonstick cooking spray

4 tomatillos, cleaned and thinly sliced, for serving

Directions 

For the chicken: In a small bowl, mix together the buttermilk, hot sauce, kosher salt, granulated garlic and granulated onion. Place the chicken into a re-sealable bag and pour the buttermilk marinade over the chicken. Marinate for at least 2 hours, or overnight, in the fridge.
Preheat the oven to 200 degrees F and have 2 baking sheets with wire racks set inside. Preheat a waffle maker according to the manufacturer's instructions. In a large cast-iron skillet, bring an inch of oil to 350 degrees F.
In a baking dish, add the flour and season it with the paprika and some salt and pepper. In another baking dish, add the panko and season it with the ancho chile powder and some salt and pepper. In another dish, beat the eggs.
Remove the chicken from the marinade, allowing the excess buttermilk to drip off. Then dredge the chicken first in the flour, then in the eggs and finally coat the chicken in the panko.
Fry the chicken in batches, being careful not to overcrowd the pan, until each side of the chicken is golden brown and the interior reads 160 degrees F on an instant-read thermometer, 3 to 4 minutes per side. Remove the fried chicken to one of the prepared baking sheets and place into the warm oven to stay warm and crispy while you make the waffles.
For the spicy maple butter: Mix the butter, syrup, hot sauce and cayenne in a bowl. 

For the waffles: Whisk the oil, vanilla and eggs in a medium bowl until combined. Add the buttermilk and seltzer.
In another bowl, whisk the flour, sugar, table salt and baking soda to combine. Add the dry ingredients to the wet ingredients and whisk until smooth. Stir in the scallions.
Spray the waffle maker with some nonstick cooking spray. Pour the batter in the waffle iron and cook until golden. Set aside in a warm oven on the other prepared baking sheet until ready to serve. 

For the sandwich build: Spread each waffle with a generous portion of the maple butter. Place some tomatillo slices on a waffle and then some of the hot crispy chicken. Top with the other waffle to seal the deal.

Ingredients

6 large eggs

Salt and freshly ground black pepper

2 to 3 re-sealable plastic freezer bags

Add-Ins (all are optional):

Shredded Cheddar

Crumbled feta

Shredded mozzarella

Cooked and crumbled bacon

Cooked and crumbled sausage

Diced ham

Chopped bell peppers

Chopped spinach

Diced red onion

Diced tomatoes

Sauteed sliced mushrooms

Sliced black olives

Directions

In a medium mixing bowl whisk together eggs, salt, pepper and any of the desired add-ins. Divide and pour the egg mixture into re-sealable plastic bags.

Boil a large pot of water and drop in the sealed omelette bags. Simmer the bags for 5 to 8 minutes. Remove bags from the water with tongs and drain them on a paper towel lined plate.

Allow to cool slightly before handling. Open the bags and pour the cooked omelet out onto a plate.

Ingredients

1 tablespoon whole cloves

10 cardamom pods

5 cinnamon sticks

2 tablespoons canola oil

4-inch piece fresh ginger, coarsely chopped

1 head garlic, cloves removed

1 teaspoon black mustard seeds

Kosher salt and freshly ground black pepper

Zest and juice of 1 lime

One 3-pound chicken, butterflied, keel bone removed

Directions

Combine the cloves, cardamom and cinnamon sticks in a bowl, cover with cold water and soak for at least 1 hour and up to 4 hours.

Heat the oil in a medium saute pan over medium heat. Add the ginger and garlic and cook until soft, about 2 minutes. Add the mustard seeds and cook for 30 seconds. Add 1/2 cup water, the lime zest and juice and some salt and pepper. Bring to a boil and cook for 1 minute. Transfer to a blender and blend until a smooth paste, adding more water if needed. Let cool.

Rub the paste over the entire chicken, including under the skin. Cover and marinate in the refrigerator for at least 1 hour and up to 4 hours. Remove the chicken from the refrigerator 30 minutes before grilling.

Light a chimney starter filled with hardwood charcoal and allow to burn until all the charcoal is covered with a layer of fine gray ash. Build a single-level fire by spreading the coals evenly over the bottom of the grill. Add the soaked spices evenly over the hot charcoal, put the lid on the grill and allow the grates to heat up and the smoke to fill the grill, about 5 minutes.

Place the chicken, skin-side down, over the coals and cook until the skin is nicely charred. Flip, move to indirect heat, cover the grill and cook at about 375 degrees until an instant-read thermometer inserted into the thigh registers 165 degrees F, 40 to 50 minutes.

Remove the chicken to a cutting board and let rest 10 minutes before carving.

Ingredients

4 pound chicken

1/4 cup paprika

2 tablespoons brown sugar

1 teaspoon kosher salt

1 heaping teaspoon cayenne pepper

1 teaspoon onion powder

1 teaspoon garlic salt

1 teaspoon chili powder

2 tablespoons butter, melted

1/2 can beer (recommended Sam Adams White Ale)

3 cups apple wood smoking chips

1 disposable aluminum pie plate (or drip pan)

1 tablespoon honey

Directions

Soak the wood chips in water for at least 2 hours.

When ready to grill, preheat 1 of the burners to 350 degrees F.

Make sure the chicken is clean and innards are removed; pat dry with a paper towel and set aside. In a small mixing bowl, add paprika, brown sugar, kosher salt, cayenne pepper, onion powder, garlic salt, chili powder and mix well. Take the chicken and separate the skin from the breast taking care not to tear or remove skin. Apply the spice rub directly to the chicken breast, under the skin. Apply rub to the entire chicken, inside and out, reserving at least 2 tablespoons. Punch 2 holes at the top of the can, with a manual hand-held can opener. In a new bowl, mix butter and remaining spice rub. Add this mixture to the half-full can of beer. Place chicken over beer can and insert into the cavity of the chicken, keeping beer can standing up.

Place the wood chips in a foil smoker pouch over the active burner on the grill and set the chicken, on a pie plate, over the in-active burner. Close the lid. Rotate the chicken every 20 minutes. 5 minutes before cooking is complete, drizzle the honey over the chicken. The chicken should take about 1 hour and 20 minutes to cook, or until an instant-read thermometer registers 155 degrees F. Slice and serve.

Ingredients

2 cups sugar

1 1/3 cups water

1/2 cup light corn syrup

1 teaspoon white vinegar

1/2 teaspoon salt

1 teaspoon vanilla extract

18 cups popped corn

Directions

In a medium saucepan, combine sugar, water, syrup, vinegar, and salt. Cook over high heat until mixture reaches 255 degrees F (hard-ball stage) on a candy thermometer. Stir in vanilla. Pour over popped corn, tossing gently to coat. When mixture is cool enough to handle, press popcorn into 3-inch balls with lightly greased hands. Cool completely on waxed paper.

Ingredients

1 cup diced oil-packed sun-dried tomatoes, plus 1 tablespoon oil from jar

1 pound boneless skinless chicken breast halves, cut into 2-inch pieces

1 bunch broccoli rabe, chopped

1/2 cup sliced pitted black olives

1/4 cup water

Salt

Freshly ground black pepper

1/3 cup crumbled feta cheese

Directions

Heat the oil from sun-dried tomatoes in a large skillet over medium-high heat. Add chicken and cook 3 to 5 minutes, until golden brown on all sides. Add tomatoes, broccoli rabe, olives, and 1/4 cup water, season with salt and pepper, cover and cook 3 minutes, until broccoli rabe wilts and chicken is cooked through. Remove from heat, transfer to a serving plate and top with feta cheese. Usually served with capellini pasta or rice.

Ingredients

4 large red bell peppers

3/4 pound ground chuck

1/2 pound ground pork

1 medium onion, chopped

2 garlic cloves, minced

2 teaspoons beef bouillon granules

2 teaspoons House seasoning, recipe follows

1 cup cooked rice

1/2 cup jarred cheese and salsa

1/2 cup sour cream

1 cup diced tomatoes

1/2 cup chopped green onion tops

1 tablespoon soy sauce

1 cup hot water

Directions

Preheat oven to 350 degrees F.

Start by cutting the peppers in half lengthwise, leaving the stems intact, and halving them also. Remove the seeds and ribs inside the peppers.

Using a hot skillet, saute the ground beef, pork, onion, garlic, 1 teaspoon of bouillon granules, and house seasoning together. Saute until onions become translucent. Drain the fat off. Add the rice, cheese, sour cream, tomatoes, green onion tops, and soy sauce. Mix well and stuff the mixture into the peppers. In a small bowl, mix the hot water and the remaining bouillon granules. Pour this mixture into a shallow casserole large enough to hold all of the peppers. Place the stuffed peppers in the dish, cover with foil and bake for 25 to 35 minutes. Remove the foil and spoon the juice from bottom of the casserole over the top of the peppers. Bake for an additional 10 to 15 minutes. 

House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder
Mix ingredients together and store in an airtight container for up to 6 months

Ingredients

1 1/3 cups rice-corn crispy cereal, (recommended: Crispex)

2 1/4 cups broken bagel chips or melba toast

1 tablespoon canola oil

2 teaspoons kosher salt

1/2 teaspoon cayenne pepper

1/2 teaspoon sweet paprika

1/2 teaspoon freshly ground black pepper

1/2 cup light mayonnaise

1 teaspoon Dijon mustard

4 bone-in, skinless chicken pieces (about 6 ounces each)

Ingredients 

Brine:
2 quarts water
2 tablespoons kosher salt
1/4 cup brown sugar
2 garlic cloves, smashed with the side of a large knife
4 sprigs fresh thyme
6 chicken legs and thighs, still connected, bone in, skin on, about 10 ounces each 

The Ultimate Barbecue Sauce:

1 slice bacon

1 bunch fresh thyme

Extra-virgin olive oil

1/2 onion, chopped

2 garlic cloves, chopped

2 cups ketchup

1/4 cup brown sugar

1/4 cup molasses

2 tablespoons red or white wine vinegar

1 tablespoon dry mustard

1 teaspoon ground cumin

1 teaspoon paprika or smoked paprika if available

Freshly ground black pepper

Directions

For the brine, in a mixing bowl combine the water, salt, sugar, garlic, and thyme. Transfer the brine to a 2-gallon sized re-sealable plastic bag. Add the chicken, close the bag and refrigerate 2 hours (if you've only got 15 minutes, that's fine) to allow the salt and seasonings to penetrate the chicken.

Meanwhile, make the sauce. Wrap the bacon around the bunch of thyme and tie with kitchen twine so you have a nice bundle. Heat about 2 tablespoons of oil in a large saucepan over medium heat. Add the thyme and cook slowly 3 to 4 minutes to render the bacon fat and give the sauce a nice smoky taste. Add the onion and garlic and cook slowly without coloring for 5 minutes. Add the remaining ingredients, give the sauce a stir, and turn the heat down to low. Cook slowly for 20 minutes to meld the flavors. Once the sauce is done cooking, remove about 1 1/2 cups of the sauce and reserve for serving along side the chicken at the table. The rest of the barbecue sauce will be used for basing the legs.

Preheat oven 375 degrees F.

Preheat a grill pan or an outdoor gas or charcoal barbecue to a medium heat. Take a few paper towels and fold them several times to make a thick square. Blot a small amount of oil on the paper towel and carefully and quickly wipe the hot grates of the grill to make a nonstick surface. Take the chicken out of the brine, pat it dry on paper towels. Arrange the chicken pieces on the preheated grill and cook, turn once mid-way, and cook for a total of 10 minutes. Transfer the grill marked chicken to a cookie sheet and then place in the oven. Cook the chicken for 15 minutes, remove it from the oven and then brush liberally, coating every inch of the legs with the barbecue sauce and then return to the oven for 25 to 30 more minutes, basting the chicken for a second time half way through remaining cooking time. Serve with extra sauce.

Ingredients

4 chicken thighs

2 chicken breasts with skin and backbone, halved crosswise

2 teaspoons salt, plus more to taste

1 teaspoon freshly ground black pepper, plus more to taste

1/2 cup all purpose flour, for dredging

3 tablespoons olive oil

1 large red bell pepper, chopped

1 onion, chopped

3 garlic cloves, finely chopped

3/4 cup dry white wine

1 ( 28-ounce) can diced tomatoes with juice

3/4 cup reduced-sodium chicken broth

3 tablespoons drained capers

1 1/2 teaspoons dried oregano leaves

1/4 cup coarsely chopped fresh basil leaves

Directions

Sprinkle the chicken pieces with 1 teaspoon of each salt and pepper. Dredge the chicken pieces in the flour to coat lightly.

In a large heavy saute pan, heat the oil over a medium-high flame. Add the chicken pieces to the pan and saute just until brown, about 5 minutes per side. If all the chicken does not fit in the pan, saute it in 2 batches. Transfer the chicken to a plate and set aside. Add the bell pepper, onion and garlic to the same pan and saute over medium heat until the onion is tender, about 5 minutes. Season with salt and pepper. Add the wine and simmer until reduced by half, about 3 minutes. Add the tomatoes with their juice, broth, capers and oregano. Return the chicken pieces to the pan and turn them to coat in the sauce. Bring the sauce to a simmer. Continue simmering over medium-low heat until the chicken is just cooked through, about 30 minutes for the breast pieces, and 20 minutes for the thighs.

Using tongs, transfer the chicken to a platter. If necessary, boil the sauce until it thickens slightly, about 3 minutes. Spoon off any excess fat from atop the sauce. Spoon the sauce over the chicken, then sprinkle with the basil and serve.

Ingredients

2 skin-on, bone-in chicken breasts (about 2 pounds)

2 cups low-sodium chicken broth

2 cloves garlic

2 bay leaves

3 to 5 sprigs fresh cilantro, plus more for topping (optional)

Kosher salt

2 pounds plum tomatoes

1 or 2 serrano chile peppers, stemmed

2 tablespoons vegetable oil, plus 1/2 cup for frying

1 large white onion; 2/3 diced, 1/3 sliced into rings

1/2 cup Mexican crema or sour cream, plus more for topping (optional)

12 corn tortillas, preferably white

3/4 cup crumbled queso fresco

Directions

Put the chicken in a medium pot with 3 cups water, the broth, garlic, bay leaves and cilantro; season with salt. Cover and bring to a boil over medium-high heat. Reduce the heat to medium low and gently simmer, turning the chicken as needed, until cooked through, about 30 minutes. Transfer the chicken to a plate to cool. Discard the bay leaves and cilantro and reserve the broth and garlic.

Meanwhile, preheat the broiler. Put the tomatoes and chiles on a foil-lined baking sheet and broil, turning, until charred, about 12 minutes. Wrap in the foil to catch any juices, then cool slightly. Peel the chiles and transfer to a blender with the tomatoes and collected juices. Remove the garlic from the broth, add to the blender and puree until smooth.

Heat 2 tablespoons vegetable oil in a pot over medium heat. Add the diced onion and cook, stirring, until golden, about 3 minutes. Increase the heat to medium high and stir in the tomato-chile puree and 1/2 teaspoon salt. Cook, stirring, until the sauce is thick, about 15 minutes. Stir in 3 cups of the reserved broth and bring to a simmer. Partially cover and cook about 20 minutes. Add 1 teaspoon salt; keep the sauce warm.

Discard the chicken skin and shred the meat. Toss the chicken with the crema and 1/2 teaspoon salt in a bowl. Soak the sliced onion in a bowl of cold water while you prepare the enchiladas.

Preheat the oven to 375 degrees F. Spread 1 cup of the tomato-chile sauce in a 9-by-13-inch baking dish. Heat 1/2 cup vegetable oil in a skillet over medium-high heat. Fry a tortilla until puffed, about 15 seconds per side, turning with tongs. Quickly spoon 2 tablespoons chicken onto the tortilla, roll it up and put seam-side down in the baking dish. Fry and fill the remaining tortillas, arranging them side by side in the dish.

Pour 2 cups of the tomato-chile sauce over the enchiladas and top with the queso fresco. Bake until warmed through, about 20 minutes. Drain the sliced onion and scatter over the enchiladas. Divide among plates and top with more cilantro, sauce and crema, if desired.

Ingredients 

Spicy Chicken Seasoning Ingredients:
1 tablespoon seasoning salt
1 tablespoon crushed red pepper flakes
2 teaspoons black pepper
2 teaspoons cayenne pepper
2 teaspoons poultry seasoning
1 teaspoon lemon-pepper
12 whole chicken wings, cut in 1/2 at the joint 

Spicy Chicken Batter:
2 eggs
2 tablespoons hot sauce
1 tablespoon crushed red pepper flakes
1 teaspoon black pepper
1 teaspoon cayenne pepper
2 cups all-purpose flour
Vegetable oil, to fry
Dipping Sauce, recipe follows 

Directions
In a small bowl whisk together seasoning salt, red pepper flakes, black pepper, cayenne pepper, poultry seasoning, and lemon pepper. Reserve 2 tablespoons in a separate bowl.
Rinse chicken wings in cold water and place into a shallow baking dish. Sprinkle the wings evenly with the seasoning, and let them marinate, covered and chilled, for 1 hour.
Whisk eggs, hot sauce, red pepper flakes, black pepper, and cayenne pepper into a medium size mixing bowl. Reserve. Put the flour into a shallow dish or pie plate.
In a large deep-fryer or large Dutch oven heat oil to 350 degrees F on a deep-fat thermometer.
Dredge chicken wings into the egg mixture then into the flour. Place wings 3 at a time into the hot oil and cook for 8 to 10 minutes, turning occasionally, until cooked through and golden brown. Remove to a paper towel lined sheet tray. Make sure oil returns to temperature before adding the next batch. Sprinkle the wings with the reserved seasoning for extra hot wings.
Serve with dipping sauce. 

Spicy Dipping Sauce:
1 cup sour cream
2 tablespoons horseradish
1/4 tablespoon chili sauce
1/2 teaspoon cayenne pepper
Salt and freshly ground black pepper
Mix all the ingredients together in a small bowl.