Yield: 1 1/3 cups sauce;
2 large servings (see testers' note).
1 cup Frank's hot sauce>
2 tablespoons butter>
1/4 cup honey>
1 tablespoon red-pepper flakes>
2 tablespoons finely minced garlic>
1/2 teaspoon ground cumin (see >note)>
1/2 teaspoon dried oregano>
1/2 teaspoon dried basil>
1/2 teaspoon dried thyme>
1/2 teaspoon Madras curry powder>
1/2 teaspoon ground red (cayenne) >pepper>
About 1 pound chicken wings> (see >testers' note)>
Vegetable oil, for deep-frying>
Combine hot sauce, butter, honey, red-pepper flakes, garlic, cumin, oregano, basil, thyme, curry powder and cayenne in a small saucepan; cook over medium heat, stirring often, until butter is melted and incorporated into the sauce. Let cool.
Cut each wing into 3 pieces at joints; discard wing tips. Heat oil for deep-frying. Cook chicken; drain well. Place sauce in a bowl, add chicken and toss to coat well. Remove chicken from sauce. Serve warm or well chilled, with excess sauce for dipping.
PER SERVING (based on 2 servings, including all the sauce):> 697 calories; 41g fat (53 percent calories from fat); 14g saturated fat; 142mg cholesterol; 32g protein; 51g carbohydrate; 38g sugar; 2.5g fiber; 4,866mg sodium; 62mg calcium; 382mg potassium.
PER SERVING (based on 10 servings, made with 5 pounds wings, including >all the sauce):> 370 calories; 23g fat (56 percent calories from fat); 7g saturated fat; 118mg cholesterol; 30.5g protein; 10g carbohydrate; 7.5g sugar; 0.5g fiber; 1054mg sodium; 24mg calcium; 290mg potassium.
Note: The cooks at Mangia use rounded measures for the dry herbs and >spices. The high sodium count is due to the hot sauce.>
Testers' note: This recipe makes enough sauce for 2 servings of wings >as Mangia Italiano presents them. For wings without a lot of extra >sauce, this recipe will coat 4 to 5 pounds.>