Simply cook your shrimp and toss the cooked shrimp in the sauce. The sauce can also be used for dipping the shrimp, chicken, or other dippable items.

It'll add a touch of heaven and a little heat for those who enjoy the heat.

Use our sauce as a pizza sauce for making your own pizza. Add two parts bleu cheese dressing and one part medium wing sauce and mix for a delicious pizza sauce.

Add some of our sauce to your favorite Bleu Cheese or Ranch dressing and use as a dip or sandwich spread. You'll love it.

It's all in the sauce! So we've done the hard work for you!

If you use these guidelines for cooking, your wings will come out at least as well as any bar or restaurant that you usually go to for wings. The difference will be our sauce.

General Cooking Tips:

• We always recommend fresh chicken wings, never frozen. This is especially true when deep frying. Your wings, boneless wings, or nuggets will always turn out better if you cook the chicken from a "thawed" state. The chicken wings which come fresh are usually always meatier and of a better quality with fewer broken wings. Frozen wings are covered with ice. Ice is water, and when water comes in contact with hot oil it can make a mess. Fresh, thawed wings fry up so much more nicely!
• When deep frying or pan frying, always drain or allow your wings, boneless wings, or nuggets to dry out before applying our wing sauce. This will avoid that unappealing greasy taste and texture that you don't like.
• Storage tip: Wrap a small piece of plastic wrap around the cap of the sauce bottle before you put it in the refrigerator. It will keep the freshness in better. You can do this with all refrigerated bottled sauces, not just ours.

DEEP FRY THEM. - This is the recommended method. Although we recommend doing it outdoors or in a garage. While making the tastiest and crunchiest wings, it also creates an air of being in a fast-food restaurant. Unless you like living in a short-order kitchen.

1. You first need a deep-fryer.
2. Heat up the deep fryer to 375-400° F. The hotter the better up to 400°F.
3. The best oils to use for flavor and better cooking, are either Vegetable Oil or Peanut Oil.
4. Deep fry the wings until they become golden brown and crispy to your liking. They will also float in the oil when done assuming that they are not packed into the deep fryer too tightly.
5. When they are done cooking, hang the fryer basket hang over the hot oil and allow the oil to drain and evaporate off of the wings. Once they are dry, usually a minute or two, place them in a tupperware bucket or other sealable plastic container. Add Wy's sauce, put the lid on, and shake them up. Serve along with carrots and celery sticks and Bleu Cheese, Ranch, Sour Cream or your other favorite dressing.

**The key when deep frying wings is to make sure you drain them thoroughly before you add the sauce. This will ensure a drier, crispier wing which tastes much better. It is also healthier.

Hint: When deep frying, make sure that between batches you let the deep fryer heat back up to 375-400° again before you put in the next wings. The hotter the tempurature when you put them in, the crispier and less greasy they will be.

Also, when the oil begins to smoke significantly, usually 10-12 fryings, it is time to change the oil. This will also depend upon which oil you are using. We recommend vegetable oil or peanut oil. They will give your wings the best taste. Soybean oil has no cholesterol as well. We very strongly DO NOT recommend corn oil, safflower oil, sunflower oil, or any other oils. Vegetable oil is nice and it is less expensive than peanut oil, significantly less. That is what we use. Crisco shortening can also be used as a less healthy alternative. It's advantages are that the Crisco will harden again when you are finished cooking for easier storage with less potential for spillage.

BAKE THEM. - This is perhaps the simplest method and the most familiar to people.

This is perhaps the easiest method. Preheat your oven to 425° F. Spray the pan (glass or metal) with some sort of cooking spray or lightly spread some vegetable oil or peanut oil in the bottom of the pan. Place the wings in the pan. Bake them until they are a golden brown. How long you cook them will vary depending upon how you like your chicken cooked. It is also a good idea to flip the wings once in the pan during baking.

Once they are cooked, place them in a tupperware bucket or other sealable plastic container. Add Wy's sauce, put the lid on, and shake them up. Serve along with carrots and celery sticks and Bleu Cheese, Ranch, Sour Cream or your other favorite dressing.

GRILL THEM. - A seasonal favorite.

Grill them the way you would normally grill chicken. Once they are done, place them in a bucket or other sealable plastic container. Make sure you apply the sauce after cooking them. Add Wy's sauce, put the lid on, and shake them up. Serve along with carrots and celery sticks and Bleu Cheese, Ranch, Sour Cream or your other favorite dressing.

That's sacrilege around here. But, we understand that not everyone likes that "wing" part of the chicken. Fear not! You can always enjoy our sauce with boneless wings or Buffalo nuggets. All they are is boneless, skinless, white breast meat cut up into pieces as large or as small as you like.

The key for boneless wings or nuggets is to moisten them with water and very lightly roll them in plain white flour until they have just a trace of flour on them. They do not need to be completely coated. As a matter of fact, they should not be completely coated. True buffalo wings have no breading or coating. However, this technique for boneless wings and nuggets allows the sauce to cling a little better to them. They can also be cooked without being lightly floured. However, the sauce will not cling to them as well.

We think wings have a slightly richer flavor. But again, it is all in the sauce, whichever sauce you are using. Boneless wings taste great in our sauce. But they cook up much faster (usually only several minutes) and sometimes easier depending upon how you like to cook them. Either way, the recipe is the same. Cook the chicken. Add the sauce. Our sauce will make all the difference.

Regular wings should never be breaded or even lightly coated with flour. The skin on the wings give them enough "stick-to-it-iveness" already. Anyway, experiment on your own and see what you like. Call us if you have any questions or need any assistance in cooking them. We'll be happy to answer any questions that you have.

Having a large get together?

If you are having a large get together and want to serve wings but don't want to bother with the hassle or time involved of cooking a lot of wings, we recommend that you go to your local supermarket or any other place that cooks wings and have them cook the wings for you in larger quantities. Simply bring them home and add the sauce yourself. You can often nogotiate a better price when you order them without the sauce as well.

So you ventured too far and now your lips and mouth are on fire, eh? Wanna quench the burn?

Here's what the Wy's Answer Chicken says:

Forget the bread, water, beer, soda, ice, butter, or anything else. Get milk! Milk is the only thing that will cool the burn. Not only is it cold, but in it is a protein called casein which counteracts the effects of capsaican, the compound found in peppers that produces that burning. Of course, some of us like that burning. So no milk for us please. We'll take our wings straight! Bleu Cheese and creamy dairy dressings also seem to help!

Drinking beer or any other form of alcohol prior to eating hot foods merely adds to the burn. The alcohol in the beverage dilates the tissue in the mouth allowing the hot stuff to penetrate deeper. Or so it seems. The alcohol also aids in dissolving the oils from the peppers which have the heat. This then assists the oils spreading out within your mouth and thereby intensifying the heat as well. So if you really want to heat things up, have a beer before eating those Wy's Guys.