2 Lbs of fresh chicken wings
1/2 Cup flour
6oz orange Louisiana Hot or 6oz Mexican Cholula Hot Sauce [please only use one or the other or your tongue will not be happy]
1oz Tabasco sauce
5 Tbsp fresh basil, chopped
1 Tbsp minced garlic
1 tsp red pepper
1 Tbsp sugar [this will help with tolerating the heat, adjust accordingly]
2 Tbsp ketchup [this will help too cut down on the vinegar in the hot sauce and thicken your sauce]

Wings
Preheat frialator to 375F
Pour flour into a ziplock bag
Add chicken 3-4 at a time to lightly coat wings
When removing wings shake them well to remove excess flour
Once all wings are flour coated deep fry until fully cooked
The number of wings you cook at a time depends on the size of your fryolater
Cook for 15-20 minutes, placing cooked wings on cookie sheet with few paper towels

Hot Sauce
Combine hot sauces, basil, garlic, red pepper over low heat and simmer
Add sugar and ketchup and taste
Here is where you can adjust sugar, ketchup according to the heat you want
I used the Cholula hot sauce [with the wooden top] and following the above recipe found it just the right amount of heat

Dipping sauce
Add 1 packet of ranch dressing to 8oz cream cheese

1/2 Ripe mango, finely diced
1/2 Ripe peach, finely diced
2 Small plum tomatoes, finely diced
1/2 Cup minced purple onion
1 Jalapeno chile, finely diced
1 Tbsp olive oil
1 Tbsp lime juice
2 Tbsp fresh cilantro leaves, finely chopped
2 tsp honey
1/4 tsp kosher salt
1/4 tsp fresh ground pepper
Combine above ingredients to make a relish cutney mixture.
Slice French bread into 12 rounds about 1/2 inch thick and slightly toast on both sides.
Cream cream cheese over rounds and top with chutney.