Buffalo Wing Caesar

Cocktail

• 4 cups (1 liter) Caesar cocktail mix
• 1/4 cup (4 ounces) (60ml) vodka
• 1/4 cup (60 milliliters) Frank's RedHot® Original Cayenne Pepper Sauce
• 8 teaspoons (40 milliliters) French's® Classic Worcestershire Sauce
• 2 teaspoons (10 milliliters) Club House® Ground Black Peppercorn Grinder
• 3 tablespoons (45 milliliters) Club House® Celery Salt
• 1 tablespoon (15 milliliters) light brown sugar
• 1 teaspoon (5 milliliters) Club House® Smoked Paprika
• 1/2 teaspoon (2 milliliters) FRANK'S RedHot® Original Seasoning Blend
• Lime wedges

Garnish

• 12 hot cooked chicken wings (about 1 pound)
• 1/3 cup (75 milliliters) Frank's RedHot® Original Cayenne Pepper Sauce
• 4 thin celery sticks
• 12 thin carrot sticks
• 8 slices cucumber
• 4 tablespoon (60 milliliters) crumbled blue cheese

directions

1. FOR the cocktail, mix Caesar mix, vodka, Redhot Sauce, Worcestershire sauce and pepper in large pitcher until well blended. Cover and refrigerate until ready to serve.
2. MIX celery salt, brown sugar, paprika and RedHot Seasoning in small bowl. Spread on small plate. Wet rims of 4 large beverage glasses (about 1 pint/16 ounces) with lime wedge. Dip glasses into celery salt mixture to coat rim.
3. TO ASSEMBLE, fill glasses half full of ice. Pour prepared Caesar mixture evenly into glasses. Add 1 celery stalk and 2 bacon slices to each glass. Thread 2 pancakes, followed by 2 deviled egg halves, and 2 more pancakes onto each of 4 skewers. Place one brunch skewer over each Caesar glass to serve. Garnish with potato chips.