Whisk together all ingredients in a small bowl. Keep chilled until ready to use.
Cornmeal Sausages
Using a pot or dutch oven, add enough oil to come up at least 3". Clip a high-temperature thermometer to the side of the pot so the tip is submerged but not touching the bottom. Heat oil to 350℉.
While the oil is heating, skewer the cocktail sausages. Whisk together remaining ingredients for batter until just combined yet smooth. Pour batter into a large, tall glass to aid in dipping sausages. (see note)
When the oil is hot, dip sausages into batter one at a time, coating completely. Add to hot oil and cook for 2-2 1/2 minutes per side until golden. Repeat with remaining sausages. Depending on the size of your pot, you'll be able to cook 6-8 at a time.
Remove with tongs to a paper towel lined plate to drain excess fat. Serve immediately with Creamy Honey Mustard.
Recipe Notes
-use a deep fryer if desired.
-I found cocktail sausages at Costco.
-pour batter into a large, tall glass to aid in dipping the sausages if desired.  Because they're only 2" long, using a bowl will work fine.
-if you want to cook half now and half later in the day to always eat them fresh and crispy, simply cover and refrigerate unused batter and re-whisk prior to using.
In a small bowl, whisk together all ingredients except sliced scallions. Set aside.
Asparagus
Add enough oil to a large deep pot or dutch oven to come up the sides at least 3 inches. Attach a high heat thermometer to the side and heat oil to 350℉. Alternatively, you can use a deep fryer set to 350℉.
In a medium bowl whisk together water, flour, white wine, egg, cornstarch, baking soda and salt until smooth. Set aside while oil is heating and asparagus is prepped.
Trim woody ends from asparagus (about 2"). If some stalks are quite a bit thicker than others, thin by lightly peeling with a vegetable peeler to create more uniform stalks.
Once the oil is hot, dip individual asparagus spears into batter to evenly coat and tap off excess batter. Add to hot oil one at a time, cooking 6-8 per batch and cook for about 2 minutes per side depending on size. Remove with a slotted scoop to a paper towel lined tray and repeat with remaining asparagus.
Divided soy dipping sauce into small serving bowls and serve asparagus along side. Garnish with scallions and serve immediately.
Whisk all ingredients together in a small bowl. Makes about 1 cup of dressing. Refrigerate extra dressing for up to 1 week.
Wings
In a large heavy duty pot fitted with a clip on thermometer, heat a minimum of 3" of canola oil to 350℉ 375℉. (oil will cool when wings are added)
Pat chicken wings dry with a paper towel. Add half the wings to the hot oil, dropping them in one by one. Cook for 5-6 minutes, depending on size, until no longer pink. Remove with a slotted scoop to a paper towel lined plate. Repeat with remaining wings.
Preheat broiler and line a large baking tray with foil. In a large bowl stir together Catalina Dressing and Franks Red Hot sauce. Add wings and toss to evenly coat.
Arrange wings in a single layer on baking tray and broil 8" from broiler for about 2 minutes per side. Remove from oven and serve immediately.
Recipe Notes
Wings can be made hotter if desired by decreasing the amount of dressing and increasing hot sauce to your preference.
Whisk all ingredients together until fully combined. Reserve 1 tbsp to add to flour mixture.
Chicken
If using chicken breasts, place between 2 sheets of plastic wrap and pound with a meat mallet to an even thickness of 1/4"-1/2" thick. Cut into approximate 1 1/2" strips. If using chicken tenders, use as is.
Whisk together eggs and milk and set aside.
Whisk together flour, baking powder, baking soda, milk powder, salt and 1 tbsp of spice mixture. Set aside.
Rub remaining spice rub onto chicken pieces, coating all sides.
Add 4 tbsp of egg wash to flour mixture and using fingers rub egg wash into flour, creating scraggly bits.
Arrange breading station with chicken pieces, egg wash and flour. Dip each piece of chicken into egg wash and then flour coating. Place prepared chicken pieces onto wire rack until ready to fry.
In a large skillet add enough oil to cover bottom 1/4". Heat over medium heat until oil spatters when a drop of water is added. Pan fry chicken pieces approximately 2-3 minutes per side, making sure not to crowd the pan. Remove and drain on paper towel. Repeat with remaining chicken pieces. Keep warm in 200℉ oven.
Dipping Sauce
Combine all ingredients in a small sauce pan and warm over low heat until jam is melted. Serve with chicken fingers.
Recipe Notes
Chicken fingers can be deep fried using a deep fryer or 1 1/2 - 2 litres of peanut oil maintained at 350℉.
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