Whisk all ingredients together in a small bowl. Makes about 1 cup of dressing. Refrigerate extra dressing for up to 1 week.
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.
Wings can be made hotter if desired by decreasing the amount of dressing and increasing hot sauce to your preference.