Kick Things Up a Notch with Frank’s RedHot—America's No. 1 Hot Sauce
September 2022 Issue
by Lindsay Gifford
Recipes, Information and
Photography provided by Frank's RedHot®
Bold and deliciously spicy, America’s No. 1 hot sauce is a staple for fall, football and flavorful fare. Whether you’re a tried-and-true Buffalo fan, savor sweet-and-spicy, or take things mild—Frank’s RedHot has a hot sauce for you.
Frank’s RedHot is particularly popular among millennials, who are drawn to bold flavors. As you look by age group, younger consumers have an increased desire for spicy, flavorful tastes.
In 1918, Frank’s RedHot Original Cayenne Pepper Sauce was created in Louisiana when Adam Estilette and Jacob Frank blended the perfectly spiced hot sauce with a rich blend of cayenne peppers. It was bottled two years later, launching the brand. And today, it is still based on the original recipe of aged cayenne red peppers, distilled vinegar, salt and garlic powder. Bless their spicy hearts.
Fast forward to 1996: They took their original sauce, and with you (and your crazy schedule, in mind), they created a pre-made Buffalo wing sauce to save time and pump up the zing even more. By adding two simple ingredients-—natural butter flavor and paprika—they took their hot sauce to crave-worthy, can’t-get-enough Buffalo-style.
And they didn’t stop there... did you know they have honey garlic sauce and sweet chili sauce? They have something for everyone. Their website www.franksredhot.com is a spicy spot for the perfect balance of flavor and heat for every occasion. We’ve chosen some flavorful favorites to kick your fall up a notch. Franks RedHot will have you touting their tagline in no time:
“I put that $#!t on everything!”
Frank’s Slow Cooker Buffalo Chicken Dip
For your next party, look no further than this spicy, creamy dip. Want more options? In the oven? How about vegan or a skinny version? Check out our list of best Buffalo Chicken Dip recipes at franksredhot.com.
Prep Time: 5 mins | Cook Time: 2 hrs | Servings: 64
2 pkgs (8 oz each) Cream cheese, cut into chunks
4 cups shredded cooked Chicken (if using canned, be sure to drain off juice)
1 cup Frank’s RedHot® Original Cayenne Pepper Hot Sauce
1 cup Ranch dressing
1 cup shredded Cheddar cheese, divided
2 Tbsps chopped green onions
Blue cheese crumbles, to taste (optional)
Place cream cheese in slow cooker. Top with chicken, Frank’s RedHot, ranch dressing and 1/2 cup of the Cheddar cheese. Cover and cook on high 11/2 to 2 hours or until heated through. Stir until well-mixed and top with remaining 1/2 cup cheese and sprinkle with green onions. Cover and cook 15 minutes longer or until cheese is melted. Sprinkle with blue cheese
crumbles, if desired and serve.
Flavorful Tip: To add some crunch, top with French’s® Crispy Fried Onions or Crispy Jalapeños.
Frank’s Bang Bang Shrimp
Prep Time: 15 mins | Cook Time: 16 mins | Servings: 6
1/3 cup Frank’s RedHot® Sweet Chili Hot Sauce
1/3 cup Mayonnaise
3 Tbsps Frank’s RedHot® Original Cayenne Pepper Hot Sauce
11/2 lbs medium Shrimp, peeled and deveined
1/3 cup Buttermilk
1/3 cup Cornstarch
Vegetable oil for frying
Mix Sweet Chili Sauce, mayonnaise and RedHot Original Sauce in large bowl; set aside. Toss shrimp with buttermilk; drain off any excess liquid. Place cornstarch in large bowl. Add shrimp in batches and toss to coat well, shaking off any excess. Heat 1 inch of oil in large skillet on medium-high heat until hot. Cook shrimp in batches about 6 to 8 minutes, turning once, until golden. Drain on paper towels. Toss shrimp in sauce mixture until well coated. Serve immediately.
RedHot Spicy Chicken Sandwich
Prep Time: 10 mins (+ 1 hour for marinating)
Cook Time: 25 mins | Servings: 6
1 cup Buttermilk, divided
2 cups Flour
2 tsps Baking powder
1 cup Vegetable oil, for frying
2 Tbsps melted Butter
6 soft white Sandwich rolls
Dill pickle slices, optional
3/4 cup Frank’s RedHot® Original Cayenne Pepper Hot Sauce, divided
6 thinly sliced boneless skinless Chicken breast cutlets, (about 1 lb)
Whisk 1/2 cup of the RedHot Sauce and 2/3 cup of the buttermilk in large bowl. Add chicken, turning to coat. Cover and refrigerate 1 hour or longer for more flavor.
Mix flour and baking powder in large bowl. Stir in remaining 1/3 cup buttermilk using a large fork. With clean hands, rub flour mixture between palms until mixture is completely blended and resembles wet sand. Transfer to shallow baking dish. Remove chicken from marinade and place in flour mixture, one piece at a time, pressing to coat completely on both sides. Discard remaining marinade and flour mixture.
Heat oil to 375°F in 10-inch skillet. Fry chicken, two pieces at a time, about 4 minutes per side or until golden brown and cooked through. Drain on paper towel-lined plate; keep warm. Mix remaining 1/4 cup RedHot Sauce and butter in small bowl. Brush fried chicken evenly with sauce mixture. Serve chicken on rolls with pickles, if desired.
Slow Cooker Hot Honey Meatballs
Prep Time: 10 mins | Cook Time: 3 hrs | Servings: 12
1 cup honey
1/2 cup Frank’s RedHot® Buffalo Wings Hot Sauce
1/4 cup Butter, cut into chunks
1 pkg (24 oz) Meatballs
Mix honey and Buffalo Wings Sauce in small bowl and set aside. Place butter in slow cooker, add meatballs and pour honey mixture over top reserving a little for serving. Cover and cook on high for 2-3 hours or until heated through, stirring halfway through. Serve with remainder of sauce.
Sweet Chili Peanut Satay Dip
Prep Time: 5 mins | Servings: 12
3/4 cup chunky Peanut butter
1/2 cup Frank’s RedHot® Sweet Chili Hot Sauce
1/3 cup hot Water
1/4 cup light Soy sauce
1 Tbsps Rice vinegar
Mix peanut butter, Sweet Chili Sauce, water, soy sauce and vinegar well. Transfer to serving bowl. Serve as a dipping sauce with cut-up vegetables, grilled chicken and seafood, or chicken nuggets.
Loaded Buffalo Chicken Flatbread
Prep Time: 5 mins | Cook Time: 20 mins | Servings: 10
1 rectangular Flatbread, about 6x12-inches
2 oz Cream cheese, softened
3 cups shredded cooked Chicken
3/4 cup Frank’s RedHot® Mild Wings Hot Sauce, plus more for serving
1 cup shredded Mozzarella cheese
3 slices Bacon, cooked and crumbled
1/4 cup crumbled Blue cheese
2 Tbsps sliced green Onion
Preheat oven to 400°F. Place flatbread on large sheet pan and spread evenly with cream cheese. Mix chicken and Wings Sauce in large bowl. Top flatbread with chicken mixture and sprinkle evenly with mozzarella and bacon. Bake 20 minutes until cheese is melted and lightly browned. Drizzle flatbread with additional Wings Sauce. Sprinkle with blue cheese and green onion. Cut diagonally into 10 slices to serve. Tip: Try Frank’s® RedHot® Mild Wings Sauce in our new Multipack along with two other mouthwatering flavors: Garlic Buffalo Wings Sauce and Stingin’ Honey Garlic Sauce to change up the flavor profile.
Buffalo Bacon Chicken Meatballs
Prep Time: 15 mins | Cook Time: 30 mins | Servings: 18
1 lb ground Chicken
1 tsp McCormick® Garlic Powder
1 Egg, lightly beaten
9 slices Bacon, cut in half crosswise
1/2 cup Breadcrumbs
1 green Onion, thinly sliced
1 rib Celery, finely chopped
1 tsp McCormick® Onion Powder
1 stick (8 Tbsps) unsalted Butter, melted
1 cup Frank’s RedHot® Original Cayenne Pepper Hot Sauce
Preheat oven to 400°F. In a medium bowl, combine Frank’s RedHot® Sauce and butter, whisking until smooth and set aside. In a large bowl, mix ground chicken, egg, breadcrumbs, celery, garlic powder and onion powder until well blended. Roll into bite-size balls; about 18. Wrap each meatball with 1 piece of bacon, securing with a toothpick. Spray a wire rack with non-stick cooking spray and place on foil-lined baking sheet. Arrange bacon-wrapped meatballs on rack and bake 25 to 30 minutes or until chicken is cooked through (internal temperature of 165°F) and bacon is crisp, rotating the tray once during cooking. During the last 5 minutes of cooking, brush each meatball with RedHot Sauce mixture. Once cooked, brush with additional sauce, arrange on a platter and sprinkle with green onion and crumbled blue cheese, if desired. Serve with remaining sauce on the side.
Frank’s RedHot® Original Buffalo Chicken Wings
Prep Time: 5 mins | Cook Time: 30 mins | Servings: 8
2 1/2 pounds Chicken wing pieces
1/2 cup FRANK’S RedHot® Original Cayenne Pepper Sauce
1/3 cup Butter, melted
Blue cheese dressing, for serving
Celery sticks, for serving
Preheat oven to 450°F. Bake wings in foil-lined pan for 30 minutes until crispy, turning once. Combine Frank’s RedHot Sauce and butter in bowl. Once cooked, toss wings in sauce to coat completely. Serve with blue cheese dressing and celery sticks.
Instant Pot® Honey Bourbon Pulled Chicken Sandwiches
Prep Time: 5 mins | Cook Time: 10 mins | Servings: 12
2 lbs boneless skinless
1 cup plus 2 Tbsps Frank’s RedHot® Spicy Honey Bourbon Thick
Hot Sauce, divided
Sweet pickle chips, optional
1 pkg (12 count) sweet Hawaiian slider rolls
Spray inside of 8-quart Instant Pot with non-stick cooking spray. Place chicken thighs and 1 cup of the sauce in pot. Stir, close lid and set the valve to seal. Select “pressure cook” (manual) and cook for 8 minutes on high pressure. When done, very carefully quick release the pressure. Once pressure inside pot has completely released, open the lid. (Check manufacturer’s manual for safe operating instructions.) Check chicken’s internal temperature, which should be at least 165°F. If chicken is not cooked through, seal the pressure valve and cook 3 to 5 minutes longer on high pressure, or until chicken is cooked through.) Remove chicken and transfer to a large bowl. Shred using 2 forks. Add 1 cup of the cooking liquid from Instant Pot and remaining 2 tablespoons of sauce. Mix well. Serve pulled chicken on rolls with pickles and additional sauce, if desired.
Spicy Bloody Mary
Prep Time: 5 mins | Servings: 4
4 cups chilled Tomato juice
1/2 cup chilled Vodka
3 Tbsps Frank’s RedHot® Original Cayenne Pepper Hot Sauce
2 Tbsps Juice from green olives
1 tsps McCormick® Pure Orange Extract
Garnishes: green olives, bacon, shrimp, cornichon and celery, optional
Mix tomato juice, vodka, RedHot Sauce, olive juice and orange extract in large pitcher. Refrigerate until ready to serve. Pour into ice-filled beverage glasses and garnish with green olives, bacon, shrimp, cornichon and celery, if desired.
Frank’s RedHot® Classic Buffalo Chicken Mac N’ Cheese
Prep Time: 10 mins | Cook Time: 30 mins | Servings: 8
1 lb (16 oz) Elbow macaroni
1/2 cup unsalted Butter
1/2 cup All-purpose flour
4 cups Milk
4 cups shredded Cheddar cheese
1/2 cup plus 2 Tbsps Frank’s RedHot® Original Cayenne Pepper Hot Sauce, divided
2 cups chopped cooked chicken
3 stalks celery
1/4 cup thinly sliced green Onion, optional
1/2 cup crumbled Blue cheese, optional
Preheat oven to 350°F. Spray a 13x9-inch baking dish with non-stick cooking spray; set aside. Cook macaroni as directed on package using minimum cook time and drain well. Meanwhile, melt butter in 3-quart saucepan on low heat. Whisk in flour; cook 3-5 minustes, stirring constantly until smooth. Gradually stir in milk. Bring to boil, stirring constantly. Boil 1 minute until mixture is hot and bubbly. Add cheese and 1/2 cup of the RedHot Sauce; stir until cheese is melted and mixture is smooth.
Add cooked macaroni, chicken and celery to cheese sauce; stir gently to coat well. Pour macaroni mixture into prepared baking dish. Sprinkle with green onions and blue cheese crumbles, if desired. Drizzle top with remaining 2 tablespoons of RedHot Sauce. Bake uncovered for 15 to 20 minutes or until bubbly and lightly browned on top. Let stand 5 minutes before serving.