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Frank's RedHot® Twin Pack Original Cayenne Pepper Hot Sauce
Frank's RedHot® Twin Pack Original Cayenne Pepper Hot Sauce
25 fl ozPopular item
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About
Highlights
Gluten Free
Details
Frank’s RedHot Original Cayenne Pepper Sauce is made with aged cayenne peppers. Use it to add a kick of heat and a whole lot of flavor to all your meals and any occasion. This hot pepper sauce was the secret ingredient in the original Buffalo wings created in Buffalo, NY in 1964. It goes without saying that it’s great on chicken wings and tenders, but you will find yourself putting it on everything! Everyday family meals are better with the flavor and heat of Frank’s RedHot Sauce – shake on eggs, meatloaf and chili. It spices up your game day menu without setting your mouth on fire. Add to party foods like guacamole, dips, nachos, meatballs, sliders and mac & cheese.
RECIPE: RedHot Fried Buffalo Chicken Sliders
Whisk 1/4 cup each mayonnaise and Frank’s RedHot® Original Cayenne Pepper Sauce in medium bowl. Add 1 1/2 cups thinly sliced celery, 1/2 cup thinly sliced red onion and 1/4 cup crumbled blue cheese; toss to mix. Cover and refrigerate until ready to serve. Prepare 1 package (24 oz) popcorn chicken as directed on package. Transfer to large bowl. Drizzle with 3/4 cup RedHot Sauce, tossing to coat. Open 1 package (12 count) dinner rolls, but do not separate. Cut entire package of rolls in half horizontally, leaving bottom half of rolls slightly thicker than top half. Place bottom half of rolls, cut-side up, in 13x9-inch baking dish sprayed with no stick cooking spray. Sprinkle 1 cup shredded Colby Jack cheese evenly over bottom half of rolls. Top with sauced popcorn chicken and sprinkle with additional 1 cup shredded cheese. Place top half of rolls on shallow baking pan, cut side down. Brush tops with 1 tbsp. melted butter. Bake both pans in preheated 400°F oven 8 to 10 minutes, until lightly browned and cheese is melted. (Remove top half of rolls from oven early if they are browning too quickly.) Spread celery slaw evenly over bottom half of sandwiches. Place top half of rolls on top of slaw layer. Secure each sandwich with a toothpick. (Makes 12 Servings.)
Ingredients
Aged Cayenne Red Peppers, Distilled Vinegar, Water, Salt & Garlic Powder.
Directions
Shake well before using.
Nutrition
Nutrition Facts
- Amount Per Serving
- Calories 0
- Total Fat 0g0%
- Saturated Fat 0g0%
- Trans Fat 0g
- Cholesterol 0mg0%
- Sodium 190mg8%
- Total Carbohydrate 0g0%
- Protein 0g
Highlights
Gluten Free
Details
Frank’s RedHot Original Cayenne Pepper Sauce is made with aged cayenne peppers. Use it to add a kick of heat and a whole lot of flavor to all your meals and any occasion. This hot pepper sauce was the secret ingredient in the original Buffalo wings created in Buffalo, NY in 1964. It goes without saying that it’s great on chicken wings and tenders, but you will find yourself putting it on everything! Everyday family meals are better with the flavor and heat of Frank’s RedHot Sauce – shake on eggs, meatloaf and chili. It spices up your game day menu without setting your mouth on fire. Add to party foods like guacamole, dips, nachos, meatballs, sliders and mac & cheese.
RECIPE: RedHot Fried Buffalo Chicken Sliders
Whisk 1/4 cup each mayonnaise and Frank’s RedHot® Original Cayenne Pepper Sauce in medium bowl. Add 1 1/2 cups thinly sliced celery, 1/2 cup thinly sliced red onion and 1/4 cup crumbled blue cheese; toss to mix. Cover and refrigerate until ready to serve. Prepare 1 package (24 oz) popcorn chicken as directed on package. Transfer to large bowl. Drizzle with 3/4 cup RedHot Sauce, tossing to coat. Open 1 package (12 count) dinner rolls, but do not separate. Cut entire package of rolls in half horizontally, leaving bottom half of rolls slightly thicker than top half. Place bottom half of rolls, cut-side up, in 13x9-inch baking dish sprayed with no stick cooking spray. Sprinkle 1 cup shredded Colby Jack cheese evenly over bottom half of rolls. Top with sauced popcorn chicken and sprinkle with additional 1 cup shredded cheese. Place top half of rolls on shallow baking pan, cut side down. Brush tops with 1 tbsp. melted butter. Bake both pans in preheated 400°F oven 8 to 10 minutes, until lightly browned and cheese is melted. (Remove top half of rolls from oven early if they are browning too quickly.) Spread celery slaw evenly over bottom half of sandwiches. Place top half of rolls on top of slaw layer. Secure each sandwich with a toothpick. (Makes 12 Servings.)
Ingredients
Aged Cayenne Red Peppers, Distilled Vinegar, Water, Salt & Garlic Powder.
Directions
Shake well before using.
Common questions
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