Craving wings and the best place to get them is from my own kitchen. Thing is, I need Frank's RedHot to make them right. I’ve checked the local supermarkets in my area but no luck. Nothing on the online grocery sites... (30 replies, last updated by CTownFeedR July 23, 2009)

try using 'Frank‘s Red Hot’ - not the premade wing sauce. place about 3 cups of redhot along with 1/4 cup of white vinegar into a saucepan over medium heat. bring to a simmer and reduce by 1/3. then whisk in 1 stick... (6 replies, last updated by Marilayne November 6, 2004)

rimmed with either celery salt or Old Bay is a nice touch. Here is my recipe: 1 – 46oz can of Campbell’s Organic tomato juice 5.25oz (1/2 can) Campbell’s Beef Consommé 3 tbsp fresh squeezed lemon juice 3 tbsp prepared... (5 replies, last updated by Claree April 22, 2006)

I agree, really tasty well-prepared food. My favorite sandwiches are the buffalo chicken with blue cheese and Frank's red-hot sauce and the meatloaf melt. The chicken salad is good too although I preferred the truffle chicken... (7 replies, last updated by janejane December 2, 2006)

I worked at a pizza and wings restaurant in Buffalo, NY (the wing birthplace!) and we used Frank's RedHot and liquid margarine for our sauce. (8 replies, last updated by sbp January 31, 2005)

You definitely want Frank's RedHot Original sauce (The label is red & white) but not any new-fangled flavors like “buffalo” or “chipotle”—just Frank's RedHot Original sauce. As far as the ranch vs.... (39 replies, last updated by Val February 4, 2008)

(likely prepared by Frank Brigtsen in early 80’s). WHO, may I ask, makes today’s most stellar Blackened Fish rendition in the area? I saw a blackened tuna on Jacques-Imo’s menu but I don’t care for tuna... (4 replies, last updated by UptownKevin July 28, 2005)

and mayo. (no potatoes or gravy) But some like their BBQ sauce which, I think, is a mix of a regular BBQ and Franks Redhot. The only knock against them is that occasionally their beef is a little too well done for me. But more... (21 replies, last updated by gini August 28, 2008)

the traditional recipe for buffalo wings is perfect for GF , chicken , franks red-hot , butter with blue cheese on side. Perfect atkins food. (21 replies, last updated by Phoebe January 29, 2004)

would as well. For the vegan wings I used tofu that I cut in half, drained (and sandwich between cookie sheets and paper towels, with some 28 oz tomato cans on top for at least 1/2 hour) and marinated in Frank's RedHot and then... (16 replies, last updated by marietinn February 1, 2009)

Well, not every TRUE chicago dog is made with vienna beef. Many are made with Irvings Chicago RedHots, which is what they serve at BeeZers. I’m a pretty good chicago dog snob myself, but have always been happy with what i... (18 replies, last updated by jgg13 May 13, 2009)

I bought Frank's RedHot Sauce yesterday, and when I got home, it seems I’d bought their Wings Sauce by mistake. The interesting bit is the baking temperature — the label says to bake wing pieces at 500˚ for 20... (82 replies, last updated by kchurchill5 March 29, 2009)

cheese Coney redhot! By the way my wife and I were disappointed in the new Harris Teeter store. We actually thought it would be bigger and feature areas like a butcher shop or fishmonger and so forth like they do in their biggest... (17 replies, last updated by The Chowhound Team July 13, 2008)

Frank's RedHot Pickapeppa sauce Lea and Perrin’s Worcestershire Angostura bitters Cafe Fanny granola Frankie’s 457 Spuntino olive oil RW Knudsen Simply Concord Grape Juice Koon Chun Chinese black vinegar Nabisco Famous... (70 replies, last updated by Passadumkeg November 19, 2008)

Wings definately belong on the pile Our old wings sauce recipe is 1 stick butter, 4T of Franks Redhot and 2T Tabasco. I could lick it out of the mixing bowl. Right now I’m wondering how that sauce would taste on boiled sweet... (200 replies, last updated by mordacity March 29, 2009)