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Frank's red hot sauces

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Frank's Red Hot sauces occupy a special place in our hearts and in the world of hot sauces because they are the origin of the famous buffalo wings that you probably love! Originally from the United States as you might guess, the brand's commercial beginnings took place in the city of Buffalo, and that's no coincidence!



The Story of Frank's Red Hot



The story of Frank's RedHot begins in 1918 in Louisiana, in the city of New Iberia (USA) with the association of the two geniuses behind the brand: Adam Estilette & Jacob Frank who set out to create a balanced and sufficiently spicy hot sauce using a blend of Cayenne pepper. It was in 1920 that the first bottle of Frank's was bottled. The activity of our two protagonists continued quietly until the brand's history took a decisive turn in 1964 when the Anchor Bar & Grill, a restaurant in the city of Buffalo, decided to use Frank's Original sauce as a base to create the legendary Buffalo wings sauce.

You probably already know the rest of the story: the growing success of Buffalo wings prompted the Frank's brand to release its own bottled Buffalo wings sauce in 1996, to make it easier to use.



To this day, the success of Buffalo wings and their sauce has only intensified. One might wonder who has never eaten spicy chicken, fried chicken, or spicy tenders, and it's likely that Frank's RedHot's adventure has contributed to establishing these dishes in our culture, and in fast food chains like McDonald's or KFC!



With “ I put that $#!t on everything ” as a slogan, the brand couldn't help but get people talking!



Frank's RedHot Sauces



Although Frank's RedHot is somehow at the origin of buffalo sauce, the brand has not rested on its laurels and has continued to offer new products for our greatest pleasure. At Sauce Piquante, we offer you 7 different products from the brand behind the Buffalo sauce that we invite you to discover in this section:

 



  • Frank's Sweet Chili Sauce: Nothing more, nothing less than the sweet and sour sauce signed by Frank's Red Hot, this sweet-spicy side that this thick sauce reveals will make your taste buds quiver with joy, and it's all the more true when mixed with what it was created for: fried products and other spring rolls, shrimp fritters!
  • Frank's Chile'n Lime Sauce: Who else but Frank's to combine Cayenne pepper and Lime! This sauce, which perfectly accompanies appetizers, will not fail to intrigue your guests with this uncommon combination, and delivers the aromas of chili pepper and that little acidic twist and all the freshness of lime on the palate, a delight!
  • Frank's RedHot Buffalo Wings Sauce: The sauce that built the brand's reputation with its thick texture and distinctive taste, prepared with Cayenne pepper with a hint of paprika, it's the sauce you need to easily make delicious Buffalo-style chicken wings from home, to share with your neighbors or friends!
  • Frank's Hot Buffalo Wings Sauce: Purely and simply the version of the classic Buffalo Wings sauce for the brave, more spicy if you have trouble quenching your thirst for chili pepper!
  • Frank's Original Sauce: The sauce where it all begins, the first original recipe created in 1920 in Louisiana, based on Cayenne pepper, it has proven itself in the USA, almost the star of the brand, it's more than likely that you've already come across it in American TV series!
  • Frank's Xtra Hot Original Sauce: Based on the original recipe, this sauce is the beefed-up version of the base recipe, with aged Cayenne peppers, more concentrated in chili pepper, the sauce is up to four times stronger than the original sauce!



Frank's RedHot Sauces on the Scoville Scale



To help you position Frank's RedHot sauces on the Scoville scale, we offer you a small reference for each of the sauces listed above:

 





 

To better situate all this, keep in mind that the red Tabasco sauce you probably know is located around 5000 units on the Scoville scale, and as you can see, most Frank's sauces are of the same order of strength, so the whole family can enjoy them, even those who can only tolerate very little chili pepper. Only the more "hot" versions are exceptions to this, and will be reserved for those who want it!



Recipes with Frank's RedHot Sauce



To guide you in using Frank's sauces, we thought to offer you different recipes, each as delicious as the next. Don't be afraid, there's something for everyone!



Let the discoveries begin!



It was impossible for us to talk about Frank's without offering you the simple, quick and effective recipe for the legendary Buffalo-style Wings, an American classic loved by all, made accessible thanks to Frank's RedHot wing preparations.



To prepare this dish for 8 people you will need:





For preparation, it couldn't be simpler: just preheat your oven to 230° then bake the chicken wings for 30 minutes. Once cooked, brush or dip the chicken wings directly in the sauce, and you're ready to taste the great classic that is Buffalo Wings!



And since we love indulgence, we don't stop there. If you have more time and want to enjoy Frank's sauces in another way, we suggest you make delicious ribs with Frank's sweet chili sauce at home.



To prepare this dish you will need:



  • 3 kg of pork back ribs, trimmed
  • 60 ml of rib rub spices from the brand of your choice
  • 125 ml of barbecue sauce

 



  • For cooking: Prepare the grill for indirect cooking over medium-low heat (250°F or 120°C). Sprinkle the spice mixture on the ribs. Place the ribs on a rack or in an aluminum pan. Cook on the grill, lid closed, for 2.5 to 3 hours, until the meat is very tender.
  • Mix the Sweet Chili sauce and the BBQ sauce in a small bowl.
  • Brush the ribs with the Sweet Chili sauce mixture 15 minutes before the end of cooking. For a crispier texture, finish cooking by grilling the ribs directly over the fire.
  • Tip: To ensure tender ribs every time, score the membrane on the underside of the ribs with a sharp knife
  • Tip: If the temperature prevents barbecue cooking, cook the ribs in a conventional oven at 250°F (120°C) for 3 hours, until the meat is very tender. Brush with sauce during the last 15 minutes of cooking.



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