Buffalo Wing Turns 50 with the good taste of Franks Hot Sauce

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Franks Red Hot Sauce

I'll admit I am not a big wings fan-But I love chicken and I love Franks Red Hot SauceFranks Red Hot Sauce has spice without being overly hot. I can enjoy it without feeling like I am going to die-enjoy with flavor without all the heat. Franks Red Hot Sauce is great to use at get togethers or just everyday meals. I have included a recipe that I make monthly that that includes
Franks Red Hot Sauce! Try it and let me know what you think!

Cheesy Chicken Spaghetti with Franks

5-6 boneless, skinless chicken breasts or 1 whole chicken fryer
Franks Red Hot Sauce1 - 12 oz package spaghetti noodles
1 - 16 oz (1 lb) package Cream Cheese
1 - 10.5 oz can cream of chicken soup
1 - 14 oz can chicken broth or 2 cups reserved homemade broth
1 - stick margarine (1/2 Cup)
1 - 8 oz package shredded mild or sharp cheddar cheese
1 - small onion, chopped

Fill a big stock pot with water. Clean and rinse whole fryer or chicken pieces. Add chicken, I like to add a little seasoning salt, pepper and Franks Red Hot Sauce. Wash hands after handling chicken.

Let the chicken come to a boil, then reduce heat and simmer chicken until done. Cook whole fryers about 2 hours and chicken breasts or pieces 45-50 minutes. Remove chicken from pot and place on a plate to cool. Drain the broth through a strainer and reserve.

Cook the spaghetti per package directions. Instead of cooking the spaghetti in water, we are going to use the reserved chicken broth.

Add spaghetti and bring to a boil, reduce heat and simmer noodles until al dente. While spaghetti noodles are cooking start de-boning the chicken (make sure it is cool enough to handle) or break chicken breasts into smaller pieces.

Chop up onion and set aside. Melt margarine in a small skillet and add the vegetables. Sauté onion until they are tender and translucent in color. When noodles are done, drain and set aside.

If you are not using canned chicken broth, reserve 2 cups of the cooked broth. In a large bowl, combine cream cheese, chicken broth and cream of chicken soup and Franks Red Hot Sauce to taste.

Place in microwave and cook on low for 5-7 minutes or until mixture is smooth and cheese is melted. (You can also use the defrost setting).

To the cheese mixture add cooked onion with butter, spaghetti noodles and chicken pieces. Stir to combine.

Spray a 9x 13 inch baking dish with cooking spray and add combined mixture. Top finished casserole with 8oz of shredded cheddar cheese.

Place casserole in a preheated 350 degree oven and bake for about 45 minutes or until cheese is golden brown and casserole is bubbly. Remove from oven let cool and serve.

Can me topped with more Franks Red Hot Sauce, cheese and sour cream! Serve with a salad and bread.



This robust creamy dip tastes like Buffalo Chicken Wings but without the mess! Serve hot with celery sticks, veggies or your favorite chips.

Prep Time: 5 min. Cook Time: 20 min.

1 (8 oz.) package PHILADELPHIA Cream Cheese, softened
½ cup Blue cheese or ranch salad dressing
½ cup any flavor FRANK’S® REDHOT® Sauce
½ cup Crumbled blue cheese or shredded mozzarella cheese
2 cans (12.5 oz. each) SWANSON® White Premium Chunk Chicken Breast in Water, drained.
1. HEAT oven to 350ºF. Place cream cheese into deep baking dish. Stir until smooth.
2. MIX in salad dressing, Frank’s RedHot sauce and cheese. Stir in chicken.
3. BAKE 20 minutes or until mixture is heated through; stir. Garnish as desired. Serve with crackers or cut up vegetables.
Makes 4 cups dip
Microwave Directions: Prepare as above. Place in microwave-safe dish. Microwave, uncovered, on HIGH 5 min. until hot, stirring halfway through cooking.
Tips: You may substitute 2 cups shredded cooked chicken.
Slow Cooker Method: Combine ingredients as directed above. Place mixture into small slow cooker. Heat on HIGH setting for 1 ½ hours until hot and bubbly or on LOW setting for 2 ½ to 3 hours. Stir.
Tailgating Tip: Prepare dip ahead and place in heavy disposable foil pan. Place pan on grill and heat dip until hot and bubbly.

Prep Time: 10 min. Cook Time: 20 min.

2 ½ lbs. chicken wing pieces
¾ cup any flavor FRANK’S® REDHOT® Wing Sauce

1.BAKE wings in foil-lined pan at 500°F on lowest oven rack for 20 minutes until crispy, turning once.

2.TOSS wings in sauce to coat.
Makes 6 to 8 servings

A disclaimer and disclosure:
* I received this product in exchange for a review. I was not compensated for my review and all my opinions are my own, based on my personal experience with the product. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: Guides Concerning the Use of Endorsements and Testimonials in Advertising. *

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