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Recipe: Hot Buffalo Wings

Ingredients:4 cups Frank’s® RedHot® XTRA Hot Cayenne Pepper Sauce1 cup clarified butterYield: 5 cupsDirections: Blend both ingredients and toss with wings.Tip: You can also create a hot wing sauce by mixing 2 cups of Frank’s® RedHot® Original Buffalo Wings Sauce with 2 cups of Frank’s® RedHot® XTRA Hot Buffalo Wings Sauce.

Recipe: XTRA Hot Buffalo Wings

Ingredients:4 cups Frank’s® RedHot® XTRA Hot Cayenne Pepper Sauce½ cup clarified butterYield: 4½ cupsDirections: Blend both ingredients and toss with wings.Tip: You can also create an XTRA hot sauce by holding tossing the wings in Frank’s® RedHot® XTRA Hot Buffalo Wings Sauce with no butter.

Recipe: Sriracha Wings

Ingredients:4 cups Frank’s® RedHot® Sriracha Chili Sauce1 cup clarified butterYield: 5 cupsDirections:Blend both ingredients and toss with wings.Tip: Turn this recipe into a Honey Sriracha Wing Sauce by adding ¼ cup of honey.

Recipe: Rajili Wings

Ingredients:4 cups Frank’s® RedHot® Rajili™ SauceYield: 4 cupsDirections:Toss Frank’s® RedHot® Rajili™ Sauce with wings.

Recipe: Island Honey Garlic Wings

Ingredients:1 cup Frank’s® RedHot® Stingin' Honey Garlic Sauce™½ cup pineapple, freshly pureed1 tsp. sugarYield: 1½ cupsDirections: Blend all ingredients and toss with wings.Tip: This glaze is also nice with the addition of a little sweet coconut crème.

Recipe: Carolina Apple Cider Wings

Ingredients:1½ cups Cattlemen’s® Carolina Tangy Gold™ BBQ Sauce½ cup Frank’s® RedHot® Original Cayenne Pepper Sauce¼ cup apple cider vinegarYield: 2¼ cupsDirections: Blend all ingredients and toss with wings.

Recipe: Fiery BBQ-Hoisin Glaze

Ingredients:1 cup Cattlemen’s® Kickin Korean™ BBQ Sauce6 tbsp. Hoisin sauceYield: 1 1/3 cupsDirections: Blend both ingredients and toss with wings.Tip: Fire this recipe up with the addition of Frank’s® RedHot® Sriracha Chili Sauce or wasabi.

Pork Chops on Top

Sponsored by Smithfield FarmlandToday’s pork chops are nothing like the bland, dry, chewy meat many people remember from years ago. These days, those descriptors are just as outdated as those dry pork chops that were served at the family dinner table.