Kalyn's Kitchen Picks: Franks Red Hot Sauce (plus Low-Carb Recipes using Frank's Red Hot Sauce) [found on KalynsKitchen.com]
Franks red hot buffalo chicken dip - use ff cream cheese for weight watchers and celery instead of chips for dipping!
Baked Buffalo Chicken Rolls Makes 12 Rolls Crispy and full of flavor these baked buffalo chicken egg rolls never disappoint! Theyre easy to make freeze well and serve as theIngredientsMeat1 cup Chicken cooked and shredded1/2 cup Franks red hot sauceCondiments1 Blue cheese dressingBread & Baked Goods12 Egg roll wrappersDairy1 cup Blue cheeseDeli1 cup Broccoli slaw or coleslaw dry
Franks Red Hot Sauce Grilled Corn
Frank's Red Hot Original Buffalo Chicken Wings Recipe - #superbowlfood
Super Simple Baked Buffalo Shrimp By @HealthyJulez 1lb peeled, deveined shrimp Melt 1 tablespoon of butter with 3 tablespoons of Franks Red hot-Marinate shrimp in hot sauce Place in a skillet or casserole dish that can be used in the oven. Sprinkle 1/3 cup of shreeded cheese on top. Bake for 10 minutes in a 450 degree over. Top with fresh chiffon cilantro! . Check my page @Fithealthyrecipes for more! @Fithealthyrecipes @Fithealthyrecipes
franks red hot pickled eggs...for Adam, of course. After pickling, these will be deviled with ranch to become buffalo eggs.
Shredded Buffalo chicken - one packet ranch dressing, half bottle franks red hot, four chicken breasts, two Tbsps butter. Mix Dressing and hot sauce together and pour over chicken. Cook on low for six hours or high for four. With 30 minutes left shred chicken in pot and add two Tbsps butter. Eat on/with anything! On toasted buns, in a quesadilla, lettuce wraps, etc.
Firecracker Chicken - The most amazing combination of sweet and spicy flavors that tastes a million times better than take-out!
Frank's Red Hot Buffalo Chicken Dip 8 oz. pkg. cream cheese, soft 1/2 c. ranch salad dressing 1/2 c. Frank's Red Hot Buffalo Wing Sauce 1/2 c. shredded mozzarella cheese (it looked like Syd used the mixed cheddar and jack) 2 cans (12.5 oz.) white premium chicken breast in water, drained (Syd used 2 (10 oz.) cans)