Buffalo chicken with Frank's RedHot
This is the classic Buffalo wing treatment turned into a weeknight dinner for two, wings swapped for thighs or breasts that cook faster. Frank's RedHot is the whole dish here, thinned with butter and vinegar to coat the chicken in that tangy, peppery glaze the sauce was made for.
About 680 calories a serving, 64 g protein, 5 g carbohydrate, 43 g fat. From USDA figures for 75% of the ingredients; amounts are the recipe's.
To buy
- 1 pound chicken thighs or breasts
- 1 bunch for serving celery
From your shelf
- 1/2 cup (120 ml) Frank's Redhot
Staples
- 2 tablespoons butter
- 2 cloves garlic
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 tablespoon oil
- Pat one pound of chicken thighs or breasts dry and season both sides with 1/2 teaspoon salt and 1/4 teaspoon pepper. Heat 1 tablespoon oil in a large skillet over medium-high heat until it shimmers, then place the chicken skin-side down and cook without moving it until golden and the skin releases easily, about 6 minutes.
- Flip the chicken and cook the other side until just cooked through, about 8 more minutes depending on thickness; an instant-read thermometer should read 165 degrees F (74 degrees C).
- While the chicken cooks, mince 2 garlic cloves. When the chicken is done, push it to the side of the pan and add 2 tablespoons butter and the garlic to the empty side, stirring until fragrant, about 30 seconds.
- Pour 1/2 cup Frank's RedHot into the pan and tilt it to coat the chicken, turning the pieces in the sauce until they are well coated and the sauce has warmed, about 1 minute.
- Serve the chicken with the pan sauce spooned over it and celery on the side for cool contrast.
Note Swap the chicken for shrimp or cauliflower florets and reduce the cooking time to 4 minutes total. Leftovers keep in the refrigerator for up to three days and are good cold or reheated gently. Serve with rice, blue cheese dressing, or extra celery to balance the heat.
On the label
DISTILLED VINEGAR, AGED CAYENNE RED PEPPERS, SALT, WATER, MODIFIED FOOD STARCH, CANOLA OIL, PAPRIKA, CARROT FIBER, XANTHAN GUM, SODIUM BENZOATE (AS A PRESERVATIVE), NATURAL BUTTER TYPE FLAVOR AND GARLIC POWDER.
Frank's Redhot, ketchup, mustard, bbq & cheese sauce, serving 15 ml, package 12 fl oz. Ingredients as printed on the label.
More from Frank's Redhot
- Frank's Redhot buffalo fully cooked chicken wing sections glazed with buffalo wing sauce, buffalo
- Frank's Redhot buffalo boneless chicken white meat chicken fritters glazed with franks redhot buffalo sauce bites, buffalo boneless chicken
- Frank's Redhot buffalo chicken white meat chicken, cream cheese, and frank's redhot original cayenne pepper sauce dip, buffalo chicken
- Frank's Redhot original boneless chicken bites, original
- Frank's Redhot stingin' honey teriyaki boneless chicken bites white meat chicken fritters glazed with frank's redhot stingin' honeyteriyaki wings sauce, stingin' honey teriyaki
- Frank's Redhot original boneless chicken bites white meat chicken fritters glazed with frankos redhot originalcayenne pepper sauce, original
- Frank's Redhot original cayenne pepper fully cooked chicken wings sections glazed with cayenne pepper sauce, original cayenne pepper
- Frank's Redhot hot sauce
- Frank's Redhot slammin' sriracha hot sauce, hot
- Frank's Redhot original cayenne pepper sauce
Other ketchup
- Victoria Amory smokey bbq ketchupVictoria Amory
- Historic Lynchburg Tennessee Whiskey jalapeno pepper ketchupHistoric Lynchburg Tennessee Whiskey
- Leoci's ketchup calabreseLeoci's
- Peggy Roses habanero ketchupPeggy Roses
- Saha Sauces harissa ketchup, fire roasted pepper sauceSaha Sauces
- Always Save tomato ketchup, tomatoAlways Save
- Spicey Mike's spicy ketchup, mildSpicey Mike's
- Simply Roundy's tomato organic ketchup, tomatoSimply Roundy's
- Beekman 1802 Farm Pantry fingers bbq ketchupBeekman 1802 Farm Pantry
- Robbie's ketchup, sweet and tangyRobbie's
Cooks as ketchup, hot sauce. Half of it left? Use up the ketchup.