Just like it isn't a baseball game without hot dogs, it isn't a football tailgate unless there are wings.

So when you're planning your next one, include some of these recipes from Frank's Redhot. It was the sauce used in the original Anchor Bar recipe, so they know a thing or two about making delicious wings.

The first is for traditional wings you can cook over the grill, since you wont have a deep fryer at the tailgate. (And if you do, I wanna tailgate with you.) Since all it calls for is tossing some of Frank's wing sauce in, you might want to try mixing up some of the variations: The Shanghai, Cajun or Santa Fe.

Then there's the Buffalo Chicken Dip... same great wing flavor, without the bones. And finally there's Frank's Buffalo Chicken Nachos, no plates necessary.

For more recipes, head over to www.franksredhot.com

Grilled Game Time Buffalo Wings
Makes 6 to 8 servings
Prep Time: 5 min
Cook Time: 20 min

2 1/2 lbs. fresh chicken wing pieces
3/4 cup FRANK’S® REDHOT® Buffalo Wing Sauce

1. GRILL wings over medium heat 20 to 25 minutes until cooked and crispy.
2. TOSS in Buffalo Wing Sauce.
(Tip: Thaw frozen wings before grilling.)

Wing Variations: Cook wings as directed above. Toss in one of the sauce variations below:

Shanghai Red: Combine 1/4 cup soy sauce, 3 tablespoons Frank’s RedHot Sauce, 3 tablespoons honey, 2 tablespoons peanut oil, 1 teaspoon grated peeled fresh ginger and 1 teaspoon minced garlic in small bowl. Mix until well blended.

Cajun on the Grill: Combine 1/3 cup Frank’s RedHot Sauce, 1/3 cup ketchup, 1/4 cup melted butter or margarine, and 2 teaspoons Cajun seasoning blend in small bowl. Mix until well blended.

Santa Fe Wings: Combine 1/4 cup Frank’s RedHot Sauce, 1/4 cup melted butter or margarine, 1/4 cup chili sauce, and 1 teaspoon chili powder in small bowl. Mix until well blended.


Frank's Redhot Buffalo Chicken Dip
Makes 3 1/2 cups dip
Prep Time: 5 min 
Cook Time: 20 min 

8oz. pkg. cream cheese, softened 
1/2 cup blue cheese or ranch salad dressing 
1/2 cup any flavor FRANK'S® REDHOT® Sauce
1/2 cup crumbled blue cheese or shredded mozzarella cheese 
2 cans (9.75 oz. each) Swanson White Premium Chunk Chicken Breast in Water, drained (Or substitute 2 cups shredded cooked chicken)

1. HEAT oven to 350°F. 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 min. or until mixture is heated through; stir. Garnish as desired. Serve with crackers or vegetables. 

Microwave Directions: Prepare as above. Place in microwave-safe dish. Microwave, uncovered, on HIGH 5 min. until hot, stirring halfway through cooking. 

Slow Cooker Method: Combine ingredients as directed above. Place mixture into small slow cooker. Cover pot. Heat on HIGH setting for 1 1/2 hours until hot and bubbly or on LOW setting for 2 1/2 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.


Buffalo Chicken Nachos
Makes 4 servings
Prep Time: 5 min 
Cook Time: 10 min 

2 cups diced cooked chicken or turkey 
1/2 cup Frank's Redhot Buffalo Wing Sauce 
1 (10 oz.) bag tortilla chips 
2 cups shredded Cheddar or Jack cheese 
Blue cheese or ranch salad dressing 
Sour cream 

1. Toss chicken with Buffalo Wing Sauce. 

2. Layer chicken mixture with chips and cheese in baking dish or on pizza pan. 

3. Bake at 350°F for 5 min. until hot and cheese melts. Garnish as desired. Serve with blue cheese dressing, sour cream and additional Buffalo Wing Sauce. 

Tip: You may substitute 1/3 cup Frank's Redhot Cayenne Pepper Sauce mixed with 3 Tbsp. melted butter. 

Variations: Add 1/2 cup of the following to nachos along with chicken: chopped bell peppers, sliced green onion, sliced black peppers or diced jalapeno peppers. 

For a change of pace, substitute 2 cups diced shrimp.