Best Red Hot Chicken Recipes

CHICKEN WINGS WITH RED HOT HONEY GLAZE AND BLUE CHEESE-CELERY DIPPING SAUCE

Steps:

• For the wings:
• Heat grill to medium-high.
• Combine the hot sauce, honey and butter in a small saucepan and cook over medium heat until the butter is melted and the mixture comes together, about 5 minutes. Stir in the vinegar and season with salt and pepper. Pour half of the sauce in a bowl and keep the remaining sauce in the pan, warm over low heat.
• Season the wings on both sides with the salt and pepper. Brush the wings with the reserved sauce in the bowl and place on the grill. Grill on each side for 5 minutes or until golden brown and cooked through. Remove wings from the grill and toss with the warm hot sauce. Transfer to a platter and serve with the blue cheese sauce on the side for dipping.
• For the blue cheese-celery dipping sauce:
• Whisk together all ingredients in a medium bowl and season with salt and pepper. Cover and refrigerate for at least 30 minutes before serving.

DURKEE RED HOT CHICKEN WINGS

Steps:

• Trim wings.
• Mix together hot sauce, oil and vinegar.
• Mix with wings and marinate 30 - 45 minute
• Place wings on broiler pan in single layer. Broil 20 ~ 25 minute Turn often and brush with marinate till crispy.
• Dipping Sauce - 1 tablespoon butter, 1 tablespoon lemon juice or vinegar. Cook until smooth with ------ Warm - 3 tablespoons Red Hot Hot - 4 tablespoons Red Hot Very Hot - 5 tablespoons Red Hot Scorching - 6 tablespoons.

FRANK'S RED HOT BUFFALO CHICKEN WING DIP RECIPE - (4.3/5)

Steps:

• Boil chicken breasts and shred meat from bone. Spray a 9"x13" baking pan with non-stick cooking spray. Add chicken and remainder of ingredients to pan, and stir. Bake at 350 degrees for 30 minutes. Serve with tortilla chips or crusty bread

GRILLED CHICKEN WINGS WITH FRANK'S RED HOT SAUCE

Steps:

• Whisk the dressing and the one cup Frank's hot sauce together in a small bowl.
• Add to chicken wings and marinate about 30 minutes to an hour while grill is heating up.
• Spray cooking area on grill with cooking spray.
• Add wings to hot grill. Watch closely as they do tend to burn quickly.
• Grill for about 25-30 minutes.
• It's ok to turn frequently to prevent burning.

CHICKEN WITH SWEET AND HOT RED PEPPERS

Steps:

• Pat chicken dry and sprinkle with 1/2 teaspoon salt. Heat oil in an ovenproof 12-inch heavy skillet over moderately high heat until just beginning to smoke, then cook chicken, skin sides down, until browned, about 5 minutes. Turn chicken over and cook 2 minutes more, then transfer to a plate.
• Pour off all but 2 tablespoons fat from skillet and cook bell peppers, onion, garlic, red pepper flakes (to taste), and remaining 1/4 teaspoon salt over moderate heat, stirring, until softened, about 10 minutes. Add wine and boil 1 minute. Nestle chicken, skin sides up, into pepper mixture and cook, covered, over moderate heat until cooked through, about 15 minutes.
• Turn on broiler. Remove lid from skillet and broil chicken 4 to 6 inches from heat until skin is crisp, about 1 1/2 minutes.

CHICKEN WINGS WITH RED HOT HONEY GLAZE AND BLUE CHEESE-CELERY DIPPING SAUCE

Steps:

• For the wings: Heat grill to medium-high. Combine the hot sauce, honey and butter in a small saucepan and cook over medium heat until the butter is melted and the mixture comes together, about 5 minutes. Stir in the vinegar and season with salt and pepper. Pour half of the sauce in a bowl and keep the remaining sauce in the pan, warm over low heat. Season the wings on both sides with the salt and pepper. Brush the wings with the reserved sauce in the bowl and place on the grill. Grill on each side for 5 minutes or until golden brown and cooked through. Remove wings from the grill and toss with the warm hot sauce. Transfer to a platter and serve with the blue cheese sauce on the side for dipping. For the blue cheese-celery dipping sauce: Whisk together all ingredients in a medium bowl and season with salt and pepper. Cover and refrigerate for at least 30 minutes before serving.

KAENG PHET DAENG KAI (HOT RED CHICKEN CURRY)

Steps:

• Cut the chicken up, then briefly fry the curry paste until fragrant, reduce the heat, add the coconut milk slowly, and continue to stir while cooking until a thin film of oil apppears on the surface.
• Skim off the oil, and discard it.
• Add the chicken and other ingredients except the eggplant.
• Bring to a boil and cook until the chicken begins to change colour.
• Adjust the flavors to suit yourself.
• When it is at a boil again add the eggplant and continue till thechicken is cooked through.
• Serve with steamed white Jasmine rice.

BAKED BUFFALO CHICKEN DIP WITH FRANK'S RED HOT RECIPE - (4.5/5)

Steps:

• Preheat oven to 350°F. Combine all ingredients in a 1-quart baking dish. Bake 20 minutes or until mixture is heated through; stir. Serve with crackers or vegetables.

RED-HOT CHICKEN AND PEPPERS

Steps:

• Preheat oven to 450 degrees with rack in upper third. Scatter chickpeas and peppers in the bottom of a shallow, broilerproof 9-by-13-inch baking dish. Stir together butter, hot sauce, paprika, and pepper brine. Season with salt. Place chicken on top of chickpea mixture and brush both sides with all of butter mixture; season with salt and pepper. Roast, skin-side up, until chicken begins to brown and a thermometer inserted into thickest parts (not touching bones) reads 160 degrees, 25 to 30 minutes.
• Switch oven to broil. Brush chicken with pan drippings and broil until skin is charred in spots, 2 to 3 minutes. Lightly dress watercress with squeezed lemon and pan drippings. Serve chicken-chickpea mixture with watercress, flatbread, and lemon.

SMOKY HOT CHICKEN STIR-FRIED WITH DRIED RED CHILLIES AND GREEN G

Steps:

• Combine chicken with cornflour and shao sing wine in a bowl. Cover, place in refrigerator and leave to marinate for 1 hour.
• Place 1st measure of oil and chillies in a cold wok and then turn heat to low. Cook for about 1½ minutes or until chillies begin to darken slightly. Using a slotted spoon, immediately remove chillies and drain on kitchen paper.
• Leaving chilli-infused oil in wok, turn heat up to high and stir-fry half the chicken cubes for 3 minutes. Remove with a slotted spoon.
• Add extra oil to wok with remaining chicken and stir-fry for 3 minutes. Return all chicken to wok, along with ginger and reserved chillies, and stir-fry for 1 minute.
• Add sugar and stir-fry for 30 seconds. Add remaining ingredients and stir-fry for 30 seconds. Serve immediately.

RED HOT CHICKEN

Steps:

• Put the olive oil, orange, lime and lemon juices, chile powder, paprika, garlic and chipotle with adobo sauce in a blender and puree. Put the chicken breasts in a resealable bag, pour in the marinade and seal. Refrigerate for 30 minutes to several hours, the longer the better.
• Preheat the oven to 375 degrees F.
• Remove the chicken breasts from the marinade and transfer to a roasting pan. Roast until the chicken is slightly browned and cooked through, 15 to 20 minutes. Serve the chicken breasts whole with warm flour tortillas, sour cream, Pico de Gallo and Guacamole and Mexican Rice.
• To make the pico de gallo, chop the tomatoes, jalapenos and onion into a very small dice. (Leave the seeds in your jalapenos for a hotter pico.) Adjust the amount of jalapenos to your preferred temperature. Next, chop up a nice-sized bunch of cilantro. Just remove and discard the long leafless stems before chopping; there is no need to remove the leaves from the stems completely. Put the tomatoes, jalapenos, onion and cilantro together in a bowl and give it a good stir. Squeeze the juice of 1 of the lime halves into the bowl. Add salt to taste and stir again.
• To make the guacamole, halve the avocados lengthwise and remove the pits. Next, with a spoon, scrape the "meat" out onto a large plate. Mash the avocados, making sure to leave them relatively chunky. Add just a couple of shakes of salt to taste. Next, add a generous helping of the pico de gallo and fold together. Lastly, squeeze the juice of the remaining lime half over the top. Give it one last stir and serve.
• Heat the oil in a large skillet over medium heat. Add the onion and cook for 3 to 4 minutes. Reduce the heat to low and add the rice and garlic. Cook, stirring constantly and making sure the rice doesn't burn, for 3 minutes. Add the whole tomatoes and diced chiles and tomatoes, stir to combine and cook for 2 minutes. Finally, add the broth and stir together. Add a good teaspoon of cumin and the salt. Bring to a boil over medium heat, reduce the heat to low, cover and simmer until the rice is cooked, 10 to 15 additional minutes. Add more liquid as needed; the rice should not be sticky.
• Just before serving, sprinkle lots of freshly chopped cilantro over the top. Serve immediately.

FRANKS RED HOT CHICKEN TORTILLA SOUP

Steps:

• Heat oil in large sauce pan over medium high heat
• cook garlic for about 1 minute or until tender.
• add broth, salsa, water , and hot sauce stir in chicken and corn, heat to boiling.
• reduce to medium low and cover, let this cook for around five minutes.
• Finally stir in tortilla chips and sprinkle cheese on top serve hot.

FRANK'S® RED HOT® BUFFALO CHICKEN DIP RECIPE - (4.5/5)

Steps:

• Heat the oven to 350°F. Stir the cream cheese in a 9-inch deep dish pie plate with a fork or whisk until it's smooth. Stir in the dressing, pepper sauce and blue cheese. Stir in the chicken. Bake for 20 minutes or until the chicken mixture is hot and bubbly. Stir before serving. Serve with the vegetables and crackers for dipping.

FRANKS RED HOT BUFFALO CHICKEN DIP

Steps:

• DIRECTIONS: 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. Tips 1.Microwave Directions: Prepare as above. Place in microwave-safe dish. Microwave, uncovered, on HIGH 5 min. until hot, stirring halfway through cooking. 2.Tips: You may substitute 2 cups shredded cooked chicken. 3.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. 4.Tailgating Tip: Prepare dip ahead and place in heavy disposable foil pan. Place pan on grill and heat dip until hot and bubbly.

RED HOT AND ROKA® BLUE CHICKEN SALAD

Steps:

• Toss chicken with hot pepper sauce in large bowl.
• Add remaining ingredients; mix lightly. Serve immediately.