Store-Bought Sauces and Seasonings Archives - Page 22 of 43

Frank’s RedHot Garlic Buffalo Wings

I want to personally thank everyone that had anything at all to do with Frank’s RedHot Garlic Buffalo wing sauce. From the ingredients, to the packaging, to getting it on my grocery store’s shelves, you’re all heroes! Ok, so maybe that’s a bit much, but I’m a huge garlic fan and oh boy does this sauce ever pack in the garlic flavor. All in a (of course) a fantastic traditional Buffalo sauce. I cannot get enough of this. There’s no lack of flavor (and a bit of heat) here. These Frank’s RedHot Garlic Buffalo wings are fantastic!

Garlic. And Lots of It.

This is the part where I stress how much garlic flavor is in Frank’s RedHot Garlic Buffalo wings. Or I was going to. But why? You’re here because you were looking for a garlic wing sauce. You didn’t Google ‘I want a lame, flavorless sauce’ to get here. Or at least I hope you didn’t! No, you’re here for the same reason as I am: to celebrate great garlic and Buffalo flavors on wings!

Frank’s RedHot Garlic Buffalo Wings Hot Sauce…

Blend of savory garlic flavor & spicy heat in a…
For restaurant-style garlic buffalo wings at home

Brrrrrrrrrr!

Put any leftover sauce in an air-tight container and keep it in the fridge until the next time you make wings. When it’s time to sauce your wings don’t just pour that cold sauce over them. You’ve spent all that times getting your wings perfect. Crispy skin. Perfect coating. Hot. No matter how you cooked them, you devoted time to making sure they are spot-on delicious. Do not ruin them by adding a cold sauce. First, obviously, it’ll make them cold. In an instant. And secondly, and just as important, cold sauce will make that crunchy skin un-crunchy even quicker than a hot sauce.

So bring your sauce to at least room temperature before using it. If you want, warm it on the stovetop. I’m not a fan of using a microwave to warm sauces, but you can do that if you want.

Also try some Frank’s RedHot Buffalo Ranch dry wings! They’re great too!

Check out my always-growing list of over 200 favorite store-bought wing sauces and seasonings!

Print Recipe

5 from 1 vote

Frank’s RedHot Garlic Buffalo Wings

Great garlic flavor and lots of it!

Prep Time1

Cook Time45

Course: Appetizer

Cuisine: American

Keyword: Buffalo wings, garlic

Servings:

Calories: 503kcal

Ingredients

3-4 pounds chicken wings flats and drumettes separated, tips saved to make stock
Frank's RedHot Garlic Buffalo wing sauce

Instructions

Cook wings as desired. Click here for our guide on cooking wings in a grill, smoker, deep fryer, oven, air fryer or a Char-Broil Big Easy.
Toss wings with sauce before serving. Click here for our guide on how to sauce your wings.

Notes

Serve with your favorite dipping sauce on the side, if desired.

Nutrition

Nutritional values are approximate and will not include any store-bought wing sauce or seasoning nutritional values.

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Cholula Caliente Wings

These Cholula Caliente wings are something special. Traditional Buffalo wing sauce needed a south-of-the-border twist, and this is it. Nicely spicy, it has a great combination of peppers that make for one of the best tasting sauces I’ve had. If you’re a fan of Cholula’s hot sauce, you’ll be an even bigger fan of this wing sauce.

A Great Tasting Sauce

It’d be an understatement to say I’m a big lover of Cholula’s Caliente wing sauce. Ditto their other wing sauce that I’ve tried, Cholula Mexicali. And like any Cholula sauce, wing or hot, it’s good on just about anything. Like nachos. Or tacos. You name it. I don’t use it sparingly, I load up and then I add some more. No such thing as too much of this sauce.

And, according to my wife, the bottle is pretty.

Cholula Caliente Wing Sauce, 12 fl oz

Caliente Wing Sauce blends buttery taste with…
Delivers spicy-heat from peppers like arbol…

Remember that if you have to refrigerate your open bottle of wing sauce to let it sit out on the counter for at least 30 minutes before using. You don’t want to ‘shock’ hot, just-cooked wings with a cold sauce.

What Are You Waiting For?

Go make some wings! It’s not that hard to do! My go-to method is to air-fry them. A little seasoning first. Air-fried to perfection. Fantastic aroma as they cook. Crispy skin. Juicy meat. Tender. Ready for a sauce. Air-fried wings can hold up to being tossed with sauce, so that’s what I do. If they were deep-fried with a batter I wouldn’t abuse them like that. I’d gently brush the sauce on. Or serve it on the side, for dipping.

See my guides for cooking your wings and for saucing them! I’ve got you covered!

My Trusty Wingman

My air fryer isn’t fancy. It doesn’t have any bells and whistles. Well, ok, it does have a bell when the timer goes off but that’s it. I don’t even use the timer actually. I use a timer on my phone that has two countdowns: one for 12 minutes and one for 6 minutes. That’s all I ever need to get perfect wings each and every time!

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You’ll also want to make some Cholula Mexicali wings!