Cooking Videos
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Cooking Videos
& Commercials

Frank's RedHot Crunchy Onion Chicken Recipe

Shout out to new Frank’s RedHot squeeze bottles for helping us get our crunch on. -RECIPE- http://bit.ly/1M9QUMt Ingredients 6 oz. FRENCH'S® Crispy...

Length : 43 secs

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33 secs
Frank's RedHot Buffalo Chicken...

Tastes good being badass. Frank's RedHot Buffalo Chicken Sandwich. -RECIPE- http://bit.ly/2fDhi5B Ingredients 4 boneless, skinless chicken breast halves 1 bottle FRANK'S RedHot® Buffalo Wings Sauce,(12 oz.), divided 1/4 cup blue cheese or ranch dressing 4 hard rolls, split lettuce leaves and tomato slices, optional blue cheese crumbles, optional [or favorite shredded cheese] Directions MARINATE chicken in 1/2 the bottle of Buffalo Wings Sauce (6 oz.) for 3 hours or overnight if desired. Mix remainder of the Buffalo Wings Sauce and dressing together; keep refrigerated until ready to use. GRILL chicken 12 min. or until no longer pink in center. PLACE 2 tablespoons of mixed sauce on each half of roll. Place chicken on roll and top with lettuce, tomato and cheese if desired.

169 secs
Frank’s RedHot Big Game Buffalo...

What’s the secret to the most bad ass wings around? Frank’s RedHot, #IPTSOE -RECIPE- http://bit.ly/2kALh0C Ingredients 2 1/2 lbs. chicken wing pieces 1/2 cup FRANK'S RedHot® Original Cayenne Pepper Sauce 1/3 cup butter, melted Directions BAKE wings in foil-lined pan at 450 °F for 30 min. until crispy, turning once. COMBINE Frank's RedHot Sauce and butter in bowl. TOSS wings in sauce to coat completely. Serve with blue cheese dressing and celery sticks.

180 secs
Frank’s RedHot Big Game...

Bring the sweet heat to game day with Frank’s RedHot Sweet Chili Meatballs -RECIPE- http://bit.ly/2e53RIh Ingredients 1 lb. lean ground turkey [or ground beef] 1/3 cup Japanese panko crumbs [or bread crumbs] 1 large egg, beaten 1/4 cup finely chopped cilantro 3 green onions, chopped 1 Tbsp. fresh ginger, finely minced 1/2 tsp. salt 12 oz. FRANK'S RedHot Sweet Chili® Sauce, divided Directions MIX ground meat, panko crumbs, cilantro, onion, ginger, egg, salt, and 1/4 cup Sweet Chili Sauce. Form into 1 inch meatballs. Place on lightly greased baking sheets. BAKE in 350°F oven for 20 minutes, turning once half way through. Put meatballs in a slow cooker on warm mode. SERVE with remaining Sweet Chili Sauce in slow cooker on low to keep meatballs warm. Gently stir to coat meatballs.

159 secs
Frank's RedHot Game Day Dip...

Take it from a pro, Frank’s RedHot Buffalo Chicken Dip is legendary. -RECIPE- http://bit.ly/2fZMRF9 Ingredients 2 cups shredded cooked chicken 1 (8 oz. pkg.) cream cheese, softened 1/2 cup FRANK'S RedHot® Original Cayenne Pepper Sauce or FRANK'S RedHot® Buffalo Wings Sauce 1/2 cup crumbled bleu cheese or your favorite shredded cheese Directions PREHEAT oven to 350°F. COMBINE all ingredients and spoon into shallow 1-quart baking dish. BAKE 20 minutes or until mixture is heated through; stir. Garnish with chopped green onions if desired. Serve with crackers and/or vegetables.

62 secs
Stuffed Potato Skins

The hot & spicy chicken potato skins, melted cheese and Frank’s RedHot. You already know it’ll be the best potato app you’ve ever tried. -RECIPE- http://bit.ly/2l6fL7A Ingredients 6 small russet potatoes 2 Tbsp. vegetable oil salt and pepper to taste 1 1/2 cups cooked and shredded chicken 1/4 cup FRANK'S RedHot® Original Cayenne Pepper Sauce 4 oz. cream cheese 1/2 cup sharp cheddar cheese, shredded, plus additional for topping 2 green onions, sliced 2 Tbsp. minced red onion Directions PREHEAT oven to 400ºF/200ºC and cover a sheet tray in foil. POKE each potato 4-5 times with a fork. Rub the potatoes in oil, salt, and pepper. Place the potatoes on the sheet tray and bake for 40-45 minutes or until cooked inside. After the potatoes are done baking, allow to cool. WHILE potatoes are cooling, combine chicken, Frank's RedHot Original, cream cheese, cheddar cheese, onions, salt and pepper in a bowl and stir to fully combine. ONCE the potatoes are cool, slice in half lengthwise and scoop out the inside to create a bowl. (Tip - save the insides for mashed potatoes!) EVENLY distribute the filling between the potato halves and bake for 15 minutes. REMOVE the potatoes from the oven, sprinkle the tops of with additional cheese, then put them back in the oven for 2-3 minutes, or until the cheese on top is melted. TOP with sliced green onion and Frank’s RedHot Original. Enjoy!

44 secs
Buffalo Chicken Bombs

Every bite is a buffalo flavored party in your mouth. -RECIPE- http://bit.ly/2l64pjZ Ingredients 1 cup rotisserie chicken, chopped 3/4 cup FRANK'S RedHot Buffalo Wings® Sauce, plus extra for garnish 1/2 cup mozzarella cheese, shredded 1/4 cup green onion, chopped 1 1/2 lbs. refrigerated pizza dough 2 Tbsp. olive oil [or vegetable oil] 3 Tbsp. blue cheese crumbles blue cheese dressing, for dipping Directions PREHEAT oven to 425ºF/220ºC. MIX the chicken with Frank’s RedHot Buffalo Wings Sauce, green onion, and cheese. GENTLY flatten a small piece of dough in your palm (slightly smaller than a golf ball) and put approximately 1 teaspoon of the chicken mixture into the dough. Pinch the dough together to form an enclosed ball and place on a nonstick baking sheets (or line your baking sheets with parchment paper if they’re not non-stick). BRUSH bombs with oil and bake for 20-25 minutes or until golden brown. TOP with blue cheese crumbles and drizzle with additional Frank’s RedHot Buffalo Wings Sauce. Serve with blue cheese dressing, celery sticks, and carrots. Enjoy!

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