Frank's® RedHot Buffalo Chicken Dip • Recipe for Perfection (2024)

FAQs

Why is my buffalo chicken dip so runny? ›

Buffalo chicken dip can be runny if you use a reduced fat cream cheese. It can also be runny if you use too much ranch dressing or not enough chicken. You can thicken the dip by adding more shredded chicken, or even more cubes of full fat cream cheese or even more shredded cheddar cheese.

We've taken our hot sauce expertise and passion for all things flavorful and created a ready-to-use Buffalo Wings Hot Sauce to fulfill your winged desires.

Buffalo Sauce Ingredients

Buffalo sauce starts just like Frank's RedHot® Original – aged cayenne red peppers, distilled vinegar, water, salt and garlic powder. But really, it ends there. (So, what's thedifference between hot sauce and buffalo sauce?) Natural butter flavor and paprika.

The USDA's FoodKeeper App states that an open bottle of hot sauce will last in the pantry for up to six months, but longer if stored in the fridge. Many manufacturers, including popular hot sauce brand, Frank's RedHot, give a "best by" date instead of an expiration date.

The product will generally maintain good flavor quality for a few weeks after that date if refrigerated. Refrigeration will help maintain its flavor; however, it is not necessary if you prefer your Frank's RedHot® to be room temperature. The recommended shelf life from the date of manufacture if unopened is 24 months.

Overcooking the dip or having the temperature up too high will result in an oily looking dip. This will not affect the flavor, but doesn't look as appealing.

If the texture of the dip has changed, and the dip has started to separate or appear lumpy, it might be a sign that the dip has gone bad. Another way to find out if the buffalo chicken dip is bad is to give it a quick smell and taste. If the dip tastes or smells off-putting, it is a clear sign it has gone bad.

Use one tablespoon cornstarch mixed with one tablespoon cold water (aka a cornstarch slurry) for each cup of medium-thick sauce. Thoroughly mix the cornstarch and water together, then pour into your sauce. Cook and stir over medium heat until thickened and bubbly.

Frank's Red Hot® Original Buffalo Wings Sauce pouches are shipped and stored at ambient temperatures, have a shelf life of 9 months and is best if used by the code date. Protect product from freezing and store tightly closed to reduce the risk of contamination and maintain maximum product quality.

Can I use Frank's red hot instead of buffalo sauce? ›

Melt 4 Tbsp butter in a small saucepot over medium heat. Once melted, add ½ cup Frank's Redhot Sauce, ½ tsp garlic powder, and 1 tsp Worcestershire sauce. Whisk the ingredients together and heat through. Use the finished sauce for dipping or drizzling over your favorite foods (baked chicken wings pictured above).

Why Add Butter to Hot Wing Sauce? The butter is what gives you a restaurant-quality sauce at home. It adds silky and smooth richness to the sauce, cuts down the heat a little, and of course, adds great flavor!

Our tagline. “I put that $#!t on everything” comes out of sweet, ol' Ethel's lips and jolts people out of their comfort zones, never to return again.

Frank's RedHot is a hot sauce made from a variety of cayenne peppers, produced by McCormick & Company. The Original blend ranks low on the Scoville scale, with 450 SHUs, but the XTRA Hot variety measures 2,000 SHUs.

With butter added, you can tolerate a lot of the hot sauce because it's no longer as hot. butter is fat, and fat clings to stuff, hot sauce doesn't want to cling by itself, so the butter is added to make the hot sauce stick and coat the whole piece of chicken. also it adds an extra layer of yumminess!