make sure you use frank's. once i forgot to get it when i went to the store and just used the tabasco sauce i already had...big mistake. i love tabasco
Low in calories (minimal nutritional content per serving) with negligible fat, protein, and carbohydrates. Contains capsaicin from cayenne peppers, which may support metabolism and provide anti-inflammatory properties.
About
Frank's RedHot is a cayenne pepper-based hot sauce originating from the United States, first produced in 1920 by Jacob Frank in Terryville, Connecticut. The sauce is characterized by its bright red color, moderate heat level (approximately 450 Scoville units), and distinctive tangy flavor profile derived from aged cayenne peppers and vinegar. Unlike vinegar-forward competitors, Frank's combines ground red peppers with a balance of spices and garlic, creating a sauce with more body and complexity. The formula relies on minimal ingredients—primarily cayenne peppers, distilled vinegar, water, salt, and spices—which allows the fundamental pepper flavor to remain prominent while the vinegar provides acidity rather than dominance.
The sauce gained significant popularity in the latter half of the 20th century, particularly as the essential ingredient in Buffalo chicken wings, where its moderate heat and bright flavor complement rather than overwhelm poultry. Regional preferences in the United States often distinguish between Frank's and other hot sauces, with dedicated users citing its superior balance and versatility compared to hotter alternatives.
Culinary Uses
Frank's RedHot is primarily used as a condiment and ingredient in American cuisine, most famously in Buffalo wings, where it is combined with melted butter to create the iconic Buffalo sauce. The sauce serves as a table condiment for fried foods, eggs, and sandwiches, and functions as a cooking ingredient in marinades, dressings, and sauces for chicken and seafood. Its moderate Scoville rating and bright flavor make it accessible to heat-averse diners while still providing distinguishable spice. Unlike intensely vinegary competitors, Frank's offers sufficient body for integration into composite sauces and glazes without overpowering other ingredients. It is also used in Bloody Mary cocktails and as a base for wing sauces of varying heat levels.