2014 marks the 50th Anniversary of the Buffalo Wing – a momentous occasion sure to be celebrated by sports fans and foodies alike. First created in Buffalo, NY in 1964, the original recipe was as simple as combining Frank’s® RedHot® sauce and melted butter. As the history books tell it, wings were seen as a culinary cast-off at the time and Buffalo wing sauce was created in a pinch to stave off the hunger of some late night revelers stopping by a neighborhood tavern. But fifty years later, this secret sauce still exhibits a flavor profile that continues to take the country by storm. It’s one for the history books: the lowly Buffalo Wing catapulted from basic pub grub to menu mainstay, all across America.
With more than 1.25 billion wings served and consumed during Super Bowl weekend and totaling more than 100 million pounds of wings overall*, your sure to find a big platter of wings at your game day celebration. So celebrate the Big Game and the anniversary of wings with Frank’s RedHot. Some things may have changed over fifty years, but one thing that hasn’t: the secret to authentic Buffalo flavor can only be achieved with Frank’s RedHot, THE secret ingredient in the original Buffalo wing sauce recipe.
“It’s the distinctive blend of flavor and heat that distinguishes Frank’s RedHot from wing sauce ‘wannabe’s,’” says Christian Ortiz, Senior Brand Manager for Frank’s RedHot. “Today, Frank’s RedHot Original remains widely popular, but we’ve since introduced a host of new flavors that reflect contemporary taste trends such as Frank’s RedHot Sweet Chili sauce, Sweet Heat BBQ, Hot Buffalo, XTRA Hot and more.” So grab a few bottles as you prepare the game day buffet and try some exciting new wing recipes that reflect a twist on the classic such as Cajun Buffalo Wings.
- 2 1/2 lbs chicken wing parts
- 1/2 cup Frank's Red Hot Buffalo Wing Sauce
- 1/3 cup ketchup
- 2 tsp Cajun Spice blend
- Preheat oven to 500 degrees.
- Line a baking tray with aluminum foil and spray with PAM.
- Place wings on the foil.
- Bake for 30 minutes or until crispy, turning once.
- In a large plastic container mix together the Buffalo Wing Sauce, ketchup and spice blend.
- Toss the wings, a few at a time, in the sauce to coat.
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