Frank’s – RedHot Wings Sauce Buffalo

Frank’s RedHot Sauce is a staple of American food culture

Frank's RedHot Sauce has its roots in Ohio, USA, where it was developed in 1918 by Jacob Frank together with Adam Estilette, and sold in bottles from 1920. The sauce is based on cayenne pepper, which gives it its characteristic heat and flavor. The recipe has, quite uniquely, remained unchanged since its origin, which speaks to its timeless appeal. The combination of cayenne pepper, vinegar, water, salt, and garlic creates a sauce that is both simple and powerful in flavor.

One of the most notable milestones in the history of Frank's RedHot Sauce came in 1964, when it was used as the main ingredient in the recipe for Buffalo Wings, created by Teressa Bellissimo at the Anchor Bar in Buffalo, New York. This simple, delicious dish—consisting of chicken wings fried until crispy and then tossed in Frank's RedHot Sauce and butter—quickly became a national favorite in the USA and an essential part of the country's food culture. Frank's RedHot Sauce thus became synonymous with Buffalo Wings, and the sauce has been a staple at sporting events and party meals across the USA ever since.

Today, Frank's RedHot Sauce is almost a must-have on the shelf in American kitchens, from professional restaurants to home cooks who want to add a spicy kick to their food. Whether it's in the classic Buffalo Wings recipe or as a creative addition to new dishes. Frank's RedHot Sauce is incredibly versatile and can be used in countless ways in cooking.