Frank's Red Hot Sauce may be the most recognizable brand hot sauce used by many home cooks in their chicken wings recipe as buffalo sauce.
What if I told you that you could make your own Franks Red Hot Sauce even tastier, as good as the original, but quick, easy, and HOMEGROWN in your own kitchen? Well, you can!
With just a few simple ingredients from your garden (or from the local grocery) you can put together your own Frank's Red Hot Buffalo Sauce in about an hour! Now it gets much tastier if you let it sit in the refrigerator for a few days, but it is excellent right out of the pot! If you can boil water and use a blender, you can do this!
RECIPE LISTED BELOW THE CHAPTERS!
Chapters are listed below to make it even easier to reference the information you want to see!
TIME-LINE:
00:00 – Short Introduction
00:39 – FRANK's RED HOT SAUCE - a brief history of Frank's and buffalo hot wings - GEAUX TIGERS!
02:00 – THE GOODS – what's in it! Basic supplies and ingredients
03:16 – THE PROCESS – cut it all up and get it cooking!
04:55 – DOC HAS SOME ISSUES –just a funny statement...sadly it's true
05:10 – ROUND 1 – first round of cooking to soften the peppers and garlic
05:52 – PSA 1 – Homemade pepper spray and how to mitigate that effect
06:14 – BLEND IT! - first round of blending of our liquid sauce
06:48 – PSA 2 – how to avoid making a dangerous pepper explosion with your blender. This is SERIOUS! pay attention
07:31 – Round 2 -second round of cooking to reduce the liquid and thicken it up
08:17 – BLEND IT PART DEUX - second round of blending to make sure everything is very smooth
08:45 – KEEP IT SEPERATED - removing the pulp and seeds from our Frank's Red Hot Sauce
09:38 – TO THICKEN OR NOT TO THICKEN - that is the question
10:20 – BOTTLE IT - bottling it up and first taste
11:22 – FRANKS BUFFALO WING SAUCE - a blind taste test with Mrs Texas Garden Doc
15:29 – THE VERDICT - our thoughts on the spicy buffalo wing taste test. Franks or Homegrown?
16:22 – CONCLUSION - simple and quick version of Franks Red Hot Sauce
17:10 – THANK YOU - Live your best well-balanced life and thank you!
17:49 – FUNNIES & OUT-TAKES - my apologies..Terry isn't happy
Recipe:
Equipment Needed:
A knife for cutting your peppers and garlic
A spatula
A fine collander or Sieve
Some kind of glass container for your finished salt (check below for links to jars I use for storage)
Ingredients:
3 tspn - Kosher Salt - OPTIONS: Pickling salt or any salt that you like
3 tspn - garlic powder
32 - Cayenne Peppers
10 - Cloves of garlic
3 Cups - White Vinegar
Xanthan gum - OPTIONAL
Directions:
Wash all material well (especially if store bought)
Start the white vinegar heating on the stove, we are going for a simmer (cover it with a lid)
Cut the green tops of the peppers (or pull them) and crush and peel the garlic
Add all your peppers to the boiling or simmering vinegar, including the salt and garlic powder
Bring to a simmer and allow to cook for 20-30 minutes (I suggest leaving it covered during this time, but it's optional. It will have a less vinegary type taste if you remove the lid)
When time is up, pour mixture into a blender (use caution when blending hot liquids) and blend until most of the peppers and garlic and blended.
Place back on heat and simmer uncovered for about 15 minutes until the volume is reduced to about half
Remove from heat, place back into blender for the second time and blend until smooth
Pour sauce through a fine colander or sieve and press the liquid out.
You can optionally add some Xanthan Gum to thicken it (DON'T USE TOO MUCH!)
Pour the mixture into a bottle for storage
It tastes best if you let it sit in the fridge for a few days, but it can be used straight away on your fresh baked wings!
Link to Products I use for hot sauces:
*As an Amazon Associate, I earn from qualifying purchases using the following links. If you do not want to use this specific link but want the product simply go to the product using Amazon's built in search functionality to purchase instead:
Anthony's Premium Xantham Gum: https://amzn.to/3b2G12a
Easy Fermenter Kit: https://amzn.to/3qxvzSi
Airlocks With Lids: https://amzn.to/35S0uRs
Glass Weights: https://amzn.to/3bMNlNq
Cheesecloth: https://amzn.to/3qv08YS
Bragg's Apple Cider Vinegar: https://amzn.to/35KxviD
Glass Stopper Bottle: https://amzn.to/3nR10FK
Hot Sauce Bottles: https://amzn.to/3syuv2z
Thanks for taking the time to watch this video! If you’ve tried this recipe, or one similar to it, tell everyone in the comments. We all have our own style and way of doing things, and I always love to hear how other people do what they do. It helps us all learn!
Thanks again and don't forget to get your hands dirty! Or Spicy!
Follow me on:
Instagram: https://www.instagram.com/texasgardendoc
Twitter: https://twitter.com/TexasGardenDoc