America’s desire for the distinct taste of all things “Buffalo” has risen to a new level, resulting in the anticipation of record-setting crowds at this year’s 12th Annual National Buffalo Wing Festival. The event historically draws more than 90,000 wing enthusiasts from every state as well as
from 36 different countries around the world. Festival lovers will enjoy the U.S. Chicken Wing Eating Championships as well as tasting events that showcase the secrets of over a hundred varieties of sauces from mild to extra hot. In addition, what was once known as just a “flavor” that complemented wings has expanded to mainstream usage with Buffalo Wing Sauce now used on all sorts of food including burgers, wraps, sandwiches, soups and even scrambled eggs! Visitors have the opportunity to sample wings from more than 25 vendors that feature hundreds of flavors. Last year, attendees consumed 37 tons (550,000) of wings, as well as countless gallons of Frank’s RedHot.
As the secret ingredient in the original Buffalo wing sauce recipe, Frank’s RedHot, with its perfect blend of flavor and heat,has been the go-to favorite wing sauce since the original recipe was created in 1964.
Those hot sauce loving wing-fanatics who can’t attend the festival can still liven up their Labor Day barbeques with a great recipe below, created by The Rebel Chef, foodie extraordinaire Antoine Sicotte featuring Frank’s RedHot.
In 2008, Frank’s RedHot was inducted into the Buffalo Wing “Hall of Flame” for its contribution to elevating classic Buffalo wings from pub fare to a menu mainstay all across America. Make your Buffalo wings “soar” under The Rebel Chef’s guidance and try the recipe below or visit http://www.franksredhot.com/ for more great ideas for celebrating the National Buffalo Wing Festival right in your own backyard.
THE REBEL CHEF’S SPICY WINGS OVER BUFFALO
Prep Time: 30 min. Cook Time: 1 hour, 20 min.
Makes 4 Servings
8 chicken drumsticks with skin
12 chicken wings
1 tbsp. garlic salt
1 tbsp. poultry seasoning
1 tbsp. paprika
3 tbsp. FRANK’S(R) REDHOT(R)
Buffalo Wing Sauce
3 tbsp. FRANK’S(R) REDHOT(R) Kickin’ BBQ Sauce2 tbsp.
1 clove garlic, crushed
1. Preheat oven to 400 degrees F (200 degrees C).
2. In a large bowl, combine chicken pieces with garlic salt, poultry
seasoning, and paprika. Transfer to a baking sheet and cook for 45
minutes, flipping chicken after 30 minutes. After 45 minutes, remove
chicken wings and cook drumsticks for 15 minutes longer. For a
lower-fat version, cook chicken on a grilling rack placed on a baking
3. Preheat barbecue to 400 degrees F (200 degrees C).
4. In a small bowl, combine both Frank’s RedHot sauces, olive oil, and
garlic. Brush chicken with this sauce and cook on the barbecue for 20
minutes, flipping halfway through cooking.