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Crispy chicken wings coated in homemade copycat Frank's RedHot sauce on a gray plate

Copycat Frank's RedHot Sauce

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Author: Laurie Fleming
Prep Time: 5 minutes
Cook Time: 3 minutes
Resting Time: 8 hours
Total Time: 8 hours 8 minutes
Servings: 24 Servings

Description

A homemade copycat of Frank's RedHot Original — thin, tangy, and mild, with the clean cayenne-and-vinegar flavor of the bottle. Two methods included: a five-minute pantry version and a fermented version that gets you the aged-pepper depth of the real thing.

Ingredients 

  • ½ cup distilled white vinegar
  • ¼ cup water
  • 3 tablespoons ground cayenne pepper
  • 1 teaspoon salt
  • ¼ teaspoon garlic powder

Instructions

  • Whisk all ingredients together in a small saucepan.
  • Bring to a bare simmer over medium-low heat and hold for 3 minutes, whisking. Do not boil hard.
  • Cool completely.
  • Bottle and refrigerate at least 8 hours before using.

Equipment

  • Saucepan
  • Whisk

Notes

Distilled white vinegar is not optional if you want the original flavor. The overnight rest is what takes the raw edge off. For Buffalo sauce, whisk 2 parts finished sauce with 1 part melted butter.

Nutrition

Serving: 1ServingCalories: 3kcalCarbohydrates: 0.4gProtein: 0.1gFat: 0.1gSaturated Fat: 0.02gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.02gSodium: 97mgPotassium: 13mgFiber: 0.2gSugar: 0.1gVitamin A: 260IUVitamin C: 0.5mgCalcium: 1mgIron: 0.1mg