Type what you have

Ingredients

• ✓ hot pepper sauce
• butter
• chicken wing

Instructions

1. 1 Preheat an outdoor grill for medium heat and lightly oil the grate.
2. 2 Heat hot sauce and butter in a saucepan over low heat until butter melts. Off heat, stir until hot sauce and butter are well combined.
3. 3 Grill wings until no longer sticking to the grate, 10 to 15 minutes. Flip wings; grill until mostly cooked through, about 10 minutes more.
4. 4 Shut heat on one side of the grill. Dip 3 or 4 wings at a time into sauce; place over indirect heat. Grill until cooked through and the juices run clear, 15 to 20 minutes. An instant-read thermometer inserted near but not touching bones should read 165 degrees F (74 degrees C).
5. 5 Place wings in a large bowl. Cover with aluminum foil; set aside for 10 minutes or until ready to serve.

By the kobers

Ingredients

• ✓ hot pepper sauce
• oyster
• worcestershire sauce

Instructions

1. 1 Preheat an air fryer to 400 degrees F (200 degrees C) according to manufacturer's instructions.
2. 2 Place 8 oyster halves in the basket of the preheated air fryer; cook 4 minutes. Transfer to a serving plate; top each oyster with a dash of Worcestershire and hot sauce.
3. 3 Repeat with remaining 8 oyster halves.

By Soup Loving Nicole

Ingredients

• ✓ hot pepper sauce
• honey
• black pepper
• chicken breast

Instructions

1. 1 Preheat an outdoor grill for high heat and lightly oil the grate.
2. 2 Mix honey, hot sauce, and ground black pepper in a small bowl until well combined.
3. 3 Place chicken on the preheated grill and baste with some of the sauce. Cook, basting occasionally, until chicken is golden and sticky and internal temperature reaches 180 degrees F (80 degrees C), about 10 to 15 minutes per side.

By Bob Bailey

Ingredients

• ✓ hot pepper sauce
• chicken drumstick
• vegetable oil
• all-purpose flour
• cornmeal
• salt

Instructions

1. 1 Gather all ingredients.
2. 2 Place chicken into a resealable plastic bag and pour in hot sauce.
3. 3 Massage the bag to coat chicken with sauce, squeeze out excess air, and seal the bag. Marinate in the refrigerator for at least 1 hour, or up to 24 hours for spicer chicken.
4. 4 Heat oil in a deep-fryer or large skillet to 350 degrees F (175 degrees C). Combine flour, cornmeal, and salt in another resealable plastic bag.
5. 5 Add the marinated drumsticks, seal the bag, and shake to coat.
6. 6 Fry chicken, uncovered, in the preheated deep fryer, turning occasionally, until golden brown, crispy, and the juices run clear, 25 to 30 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

By TISHA ANN

Ingredients

• ✓ hot pepper sauce
• salad dressing
• worcestershire sauce
• applesauce
• lime
• pork chop

Instructions

1. 1 Whisk Italian dressing, Worcestershire sauce, applesauce, hot pepper sauce, and lime juice together in a large glass or ceramic bowl. Add pork chops and toss to evenly coat. Cover the bowl with plastic wrap; marinate in the refrigerator for 6 hours or overnight.
2. 2 Preheat an outdoor grill for medium heat and lightly oil the grate.
3. 3 Remove chops from marinade and shake off excess. Pour marinade into a saucepan and bring to a boil over medium heat. Boil for about 1 minute; set aside.
4. 4 Cook pork chops on the preheated grill until well browned and no longer pink in the center, about 6 minutes per side; occasionally basting chops with marinade until basted marinade cooks completely onto chops. An instant-read thermometer inserted into centers should read 145 degrees F (63 degrees C).

By walleye11

Ingredients

• ✓ hot pepper sauce
• peach preserves
• honey
• brown mustard
• chicken
• creole seasoning

Instructions

1. 1 Preheat the oven broiler.
2. 2 In a small bowl, mix peach preserves, honey, spicy brown mustard, and hot pepper sauce.
3. 3 Arrange chicken pieces on a medium baking sheet. Season with Creole seasoning. Brush with the peach preserves mixture, reserving some of the mixture for basting.
4. 4 Turning occasionally and basting often with reserved peach reserves mixture, broil 25 minutes in the preheated oven, until chicken is no longer pink and juices run clear.

By Melissa P

Ingredients

• ✓ hot pepper sauce
• shrimp
• cooking spray
• butter
• seafood seasoning
• lemon

Instructions

1. 1 Preheat an air fryer to 390 degrees F (200 degrees C).
2. 2 Quickly rinse shrimp under cold water to remove any ice or sediment. Pat dry with paper towels. Place shrimp in one layer in the basket of the air fryer and lightly mist with cooking spray. You may have to do 2 batches depending on the size of your air fryer.
3. 3 Air-fry shrimp for 5 minutes. Flip and continue cooking shrimp until shrimp are bright pink on the outside and the meat is opaque, 3 to 4 minutes longer.
4. 4 Meanwhile, place butter in a small microwave-safe bowl. Heat butter at 50 percent power until melted, 30 to 60 seconds. Mix in hot sauce and Old Bay® seasoning.
5. 5 Place cooked shrimp into a large bowl. Drizzle with butter mixture and toss to coat. Serve immediately with lemon wedges.

By France Cevallos

Ingredients

• ✓ hot pepper sauce
• baking potato
• butter
• cayenne pepper sauce
• salt
• black pepper

Instructions

1. 1 Preheat oven to 450 degrees F (230 degrees C).
2. 2 Prick potatoes all over with a fork. Place each potato on a piece of aluminum foil large enough to cover completely. Spread 1 tablespoon butter on each potato; coat liberally with hot sauce and sprinkle with salt and black pepper. Wrap each potato tightly in foil. Place potatoes into a 13x9-inch baking pan.
3. 3 Bake in the preheated oven until potatoes are tender, 45 minutes to an hour depending on size. Unwrap and serve.

By ggustin

Ingredients

• ✓ hot pepper sauce
• ground beef
• onion soup mix
• egg
• worcestershire sauce
• black pepper
• rolled oat

Instructions

1. 1 Preheat an outdoor grill for medium high heat and lightly oil grate.
2. 2 In a large bowl, combine the beef, onion soup mix, egg, hot sauce and oats. Shape into 6 patties.
3. 3 Grill patties over medium high heat for 10 to 20 minutes, or to desired doneness.

By Susan

Ingredients

• ✓ hot pepper sauce
• chicken wing
• cajun seasoning
• water
• cooking spray
• barbecue sauce
• butter

Instructions

1. 1 Pat wings dry and place in a medium bowl. Sprinkle with Cajun seasoning and toss until covered.
2. 2 Place a trivet in a multi-functional pressure cooker (such as Instant Pot®). Place the seasoned wings in the cooker, on the trivet. Pour 1/2 cup cold water around the wings in the pot.
3. 3 Secure and lock the lid and turn the pressure to Sealing function. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
4. 4 Meanwhile, set your oven to broil on high and place the oven rack one level higher than the center position. Cover a baking sheet with aluminum foil and place a cooling rack on top of the foil-lined sheet. Spray the cooling rack with nonstick cooking spray. Set the sheet aside while the wings cook.
5. 5 Once the wings have finished cooking in the pressure cooker, let pressure release naturally for 10 minutes, then turn the knob to the Venting position to release any additional steam. Unlock and remove the lid.
6. 6 Combine hot sauce, barbeque sauce, and melted butter in a bowl. Place the wings in a large bowl and pour half of the sauce over the wings. Using a large spoon, toss the wings until all are covered with sauce. Arrange the wings on the wire rack and place in the oven.
7. 7 Vent the oven door and broil on each side until desired crispness is reached, 5 to 10 minutes. You may want to rotate the sheet halfway when turning the wings on second side.
8. 8 Transfer wings to a bowl, pour remaining sauce over top, and toss to coat. Serve immediately.

By SummitphotoNH

Ingredients

• ✓ hot pepper sauce
• canola oil
• garlic
• tomato chili sauce
• lemon
• oregano
• shrimp
• skewer

Instructions

1. 1 Whisk together the canola oil, hot pepper sauce, garlic, chili sauce, lemon juice, and oregano in a large glass or ceramic bowl. Add the shrimp and toss to evenly coat. Cover the bowl with plastic wrap, and marinate in the refrigerator 1 hour.
2. 2 Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
3. 3 Remove the shrimp from the marinade, and shake off excess. Discard the remaining marinade. Thread about 4 shrimp onto each skewer.
4. 4 Cook on the preheated grill until pink on the outside and no longer translucent in the center, about 3 minutes per side.

By Hugh Pastoriza

Ingredients

• ✓ hot pepper sauce
• mayonnaise
• sugar
• white wine vinegar
• bacon
• broccoli florets
• fruit and nut trail mix
• red onion

Instructions

1. 1 Mix together mayonnaise, sugar, vinegar, and hot sauce in a medium bowl until smooth. Set aside to allow sugar to dissolve into dressing.
2. 2 Meanwhile, cook bacon in a large skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and let cool enough to handle, about 10 minutes. Crumble.
3. 3 Combine crumbled bacon, broccoli, trail mix, and red onion in a large serving bowl. Add dressing and toss thoroughly.

By Sharon Dyson-Demers

Ingredients

• ✓ hot pepper sauce
• egg
• celery
• onion
• mayonnaise
• salt
• paprika

Instructions

1. 1 Place eggs in a medium saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool and peel.
2. 2 Cut eggs in half. Remove yolks and place in a medium bowl. Mash together with celery, onion, mayonnaise, salt and hot pepper sauce.
3. 3 Stuff the egg white halves with the egg yolk mixture. Sprinkle eggs with paprika. Chill covered in the refrigerator until serving.

By HIPPS

Ingredients

• ✓ hot pepper sauce
• garlic
• salt
• black pepper
• chicken leg
• garlic powder
• butter

Instructions

1. 1 Preheat oven to 425 degrees F (220 degrees C). Line a jelly roll pan with aluminum foil and place a wire baking rack on top.
2. 2 Fill a large pot with water. Add minced garlic, salt, and pepper; bring to a boil. Add chicken legs; cook until tender, about 10 minutes. Drain.
3. 3 Arrange chicken legs on the wire rack. Season with salt, pepper, and garlic powder.
4. 4 Bake in the preheated oven for 20 minutes. Flip and continue baking until juices run clear, about 20 minutes more.
5. 5 Transfer chicken legs to a slow cooker. Cover with hot pepper sauce and melted butter.
6. 6 Cook on Low until flavors combine, 1 to 2 hours.

By andreakrieger

Ingredients

• ✓ hot pepper sauce
• venison backstrap
• milk
• vegetable oil
• all-purpose flour
• salt
• black pepper
• egg

Instructions

1. 1 Place venison slices into a shallow bowl and pour in 2 cups milk and hot sauce. Stir to coat, then cover and marinate for 1 hour.
2. 2 Heat vegetable oil in an electric fryer or skillet to 325 degrees F (165 degrees C).
3. 3 Set up a dredging station: Stir together flour, salt, and pepper in a shallow bowl. Whisk eggs and remaining 1/2 cup milk together in a separate shallow bowl.
4. 4 Dip venison slices into the flour mixture, then into the egg mixture, then back into the flour mixture. Shake off excess flour.
5. 5 Fry in the hot oil until lightly browned on each side, about 3 minutes. Remove with tongs and drain briefly on paper towels before serving.

By Nicole Holland Green

Ingredients

• ✓ hot pepper sauce
• apple cider
• apple jelly
• lemon juice
• worcestershire sauce
• salt
• black pepper
• chicken thigh

Instructions

1. 1 Combine apple cider, apple jelly, lemon juice, Worcestershire sauce, hot sauce, salt, and pepper in a saucepan over medium heat. Cook and stir just until jelly melts, 3 to 5 minutes. Remove from heat and let marinade cool to room temperature, about 10 minutes.
2. 2 Place chicken thighs and marinade into a 1-gallon plastic zip-top bag and let marinate for at least 1 hour.
3. 3 Preheat an outdoor grill for medium heat and lightly oil the grate. Remove chicken from the bag and discard marinade.
4. 4 Grill chicken thighs until no longer pink in the centers, turning frequently being careful not to let chicken burn, 20 to 25 minutes. An instant-read thermometer inserted into the center of a thigh should read at least 165 degrees F (74 degrees C).

By Jim Haggarty

Ingredients

• ✓ hot pepper sauce
• amber beer
• soy sauce
• dijon mustard
• worcestershire sauce
• black pepper
• salt
• venison steak

Instructions

1. 1 Whisk together beer, soy sauce, mustard, Worcestershire sauce, pepper, salt, and hot sauce in a bowl and pour into a resealable plastic bag. Add venison steaks, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 2 days.
2. 2 Preheat an outdoor grill for high heat, and lightly oil the grate. Remove steaks from marinade and shake off excess. Discard remaining marinade.
3. 3 Cook steaks on the preheated grill until they are beginning to firm and are hot and slightly pink in the center, about 7 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Allow steaks to rest for 5 minutes before serving.

By Ben Sullivan

Ingredients

• ✓ hot pepper sauce
• firm tomato
• bacon
• onion
• spinach
• sour cream
• salt
• mexican cheese blend

Instructions

1. 1 Preheat an oven to 375 degrees F (190 degrees C). Grease an 8x8 inch baking dish.
2. 2 Cut tops from tomatoes; remove seeds and membranes. Place tomato shells upside down on paper towels to drain until filling.
3. 3 Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate, reserve drippings. Crumble bacon and set aside. Return 2 tablespoons of drippings to skillet.
4. 4 Cook onion in the bacon drippings until tender, about 5 minutes. Stir in spinach; cook and stir until wilted, about 2 minutes. Remove from heat. Stir in sour cream, reserved crumbled bacon, and hot pepper sauce.
5. 5 Sprinkle tomato shells with salt; fill evenly with bacon and spinach mixture. Place tomatoes in prepared baking dish.
6. 6 Bake in preheated oven until hot, 20 to 25 minutes. Remove, and top evenly with the shredded cheese. Return to the oven; bake until cheese is melted, about 5 minutes.

By ChefsyndiG

Ingredients

• ✓ hot pepper sauce
• butter
• key lime juice
• butter
• shrimp
• spiny lobster tail
• mushroom
• garlic
• white wine

Instructions

1. 1 Mix 1/2 cup of butter with hot pepper sauce and Key lime juice in a small bowl; cover with plastic wrap and refrigerate for at least 3 hours.
2. 2 Melt 2 tablespoons butter in a large non-stick skillet over medium-high heat; stir in shrimp and lobster tails. Cook and stir until shrimp just turn pink, 2 to 3 minutes.
3. 3 Reduce heat to medium and stir in the mushrooms, garlic, and white wine; continue to cook and stir until the mushrooms have released their liquid and are tender, about 5 more minutes.
4. 4 Remove from heat and stir in the Key lime juice mixture until melted.

By RyanVF

Ingredients

• ✓ hot pepper sauce
• barbecue sauce
• honey
• mustard
• worcestershire sauce
• chicken thigh
• salt
• pepper

Instructions

1. 1 Stir barbecue sauce, honey, mustard, Worcestershire sauce, and hot pepper sauce together in a bowl until well combined.
2. 2 Season chicken all over with salt and pepper. Place into a slow cooker and pour barbecue mixture over top; stir to until well coated.
3. 3 Cover and cook on Low until chicken is no longer pink inside and the juices run clear, about 5 hours. An instant-read thermometer inserted into the middle should read at least 165 degrees F (74 degrees C).

By Tyson Chicken

Ingredients

• ✓ hot pepper sauce
• all-purpose flour
• seafood seasoning
• salt
• chicken breast
• vegetable oil cooking spray
• worcestershire sauce
• butter

Instructions

1. 1 Preheat oven to 425 degrees F (220 degrees C).
2. 2 Mix flour, seafood seasoning, and salt in a large resealable plastic bag; place chicken breasts in bag, seal, and shake to coat chicken with seasoned flour. Place chicken into a roasting pan and spray with cooking spray.
3. 3 Bake in the preheated oven until browned and an instant-read meat thermometer inserted into the thickest part of a breast reads at least 160 degrees F (70 degrees C), 35 to 40 minutes.
4. 4 Mix hot pepper sauce, Worcestershire sauce, and unsalted butter in a large bowl. Toss baked chicken breasts in hot pepper mixture to coat; serve.

By IDaCoolGuy

Ingredients

• ✓ hot pepper sauce
• grouper fillet
• lemon juice
• parmesan cheese
• butter
• mayonnaise
• salt
• pepper

Instructions

1. 1 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Lightly grease a baking pan.
2. 2 Place grouper fillets on the prepared baking pan; brush with lemon juice. Combine Parmesan cheese, butter, mayonnaise, hot pepper sauce, salt, and pepper in a small bowl; set aside.
3. 3 Broil fillets in preheated oven until fish flakes easily with a fork, about 4 to 6 minutes; remove the pan from the oven and spread cheese mixture on top of fillets.
4. 4 Return to the broiler for an additional 30 seconds, or until topping is browned and bubbly.

By JOANG2

Ingredients

• ✓ hot pepper sauce
• pork shoulder roast
• salt
• black pepper
• apple cider vinegar
• brown sugar
• cayenne pepper
• red pepper flakes

Instructions

1. 1 Place pork shoulder into a slow cooker and season with salt and pepper. Pour vinegar around the pork. Cover, and cook on Low for 12 hours. Pork should easily pull apart into strands.
2. 2 Remove pork from the slow cooker and discard any bones. Strain off the liquid, reserving 2 cups (discard any extra). Shred pork using tongs or two forks, and return to the slow cooker.
3. 3 Stir brown sugar, hot pepper sauce, cayenne pepper, and red pepper flakes into the reserved liquid. Mix into pork in the slow cooker.
4. 4 Cover and keep on Low setting until serving.

By coolmonkshoes

Ingredients

• ✓ hot pepper sauce
• parmesan cheese
• butter
• mayonnaise
• green onion
• lemon juice
• salt
• halibut fillet

Instructions

1. 1 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Grease a rimmed baking sheet; place halibut fillets on the sheet.
2. 2 Broil in the preheated oven until fish flakes easily with a fork, about 8 minutes.
3. 3 Meanwhile, mix Parmesan cheese, butter, mayonnaise, green onions, lemon juice, salt, and hot pepper sauce in a bowl.
4. 4 Remove fillets from the oven; spread Parmesan mixture over top. Return to the oven and broil until topping is bubbly and lightly browned, about 2 more minutes.
5. 5 Serve hot and enjoy!

By chellebelle

Ingredients

• ✓ hot pepper sauce
• burgundy wine
• barbecue sauce
• cider vinegar
• worcestershire sauce
• yellow mustard
• pork rib
• onion powder
• garlic powder

Instructions

1. 1 Combine wine, ¼ cup barbecue sauce, cider vinegar, hot sauce, Worcestershire sauce, and mustard in a medium bowl until well mixed. Place ribs in a baking dish; pour wine mixture over ribs and coat thoroughly.
2. 2 Combine onion powder and garlic powder in a small bowl; sprinkle over ribs. Marinate at room temperature for 2 hours, flipping once.
3. 3 Preheat an outdoor grill to medium-low, indirect heat and lightly oil the grate.
4. 4 Cook ribs on the preheated grill, covered, over indirect heat for 45 minutes, flipping once. Baste with barbecue sauce; continue grilling until meat is tender, about 15 minutes more, flipping and basting frequently.

By Don

Ingredients

• ✓ hot pepper sauce
• sirloin steak
• salt
• black pepper
• beef broth
• barbecue sauce
• butter
• vegetable oil

Instructions

1. 1 Place each steak between two sheets of heavy plastic (or inside a resealable freezer bag) on a solid, level surface. Firmly pound each steak with the smooth side of a meat mallet to a thickness of 1/4 inch. Discard the plastic and generously season steaks with salt and pepper.
2. 2 Make the barbecue butter sauce: Combine beef broth, barbecue sauce, hot sauce, and another pinch of pepper in a bowl. Add cold butter but do not stir.
3. 3 Heat oil in a large skillet over high heat until it just begins to smoke, about 1 minute. Place steaks into the pan and sear for 45 to 60 seconds on each side. Remove from the skillet and set aside to rest.
4. 4 Pour barbecue butter sauce into the skillet and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Stir occasionally until butter is melted and incorporated, about 2 minutes.
5. 5 Spoon barbecue butter sauce over steaks to serve.

By John Mitzewich

Ingredients

• ✓ hot pepper sauce
• elbow macaroni
• cheddar cheese
• milk
• egg
• mustard
• salt
• black pepper

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 Bring a pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until cooked through but firm to the bite, 8 minutes; drain.
3. 3 Stir macaroni, Cheddar cheese, milk, egg, mustard, hot pepper sauce, salt, and pepper together in a bowl; pour into a baking dish.
4. 4 Bake in the preheated oven until brown and thickened, about 45 minutes.

By LAURA67

Ingredients

• ✓ hot pepper sauce
• all-purpose flour
• salt
• black pepper
• garlic powder
• chicken wing
• vegetable oil
• butter

Instructions

1. 1 Combine flour, salt, black pepper, and garlic powder in a 1-gallon resealable plastic bag; add chicken wings. Squeeze out excess air, seal the bag, and toss to evenly coat wings.
2. 2 Heat oil in a deep fryer or large saucepan to 375 degrees F (190 degrees C).
3. 3 Remove wings from the bag; shake off and discard any excess coating. Add wings carefully, in batches if necessary, to the hot oil; fry until no longer pink in centers, about 7 minutes. Transfer wings with a slotted spoon to a paper towel-lined plate; drain.
4. 4 Combine hot sauce and butter in a saucepan over medium heat; cook until heated through, about 5 minutes. Coat wings in sauce.

By DavAlf

Ingredients

• ✓ hot pepper sauce
• fire-roasted diced tomato
• beet
• tomato paste
• beef stock
• white sugar
• dill weed
• salt
• black pepper

Instructions

1. 1 Puree tomatoes, beets, tomato paste, and 1/2 cup beef stock together in a blender until smooth.
2. 2 Pour tomato mixture into a saucepan with the remaining beef stock. Stir sugar, dill, hot pepper sauce, salt, and pepper into the tomato mixture.
3. 3 Bring the soup to a simmer, reduce heat to medium-low, and cook until the flavors meld, about 30 minutes.

By Cindy Sherry-Cassel

Ingredients

• ✓ hot pepper sauce
• bell pepper
• aluminum foil
• egg
• salt
• black pepper
• chorizo sausage
• pico de gallo salsa
• cheddar cheese

Instructions

1. 1 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with parchment paper.
2. 2 Place bell peppers, cut-side down, on the prepared baking sheet.
3. 3 Place in the preheated oven and broil, watching carefully, until the skins begin to bubble and turn dark brown, about 3 minutes. Remove and place browned peppers in a bowl. Cover with aluminum foil and set aside to cool. Leave the broiler on.
4. 4 Meanwhile, whisk together eggs, hot pepper sauce, salt, and pepper in a bowl.
5. 5 Brown chorizo in a large nonstick skillet over medium heat, breaking up any large pieces as you go, about 4 minutes. Add egg mixture to the skillet and cook until eggs have set, about 2 minutes. Remove from heat and stir in drained pico de gallo.
6. 6 Remove as much skin as possible from the cooled pepper halves, and place each half on top of one of the cups of a 6-cup muffin pan. Fill each pepper with chorizo-egg mixture and sprinkle with Cheddar cheese.
7. 7 Place in the oven and broil until cheese melts, about 1 minute. Serve immediately.

By Bibi