Type what you have

Ingredients

• ✓ hot sauce
• vegetable oil
• chicken wing
• vegetable oil
• barbecue sauce

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Line a jelly roll pan with aluminum foil; lightly brush with 1 teaspoon oil.
2. 2 Place wings in a single layer on the prepared pan, skin-sides up, with a little space between each wing. Brush tops of wings with ⅓ cup oil. Brush hot sauce over oil.
3. 3 Bake in the preheated oven, basting with pan juices a few times, until wings are browned, 1 ½ to 1 ¾ hours. An instant-read thermometer inserted near but not touching bones should read 165 degrees F (74 degrees C).
4. 4 Remove wings from baking sheet; wipe baking sheet with paper towels. Return wings to baking sheet; spread barbecue sauce on tops of wings.
5. 5 Bake in the oven for 5 minutes. Spread barbecue sauce over wings; bake 5 minutes more.

By sooz_stuff

Ingredients

• ✓ hot sauce
• chicken breast
• butter
• blue cheese salad dressing
• pizza crust
• mozzarella cheese

Instructions

1. 1 Gather the ingredients.
2. 2 Preheat the oven to 425 degrees F (220 degrees C).
3. 3 Mix chicken, hot sauce, and melted butter in a bowl until well combined.
4. 4 Place crust onto a rimmed baking sheet or pizza pan. Spread salad dressing over crust.
5. 5 Top with chicken mixture and sprinkle with mozzarella.
6. 6 Bake in the preheated oven until crust is golden brown and cheese is bubbly, about 5 to 10 minutes. Let sit a few minutes before slicing.

By Brown

Ingredients

• ✓ hot sauce
• fusilli pasta
• smoked sausage
• blackened seasoning
• alfredo sauce
• parsley

Instructions

1. 1 Cook pasta according to package directions; drain.
2. 2 While pasta is cooking, cut sausage into 1/4-inch-thick slices. Place in a bowl and sprinkle with seasoning; toss lightly to evenly coat.
3. 3 Heat a large skillet over medium-high heat for 3 minutes. Add sausage; cook and stir for 3 to 4 minutes or until lightly browned. Stir in Alfredo sauce, parsley, and hot sauce to taste; heat through.
4. 4 Pour sauce over pasta and toss until well coated. Serve immediately.

By Hillshire FarmR Brand

Ingredients

• ✓ hot sauce
• worcestershire sauce
• olive oil
• garlic
• black pepper
• duck breast

Instructions

1. 1 Gather all ingredients.
2. 2 Stir together Worcestershire sauce, olive oil, garlic, hot sauce, and pepper in a large bowl. Add duck breasts; toss well to coat. Cover and marinate in the refrigerator, 30 minutes to overnight.
3. 3 Preheat the grill for medium-high heat.
4. 4 Remove duck from marinade and cook on the preheated grill to desired doneness, 5 to 7 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Discard marinade.

By Spencer Serena

Ingredients

• ✓ hot sauce
• brussels sprout
• olive oil
• salt
• black pepper
• butter

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
2. 2 Combine Brussels sprouts, olive oil, salt, and pepper in a bowl; mix until evenly coated. Spread sprouts onto the prepared baking sheet.
3. 3 Bake in the preheated oven until edges are starting to wilt, about 20 minutes. Transfer sprouts to a bowl.
4. 4 Heat butter and hot sauce in a saucepan over low heat until melted and smooth, 2 to 3 minutes. Pour mixture over sprouts and stir until coated.

By MDMONS

Ingredients

• ✓ hot sauce
• pork shoulder roast
• ketchup
• brown sugar
• apple cider vinegar
• onion soup mix
• hamburger bun

Instructions

1. 1 Place pork roast in a slow cooker. Whisk ketchup, brown sugar, vinegar, onion soup mix, and hot sauce together in a bowl until well combined; pour over pork roast. Turn pork to coat completely.
2. 2 Cook on Low for 8 to 10 hours or High for 4 to 6 hours. Shred pork with 2 forks. Serve on hamburger buns.

By Elizabeth E Aiello

Ingredients

• ✓ hot sauce
• vegetable oil
• ham
• onion
• black-eyed pea
• rice
• salt

Instructions

1. 1 Heat oil in a large skillet over medium heat. Add ham, onion, and hot sauce. Cook until onions are tender, about 3 minutes.
2. 2 Add undrained peas, rice, and salt. Reduce heat to medium-low, cover, and cook until heated throughout, about 5 minutes.

By justindonahue

Ingredients

• ✓ hot sauce
• buttermilk
• salt
• red pepper flake
• italian seasoning
• black pepper
• sugar
• chicken thigh

Instructions

1. 1 Whisk buttermilk, hot sauce, salt, red pepper flakes, Italian seasoning, black pepper, and sugar in a glass or ceramic bowl until salt and sugar dissolve. Add chicken and toss to evenly coat.
2. 2 Transfer chicken-buttermilk mixture to resealable plastic bags, squeeze out excess air, and seal the bags. Marinate in the refrigerator, 2 hours to overnight.
3. 3 Preheat an outdoor grill for medium heat and lightly oil the grate.
4. 4 Remove chicken from marinade and shake off excess. Discard remaining marinade.
5. 5 Cook chicken on the preheated grill, flipping occasionally, until grill marks form, no longer pink in centers, and juices run clear, about 5 minutes per side. An instant-read thermometer inserted into centers should read at least 165 degrees F (74 degrees).

By dishgracepoint

Ingredients

• ✓ hot sauce
• chicken thigh
• smoked sausage
• water
• salt
• black pepper
• long-grain white rice

Instructions

1. 1 Combine chicken thighs and sausage in a large stockpot. Add water, salt, and 1 teaspoon of pepper; bring to a boil. Reduce heat and simmer until chicken is no longer pink in the center, about 2 hours. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
2. 2 Preheat the oven to 400 degrees F (200 degrees C).
3. 3 Remove chicken and sausage from the pot. Reserve the cooking liquid (stock). Skin and debone chicken once cooled. Transfer chicken and sausage to a large roasting pan. Sprinkle with remaining pepper. Cover with rice and stock.
4. 4 Roast in the preheated oven until liquid is absorbed, 60 to 90 minutes. Serve hot with hot sauce to taste.

By Corey Williams

Ingredients

• ✓ hot sauce
• water
• salt
• sugar
• turnip green
• onion
• garlic

Instructions

1. 1 Combine water, salt, and sugar in a stockpot; bring to a boil. Add turnip greens, onion, and garlic to the boiling water; cook, stirring occasionally, for 5 minutes. Stir hot sauce into the mixture and cook until greens are tender, about 20 minutes more.

By kcphs09

Ingredients

• ✓ hot sauce
• cracker crumb
• egg
• lemon juice
• yellow mustard
• paprika
• salmon
• honey mustard

Instructions

1. 1 Combine cracker crumbs, egg, lemon juice, hot sauce, mustard, and paprika in a bowl; add salmon, stirring well. Allow the mix to stand for at least 5 minutes so that the flavors can join hands.
2. 2 Preheat a grill to 300 degrees F (150 degrees C). Line a grill pan with foil.
3. 3 Squeeze excess liquid from the mixture; this will allow the patties to hold together and turn that pretty golden brown. Form into patties.
4. 4 Cook on the preheated grill until golden brown and fish flakes easily with a fork, about 10 minutes on each side. Serve with honey mustard.

By Courtenay Howell

Ingredients

• ✓ hot sauce
• vegetable oil
• butter
• chicken breast
• flour tortilla
• lettuce
• celery
• blue cheese dressing

Instructions

1. 1 Gather all ingredients.
2. 2 Heat oil and butter in a large skillet over medium-high heat until butter melts. Add chicken; cook and stir until no longer pink in the center and the juices run clear, about 10 minutes. Remove from the heat.
3. 3 Pour hot sauce into the skillet and toss until chicken is coated.
4. 4 Lay tortillas out on a work surface. Divide sauced chicken evenly among tortillas.
5. 5 Top the chicken with lettuce and celery, then drizzle blue cheese dressing over top.
6. 6 Fold in tortilla sides and roll around filling. Serve and enjoy!

By lsk

Ingredients

• ✓ hot sauce
• great northern bean
• neck bone
• chicken broth
• soul seasoning
• onion
• white vinegar
• white sugar

Instructions

1. 1 Gather all ingredients.
2. 2 Place beans into a large container and cover with several inches of cool water; let stand for 8 hours to overnight. Drain and rinse; set aside.
3. 3 Place neck bones in a slow cooker and pour chicken broth over bones; stir in soul seasoning.
4. 4 Cook on High until meat falls off the bone, about 1 hour. Transfer bones and meat to a plate and shred meat from bones; discard bones.
5. 5 Stir beans, onion, vinegar, sugar, and hot sauce into the slow cooker; spread shredded meat over bean mixture.
6. 6 Cook on Low for 4 to 6 hours or High for 2 to 4 hours.

By Santilia Lovett

Ingredients

• ✓ hot sauce
• lemon-lime flavored carbonated beverage
• sugar
• red pepper flakes
• black pepper
• sweet onion
• turkey leg
• honey
• steak seasoning

Instructions

1. 1 Preheat an outdoor grill for high heat, and lightly oil grate.
2. 2 In a large pot, mix the lemon-lime flavored carbonated beverage, sugar, hot sauce, red pepper, pepper, and onion. Place the turkey legs in the mixture, and bring to a boil. Cook 30 to 45 minutes, until the turkey has reached an internal temperature of 180 degrees F (80 degrees C).
3. 3 Remove onion slices from the mixture, and arrange on the prepared grill. Place turkey legs over the onions. Drizzle with honey, and season with steak seasoning. Cook, tuning once, 20 minutes, or until a crisp browned crust has formed on the turkey legs.

By Tony B

Ingredients

• ✓ hot sauce
• water
• white wine vinegar
• margarine
• garlic salt
• worcestershire sauce
• black pepper
• chicken breast

Instructions

1. 1 Whisk water, vinegar, butter, garlic salt, Worcestershire sauce, hot sauce, and black pepper together in a bowl; transfer to a large, resealable plastic bag. Add chicken, coat with marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator at least 4 hours.
2. 2 Preheat an outdoor grill for medium-high heat and lightly oil grate.
3. 3 Remove chicken from marinade and shake off excess. Discard remaining marinade.
4. 4 Cook on the preheated grill until no longer pink in the center, about 10 minutes per side.

By Wendy Shirley

Ingredients

• ✓ hot sauce
• mahi mahi
• olive oil
• butter
• lemon juice
• garlic
• tomato
• green onion

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C).
2. 2 Rub fillets with oil; transfer to a baking dish.
3. 3 Bake in the preheated oven until fish flakes easily with a fork, about 20 minutes.
4. 4 Meanwhile, melt butter in a saucepan over medium heat. Add lemon juice, garlic, and hot sauce; simmer for 1 minute. Add tomato and green onion; cook and stir until heated through. Spoon over fillets to serve.

By Islandwatergirl

Ingredients

• ✓ hot sauce
• white miso
• honey
• rice vinegar
• salt
• chicken
• kosher salt
• lemon
• cayenne pepper

Instructions

1. 1 Combine miso and honey in a bowl. Pour in rice vinegar, followed by hot sauce and 1 tablespoon salt. Whisk well until mostly smooth.
2. 2 Cut 3 to 4 slashes into legs and thighs of chicken halves. Toss chicken in the marinade until well coated. Refrigerate for 2 to 12 hours.
3. 3 Flip chicken over in the bowl. Sprinkle more kosher salt on top.
4. 4 Preheat a grill to 350 degrees F (175 degrees C) over indirect heat.
5. 5 Place chicken on the grill and cover. Grill for 20 minutes and flip chicken over. Cover and grill for another 20 minutes.
6. 6 Brush the excess marinade on top of chicken. Cover again and continue cooking until an instant-read thermometer inserted into the center of each thigh reads 165 degrees F (74 degrees C), 5 to 10 minutes more.
7. 7 Plate chicken alongside lemon wedges sprinkled with cayenne pepper. Squeeze some spicy lemon over chicken as you cut it up.

By John Mitzewich

Ingredients

• ✓ hot sauce
• butter
• garlic
• black pepper
• lobster tail
• skewer
• olive oil
• kosher salt
• lemon

Instructions

1. 1 Combine butter, minced garlic, hot sauce, and pepper in a bowl; mix until fully combined. Set aside.
2. 2 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
3. 3 Butterfly lobster tails by cutting lengthwise through the centers of the hard top shells and about halfway through the top of the meat with kitchen shears. With your fingers, press shell halves of the tails apart. Flip them over, and insert a skewer down the lobster tail so that the tail is easier to remove after cooking and doesn't curl up. Brush tails with olive oil and season with salt.
4. 4 Place lobster tails on the preheated grill with the cut shell sides down; grill until shells are bright in color, 5 to 8 minutes. Flip and spoon 1 tablespoon butter mixture onto the butterflied meat through the cut in the shell. Grill until lobster meat is an opaque white color, 4 to 7 more minutes, basting once more with butter mixture.
5. 5 Remove lobster tails from the grill and serve with more garlic butter and lemon wedges.

By Lyle Barrow

Ingredients

• ✓ hot sauce
• cooking spray
• olive oil
• seafood seasoning
• onion powder
• garlic powder
• russet potato
• malt vinegar
• sea salt

Instructions

1. 1 Preheat oven to 425 degrees F (220 degrees C). Line 2 baking sheets with aluminum foil; spray with cooking spray.
2. 2 Mix oil, seafood seasoning, onion powder, hot sauce, and garlic powder together in a bowl.
3. 3 Cut potatoes into spirals using a spiralizer fitted with a large shredder blade; snip long spirals into smaller lengths.
4. 4 Place potatoes into a large bowl; drizzle with oil mixture. Toss until potatoes are evenly coated.
5. 5 Spread coated potatoes in a single layer onto the baking sheets, leaving 1/4-inch of space between potato spirals.
6. 6 Bake in the preheated oven until bottom of potatoes are browned, 8 to 9 minutes. Flip potatoes with a spatula. Bake until potatoes are browned and crisp on top, about 6 minutes.
7. 7 Sprinkle malt vinegar and sea salt over potatoes.

By lutzflcat

Ingredients

• ✓ hot sauce
• vegetable oil
• milk
• egg
• all-purpose flour
• bread crumb
• salt
• black pepper
• chicken tender

Instructions

1. 1 Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
2. 2 Combine milk, hot sauce, and egg in a small bowl. Combine flour, bread crumbs, salt, and pepper in a second bowl.
3. 3 Dredge chicken tenders in egg mixture, then in flour mixture.
4. 4 Fry in the hot oil until breading is crispy and chicken is no longer pink in the center and the juices run clear, 6 to 7 minutes. Pat dry on paper towels and let cool for 2 to 3 minutes before serving.

By benbest

Ingredients

• ✓ hot sauce
• mango chunk
• chicken breast
• salt
• tequila
• cider vinegar
• garlic
• vegetable oil
• onion

Instructions

1. 1 Place mango on a plate and leave at room temperature until thawed, about 30 minutes. Mash slightly and set aside.
2. 2 When mango is almost thawed, rub chicken with salt and tenderize with a fork. Transfer to a large glass or ceramic bowl. Pour on tequila and move chicken around in it with the fork. Marinate until tender, about 10 minutes.
3. 3 Add mango to the chicken-tequila mixture, along with hot sauce, cider, and garlic. Let sit for at least 10 minutes or longer if you have the time.
4. 4 Heat oil in a large pan over medium-high heat. Stir in onion. Cover with a lid and slightly caramelize for 3 to 4 minutes. Add chicken-mango mixture and increase heat to high. Cook, uncovered, until alcohol had cooked off, about 5 minutes. Cover, reduce heat, and simmer until chicken is no longer pink in the center and the juices run clear, 5 to 8 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
5. 5 Cut chicken breasts into large pieces and mix it all up.

By ANGELADODSON

Ingredients

• ✓ hot sauce
• ground pork
• sweet onion
• feta cheese
• cheddar cheese
• worcestershire sauce
• garlic
• black pepper
• sea salt

Instructions

1. 1 Heat charcoal or gas grill to medium. Combine ground pork, onion, cheeses, Worcestershire sauce, hot sauce and garlic in large bowl; mix well with hands. Shape into 1-inch thick patties (9 to 12); sprinkle pepper and salt on both sides.
2. 2 If a smokier flavor is wanted, add a small handful of pecan or oak wood chips to fire about 10 minutes before putting patties on.
3. 3 Grill burgers approximately 15 minutes until internal temperature reaches 165 degrees F, turning every 5 minutes.

By Smithfield®

Ingredients

• ✓ hot sauce
• pork butt roast
• white vinegar
• butter
• salt
• lemon juice
• red pepper flakes
• black pepper
• white sugar

Instructions

1. 1 Trim the fat from the roast; place in slow cooker and cook on Low overnight, at least 8 hours.
2. 2 To make the sauce, whisk together the vinegar, melted butter, salt, lemon juice, crushed red pepper, hot sauce, black pepper, and sugar in a bowl.
3. 3 Carefully remove the roast to a cutting board. Pull the meat from the bone with a fork. Return the pork to the slow cooker. Pour the sauce over the pulled pork. Simmer for 1 hour more.

By Phil

Ingredients

• ✓ hot sauce
• pinto bean
• tomato
• green chile pepper
• ham
• cilantro
• red onion
• garlic
• black pepper

Instructions

1. 1 Combine pinto beans, tomatoes with green chiles, ham, cilantro, red onion, garlic, hot sauce, and black pepper in a saucepan; bring to a boil. Reduce heat; simmer about 1 hour.

By Nancy

Ingredients

• ✓ hot sauce
• beef kielbasa
• onion
• butter
• beef stock
• thyme
• cabbage
• salt
• black pepper

Instructions

1. 1 Turn on a multi-functional electric pressure cooker and select Saute function. Cook and stir sausage and onion until well browned, 5 to 10 minutes. Add butter to the pot and let it melt. Mix in beef stock, thyme, and hot sauce. Add cabbage and stir until well coated. Close and lock the lid.
2. 2 Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
3. 3 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid. Season sausage and cabbage with salt and pepper. Serve using a slotted spoon.

By Amy Van Siclen

Ingredients

• ✓ hot sauce
• butter
• beer
• onion juice
• garlic juice
• worcestershire sauce
• black pepper
• cayenne pepper
• turkey
• peanut oil

Instructions

1. 1 Melt butter in a large saucepan over medium heat. Add beer, onion juice, garlic juice, hot sauce, Worcestershire sauce, black pepper, and cayenne pepper. Mix until marinade is well blended.
2. 2 Use a marinade-injecting syringe or turkey baster with an injector tip to inject marinade into turkey, including legs, back, wings, thighs, and breasts. Place the turkey in a large food-safe plastic bag or brining bag and refrigerate for 8 hours or overnight.
3. 3 When it's time to fry, remove turkey from the bag and place into the cooking basket; discard any remaining marinade. Measure the amount of oil needed by lowering turkey into the fryer and filling with enough oil to cover it. Remove turkey and set aside.
4. 4 Heat oil to 365 degrees F (185 degrees C). Lower the turkey slowly into the hot oil using the fryer’s lift mechanism. Fry for about 3 minutes per pound, or until an instant-read thermometer inserted into the thickest part of the thigh registers 165 degrees F (74 degrees C), about 36 minutes total for a 12-pound bird.
5. 5 Turn off the flame and slowly remove turkey from oil, making sure all of the oil drains out of the cavity. Allow turkey to rest on a serving platter before carving, about 20 minutes.

By Peg in East Tennessee

Ingredients

• ✓ hot sauce
• ground bison
• panko bread crumb
• egg
• worcestershire sauce
• granulated garlic
• black pepper
• olive oil cooking spray
• american cheese
• hamburger bun

Instructions

1. 1 Preheat an outdoor grill for high heat and lightly oil the grate.
2. 2 Combine bison, bread crumbs, egg, Worcestershire sauce, hot sauce, garlic, and pepper in a large bowl. Form into 4 patties. Place patties on a baking sheet. Cover with foil and refrigerate until chilled, about 15 minutes.
3. 3 Spray patties with cooking spray. Cook on the preheated grill until hot and slightly pink in center, about 5 minutes per side. Top each patty with cheese slices. Continue cooking until cheese melts, about 2 minutes more. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).
4. 4 Sandwich patties between toasted bun halves and serve.

By S T Andersen

Ingredients

• ✓ hot sauce
• buttermilk
• chicken thigh
• all-purpose flour
• tapioca flour
• cajun seasoning
• garlic salt
• honey powder
• paprika
• cayenne pepper
• honey

Instructions

1. 1 Combine buttermilk and hot sauce in a resealable plastic bag. Add chicken thighs, toss to coat, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 30 minutes
2. 2 Combine flour, tapioca flour, Cajun seasoning, garlic salt, honey powder, paprika, and cayenne pepper in a small bowl. Remove thighs from buttermilk mixture and shake off excess. Discard buttermilk mixture. Dredge thighs in flour mixture to coat both sides; shake off excess. Place coated thighs, unstacked, onto a plate.
3. 3 Preheat an air fryer to 360 degrees F (175 degrees C) according to manufacturer's instructions.
4. 4 Place chicken thighs into air fryer basket; cook 15 minutes. Flip thighs; continue cooking until thighs are no longer pink in centers and the juices run clear, about 10 minutes more. An instant-read thermometer inserted into centers should read at least 165 degrees F (74 degrees C). Remove chicken thighs from air fryer; drizzle each thigh with 1 teaspoon honey.

By thedailygourmet

Ingredients

• ✓ hot sauce
• olive oil
• lime juice
• onion
• tarragon
• salt
• salt
• pepper
• chicken thigh

Instructions

1. 1 Place olive oil, lime juice, onion, tarragon, 1 teaspoon salt, and hot sauce in a large, resealable plastic bag; shake to combine. Add chicken thighs, coat with marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for at least 4 hours.
2. 2 Preheat an outdoor grill for medium heat and lightly oil grate.
3. 3 Remove chicken from marinade and shake off excess. Discard remaining marinade. Season chicken with salt and black pepper.
4. 4 Cook on the preheated grill until no longer pink in the center, about 30 minutes. (Chicken thighs don't dry out easily, so don't be afraid to cook them a bit longer if needed.)

By Cynthia Betancourt

Ingredients

• ✓ hot sauce
• soy sauce
• honey
• brown sugar
• ginger root
• garlic
• chicken breast
• salt
• pepper
• vegetable oil

Instructions

1. 1 Gather all ingredients.
2. 2 Whisk soy sauce, honey, hot sauce, brown sugar, ginger, and garlic together in a small bowl; set sauce aside.
3. 3 Lightly season chicken with salt and pepper.
4. 4 Heat oil in a large skillet over medium heat. Add chicken; cook and stir until browned, about 1 minute per side.
5. 5 Pour sauce over chicken; simmer, uncovered, until sauce thickens, 8 to 10 minutes.
6. 6 Serve and enjoy!

By katemartinodotcom