Type what you have

Ingredients

• ✓ cayenne pepper sauce
• winter squash seed
• butter

Instructions

1. 1 Preheat oven to 275 degrees F (135 degrees C). Line a baking sheet with parchment paper or aluminum foil.
2. 2 Stir seeds, butter, and cayenne pepper sauce together in a bowl to coat the seeds completely; spread onto prepared baking sheet.
3. 3 Roast seeds to desired crispness, 30 to 45 minutes; cool completely on baking sheet before serving.

By El

Ingredients

• ✓ cayenne pepper sauce
• sour cream
• blue cheese
• white meat chicken spread

Instructions

1. 1 Combine all ingredients until well blended.
2. 2 Serve with assorted vegetables or crackers.
3. 3 If preferred served hot, bake in oven at 350 degrees F until bubbling.

By Underwood

Ingredients

• ✓ cayenne pepper sauce
• ✓ cayenne pepper sauce
• ground chicken
• salt
• black pepper
• celery seed
• garlic powder
• onion powder
• pink curing salt

Instructions

1. 1 Combine ground chicken, 1/4 cup cayenne pepper sauce, sea salt, pepper, celery seed, garlic powder, onion powder, and pink curing salt in a large bowl; mix until evenly combined. Cover and refrigerate for 8 hours, or overnight.
2. 2 Use a jerky gun to form sticks of the meat mixture on air fryer oven racks.
3. 3 Preheat the air fryer to 160 degrees F (70 degrees C).
4. 4 Place racks into the air fryer and set timer for 2 hours. Flip the sticks over using a fork. Brush remaining 2 tablespoons cayenne pepper sauce over the tops. Air fry for 30 minutes more.
5. 5 Let cool completely and transfer to an airtight container.

By Soup Loving Nicole

Ingredients

• ✓ cayenne pepper sauce
• broccoli
• cauliflower
• carrot
• red onion
• bacon
• mayonnaise
• red wine vinegar
• garlic powder
• salt
• black pepper

Instructions

1. 1 Bring a large pot of water to a boil. Add broccoli and cauliflower florets to the boiling water and cook for 3 minutes. Drain, then transfer florets to a bowl of ice water to cool.
2. 2 Whisk mayonnaise, vinegar, pepper sauce, garlic powder, salt, and pepper for dressing together in a bowl.
3. 3 Remove florets from the ice water and put on paper towels to dry.
4. 4 When ready to serve, transfer florets to a large bowl. Mix in carrot, onion, and bacon. Pour in dressing and toss until well distributed. Let rest for 5 minutes before serving.

By Audrey

Ingredients

• ✓ cayenne pepper sauce
• russet potato
• olive oil
• ranch dressing mix
• salt

Instructions

1. 1 Preheat an air fryer to 400 degrees F (200 degrees C).
2. 2 Combine potatoes, pepper sauce, olive oil, ranch dressing mix, and salt in a large bowl; stir until potatoes are evenly coated.
3. 3 Place 8 wedges in the air fryer basket and cook for 8 minutes. Use tongs to return the wedges to the bowl with the sauce and give them another stir. Return back in the basket and cook for 10 minutes more, shaking halfway through cook time. Repeat with remaining 8 potato wedges.

By Soup Loving Nicole

Ingredients

• ✓ cayenne pepper sauce
• chicken wing
• olive oil
• butter
• vinegar
• garlic powder
• cayenne pepper

Instructions

1. 1 Gather all ingredients. Preheat an air fryer to 360 degrees F (180 degrees C).
2. 2 Place wings in a large bowl; drizzle oil over wings and massage until chicken is evenly coated.
3. 3 Arrange 1/2 of the wings in a single layer in the air fryer basket.
4. 4 Cook in the preheated air fryer for 25 minutes. Use tongs to flip wings and cook until golden brown and crisp on the outside, 5 minutes more. Transfer cooked wings to a large bowl; cover to keep warm. Repeat with remaining wings.
5. 5 While the second batch is cooking, combine hot pepper sauce, butter, vinegar, garlic powder, and cayenne pepper in a small saucepan over medium heat. Stir and keep warm until wings are cooked.
6. 6 Pour sauce over cooked wings and toss to coat.

By Nicole Russell

Ingredients

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

• ✓ cayenne pepper sauce
• ground chicken
• butter
• ricotta cheese
• cooking spray
• pasta shell
• cheddar cheese
• monterey jack cheese
• salt
• black pepper

Instructions

1. 1 Heat a large skillet over medium-high heat. Cook and stir ground chicken in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
2. 2 Melt butter in the skillet with the cooked chicken. Stir cayenne pepper sauce into the chicken mixture and remove from heat.
3. 3 Squeeze as much moisture from the ricotta cheese using a cheese cloth or paper towels; put drained cheese in a large bowl. Add chicken mixture to the cheese and stir. Refrigerate until completely chilled, 3 to 4 hours.
4. 4 Preheat oven to 375 degrees F (190 degrees C). Prepare a 13x9-inch baking dish with cooking spray.
5. 5 Bring a large pot of lightly salted water to a boil. Cook pasta shells in the boiling water until cooked through but firm to the bite, about 10 minutes; drain. Rinse with cold water until no longer hot; drain.
6. 6 Spoon chicken mixture into cooked pasta shells and arrange into the prepared baking dish. Sprinkle Cheddar-Monterey Jack cheese blend over the stuffed shells; season with salt and pepper.
7. 7 Bake in preheated oven until the cheese is slightly melted and the stuffing is hot in the middle, 15 to 20 minutes.

By kaid711

Ingredients

• ✓ cayenne pepper sauce
• onion
• red pepper
• red salmon
• saltine cracker
• milk
• egg
• worcestershire sauce
• cayenne pepper
• black pepper

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a loaf pan.
2. 2 Blend onion and roasted red pepper in a blender until liquefied; transfer to a large bowl.
3. 3 Mix salmon, saltine crackers, milk, egg, Worcestershire sauce, cayenne pepper sauce, cayenne pepper, and black pepper with the onion mixture in the large bowl; transfer to the prepared loaf pan.
4. 4 Bake in the preheated oven until an instant-read thermometer inserted into the center reads at least 160 degrees F (70 degrees C), about 45 minutes.

By Dadburnit

Ingredients

• ✓ cayenne pepper sauce
• cooking spray
• blue cheese salad dressing
• butter
• chicken
• white corn tortilla chip
• tomato
• black olive
• red onion
• jalapeno pepper
• bacon
• mexican cheese blend
• monterey jack cheese
• cilantro

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a large, rimmed baking sheet with aluminum foil and spray with cooking spray.
2. 2 Combine 1/4 cup blue cheese dressing, cayenne pepper sauce, and melted butter in a bowl until well blended. Add chicken and toss to coat.
3. 3 Spread tortilla chips evenly over the prepared baking sheet. Sprinkle tomato, olives, onion, and jalapeño peppers over chips. Spread chicken mixture over vegetables and top with crumbled bacon.
4. 4 Mix both cheeses together in a bowl; sprinkle mixture evenly over chicken mixture.
5. 5 Bake in the preheated oven until cheese is melted and lightly browned, 10 to 15 minutes.
6. 6 Remove from the oven. Drizzle remaining 1/2 cup blue cheese dressing over nachos and garnish with cilantro.

By bakingmecrazy

Ingredients

• ✓ cayenne pepper sauce
• cooking spray
• shrimp
• egg
• all-purpose flour
• bread crumb
• salt
• black pepper
• cornstarch
• canola oil
• buttery spread
• garlic powder
• corn syrup

Instructions

1. 1 Grease 2 baking sheets with cooking spray.
2. 2 Run a sharp knife along each shrimp's back and open slightly. Place shrimp in a large bowl of cold water.
3. 3 Whisk eggs in a large bowl until smooth. Drain shrimp and add to egg mixture; mix with your hands to combine and coat.
4. 4 Mix flour, bread crumbs, salt, pepper, and cornstarch together in a large bowl. Dredge shrimp, a few at a time, in flour until well-coated, including the opening in the backs. Place battered shrimp on baking sheets.
5. 5 Chill shrimp until batter is set, about 30 minutes.
6. 6 Heat oil in a deep-fryer or large saucepan.
7. 7 Fry shrimp, in batches, until golden brown, 4 to 5 minutes per batch. Test one to make sure shrimp is cooked through. Transfer to paper towel-lined bowl to drain.
8. 8 Place buttery spread, cayenne pepper sauce, and garlic powder in a saucepan over medium-low heat. Heat until sauce is combined; stir in corn syrup.
9. 9 Divide shrimp among serving bowls. Stir in sauce until shrimp are completely covered.

By EddieStasch