Who is Frank and what is he doing in my chicken? The short version is, Jacob Frank invented the red hot sauce made famous in the legendary Anchor Bar Buffalo Wings. Frank’s Red Hot Sauce is an aged mix of spices vinegar garlic and cayenne peppers with a hint of butter flavour. Yes, it’s a great sauce for wings but there’s no reason why it shouldn’t work with a whole chicken, so here we are with Frank’s Red Hot Sauce Baked Chicken. If you love Buffalo Wings, you’re sure to love this.
This is an incredibly easy chicken recipe, juicy and succulent with the magic ingredient that turns simple chicken to a stunning chicken dish with a little bit of a kick. As the good Colonel Saunders would say, it’s finger licking good. And it’s one of those dish that you stick in the oven and then when the delicious smells start to come out, you know that it will be ready in a jiffy.
What you need to make Frank’s Red Hot Sauce Baked Chicken…
- I use a whole chicken cut up into 8 pieces mainly because it serves 4. You can also use any type of cutlet preferably with bone in and skin on .
- Frank’s Red Hot Sauce which is now widely available in the major supermarkets. If you don’t have this, you can use any other hot sauce like Sriracha . Just use your discretion regarding the quantity depending on the heat of the chilli sauce. Frank’s is moderately hot; about 450SHU in the Scoville scale. For reference the hottest chilli, the Carolina Reaper is rated 1,569, 300 Scoville Heat Units.
- Pantry Staples – Onion, garlic, bit of sugar and melted butter.
- Sweet Potato- If you don’t have/don’t like sweet potatoes you can substitute it with any other potato. Pumpkin is also good. You can even have a mix of pumpkin and potatoes it’s up to you.
How to make it..easy does it
- In an ovenproof dish that’s large enough to fit the chicken pieces, mix together Frank’s Hot Sauce melted butter crumbled stock cubes and brown sugar.
- Coat the chicken pieces in the sauce, then lay them in the baking dish in one layer. If you’re using cutlets, lay them skin side down first. Halfway through the baking time turn them over, so the skin part is exposed and you will be rewarded with caramelised chicken.
- Arrange quartered onions sweet potato cubes and smashed garlic around the chicken .
- Bake in a preheated oven for 45 minutes or until the chicken is done and the top golden. Flip the chicken over after the 20 minutes mark.
What to serve it with..
- What can I say, I love to serve this with plain steamed rice. The chicken is already a flavour bomb and it needs something neutral like rice.
- A simple green salad
- Wilted Asian greens like bok choy or Asian Cabbage; Baby Spinach also works well.
Frank’s Red Hot Baked Chicken
4
servings10
minutes45
minutesIngredients
4 Thigh Cutlets or 1 whole chicken cut up into 8 pieces
1/4 cup Frank’s Red Hot Sauce
2 teaspoon brown sugar
25g melted butter
6 garlic cloves, smashed
2 onions, peeled and quartered
1 medium sweet potato peeled and cut up into 1 1/2 inch cubes, then tossed in a little bit of oil
1 chicken stock cube,crumbled or 1 teaspoon Vegetable Stock powder (Vegeta)
Freshly ground black pepper
Directions
- In an oven proof baking dish, mix together the hot sauce, melted butter, sugar and the crumbled stock cube.
- Coat the chicken pieces with the sauce and place them in a single layer in the baking dish.
- Arrange the sweet potatoes, onions and garlic around the chicken pieces.
- Bake at 180°C for 45 minutes or until chicken is cooked through. Halfway through the baking time flip the chicken pieces over.
- Remove baking dish from the oven, and sprinkle a little bit of freshly cracked black pepper.
- Serve with steamed rice, wilted greens or a simple green salad .
