Franks RedHot Sauce

Cocoon · 18-08-2009 1:01am

songbirds wrote: »

Hi Dunkindonuts, thanks for the tip. Picked up a 3 litre bottle today in Musgraves, Ballymun. Thanks for that. Now off to buy some wings and get cooking. Yumee

Can you just walk into Musgraves in Ballymun, or do you need a card?

songbirds · 18-08-2009 11:43am

Cocoon wrote: »

Can you just walk into Musgraves in Ballymun, or do you need a card?

Hi Cocoon,
You do need a card for Musgraves, sorry.

dmaxontour · 18-08-2009 4:57pm

I'm going to check Newry at the weekend...

http://www.sainsburys.co.uk/groceries/index.jsp

I'd never heard of Franks before I read this thread, and now I'm so excited

vibe666 · 18-08-2009 11:22pm

Franks hot sauce is the secret ingredient in the original anchor bar buffalo wings that have been on the menu since 1964. the original and still the best.

often used in places like the elephant and castle and the schoolhouse that are famous for 'their' wings and plenty of other bars and restaurants around Ireland and the rest of the world.

and YES, they're that good!

bobbyg · 19-08-2009 1:03pm

Anyone know if you can get this sauce in Tallaght anywhere?

A Disgrace · 20-08-2009 7:24pm

Fresh Camden Street have re-stocked, plenty there earlier folks..

Cocoon · 23-08-2009 6:14pm

Loads of Franks back on the shelf in Fresh on the Malahide road too. Both original and Buffalo wings sauce. Got a half dozen bottles but there's plenty left.

Bill-e · 24-08-2009 10:09am

Jeasus you guys seem to be well into this sauce!
I'm going to have to check it out!

dmaxontour · 24-08-2009 12:11pm

I picked some up in Newry for the first time at the weekend, after reading this thread. As I was standing there I overheard 3 American woman behind me talking, saying they needed to get a good hot wing sauce. I turned round and said "Franks", holding up a couple of bottles, to which she replied "FRANKS!!!" like she was reunited with a beloved friend.
It was then that I knew the hype was going to be worth it :-)

kendragon · 24-08-2009 12:26pm

Right... you've got me interested. I'm now mad to try this sauce for myself. Tried Dunnes on the childers road but no dice. Anyone know where to get this sauce in Limerick?

rh555 · 29-08-2009 5:12pm

Hi,

Anyone having any suggestions what to replace Blue cheese dip with for the Wings. Was running out of my last bottle from Tesco but now they dont have it anymore unfortunately. Looked other places too but it seems to be very hard to find.

Any suggestions? Thanks

BaconZombie · 29-08-2009 5:40pm

From reading this I bought two bottles in Fresh in GCD. But whats the best way of cooking the wings.,¿
What I've read here is mix half butter & Franks but what then.

vibe666 · 29-08-2009 11:42pm

rh555 wrote: »

Hi,

Anyone having any suggestions what to replace Blue cheese dip with for the Wings. Was running out of my last bottle from Tesco but now they dont have it anymore unfortunately. Looked other places too but it seems to be very hard to find.

Any suggestions? Thanks

were you using Brianna's blue cheese dressing/dip from tesco's? used to get that and loved it, but not everyone here liked it.

we've actually started randomly making our own, there's a heap of recipes online, just do some googling and experiment. we didn';t find a perfect recipe yet, but we're geting there. gorgonzola seems to be the right blue cheese for the dip, we're just having trouble getting it runny enough for it to work properly without ruining the flavour too much.

BOFH_139 wrote: »

From reading this I bought two bottles in Fresh in GCD. But whats the best way of cooking the wings.,¿
What I've read here is mix half butter & Franks but what then.

personally, i separate the wings at each joint and throw out the tips, coat the wings in cornflour (makes them extra crispy) and deep fry them until they're cooked through and crispy on the outside. find a fat one and cut into it down to the bone if you're not sure and make sure there's nothing pink or red inside and they're done. i always tend to slightly overdo them so they're not too moist, sometimes it can be a little off putting if they're too juicy (yes, i know it sounds weird).

then i heat up some butter in a wok or frying pan (a wok makes it easier to toss the wings in) with some franks and let it cook through to burn off some of the excess vinegar in the franks sauce and then toss in the wings until they are well coated all over and serve.

bon apetit!

darkbeatz · 30-08-2009 6:45pm

picked up 4 bottles of this in fresh on camden street and just added to wings and have to say I am very happy with this sauce

sedohre · 30-08-2009 9:56pm

darkbeatz wrote: »

I went in to tesco in the square at lunch and they have the nandos sauce there so picked up a bottle of HOT. has anyone tried it? whats it like?

I've never tried Franks but I do like Nando's extra hot Peri Peri I got in Tesco's. I must try Franks soon

Prefect_1998 · 30-08-2009 11:03pm

loads of bottles of this in dunnes stores , charlestown, 2.99

Little A · 31-08-2009 12:55am

This thread amazed me, 8 pages on a bottle of chilli sauce!!

So I decided to try one of the recipes using butter & Frank on the wings from a chicken I was cooking today & gotta admit, it was good. Looking forward to having some friends over and making up some blue cheese dip to go with it!!

vibe666 · 31-08-2009 9:59pm

sedohre wrote: »

I've never tried Franks but I do like Nando's extra hot Peri Peri I got in Tesco's. I must try Franks soon

if you find franks somewhere, prepare to throw your nando's in the bin. you won't look back.

and if you don't prefer it, I'll give you a much better recipe for proper portuguese piri piri chicken (when i can find out where i put it) that blows everything away.

appleidog · 06-09-2009 2:36pm

Dunnes in Rathmines has Franks Buffulo and normal.

sedohre · 06-09-2009 3:25pm

vibe666 wrote: »

I'll give you a much better recipe for proper portuguese piri piri chicken (when i can find out where i put it) that blows everything away.

I got it in Dunnes in Rathmines, and I do prefer it! I'd love to get your recipe anyway

BaZmO* · 07-09-2009 8:49am

Seems Dunnes are stocking it now. Picked up a couple of bottles in Tallaght yesterday.

sleur · 07-09-2009 11:05am

The new-ish Costcutter at the begining of North Strand Road as you're heading out of town stocks Franks.

Korsam · 07-09-2009 9:04pm

Happy flucking days -

It was my birthday on the 4th - my beautiful wife went shopping in dunnes charlestown ,and haleleujah - Franks on the shelf

So she took the last three bottles that -Danielle_door- left behind

If you're making a blue cheese dip try this

Yoplait Creme Fraice
Tesco finest gorgonzola (you could try danish blue but it tends to stiffen then separate)

Mash/mix/whizz the preferred amount of cheese to the cream

if its too stiff a teaspoon or two of milk just before serving will work

nando's :eek: good for chilli ,not wings

Mick Shrimpton · 07-09-2009 9:31pm

In Cornelscourt too...loads o the stuff.

:pac::pac::pac:

BaZmO* · 08-09-2009 8:30am

Seems Tesco missed a trick here!

muppetkiller · 08-09-2009 10:46am

Did anyone check in the Dunnes in Galway ? I'll have a peak on my way home from work anyway just incase.

pissed · 08-09-2009 2:18pm

Originally Posted by vibe666
I'll give you a much better recipe for proper portuguese piri piri chicken (when i can find out where i put it) that blows everything away.

Go dig it out

songbirds · 10-09-2009 9:31pm

vibe666 wrote: »

were you using Brianna's blue cheese dressing/dip from tesco's? used to get that and loved it, but not everyone here liked it.

we've actually started randomly making our own, there's a heap of recipes online, just do some googling and experiment. we didn';t find a perfect recipe yet, but we're geting there. gorgonzola seems to be the right blue cheese for the dip, we're just having trouble getting it runny enough for it to work properly without ruining the flavour too much.

personally, i separate the wings at each joint and throw out the tips, coat the wings in cornflour (makes them extra crispy) and deep fry them until they're cooked through and crispy on the outside. find a fat one and cut into it down to the bone if you're not sure and make sure there's nothing pink or red inside and they're done. i always tend to slightly overdo them so they're not too moist, sometimes it can be a little off putting if they're too juicy (yes, i know it sounds weird).

then i heat up some butter in a wok or frying pan (a wok makes it easier to toss the wings in) with some franks and let it cook through to burn off some of the excess vinegar in the franks sauce and then toss in the wings until they are well coated all over and serve.

bon apetit!

I picked up a bottle in Musgraves and tried the wings in the oven and the fryer. The fryer wins hands down but I feel bad enough eating these wings with all that buttery sauce with the added sin of deepfrying. If you use cornflour on the wings before cooking in the fryer, has anyone put these floury wing in the oven?

Sofiztikated · 11-09-2009 10:05am

songbirds wrote: »

I picked up a bottle in Musgraves and tried the wings in the oven and the fryer. The fryer wins hands down but I feel bad enough eating these wings with all that buttery sauce with the added sin of deepfrying. If you use cornflour on the wings before cooking in the fryer, has anyone put these floury wing in the oven?

Ya, they're quite nice from the oven, but the frier has them though.

muppetkiller · 11-09-2009 10:57am

Right I'm heading to the big smoke tonight ..where can I get some Franks in Dublin city ? it's been nearly 4 weeks since I ran out and the DT's are killing me lol.

BaZmO* · 11-09-2009 10:59am

Dunnes seem to be stocking it everywhere

muppetkiller · 11-09-2009 11:07am

Not in Galway

Bill-e · 11-09-2009 11:10am

What's the big deal with this sause?
134 posts must mean that this sause is the best sause in the world ever.

Can someone tell me if I can get this in Cork(Douglas) area?

BaZmO* · 11-09-2009 11:16am

muppetkiller wrote: »

Not in Galway

Everywhere that matters! :cool:

dmaxontour · 11-09-2009 11:28am

Sofiztikated wrote: »

Ya, they're quite nice from the oven, but the frier has them though.

yeah, the problem with the oven is they have to lie on a baking tray, and that past stays soggy. Or else, maybe you can turn them every 10 minutes, but if you're cooking loads then that's a pain.
But I don't have a frier, so I'm lumbered.

pissed · 11-09-2009 12:51pm

Get a wire rack to go in ur baking tray that way the grease drips onto the tray and ur wings stay crispy

dmaxontour · 11-09-2009 1:00pm

I'll definately try that next time. I have one but often stuff sticks to it and the skin rips off after cooking. Hopefully Frank's will defy the sticky grill

dmck · 11-09-2009 1:41pm

I always do them in the oven.

Prepare as stated previously, i.e. Cut, Dip in seasoned floor and put in the fridge for 40mins to an hour. (Tip. Add some paprika to the flour that way they have a nice colour when they come out of the oven) use a wire rack don’t overcrowd, leave some space between them for the air to circulate and put them skin side up on the rack. Put the oven up to full blast and cook them for 45mins to 1hour. Mix sauce with butter ( i usually do about 8 to 1 mix) and pour over wings.

If you are worried about them sticking get some kitchen paper and rub some oil along the bars of the rack or after 30mins take them out of the oven and move them slightly around on the rack then put back in to finish cooking.

songbirds · 11-09-2009 1:46pm

dmck wrote: »

I always do them in the oven.

Prepare as stated previously, i.e. Cut, Dip in seasoned floor and put in the fridge for 40mins to an hour. (Tip. Add some paprika to the flour that way they have a nice colour when they come out of the oven) use a wire rack don’t overcrowd, leave some space between them for the air to circulate and put them skin side up on the rack. Put the oven up to full blast and cook them for 45mins to 1hour. Mix sauce with butter ( i usually do about 8 to 1 mix) and pour over wings.

If you are worried about them sticking get some kitchen paper and rub some oil along the bars of the rack or after 30mins take them out of the oven and move them slightly around on the rack then put back in to finish cooking.

Thanks for that. Will try this at weekend and let you know results. Also decided to buy small drumsticks, which will be a bit meatier, obviously they will need more cooking time. Can't wait.

dmaxontour · 11-09-2009 1:50pm

Good tips dmck.

On another note, last time I cooked them, I floured the wings and marinated tehm before cooking, but everyone here seems to be adding the sauce after they are cooked. Any reason for that? Is the flavour better that way?

BaZmO* · 11-09-2009 2:00pm

songbirds wrote: »

Also decided to buy small drumsticks, which will be a bit meatier, obviously they will need more cooking time. Can't wait.

Aren't smalll drumsticks just part of the wing?

dmaxontour wrote: »

but everyone here seems to be adding the sauce after they are cooked. Any reason for that? Is the flavour better that way?

If you're deep frying them you wouldn't marinade them first because the marinade would make a mess of the oil. And if you were baking them they wouldn't crisp up, plus the sauce would more than likely burn.

pissed · 12-09-2009 6:41pm

Ok just done my first batch of wings today... nothing to do with the good weather we are having

, anyway have to say they were beautiful. Spur of the moment thing so just put the deep fat fryer on and cooked the wings for 12 minutes. Put a pan on and melted some butter and added Franks. Mixed it all about and let it simmer for a bit, then tossed in the wings and tossed them around till they were coated. 10 out of 10. Anyone that has gone to LaBucca in Ashbourne or Ratoath and tried their wings .... I think this is what they use

. I could eat them all night :pac:

rh555 · 12-09-2009 9:25pm

I'll make some tomorrow. I also bake them 35min 1 side and about 20min on the other side. I do not flour them beforehand but thats personal preference I guess. I just wanted them as close as I used to have them in the U.S. and they usually don't use flour.

The Franks sauce is normally added at the end but again thats up to each liking. If you want to get the sauce more spicy add Cayenne pepper and if you want it milder at more butter to Franks.

Once the wings are baked/fried coat in Franks and thats it. Very simple but sooo delicious. Also for typical Wings add celery and Blue cheese dip but ofcourse you can substitute with other things.

Franks sauce is the most important part.

TeRmInAlCrAzY · 13-09-2009 1:01pm

Dunnes in City Square waterford have the original sauce and the buffalo hot wings sauce. mmmm good.

sillymoo · 13-09-2009 6:04pm

Oooohhh lads after reading this thread I had to go and find me some of this sauce.

Got some in Donnybrook Fair during the week and im just about to put some wings in the oven now. Im so excited!!!!!

Brian CivilEng · 26-09-2009 9:47pm

Franks is back on sale in Tesco, I got the 354ml bottle in Clarehall today for €2.99.

kendragon · 26-09-2009 11:38pm

Found some bottles of Franks in the Centra (At least I think its a centra) located in Ballycummin village, Limerick. They had the hot and buffalo varieties.