Franks RedHot Sauce

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.