Frank’s RedHot spent decades as an ordinary all-purpose hot sauce with no signature dish.
In 1964, Teressa Bellissimo at the Anchor Bar in Buffalo was sent wings instead of the usual necks. She deep-fried them and, by the company’s own telling, coated them in Frank’s RedHot and butter. The sauce had been on shelves since 1920. The wing didn’t exist until that night.
Frank’s RedHot on Brandseum