frank’s hot wing dip recipe
The Best frank’s hot wing dip recipe
My family loves it because it’s easy to customize. We’ll swap out the traditional hot sauce for a little extra garlic or a dash of smoked paprika if we’re feeling fancy, or just stick with the classic for maximum heat. The kids think it’s the best thing ever, especially when we serve it with tortilla chips or warm pita bread. And honestly? It’s not just a snack—it’s a meal. The protein from the wings, the fiber from the veggies in the dip, and the fact that it’s got no refined sugar (if you make it right) makes it a surprisingly healthy pick when you’re watching what you eat. Plus, it’s way better than takeout, and way cheaper too. My husband and I joke that if we ever move out of our house, we’ll miss this dip more than we’ll miss the couch. It’s that good.
Frank’s Classic Hot Wing Dip
A creamy, spicy, and tangy dip perfect for sharing with wings, chips, or veggies. This recipe captures the bold flavors of Frank’s original hot wing sauce.
🥘Ingredients
- 1 (14 oz) package refrigerated biscuit dough
- 1 cup mayonnaise
- 1 cup sour cream
- 1 cup hot Frank’s Original Hot Wing Sauce
- 1 cup shredded cheddar cheese
- ½ cup grated Parmesan cheese
- 1 cup chopped celery
- 1 cup chopped green onions
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp black pepper
- ½ cup shredded mozzarella cheese
- 1 tbsp hot sauce (optional)
👨🍳Directions
-
1
Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish and line the bottom with parchment paper. -
2
In a large bowl, combine mayonnaise, sour cream, hot wing sauce, cheddar cheese, Parmesan cheese, celery, green onions, garlic powder, onion powder, and black pepper. Mix well until fully combined. -
3
Unroll the biscuit dough and cut it into 1-inch squares. Arrange the dough squares evenly over the cheese mixture in the baking dish, pressing lightly to adhere. -
4
Cover the dish with plastic wrap and refrigerate for at least 30 minutes to allow the dough to soften. -
5
Preheat the oven to 375°F (190°C) again. Remove the dip from the refrigerator and let it sit at room temperature for 5 minutes. Sprinkle shredded mozzarella cheese evenly over the top of the dough. -
6
Bake for 20-25 minutes, or until the top is golden brown and bubbly. If desired, drizzle with hot sauce while warm.
🔧Equipment
- Mixing bowls
- Large baking dish (9×13 inches)
- Mixing spoon
- Oven
- Wire rack
- Plastic wrap
📊Nutrition Facts (per serving)
📝Notes
Tips
- For extra crispiness, broil for 2-3 minutes at the end of baking.
- Substitute half the mozzarella with pepper jack cheese for a spicier kick.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Adaptations
- Use a mix of whole wheat biscuit dough and all-purpose for a lighter texture.
- Add a spoonful of Greek yogurt to the sauce for a tangier flavor.
Watch Video Of How Frank’s Classic Hot Wing Dip Works
❓ Frequently Asked Questions About Frank’s Hot Wing Dip
What is the best way to prepare the sauce for Frank’s Hot Wing Dip?
The best way to prepare the sauce for Frank’s Hot Wing Dip is by combining 1 cup of Frank’s RedHot Sauce, ½ cup of mayonnaise, ¼ cup of sour cream, 2 tbsp of brown sugar, 1 tbsp of apple cider vinegar, 1 tsp of garlic powder, ½ tsp of onion powder, and ½ tsp of smoked paprika. Whisk everything together until smooth and adjust seasoning to taste.
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How long should I cook the wings before dipping?
For classic Frank’s Hot Wings, cook the wings in hot oil (around 350°F/175°C) for 10–12 minutes, basting frequently with the sauce, until they’re tender and glazed. If you prefer extra crispiness, increase the time to 15 minutes. Always ensure the oil is hot enough to keep the wings from steaming.
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Can I make a gluten-free version of the Hot Wing Dip?
Yes! To make a gluten-free version, use a gluten-free mayo (like Hellmann’s or Mayonnaise) and ensure all other ingredients (like the sauce and seasonings) are certified gluten-free. Avoid cross-contamination if using shared kitchen tools. Frank’s original sauce is gluten-free, but always double-check labels for hidden additives.
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What’s the secret to achieving that perfect caramelized glaze?
The key to a glossy, caramelized glaze lies in two things:
1. High-heat oil – Use a deep fryer or heavy pot with corn oil or peanut oil (avoid vegetable oil, which burns too quickly). Heat to 375°F (190°C) before adding wings.
2. Sauce basting – After 5–6 minutes of cooking, brush the wings generously with sauce and cook another 4–5 minutes until the glaze deepens. For extra shine, sprinkle a pinch of sugar into the oil before frying.
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How can I adjust the spice level if I don’t like it too hot?
If you prefer milder wings, you can reduce the heat by:
– Using less Frank’s RedHot Sauce (start with ¾ cup instead of 1 cup).
– Adding more sweetness – Increase the brown sugar (to ⅓ cup) or add 1 tbsp of honey.
– Mixing in a little less vinegar (reduce to 1 tbsp).
– Cooling the wings first – Let them rest for 5 minutes before serving to mellow the heat.
