Quick Answer
How did Frank's RedHot become the dominant buffalo wing sauce?Frank's RedHot was created in 1920 by Jacob Frank in Louisiana as a regional cayenne hot sauce — marketed as a table condiment and cooking sauce. It had minimal national distribution for decades. In 1964, Teressa Bellissimo at the Anchor Bar in Buffalo, NY used Frank's as the base for her buffalo wing sauce (Frank's + butter). The resulting dish became nationally known through the 1980s chain restaurant expansion, and Frank's was specifically identified as the ingredient in most buffalo wing recipes. By 1999 — when the 'I put that s**t on everything' ad campaign ran — Frank's had become the best-selling hot sauce brand in the United States. Its sales depend heavily on buffalo wing culture: approximately 40% of Frank's RedHot is used specifically for buffalo wing preparations.
Frank's RedHot Origin: Louisiana, 1920
Frank's RedHot was created in 1920 by Jacob Frank in New Iberia, Louisiana. The Adams Extract Company originally manufactured the sauce under Frank's direction. The sauce was formulated as a Louisiana-style cayenne hot sauce — distilled vinegar, aged cayenne peppers, and salt — in the tradition of other Louisiana hot sauces like Crystal and Tabasco.
For the first four decades of its existence, Frank's was a regional product with limited distribution outside the Louisiana area and Gulf Coast region. It was available in grocery stores in its home region but wasn't nationally distributed in the way that Tabasco (which had been exporting since the 1870s) was.
The sauce's formula centered on aged cayenne peppers — a specific fermentation process where fresh cayenne peppers are mashed with salt and aged before being combined with distilled vinegar and processed. This aging process distinguishes Frank's from unfermented hot sauces and contributes the complex, slightly funky depth that distinguishes it from simpler vinegar + pepper preparations.
The Buffalo Wings Connection: 1964
Frank's RedHot's transformation from regional Louisiana condiment to national market leader begins at the Anchor Bar in 1964. When Teressa Bellissimo created buffalo wings, Frank's was her hot sauce of choice. The specific decision to use Frank's rather than Tabasco or another hot sauce was likely practical — it was available, it was the right flavor profile, and it worked with butter.
Key characteristics that made Frank's ideal for buffalo wing sauce:
- Cayenne base: Frank's uses aged cayenne peppers — the moderate SHU range (~450 in the bottle) produced a sauce that was hot but accessible. Tabasco's tabasco pepper produces a sharper, more immediate bite; cayenne's slower build is better suited to the long eating session of a plate of wings.
- Vinegar-forward: The high vinegar content in Frank's created a sauce that emulsified readily with butter and had the tangy brightness that defines classic buffalo flavor.
- Garlic notes: Frank's garlic powder addition contributes savory depth without being intensely garlic-flavored — it rounds the sauce without competing with the cayenne.
- Color: Frank's bright orange-red color is iconic. The visual of orange wings with that specific color became the template for what buffalo wings should look like.
When media coverage of the Anchor Bar recipe began (notably the 1980 New York Times feature), Frank's RedHot was specifically named as the ingredient. This naming created a specific association between the brand and the dish that has never been broken.
| Characteristic | Frank's RedHot | Effect on Buffalo Sauce |
|---|---|---|
| Pepper type | Aged cayenne | Slow-build moderate heat |
| Vinegar level | High (vinegar is first ingredient) | Tangy, emulsification-friendly |
| Salt content | High (~190mg/tsp) | Savory, no additional salt usually needed |
| Garlic | Garlic powder | Savory depth without assertive garlic |
| Color | Bright orange-red | Defines the visual standard for buffalo sauce |
| pH | Approximately 3.5 | Stable emulsion with butter |
Rise to Market Dominance: 1980s–2000s
Frank's RedHot's national growth followed buffalo wings' national expansion:
- 1980s: As buffalo wings spread nationally through chain restaurants, Frank's began marketing the at-home buffalo wing recipe directly on its bottle and in advertising. "Make your own buffalo wings with Frank's" became a marketing message that tied the brand to the emerging food trend.
- 1992: Frank's RedHot becomes the best-selling hot sauce brand in the United States by dollar volume — surpassing Tabasco, which had held the top position for decades. This was driven entirely by the buffalo wing association.
- 1999: The iconic "I put that s**t on everything" advertising campaign. The phrase became one of the most recognized hot sauce slogans in history and expanded Frank's positioning beyond wing sauce to everyday condiment. The campaign reflected an already-existing consumer behavior — people were genuinely using Frank's on food beyond wings — and amplified it.
- 2000s: Frank's expanded to flavored varieties (Sweet Chili, XTRA Hot, Sriracha Chili Sauce, Honey Garlic) to capture adjacent markets while maintaining the core Original as the buffalo wing base.
💡 The 40% Rule
Industry estimates suggest approximately 40% of all Frank's RedHot sold is used specifically for buffalo wing preparations — either home-cooked wings or commercial restaurant use. This makes the buffalo wing's health as a food trend directly relevant to Frank's RedHot's business. When food media trends away from wings (toward other finger foods or other cuisines), it affects Frank's sales. When the Super Bowl brings a wing consumption spike, Frank's sales spike. The brand and the dish are commercially intertwined in a way that's unusual even for highly specific flavor associations.
Ownership History
Frank's RedHot has changed ownership multiple times as its market value grew:
- 1920: Created by Jacob Frank, produced by Adams Extract Company in New Iberia, Louisiana
- 1977: Durkee Famous Foods acquires the brand as part of a broader hot sauce portfolio acquisition
- 1995: Reckitt & Colman (UK food company) acquires Durkee's hot sauce portfolio including Frank's RedHot
- 2000: Reckitt & Colman rebrands to Reckitt Benckiser, Frank's remains in portfolio
- 2017: McCormick & Company acquires Frank's RedHot from Reckitt Benckiser for approximately $4.2 billion as part of a broader condiment/sauce portfolio acquisition that included French's mustard and other brands
- Present: Frank's RedHot is a McCormick brand, operating as part of the company's consumer foods division alongside other major condiment brands
The $4.2 billion acquisition price reflects the extraordinary market value that Teressa Bellissimo's 1964 cooking decision created — Frank's RedHot was a mid-tier regional Louisiana hot sauce before buffalo wings made it a national category leader.
The Frank's RedHot Product Line Today
As of 2026, Frank's RedHot's product line has expanded well beyond the Original:
- Frank's RedHot Original: The classic, unchanged formula — aged cayenne peppers, distilled vinegar, water, salt, garlic powder, natural flavor. The standard for classic buffalo sauce.
- Frank's RedHot XTRA Hot: Higher capsaicin concentration using a hotter cayenne variety. Same flavor profile as Original but significantly more heat.
- Frank's RedHot Sweet Chili: Lower heat, sweeter, Thai-inspired — aimed at the Sriracha and sweet chili market.
- Frank's RedHot Sauce (Buffalo Wings): Pre-mixed buffalo wing sauce with butter already incorporated — marketed for convenience. Different product from the Original (which is pure hot sauce, no butter).
- Frank's RedHot Honey Garlic: Sweet-savory variation for the honey-garlic wing market.
- Seasoning blends and dry rub versions: Dry applications of Frank's flavor profile for roasting, grilling, or coating applications.