CHESTER, N.J., Jan. 23, 2014 (GLOBE NEWSWIRE) -- 2014 marks the 50th Anniversary of the Buffalo Wing – a momentous occasion sure to be celebrated by sports fans and foodies alike. First created in Buffalo, NY in 1964, the original recipe was as simple as combining Frank's® RedHot® sauce and melted butter. As the history books tell it, wings were seen as a culinary cast-off at the time and Buffalo wing sauce was created in a pinch to stave off the hunger of some late night revelers stopping by a neighborhood tavern. But fifty years later, this secret sauce still exhibits a flavor profile that continues to take the country by storm. The once lowly Buffalo Wing has catapulted from basic pub grub to menu mainstay, all across America.
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With more than 1.25 billion wings served and consumed during Super Bowl weekend and totaling more than 100 million pounds of wings overall*, you're sure to find a big platter of wings at your game day celebration. So celebrate the Big Game and the anniversary of wings with Frank's RedHot. Some things may have changed over fifty years, but one thing that hasn't: the secret to authentic Buffalo flavor can only be achieved with Frank's RedHot, THE secret ingredient in the original Buffalo wing sauce recipe.
Going to a party and wondering what to bring? Try Frank's® RedHot® Buffalo Chicken Dip, it's like Buffalo wings in a bowl – same great flavors, but without the mess, and perfect for transporting! You'll be the hit of the party and the next day, when folks are hanging around the water cooler comparing notes on the hottest TV ads, the next most talked about Super Bowl topic will be your party dip - #lickthebowlclean!
* Source: National Chicken Council
|FRANK'S® REDHOT® BUFFALO CHICKEN DIP|
|This robust creamy dip tastes like Buffalo Chicken Wings but without the mess! Serve hot with celery sticks, veggies or your favorite chips.|
|Prep Time: 5 min. Cook Time: 20 min.|
|1 (8 oz.) package||PHILADELPHIA Cream Cheese, softened|
|½ cup||Blue cheese or ranch salad dressing|
|½ cup||Any flavor FRANK'S® REDHOT® Sauce|
|½ cup||Crumbled blue cheese or shredded mozzarella cheese|
|2 cans (12.5 oz. each)||White Premium Chunk Chicken Breast in Water, drained|
|1. HEAT oven to 350ºF. Place cream cheese into deep baking dish. Stir until smooth.|
|2. MIX in salad dressing, Frank's RedHot sauce and cheese. Stir in chicken.|
|3. BAKE 20 minutes or until mixture is heated through; stir. Garnish as desired. Serve with crackers or cut up vegetables.|
|Makes 4 cups dip|
|Microwave Directions: Prepare as above. Place in microwave-safe dish. Microwave, uncovered, on HIGH 5 min. until hot, stirring halfway through cooking.|
|Tips: You may substitute 2 cups shredded cooked chicken.|
CONTACT: Amy Stern (973) 744-0707 Amy@bendergrouppr.comSource:Reckitt Benckiser