Spread the love

Jump to Recipe

Ever heard of Xanthan gum? It’s the magic ingredient that sets apart the original Frank’s RedHot sauce from the Frank’s RedHot Buffalo wings sauce. And guess what? You can even whip it up at home. Let me show you how.

Xanthan Gum in Frank's RedHot
Frank’s RedHot

Now, I’m sure you’ve seen brands and influencers warning you to steer clear of ingredients you can’t pronounce. But fear-mongering aside, let’s take a look at the food science perspective in this fantastic food ingredient. Xanthan gum is simply a polysaccharide—a complex carbohydrate that acts as a thickener and stabilizing agent.

But what does that mean? Well, complex carbohydrates are essentially long chains of sugar molecules. Unlike simple carbohydrates found in candies and sodas, complex carbs like xanthan gum are slow to digest and offer various health benefits.

Xanthan gum is a common texturizing agent in food additives, made through the fermentation of sugars from wheat, corn, soy, or other plant starches. Not only does it thicken sauces and soups beautifully, but it’s also gluten-free, vegan, affordable, safe, and incredibly effective in small quantities.

In fact, I’ll be adding just 0.05% of xanthan gum to this sauce, along with a dash of canola oil and butter for flavor. You’ll see—it’s not much different, but it sure makes a world of difference!

Check out my video to learn more about Xanthan Gum in your hot sauce!

Frank's RedHot

Hot Wings Using Any Sauce!

Is your favorite hot sauce too thin to coat your wings? Try this simple trick to enhance your favorite hot sauce for wing perfection.
Prep Time 10 minutes
Servings 2


Wing Sauce if your favorite hot sauce is too thin!

  • Full Container Frank's Red Hot Sauce I used the one that was 5 fl oz
  • 0.5% of container Xanthan Gum
  • 1 tbsp Melted Butter
  • 1 tsp Canola Oil
  • 1 tsp Paprika optional

Baked Chicken Wings

  • 1.5 lbs Pre-cut Chicken Wings
  • 2 tbsp Baking Powder
  • 2 tsp Paprika
  • Salt and Pepper to Taste


Wing Sauce if Your Favorite Hot Sauce is Too Thin

  • Set a shallow bowl on a scale and pour all your hot sauce on the scale. Make sure to tare the scale while the bowl is empty.
  • Measure how much hot sauce you have in the bowl. Then multiply the amount of hot sauce by 0.05%.
  • Carefully, add 0.05% of xanthan gum to the bowl with the hot sauce.
  • Use an emulsifier blender to mix the ingredients together until all the clumps are gone.
  • Add oil and butter to the hot sauce mixture and pour back into the container.


  • Preheat oven at 425F
  • Make sure your wings are dry! Pat your wings with a paper towl and then lay them on a baking sheet. Put the wings in the fridge for a couple of hour or even overnight if you have time.
  • Add the wings to a bowl and coat it with paprika, salt, pepper, and baking powder. Make sure to coat all the wings evenly with this mixture.
  • Add the wings to a greased baking sheet, preferably one with a rack so it can evenly bake.
  • Bake for 15 minutes then turn it each wing around. Bake for another 15 minutes or until it reaches an internal temperature of 160F.
  • Remove the wings from the oven and add it to a bowl. Add 1/4 cup of wing sauce to the mixture. Toss it around to fully coat the wings.

If you are interested in more Food Science content I suggest you check out my food science section!

Spread the love

4 Responses

  1. I have been browsing online more than 3 hours today,
    but I never discovered any interesting article like yours.
    It is lovely price sufficient for me. In my opinion, if all webmasters
    and bloggers made just right content material as you
    did, the net will be a lot more helpful than ever before.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating

Stay With Us

Get updates on food news, food trends, food science, food feuds and food recipes!