1200 Zesty Recipes

Spice up every meal with our super huge assortment of recipes that range from mild to Chilehead approved!!!

Spooky’s Horseradish Bloody Mary Wings Recipe

Store Peppers - Sunday, March 04, 2018

  • 2 1/2 pounds Chicken Wings
  • 1 cup Spooky Horseradish Bloody Mary Mix
  • 1/4 cup vodka
  • 1/4 cup Honey
  • 1 tablespoon Lime Juice
  • 2 teaspoons Celery Salt
  • 1 teaspoon Ground Black Pepper
  1. Remove the tips from the wings, then break them down into flats and drumettes. (Discard tips or save them for making chicken stock.) Place the wings into a gallon-sized zippered baggie or a large bowl.
  2. Whisk the remaining ingredients together, then pour over the chicken. Seal the baggie or cover the bowl, and refrigerate for 6 to 12 hours.
  3. Preheat oven to 425°F. Line two baking sheets with foil, and then spray with nonstick spray.
  4. Set a large strainer over a bowl and pour the wings into the

Hank Sauce Spicy Fried Chicken Wings Recipe

Store Peppers - Saturday, February 17, 2018


  • 1 (8 ounce) bottle Hank Sauce Herb Infused Original Hot Sauce
  • 1 teaspoon garlic powder
  • 24 chicken drummettes
  • 2 tablespoons butter or margarine
  • 1 cup Original Bisquick™ mix
  • 1/4 teaspoon Cayenne Pepper
  • Ranch dressing
  1. Stir together Hank Sauce Herb Infused Original Hot Sauce and garlic powder until blended. Pour over drummettes; cover and refrigerate at least 4 hours but no longer than 24 hours.
  2. Heat oven to 450ºF. Melt butter in jelly roll pan, 15 1/2x10 1/2x1 inch, in oven. Stir together Bisquick mix & Cayenne Pepper. Remove chicken from sauce; discard sauce. Coat chicken with Bisquick mixture. Place in single layer in pan.
  3. Bake 25 minutes; turn and bake an additional 20 to 25 minutes or until chicken is golden brown and juice is no longer pink when centers of pieces are cut. Serve with Ranch dressing.

SoCal Hot Oven Fried Buffalo Chicken Strips

Store Peppers - Thursday, November 30, 2017

  • 1 lb. chicken tenderloins
  • 1/2 tsp. kosher salt
  • 1/2 tsp. Freshly ground black pepper
  • 3/4 c. melted butter, divided
  • 1/2 c. SoCal Hot Sauce Original Red
  • 1 c. all-purpose flour
  • 2 c. panko bread crumbs
  • Ranch or blue cheese dressing, for serving
  1. Preheat oven to 400º. Season chicken with salt and pepper, then pour ½ cup melted butter onto a rimmed sheet pan. Set aside.
  2. In a shallow dish, add remaining ¼ cup butter and SoCal Hot Sauce Original Red and stir to combine. Add flour to a shallow baking dish and bread crumbs to another. Coat each piece of chicken in flour, then hot sauce mixture, then bread crumbs. Press bread crumbs onto chicken to make sure it sticks.
  3. Place chicken in melted butter on sheet pan and bake, 8 minutes. Flip chicken over carefully and continue baking, 8 minutes more. Serve with ranch or blue cheese dressing
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What The Media Says

"Chip Hearn is a hothead. Because everyone has a different threshold for heat, Hearn uses his entire management staff as tasters."

"Chip Hearn’s hot-sauce empire peddles some 3,000 mixtures of bottled heat. More amazing is that he’s sample nearly all of them."

"Chip Hearn of Peppers, a retail store and hot sauce museum in Rehoboth Beach, DE, which carries 2,000 hot sauce brands."

"Probably the most unique store in this part of the country."

"First-prize winner at the Fiery Foods Show was Peppers’ Georgia Peach and Vidalia Onion."

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"Chip globe-trots in search of new hot sauces … thus giving him the largest collection in the world according to Chili Pepper Magazine."

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"One of the best 202 things about the South. You don’t have to bask in the sun to get some heat on Rehoboth Beach this summer. Just step..."

"Where you can buy any hot sauce made by man."

"Our guest Chip Hearn … publisher of Peppers Catalog and heating up with the hottest sauces."

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