Request A Sample

Thank you for your interest in French's® Foodservice products! Please note that samples are only available to pre-qualified food service operators. If you are a food service operator you can expect to receive your samples within 5 business days. If you are not a qualified food service operator, we invite you to visit our French's® retail website at for exciting offers, recipes and coupons.

I'd like to request a sample of:
(Please note that a maximum of 5 samples will be sent)

Choose Product


Select up to 5. Sizes indicated are sample sizes only – go to brand pages for full product offerings.

Frank's® RedHot®



I would like to receive more information about products and offers from French's Food Services.



Please rate this recipe using the stars above

Servings: 12


  • 2 cups Granulated sugar
  • 3/4 cup Minced shallots
  • 3 cups FRANK'S® REDHOT® Cayenne Pepper Sauce, divided
  • 6 tbsp. Butter
  • as needed Fresh ground black pepper
  • 2 cups White vinegar
  • 6 tbsp. Granulated sugar
  • 2 tbsp. Salt
  • 1 1/2 tbsp. Lime juice
  • 3/4 tsp. Cumin
  • 1 1/2 cups Water
  • 12 cups Bean sprouts
  • 3 cups Julienne carrot
  • 3 cups Julienne scallion
  • 1 1/2 cups Mint leaves, torn
  • 120 each Thawed chicken wings


  • 3. For each serving deep fry 10 wings at 350F. for 12 minutes. Drain and toss with 1/4 cup of caramel sauce. Arrange wings around 2 cups mounded salad.
  • 1. To make the caramel sauce for the wings melt sugar to hard ball stage and mix in shallots. Remove from heat and whisk in 1 1/2 cups RedHot, butter and pepper. Hold warm for service.
  • 2. To make the salad combine vinegar, sugar, salt, 1 1/2 cups RedHot, lime juice, cumin, and water. Simmer until sugar dissolves, let cool. Combine sprouts, carrot, scallion and cooled dressing and let marinate 1 hour. Drain and toss in mint.