@franksredhot - IGDataHub

Frank's RedHot

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@franksredhot

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i put that $#!t on everything🔥

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linkmy.photos/franksredhot www.franksredhot.com

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#ad #franksredhotpartner #gamedayfood #gameday #appetizer #friedpickles

Recent posts

#Ad We can’t agree on everything when it comes to football, but we can agree on the game-day spread. 🏈🔥 This Buffalo Cauliflower & White Bean Skillet is packed with bold Buffalo flavor from Frank’s RedHot Buffalo Wing Sauce. Because Every Spread Needs Red. #franksredhotpartner 02 Nov 2026

let me help you level up the weekend spread real quick with these frank’s redhot cheesesteaks🔥 28 Oct 2026

Game day just got a RedHot upgrade 🔥 #ad Taking pickle dip and turning it into grilled cheese was already a good idea, but adding Frank’s RedHot Original to the filling and making a RedHot Ranch for dipping takes it to another level. Crispy, cheesy, tangy and RedHot.xactly what the game-day spread needs. Frank’s RedHot Pickle Dip Grilled Cheese with RedHot Ranch Ingredients: 1 cup finely chopped dill pickles 1 package (8 oz) cream cheese, softened 8 oz whipped cream cheese 3 cups shredded cheddar cheese 1 cup shredded mozzarella cheese ½ cup cooked and crumbled bacon ¼ cup Frank’s RedHot® Original Cayenne Pepper Hot Sauce 1 package Hawaiian-style slider rolls Mayonnaise, for grilling RedHot Ranch: ½ cup ranch dressing 2–3 tbsp Frank’s RedHot® Original Cayenne Pepper Hot Sauce Directions: Mix the chopped pickles, cream cheese, whipped cream cheese, cheddar, mozzarella, bacon and Frank’s RedHot Original Hot Sauce until combined. Slice the Hawaiian-style slider rolls in half and spread the Frank’s RedHot pickle dip mixture evenly between the rolls. Spread mayonnaise over the outside of the rolls and grill until golden brown on both sides and the cheese is hot and melted. Mix the ranch dressing with Frank’s RedHot Original to make the RedHot Ranch. Slice, serve warm and dunk into that RedHot Ranch. #FranksRedHotPartner 23 Oct 2026

#ad Rapid-fire game-day picks, and the answer is always @franksredhot . 🔥 What are you putting it on? #GameDay #FranksRedHotpartner 22 Oct 2026

#ad This Frank’s RedHot Chicken Mac & Cheese was SO good! 🔥 Made with Costco’s mac & cheese, rotisserie chicken and @franksredhot. Definitely adding this to my game-day lineup! 🙌 #FranksRedHotPartner #GameDay #GameDayFood 20 Oct 2026

Crispy Garlic Buffalo Chicken Sliders with Frank’s RedHot Buffalo Wings Sauce #ad Crispy chicken tossed in a garlicky Frank’s RedHot Buffalo Wings Sauce and piled onto soft slider rolls. These are packed with flavor and make the perfect appetizer for your next get-together @franksredhot !#FranksRedHotPartner Ingredients Chicken + Marinade: -1.5 chicken breasts, butterfly then half -1½ cups (360 ml) buttermilk -⅓ cup (80 ml) Frank’s RedHot® Buffalo Wings Sauce -2 tbsp (30 ml) pickle juice -1 egg -1 tbsp garlic powder -1 tbsp smoked paprika -1 tsp mustard powder -1 tsp onion powder -1½ tsp salt -Black pepper Crispy Coating: -1½ cups (188 g) flour -½ cup (60 g) cornstarch -1 tbsp paprika -1 tbsp garlic powder -1 tbsp onion powder -1 tsp mustard powder -1 tsp chili powder -½ tsp cayenne -2 tsp salt -1 tsp baking powder -½ tsp black pepper Garlic Buffalo Sauce: -½ cup (120 ml) Frank’s RedHot® Buffalo Wings Sauce -4 tbsp (56 g) butter -4–5 garlic cloves, minced -1 tbsp (15 ml) honey -1 tsp Worcestershire sauce -1 tsp apple cider vinegar -½ tsp smoked paprika -1 tbsp fresh parsley For Assembly: -Slider buns -Provolone + mozzarella -Pickles -Ranch Garlic Butter: -⅓ cup butter -2-3 cloves garlic, minced -2 tbsp fresh parsley Directions: 1Mix marinade ingredients; add chicken. Refrigerate 2+ hours. 2.Mix coating ingredients; stir in a few tbsp marinade for clumps. Dredge chicken, pressing firmly. Rest 5–10 min. 3.Fry at 350°F until golden and chicken reaches 165°F. Drain on a rack. 4.Melt sauce butter; sauté garlic 30–60 sec. Add remaining sauce ingredients except parsley. Simmer 1–2 min; stir in parsley. Coat chicken. 5.Halve connected buns horizontally. Place bottoms in a baking dish; layer ranch, chicken, extra sauce, cheeses and pickles. Add tops. 6.Bake at 350°F for 10–15 min until cheese melts and buns are golden. 7.Microwave garlic butter ingredients until melted. Brush onto baked buns; serve with ranch! 19 Oct 2026

#ad Soft and Fluffy Spicy Bacon & Cheddar Rolls. Filled with a spicy cream cheese filling made with @franksredhot Original Hot Sauce for bold flavor and just the right amount of heat, crispy bacon, plenty of cheese then brushed with a spicy butter. Save this for your next game day appetizer! #FranksRedHotPartner Ingredients: For the dough: • 1 cup whole milk (240 ml), warmed to 105–110°F • 2¼ teaspoons instant yeast (7 g) • 1 tablespoon granulated sugar (12 g) • 2 large eggs • 5 tablespoons unsalted butter (71 g), melted • 500 g bread flour • 1½ teaspoons fine salt (9 g) Spicy cream cheese spread: • 4 oz full-fat cream cheese (113 g), softened • 2 tablespoons unsalted butter (28 g), softened • 3 tablespoons (or more, adjust to taste) Frank’s RedHot Original hot sauce • 1 tsp minced garlic • ½ tsp onion powder • ¼ tsp black pepper Bacon and cheese filling: • 8 slices bacon • 2 cups freshly shredded sharp cheddar (225 g) • 1 cups freshly shredded mozzarella • ⅓ cup finely sliced scallions Frank’s garlic butter finish: • 3 tablespoons unsalted butter (42 g) • 1 small garlic clove, finely grated • 1 tablespoon Frank’s RedHot Original hot sauce (15 ml) • 1 tablespoon finely chopped parsley Instructions: 1. For the dough: Mix warm milk, yeast and sugar in a stand mixer. Add eggs and cooled melted butter, then flour and salt. Knead with dough hook on medium-low 8–10 min until smooth and slightly tacky. 2. Transfer to a greased bowl, cover and let rise 60–90 min until doubled. 3. Cook bacon until crisp; chop. Shred cheeses and slice scallions. 4. Beat cream cheese and butter until smooth. Mix in hot sauce, garlic, onion powder and pepper. 5. Roll dough on a floured surface into an 18 × 14-inch rectangle. Spread with cream cheese mixture; top with cheeses, bacon and scallions. 6. Roll into a log, pinch seam closed and cut into 10–12 rolls. Arrange cut-side up in a baking pan. Cover and rise 35–60 min until puffy. 7. Preheat oven to 350°F. Bake on middle rack 30–38 min until golden and center rolls are fully baked. 9. Melt butter; mix with remaining finish ingredients. Brush over hot rolls and enjoy! 18 Oct 2026

the perfect and easiest way to spice up game days. have you tried it? 18 Oct 2026

#ad Buffalo Pepperoni Burrata Pizza Dip for game day with @FranksRedHot Buffalo Wings Sauce. Pepperoni pizza + buffalo sauce + burrata might be my new favorite game-day combination. What you’ll need - 8 oz cream cheese ⅓ cup Frank’s RedHot Buffalo Wings Sauce ¾ cup marinara 1 cup mozzarella cheese ½ cup pepperoni Optional toppings: 4 oz burrata, basil, parmesan. Dippers: 1 lb pizza dough, 4 tbsp butter, 2 garlic cloves, parmesan Directions - 1. Mix Buffalo base ingredients and spread into an 8–9” baking dish. 2. Add marinara followed by layers of mozzarella and pepperoni. 3. Bake at 425°F for 20-25 minutes. 4. Top with torn burrata, basil + parmesan. 5. For the dippers, cut pre-made pizza dough into strips and brush with butter, finishing with parmesan and minced garlic. Bake at 425°F for 10–14 minutes. Save for your next game day! #FranksRedHotPartner 16 Oct 2026

#ad Game day food doesn’t have to be complicated! I’m taking tater tot casserole up a notch with Frank’s RedHot Buffalo Wings Sauce for that signature buffalo flavor, mixed with BBQ sauce for a sweet and tangy twist. It’s a fun way to bring Frank’s into your next game day dinner and take that classic flavor way beyond wings! @franksredhot Sweet Heat BBQ Tater Tot Casserole Ingredients: 1 lb ground beef 1 medium yellow onion, chopped 1 tablespoon minced garlic 1/4 cup Frank’s RedHot Buffalo Wings Sauce 1/2 cup barbecue sauce 8 ounces freshly grated sharp cheddar cheese 16 ounces frozen tater tots, or enough to cover the top Sliced green onions, for garnish Seasonings: 1/2 teaspoon salt 1/2 teaspoon black pepper 1 teaspoon onion powder Directions: Preheat the oven to 375°F. Heat a skillet and brown the ground beef. Add the chopped onion and season with salt, black pepper, and onion powder. Drain any extra grease. Add the minced garlic, barbecue sauce, and Frank’s RedHot Buffalo Wing Sauce. Stir to combine and let the mixture simmer on low for a few minutes. Air fry the tater tots at 400°F for 12 minutes, shaking halfway through. Top the beef mixture with the freshly grated sharp cheddar cheese, then arrange the prepared tater tots evenly over the top. Bake at 375°F for 15 to 20 minutes, until the cheese is bubbly and the top is golden. Garnish with sliced green onions before serving. #FranksRedHotPartner #GameDayFood 15 Oct 2026

Your favorite game day fried pickles just got an upgrade 🥒🏈 #ad Crispy, golden fried pickle chips with a kick of Frank’s RedHot Original, served with homemade buttermilk ranch, Frank’s RedHot ranch, and blue cheese for dipping. The ultimate game day snack and trio of dips! 🤤🔥 🥒 FRIED PICKLES Ingredients: 1–2 jars pickle chips 1 cup flour 1/2 tsp garlic powder 1/2 tsp salt 1/4 tsp black pepper 1/4 cup Frank’s RedHot Original 1 cup water Avocado oil, for frying Instructions: Drain pickles, pat VERY dry, and let air-dry on paper towels before battering. Whisk flour, seasonings, Frank’s RedHot, and water until smooth. Heat 1 inch of avocado oil in a skillet to 350°F. Coat pickles in batter and fry in batches for about 2 minutes per side until golden and crispy. Drain on a wire rack. 🥛 BUTTERMILK RANCH Ingredients: 1/4 cup each mayonnaise, sour cream, and buttermilk 1 tbsp fresh dill 1 tbsp fresh chives 1 1/2 tsp dried parsley 1/4 clove minced garlic 1/2 tsp salt, to taste 1/4 tsp black pepper Whisk together and refrigerate for 30 minutes. ❤️ FRANK’S REDHOT RANCH Make the buttermilk ranch above and add 1–2 tbsp Frank’s RedHot Original to taste. Whisk and refrigerate for 30 minutes. 🧀 BLUE CHEESE DIP Ingredients: 1 cup blue cheese 1/4 cup mayonnaise 1/4 cup sour cream 1 tsp minced garlic 1 tbsp lemon juice Salt, to taste Stir together, gently pressing the blue cheese to break it down while keeping some chunks for texture. Serve warm with all three dips! 😋 Save this recipe for your next game day spread! 🏈🥒 #FranksRedHotPartner @franksredhot #gamedayfood #appetizer #friedpickles 15 Oct 2026

is your mouth watering rn? save this post to make on game day 🍯🧈 Ingredients: For the Chicken Marinade: -4 boneless skinless chicken thighs -1 to 2 cups buttermilk -3 tablespoons Frank’s RedHot Original Cayenne Pepper Hot Sauce -1/4 teaspoon salt For the Ranch Slaw: -3 tablespoons mayonnaise -2 tablespoons buttermilk -Juice of 1/2 lemon -1 clove garlic, grated -1 tablespoon French’s Stone Ground Dijon Mustard -1/4 teaspoon salt -1/4 head green cabbage, thinly sliced -1 carrot, grated -1/4 cup chives, chopped -1/4 cup parsley, chopped -1/4 cup dill, chopped -1/4 teaspoon McCormick Celery Salt For the Dredge: -2 cups all-purpose flour -1 tablespoon McCormick Garlic Powder -1 tablespoon McCormick Paprika -1 tablespoon McCormick Chili Powder -1 teaspoon salt For the Hot Honey Butter: -3 tablespoons butter -3 tablespoons honey -1 tablespoon Frank’s RedHot Original Cayenne Pepper Hot Sauce -Vegetable oil, for frying -1 package (12-count) Hawaiian dinner rolls -2 tablespoons butter -12 pickles sandwich slices Instructions: 1. Add the chicken thighs to a bowl and cover with buttermilk. About 1 to 2 cups, just enough to submerge. Add Frank’s RedHot and salt. Mix, cover and refrigerate for at least 1 hour. 2. For the Ranch Slaw, combine mayo, buttermilk, lemon juice, grated garlic, mustard and salt in a large bowl. Add cabbage, grated carrot, chives, parsley, dill and celery salt. Mix thoroughly, then taste and adjust seasoning with additional celery salt. Refrigerate until ready to use. 3. In a shallow bowl, combine the flour, seasoning blend, and a generous pinch of salt. Mix well. Remove the chicken from the buttermilk, letting excess drip off. Coat both sides of each piece in the flour mixture, then shake off the excess. Return the chicken to the buttermilk, then back into the flour for a second coating. This time, press the flour firmly into the chicken to build a strong crust. Shake off excess and place on a parchment-lined baking sheet until ready to fry. 4. For the Hot Honey Butter, melt the butter in a small saucepan. Turn off the heat and stir in honey & Franks. 5. Assemble sandwich and serve immediately 15 Oct 2026

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1,777 posts & reels

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shortcode	caption	likes	comments
DfQIQNEM3qi	#Ad We can’t agree on everything when it comes t…
DfCu02IsrVW	let me help you level up the weekend spread real…
De17aEhNm13	Game day just got a RedHot upgrade 🔥 #ad Taking…

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$17.77

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up to 50,000 followers of 86,562 total

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username	full_name	user_id	is_verified	is_private	profile_pic_url

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$250.00

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up to 64 accounts

Every account this one follows, same fields.

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username	full_name	user_id	is_verified	is_private	profile_pic_url

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$9.99

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Every post & reel

1,777 posts & reels

$17.77

Caption, likes, comments, views, duration, mentions, co-authors and sponsored status for every post and reel.

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shortcode	caption	likes	comments
DfQIQNEM3qi	#Ad We can’t agree on everything when it comes t…
DfCu02IsrVW	let me help you level up the weekend spread real…
De17aEhNm13	Game day just got a RedHot upgrade 🔥 #ad Taking…

Real rows from this account. The file continues in the same shape.

Everyone who follows them

up to 50,000 followers of 86,562 total

$250.00

Handle, full name, ID, and verified/private flags for each follower.

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username	full_name	user_id	is_verified	is_private	profile_pic_url

These are the columns. We can't show live rows: Instagram serves no follower or following list to a logged-out client, so we hold none until you order.

Everyone they follow

up to 64 accounts

$9.99

minimum

Every account this one follows, same fields.

See the columns

username	full_name	user_id	is_verified	is_private	profile_pic_url

These are the columns. We can't show live rows: Instagram serves no follower or following list to a logged-out client, so we hold none until you order.

You only pay for rows we deliver. Counts are the maximum available today; if an export comes back smaller, the difference is refunded automatically. Counts as last collected 21 hours, 31 minutes ago.