1. In a small bowl, combine the mayonnaise and sour cream.
2. Pour in your dab of The Last Dab hot sauce. 
3. Stir in the dried parsley, dried dill, garlic powder, and onion powder, salt and pepper
4. Taste and add more salt, pepper or The Last Dab if you're looking for extra heat.
5. Cover and refrigerate for at least 30 minutes before serving to allow the flavors to meld.

1. Combine olive oil, Tropical Amarillo hot sauce, salt, pepper, garlic in a large bowl or tupperware. If using a bowl, add marinade to a large ziplock bag or tupperware.
2. Take out ¼ cup of marinade in a separate bowl and reserve for later. 
3. Add chicken into tupperware or bag, removing as much air as possible, sealing and shaking to coat chicken. 
4. Refrigerate for 1-4 hours. 
5. When ready, preheat the grill to medium (~350°F) and oil the grate. 
6. Add chicken to the grill and cook for 35-45 minutes (depending on how hot the grill gets), flipping half way through. 
7. Before flipping, brush on half of the remaining marinade then flip and brush the other side. 
8. Finish cooking until internal temp is at least 165°F, but ideally 175°F to 195°F for texture and juiciness according to America’s Test Kitchen. 
9. Remove chicken and let rest for a few minutes before serving.
10. Enjoy!

1. Place all ingredients into a blender.
2. Blend until smooth and creamy.

Pour into a glass and enjoy your (mildly) spicy start to the day!

1. Brown meat in a large pot, drain, and set aside.
2. Sauté onion and bell pepper until soft (5-7 min). 
3. Add garlic and saute for another 1 min.
4. Return meat to pot. Stir in spices and cook for 2 min.
5. Add tomatoes, beans, Rotel, and broth. Bring to a simmer.
6. Cover and cook on low for at least 1 hour, stirring occasionally.
7. Stir in 1-2 tsp of The Last Dab and salt to taste.
8. Cook your hot dogs to your preference. 
9. Toast your buns in the oven at 350* until just toasted.
10. Serve chilli on top of hot dogs with your toppings of choice (cheese, sour cream, cilantro, etc.).

1. In a medium saucepan or a small slow cooker, combine the cubed processed cheese, shredded Oaxacan cheese, and evaporated milk.
2. Heat over low heat, stirring frequently, until both the processed cheese and Oaxacan cheese are completely melted and the mixture is smooth. If using a slow cooker, this may take 10-15 minutes on the low setting.
3. If the dip is too thick, gradually stir in the whole milk until it reaches your desired, thinner consistency.
4. Stir in the Rotel, chopped green chilies, and the initial amount of Los Calientes Verde hot sauce.
5. Continue to stir and heat for 1-2 minutes. 
6. Taste the dip and gradually stir in more Los Calientes Verde hot sauce until it has your preferred level of heat and flavor.
7. Transfer to a serving bowl or keep warm in the slow cooker. Serve immediately with tortilla chips.

1. Sauté onion, then garlic, in olive oil.
2. Stir in tomatoes, hot sauce, oregano, salt, and pepper. 
3. Simmer 15-20 minutes.
4. Create wells in sauce, crack in eggs. 
5. Cover and cook 5-8 minutes until whites are set.
6. Garnish with basil and serve with bread.

1. Thoroughly dry chicken wings by patting them with paper towels.
2. Mix 2 tsp baking powder with 2 tsp kosher salt and rub the mixture over the wings.
3. Cover a baking sheet in aluminum foil. Arrange wings on a wire rack over the baking sheet, leaving room so the wings do not to touch each other. Refrigerate uncovered for 8 - 24 hours.
4. Add a steamer insert to a large pot with just enough water to cover the bottom. Bring the water to a boil. Once boiling, steam the wings for 10 minutes. Then remove and pat dry with paper towel.
5. Set the oven to bake at 420 degrees. Cover a baking sheet in parchment paper. Arrange wings on a wire rack over the baking sheet so they don't touch.
6. Bake for 18 minutes, then flip and bake another 18 minutes, or until golden and crispy.
7. In a large bowl, toss wings with enough Hot Ones Buffalo Hot Sauce to coat and enjoy! If not using Hot Ones Buffalo Hot Sauce, pick any hot sauce of your choice and combine with an equal amount of butter in a small saucepan over low heat, stirring constantly.
8. When the butter and sauce are thoroughly blended, toss with wings and stay spicy!

1. Combine hot sauce, olive oil, lime juice, chili powder, salt, and pepper in a bowl. 
2. Add steak and marinate for at least 15 minutes.
3. Cook steak in a skillet over medium-high heat for 2-3 minutes per side until seared.
4. Heat tortillas in a dry skillet, microwave, or oven.
5. Fill warm tortillas with steak and your preferred toppings. Enjoy!

1. Preheat oven to 350° F.
2. In a large bowl, stir together the softened cream cheese, chicken, Hot Ones Los Calientes Rojo Sauce, enchilada sauce, black beans, corn, all spices and 1 1/2 cups of Monterey Jack cheese.
3. Transfer the dip to a 10" ovenproof dish or pan. Top with the remaining 1/2 cup of cheese.
4. Bake until warm and bubbly, 20 - 25 minutes.
5. Drizzle with additional Hot Ones Los Calientes Rojo Sauce, if desired.
6. Serve with tortilla chips and enjoy!

1. Brown ground beef in a pot. Drain any excess fat. 
2. Add onion and cook until soft.
3. Stir in beans, diced tomatoes, tomato sauce, hot sauce, chili powder, salt, and pepper.
4. Bring to a simmer, then reduce heat and cook for at least 20-30 minutes.
5. Ladle into bowls and add your favorite toppings. Enjoy!

1. Scramble eggs in a skillet. Season with salt and pepper.
2. Cook hashbrowns per the package directions. 
3. Warm tortillas. 
4. Layer hashbrowns, scrambled eggs, cheese, hot sauce, and other fillings in each tortilla.
5. Fold and roll tortillas tightly. Enjoy!

1. Halve eggs, remove the yolks and place in a bowl.
2. Mash yolks with mayonnaise, Pickled Garlic Sriracha, salt and pepper.
3. Spoon or pipe mixture back into egg whites.
4. Garnish with an extra drizzle of hot sauce, sliced green onion, and sesame seeds.
5. Refrigerate until serving.

1. Pat the pork shoulder dry. 
2. Mix the salt, pepper, garlic powder to create a rub; apply it to all surfaces of the pork.
3. Place the pork in the slow cooker. 
4. Add the apple cider vinegar to the pot. 
5. Pour 3/4 cup of the Hot Ones Original Hot BBQ Sauce over the pork, saving the remaining for serving.
6. Cover and cook on low for 6–8 hours (or high for 3-5 hours) until the pork is fork-tender.
7. Remove the pork and shred it using two forks, discarding any large pieces of fat. 
8. Skim any excess fat from the pot juices, then pour about 1/4 cup of the remaining liquid over the shredded pork for moisture.
9. Serve on a bun or on its own, with the remaining Hot Ones BBQ sauce for topping.
10. Eat up!

1. Pat the wings dry. 
2. Mix the brown sugar, paprika, garlic powder, salt, and pepper for the rub, then toss the wings until fully coated.
3. Preheat your smoker to 250°F. 
4. Place the wings directly on the smoker rack and smoke for 1 hour.
5. Remove the wings and increase the smoker temperature to 400°F (or move to a hot grill). 
6. In a large bowl, toss the smoked wings with 6 oz (3/4 cup) of the Hot Ones Hot Honey BBQ Sauce.
7. Return the glazed wings to the heat until the internal temperature reaches 175°F, flipping occasionally. 
8. Re-glaze if needed, until the sauce is thick and caramelized.
9. Serve immediately, with the remaining 1/4 cup of Hot Ones Hot Honey BBQ Sauce on the side for dipping.

1. Cook the bacon in a skillet or oven until crisp. 
2. Drain and set aside.
3. Gently divide the ground beef into four equal portions and form patties slightly wider than your buns. 
4. Season both sides generously with salt and pepper.
5. Grill or pan fry the patties over medium-high heat for 3-5 minutes per side, depending on desired doneness.
6. During the last minute of cooking, brush the patties liberally with the Hot Ones Smoky Serrano BBQ Sauce, then top each patty with a slice of cheese and cover. 
7. While the cheese melts, lightly toast the hamburger buns.
8. Build the burger starting with the bottom bun, then a layer with a spoonful of the Smoky Serrano BBQ Sauce, the patty, 2 slices of crispy bacon, and a generous sprinkle of crispy fried onions. 
9. Top with more sauce and devour!

1. Pat the salmon fillets dry. 
2. Mix the salt, pepper, and garlic powder, and rub the mixture onto the salmon.
3. Preheat your air fryer to 400°F (200°C). 
4. Place the salmon in the basket, skin-side down. Cook for 8 minutes.
5. Open the air fryer and generously brush the top of the salmon with 1/2 cup of the Caribbean BBQ sauce. 
6. Return the salmon to the air fryer and cook for an additional 4–7 minutes, or until the salmon is fully cooked and flaky.
7. Touch up glaze with remaining Hot Ones Caribbean BBQ Sauce, then serve immediately.