Recipe

Frank’s Hot Wing Dip

Creamy, spicy, cheesy wing dip with Frank’s RedHot, shredded chicken, ranch, and a bubbly cheese cap.

By Matt Campbell

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4.9

A bubbling baking dish of Frank’s RedHot buffalo chicken dip fresh from the oven, topped with melted cheddar and green onions on a warm kitchen counter

There are dips you politely sample. Then there is Frank’s Hot Wing Dip, aka the one you accidentally eat for dinner while standing at the counter “just to taste.” It is creamy from cream cheese, punchy from Frank’s RedHot, and finished with that golden, slightly crispy cheese top that makes everyone hover near the oven like it is a campfire.

This version keeps the ingredient list friendly, the steps clear, and the flavor loud. You can bake it in one dish, or keep it warm in a slow cooker for game day. Either way, bring chips and a big spoon because subtle is not invited.

Ingredients for buffalo wing dip on a kitchen counter including shredded chicken, cream cheese, Frank’s RedHot, ranch dressing, shredded cheddar, shredded mozzarella, and green onions

Why It Works

Big wing flavor without frying wings: Frank’s RedHot plus ranch gives you that familiar tangy heat with zero mess.
Ultra scoopable texture: Cream cheese melts into a thick, silky base that clings to chips and celery instead of sliding off.
Two-cheese top for the best bite: Cheddar brings sharpness, mozzarella brings that stretchy melt, and the edges get crispy in the oven.
Flexible heat level: Dial it down or crank it up without changing the method.

My best little trick: Stir the dip once halfway through baking, then add the cheddar on top after the stir so you still get that glossy, bubbly cheese cap at the end.

Pairs Well With

Storage Tips

Refrigerate: Cool completely, then transfer to an airtight container. Store for up to 3 to 4 days.

Reheat: For best texture, reheat in a small baking dish at 350°F for 10 to 15 minutes until hot and bubbly. Microwave works too, just do it in 30-second bursts and stir between rounds so the center heats evenly.

Freeze: You can freeze it, but dairy-based dips can get a little grainy after thawing. If you do freeze, portion into a freezer container, freeze up to 2 months, thaw overnight in the fridge, then reheat in the oven and stir well.

Leftover buffalo chicken dip in a glass airtight container on a kitchen counter with a spoon resting nearby

Common Questions

Is Frank’s RedHot the same as buffalo sauce?

Not exactly. Frank’s RedHot is a cayenne pepper hot sauce. Buffalo sauce is traditionally hot sauce mixed with melted butter (plus other seasonings in some bottled versions). This recipe uses Frank’s plus a little butter to get that classic wing vibe without needing a separate bottled buffalo sauce.

Can I make it without ranch?

Yep. Swap ranch for blue cheese dressing if that is your team, or use sour cream plus a pinch of garlic powder and dill for a simple DIY ranch-ish situation.

What chicken is best?

Rotisserie chicken is the easiest and stays juicy. Leftover baked or grilled chicken works great too. If you are cooking fresh, poach or bake and shred. Just avoid chicken that is heavily seasoned with sweet or smoky flavors because it can fight the Frank’s.

How do I keep it from getting greasy?

A few things help: use full-fat cream cheese (it can help reduce separation), stir once during baking, and do not over-bake. When it is hot and bubbly, you are done.

Can I make this in a slow cooker?

Yes. Cook on LOW for 2 to 3 hours or until fully melted, stirring occasionally. Switch to WARM for serving. If it looks thick, add ranch 1 to 2 tablespoons at a time until it loosens up.

How do I adjust the heat?

For milder: use 1/3 cup Frank’s. For hotter: use 2/3 cup Frank’s or add a pinch of cayenne, then taste and decide if you want to go full chaos.

Can I make it ahead?

Yes. Assemble everything except the final cheese cap, cover, and refrigerate up to 24 hours. Bake straight from the fridge, adding 5 to 10 minutes to the time as needed, then add the reserved cheese and finish until bubbly.

How do I soften cream cheese fast?

Unwrap it, put it on a plate, and microwave on LOW in 10 to 15 second bursts until soft (not melted). Or let it sit at room temp for about 30 minutes.

Buffalo chicken dip being stirred in a slow cooker with melted cheese on top, set on a kitchen counter

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

8x8-inch baking dish or similar (2-quart)
Mixing bowl
Rubber spatula or sturdy spoon
Measuring cups and spoons
Oven mitts
Optional: slow cooker for keeping warm

I treat this dip like the culinary version of a reliable friend who always shows up with jumper cables. I have made it for watch parties, family drop-ins, and one very specific Tuesday when I needed a win and dinner needed to be loud. It is not precious food. It is hot, melty, a little messy, and somehow always the first thing gone. Also, I have learned the hard way that “Let it cool for 5 minutes” is not a suggestion. This dip will absolutely burn the roof of your mouth if you dive in early. Worth it, but still.