Bake the Popcorn Chicken according to to the instructions on the bag (cook it directly from the freezer, making it perfect for last minute get togethers). Add approximately 1/4 cup of Franks Red Hot Buffalo Hot Sauce (or your favorite Buffalo Sauce) to the pan (more or less depending on your taste). Toss until all pieces of the popcorn chicken are coated. Place it back in the oven and cook for 5 more minutes to let the sauce saturate the chicken, and set (so it goes from the liquid consistency, to set into the chicken like step 3 above). Serve with celery and ranch dip (to cool it down).