Appetizers
Mastering Frank's RedHot chicken wings delivers that perfect balance of fiery heat and irresistible crispiness that keeps everyone coming back for more. The secret lies in a precise marinade timing and high-heat cooking method that creates a shatteringly crisp exterior while keeping the meat juicy inside.
I’ve perfected this recipe over years of testing—no more soggy wings or uneven seasoning here.
This recipe starts with a bold marinade featuring Frank's RedHot sauce as its star, but it’s the baking technique that truly elevates the dish. By baking the wings at high heat, you achieve that signature crispy texture without deep-frying, making it a healthier yet equally satisfying option.
The sauce penetrates deeply, creating wings that are spicy, tangy, and packed with flavor in every bite.
What you’ll end up with is a tray of golden-brown wings that are crispy on the outside and tender on the inside, coated in a sticky-sweet-spicy glaze. The heat from the sauce builds gradually, ensuring a perfect balance of flavor without overwhelming the palate.
Serve them with classic ranch or blue cheese dressing to cool the burn and complement the rich, spicy profile.
Whether you’re hosting a game day gathering or craving a spicy snack, these wings are a crowd-pleaser that delivers restaurant-quality results at home. The method is straightforward but precise—no shortcuts here. Let’s get cooking and master that perfect crispy-spicy combination.
Ingredients for frank's redhot chicken wings
Six ingredients make the marinade magic—bold sauce, crispy wings, and that perfect spicy crunch combo.
| Ingredient | Amount | Notes |
|---|---|---|
| Frank's RedHot Original Sauce 🌶️ | 1 cup | Original, not mild or hotter varieties |
| Chicken Wings 🍗 | 3 lb | Bone-in, skin-on, split into drumettes and flats |
| All-Purpose Flour 🌾 | 1 cup | For dredging wings |
| Cornstarch 🌾 | ½ cup | For extra crispiness |
| Garlic Powder 🧄 | 2 tbsp | Freshly ground preferred |
| Onion Powder 🧅 | 2 tbsp | For depth of flavor |
| Paprika 🌶️ | 1 tbsp | Smoked for extra flavor |
| Salt 🧂 | 1 tbsp | Kosher or sea salt |
| Black Pepper 🌶️ | 1 tbsp | Freshly cracked |
| Olive Oil 🫒 | ¼ cup | For tossing wings |
| Honey 🍯 | 2 tbsp | Light or dark |
| Butter 🧈 | 2 tbsp | Unsalted, melted |
| Lemon Juice 🍋 | 1 tbsp | Freshly squeezed |
Frank's RedHot sauce is the star, so grab the Original—not the mild or extra-hot versions. Walmart or Target usually stock it, but check the hot sauce aisle. The wings? Bone-in, skin-on is non-negotiable for crispiness. If you can't find split wings, just separate the drumettes and flats yourself—it takes 2 minutes. For the flour mix, Bob's Red Mill all-purpose works great, but any store-brand will do. The cornstarch is key for that shatteringly crisp texture—don't skip it!
No Frank's RedHot? Crystal or Tabasco mixed with hot sauce gets you close, but the flavor won't be identical. Running out of honey? Maple syrup works in a pinch, though it adds a slightly different sweetness. The butter and lemon juice balance the heat—if you're avoiding dairy, olive oil plus extra lemon keeps it tangy. Pro tip: Toss the wings in the sauce mix twice—once before baking and once after for maximum stickiness. And trust me, don't skip the cornstarch—it's what makes these wings legendary.
These wings reheat like a dream—just toss them in the oven at 400°F for 5-7 minutes until crispy again. Store leftovers in an airtight container for up to 3 days, but honestly, they disappear faster than that. For game day, double the batch—everyone will ask for seconds. Freeze extras on a tray first, then transfer to a bag for up to 2 months. The sauce gets sticky, so line your baking sheet with parchment paper—cleanup is a breeze.
Why You'll Love This Recipe
- 20-Minute Hands-Off: I swear by this recipe because once you toss the wings in that flour-cornstarch mix, they’re basically self-cleaning. No flipping, no hovering—just slide them in the oven and let the Frank’s sauce work its magic while you drink your beer or scroll through your phone.
- Spicy-Sweet Magic: That perfect balance of heat and tang? The sauce’s cayenne and vinegar cut through the crispy exterior while the garlic powder adds this subtle, smoky depth. Honestly, the first bite makes me forget I’m even eating wings—it’s like a flavor explosion in my mouth.
- Game Day Gold: Between us, this is my go-to for Super Bowl parties or any gathering where people just want to grab and eat. The wings stay crispy even when they’re cold, so you can make a big batch ahead and not stress about reheating. My friends always ask for the recipe—I’m not even kidding.
- Budget-Friendly Crunch: You’re getting restaurant-quality wings for a fraction of the cost. A bag of wings and a bottle of Frank’s sauce stretch to feed four people, and the leftover wings? They’re even better the next day—toss them in a salad or wrap them in a tortilla for a quick lunch. Not the prettiest, but the taste makes up for it.
Step-by-step instructions for Frank's RedHot chicken wings
Here's how to transform simple wings into fiery, crispy perfection with just a few key techniques.
Prep and Season the Wings for Maximum Crunch
Pat the 3 lb chicken wings completely dry with paper towels—this is absolutely critical for crispy skin. Any moisture left on them will steam instead of crisp during cooking. In a large bowl, combine the 1 cup all-purpose flour, 0.5 cup cornstarch, 2 tbsp garlic powder, 2 tbsp onion powder, 1 tbsp paprika, 1 tbsp salt, and 1 tbsp black pepper. Toss the wings in this dry mixture until they're completely and evenly coated, shaking off any excess.
Here's the thing—don't skip the cornstarch. It creates that extra crunch layer that regular flour can't match. I like to do this step in batches if I'm working with a big tray of wings, making sure each piece gets equal attention. Let the seasoned wings rest for 10 minutes at room temperature while you prep the next step. This resting time helps the seasoning adhere better and prevents the wings from steaming when they hit the hot oil.
Double-Fry for Legendary Crispiness
In a deep, heavy-bottomed pot, heat the 0.25 cup olive oil over medium heat until it reaches 350°F on a deep-fry thermometer. You'll know it's ready when a small piece of bread dropped in sizzles immediately and floats. Carefully add about half of the seasoned wings to the oil, being cautious not to overcrowd the pot. Fry for 4-5 minutes until they turn golden brown and crispy, then use a slotted spoon to transfer them to a paper towel-lined plate.
Here's where the magic happens: return the oil to 350°F and fry the remaining wings for another 4-5 minutes. The key to perfect crispiness is this double-fry method. The first fry gets them started, and the second fry ensures they're uniformly crispy all the way through. Don't walk away during this process—keep an eye on the oil temperature and watch for any pieces that might need a few extra seconds. You want that deep golden brown color that signals perfect crispiness.
Build the Fiery Glaze
While the wings are still hot from frying, transfer them to a large bowl. In a small saucepan over medium heat, combine the 1 cup Frank's RedHot Original Sauce, 2 tbsp honey, and 1 tbsp lemon juice. Bring to a gentle simmer and let it cook for 3-4 minutes until it thickens slightly and becomes glossy. The sauce should coat the back of a spoon but still be pourable.
Here's a pro tip: if you notice the sauce is too thick, add a splash of water to loosen it up. You want it to cling to the wings without dripping off. Once the glaze is ready, pour it over the hot wings and toss them gently but thoroughly to coat every surface. The residual heat from the wings will help the sauce adhere beautifully. Let them sit for 5 minutes so the sauce can penetrate and create that sticky, glossy finish.
Finish with Butter for Richness and Serve
Melt the 2 tbsp butter in a small saucepan over low heat until it's completely liquid but not browned. Drizzle this melted butter over the wings and toss one final time to distribute it evenly. The butter adds a rich, velvety texture that balances the heat from the Frank's RedHot sauce. You'll see the wings glisten as the butter coats them—this is your signal that they're ready to serve.
Transfer the wings to a serving platter and let them rest for 2-3 minutes before serving. This brief rest ensures the sauce sets slightly and makes them easier to handle. Serve immediately while they're still piping hot and the sauce is glossy. Each bite should deliver that perfect combination of crispy, spicy, and rich flavors that make these wings irresistible.
Pro Tips For Making Frank'S Redhot Chicken Wings
- BRINE THE WINGS: Toss raw wings in ice water for 30 minutes before cooking—this keeps them juicy even after the sauce soak. I learned this the hard way when my first batch came out dry after sitting in sauce for too long.
- MIX DRY SEASONS FIRST: Whisk flour, cornstarch, and garlic powder together before adding sauce—this prevents clumping and ensures an even coating. I used to dump them in one by one, and the texture always suffered.
- DON’T SKIP THE REST: Let wings sit in sauce for at least 10 minutes after baking—this lets the heat work the sauce into the meat. Rushing this step means soggy, underflavored wings, and that’s a crime for this recipe.
- USE A THIN SAUCE LAYER: Spread sauce in a thin coat (about 1/8-inch thick) so it caramelizes instead of steaming. Thick globs make the wings greasy, and nobody wants that when they’re going for that perfect Frank’s kick.
Dietary considerations for frank's redhot chicken wings
Gluten-Free Adaptation
Skip the flour and cornstarch coating—it’s the gluten source. Instead, toss wings in ½ cup almond flour mixed with ¼ cup cornstarch and 1 tbsp xanthan gum (for binding).
Almond flour adds a nutty depth, while xanthan gum mimics gluten’s crispy texture. For extra crunch, bake at 425°F for 20 minutes instead of frying. 🌾
Dairy-Free Version
Replace the butter with 2 tbsp coconut oil or olive oil for richness. Use dairy-free ranch dressing (like Sir Kensington’s) for dipping, and ensure your Frank’s RedHot is dairy-free (check labels—some contain milk). The sauce’s tangy heat still shines without dairy. 🥥
Spice-Free Option
Cut the heat by reducing Frank’s RedHot to ½ cup and replacing the rest with ½ cup ketchup or apple cider vinegar. Add 1 tsp smoked paprika and ½ tsp garlic powder for flavor without the burn.
The wings stay crispy and tangy but mild enough for kids or sensitive palates. 🔥
Nut-Free Swaps
If avoiding almond flour, use ½ cup rice flour or ½ cup gluten-free oat flour (blend oats into flour). For binding, add 1 tbsp arrowroot powder to the mix. The texture won’t be as crispy as fried, but baking at 400°F for 25 minutes delivers a satisfying crunch. 🌾
Lower-Carb Adjustments
Skip the honey in the glaze and use 2 tbsp sugar-free maple syrup (like Lakanto) or monk fruit sweetener. The wings stay low-carb while keeping the sticky-sweet balance. Pair with cauliflower mash or a simple side salad for a full low-carb meal. 🥦
Allergen-Friendly Tips
Always check Frank’s RedHot for soy (some varieties contain it). For soy-free, use tamari-free coconut aminos in the glaze instead of soy sauce. If nut allergies are severe, coat wings in crushed pork rinds (for crunch) and bake at 425°F for 18 minutes. Safety first—label all ingredients clearly! 🚫
Nutrition facts
Frequently asked questions
Can I make these wings without deep-frying?
For an oven-baked version, toss the wings in the dry seasoning mix, then bake at 425°F for 25-30 minutes, flipping halfway. Brush with olive oil first for crispiness. The sauce glaze works the same way—just toss the baked wings in it while hot. You'll lose some crispiness but gain a healthier option that's still packed with flavor.
How do I make these wings less spicy?
Reduce the Frank's RedHot sauce to ½ cup and add ½ cup ketchup or apple cider vinegar to the glaze. For extra mildness, mix in 1 tbsp honey or maple syrup to balance the heat. You can also serve with extra ranch or blue cheese dressing on the side for cooling. The wings will still be flavorful but much more approachable for sensitive palates.
What's the best way to reheat leftover wings?
Place wings on a baking sheet and reheat at 400°F for 5-7 minutes until crispy again. For extra crispiness, broil for 1-2 minutes at the end. Avoid microwaving—they'll get soggy. Pro tip: Store leftovers in an airtight container with a paper towel to absorb excess moisture. Reheated wings won't be as crispy as fresh but will still taste amazing.
Can I use Frank's RedHot sauce in other dishes?
This sauce is incredibly versatile! Try it in marinades for grilled meats, as a base for spicy dips, or mixed into mayonnaise for sandwich spreads. For a quick hack, add it to baked beans or sloppy joe sauce for instant heat. The key is balancing it with something sweet (like honey or brown sugar) to prevent overwhelming spiciness.
Why are my wings soggy after baking?
Soggy wings usually mean one of two things: either the wings weren't dry enough before cooking, or they were overcrowded in the oven. Always pat wings completely dry with paper towels, and leave space between them on the baking sheet. For extra crispiness, try baking at 450°F for 20 minutes instead of 425°F, or finish them under the broiler for 2-3 minutes at the end.