Franks Hot Chicken Wings Recipe: Hot wings are the ultimate comfort food—crispy, juicy, spicy, and downright addictive. And when you use Franks RedHot Sauce, you’re signing up for some serious flavor. Whether you’re prepping for game day, a party, or just a flavorful weeknight dinner, this recipe walks you through everything you need—from picking the perfect wings to tossing them in that iconic tangy heat. This isn’t just any hot wing recipe—it’s Franks Hot Chicken Wings done right. Ready to dive in?
Why You’ll Love This Recipe
Let’s be honest—there are a million chicken wing recipes out there, but nothing hits quite like Franks Hot Wings. Why? Because the sauce is legendary. It’s that perfect balance of heat and tang that doesn’t just blow your head off—it actually tastes amazing. Plus, we’re going to make these wings ultra-crispy (without deep frying if you don’t want to), juicy on the inside, and absolutely dripping with flavor.
Whether you’re new to wing-making or a seasoned home cook, this guide breaks everything down in a way that’s super easy to follow. Think crispy pub-style wings but made right in your kitchen. No weird ingredients, no fancy tools—just real, tasty, fiery chicken wings made from scratch.
And guess what? You can bake, air fry, or deep fry these bad boys depending on your mood or how healthy you want to go. Let’s cook wings that will make your taste buds dance!
What Makes Franks RedHot Sauce So Special?
If you’ve ever had buffalo wings, there’s a good chance you’ve already tasted Franks RedHot Sauce. It’s a cult favorite for a reason. This stuff has been around since 1920, and it was the original sauce used to create the first-ever Buffalo Wings in Buffalo, NY.
So, what’s in it? Franks combines aged cayenne red peppers, vinegar, garlic powder, and a few other simple ingredients to bring that heat and flavor combo that’s spicy, tangy, and surprisingly versatile.
What really sets it apart is that it doesn’t just scorch your mouth. Instead, it layers the flavor so you get a kick, but you also taste every bite of chicken. That’s why it’s the GOAT of hot sauces in wing recipes.
Choosing the Right Chicken Wings
Fresh vs. Frozen Wings
This choice makes a big difference. Fresh wings will always cook more evenly and crisp up better, but if you’re in a pinch, frozen wings are fine—just make sure to fully thaw them and pat them dry before cooking.
Wing Parts: Drumettes vs. Flats
Chicken wings are usually split into drumettes (look like mini drumsticks) and flats (the middle part with two bones). You can buy them pre-cut or do it yourself. For a party platter, using both gives a nice mix of texture and flavor.
Here’s a quick breakdown:
- Drumettes: Meatier, easier to dip, more filling.
- Flats: Crispier skin, more tender meat, fan favorite for true wing lovers.
No matter which you prefer, make sure they’re even in size for consistent cooking.
List of Ingredients You’ll Need
Main Ingredients
- 2–3 pounds of chicken wings (drumettes and flats)
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1 tablespoon baking powder (for crispiness)
- 3 tablespoons unsalted butter
- 1/2 cup Franks RedHot Original Cayenne Pepper Sauce
Optional Add-Ons for Extra Flavor
- Dash of Worcestershire sauce
- 1 tablespoon honey (for a sweet-heat twist)
- Cayenne pepper (if you like it spicier)
- Fresh parsley or chopped chives (for garnish)
- Blue cheese or ranch dressing (for dipping)
- Celery and carrot sticks (classic sides)
You probably have most of these ingredients already. And if not, they’re super easy to find at any local grocery store.
Kitchen Tools You’ll Need
You don’t need a professional kitchen to make wings that wow your guests. Here’s what you’ll want to have on hand:
- Baking sheet or air fryer basket
- Wire rack (for crispy oven wings)
- Mixing bowls
- Tongs
- Saucepan (for melting butter and mixing the sauce)
- Aluminum foil or parchment paper (for easy cleanup)
- Thermometer (optional but helpful)
That’s it! No fancy gadgets. Just everyday kitchen tools.
Prepping Your Chicken Wings
Cleaning and Drying
Before anything else, pat your wings dry with paper towels. Moisture is the enemy of crispiness. If the wings are wet, they’ll steam instead of crisp. This one little step is a game-changer.
Rinse them under cold water if needed, but don’t forget to dry them completely. That’s how we get that irresistible golden-brown skin.
Seasoning Base
Before tossing them in sauce, the wings need a solid seasoning foundation. We’re not talking about a complicated rub—just a simple mix of:
- Salt
- Pepper
- Garlic powder
- Baking powder
Yep, baking powder (not baking soda) helps dry out the skin during cooking, making them extra crispy without needing a deep fryer.
Once seasoned, let them sit for 10–15 minutes to absorb those flavors.
How to Marinate for Maximum Flavor
Marinating wings isn’t strictly necessary with Franks Hot Sauce (since most of the flavor is added post-cooking), but if you want to infuse some depth into the meat, a quick marinade can make a huge difference—especially if you’re baking or air frying.
Time and Temperature Tips
- Minimum time: 30 minutes
- Ideal time: 2 to 4 hours
- Maximum: Overnight in the fridge
Make sure the wings are in an airtight container or ziplock bag while marinating. And always refrigerate—never leave raw chicken at room temp for long periods.
Simple Marinade Recipe
Here’s a basic marinade that complements the Franks flavor beautifully:
- 1/4 cup Franks RedHot Sauce
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Juice of half a lemon or a splash of vinegar
Toss your wings in this mix and let the flavor soak in. This helps to tenderize the chicken and gives it a pre-seasoned bite before the sauce even hits.
Cooking Methods Explained
Different people like their wings in different ways. Some swear by the air fryer, others love the oven method, and then there’s the deep-fried purists. Here’s how to choose the best method for you.
Baking
Great for big batches and lower-fat diets. If you follow the right process (baking powder + wire rack), you can get that crispy skin everyone loves.
- Temperature: 425°F (218°C)
- Time: 45–50 minutes
- Tips: Flip halfway through. Use a wire rack for air circulation.
Air Frying
Perfect for small batches. It gives you a crisp finish with minimal oil, and it’s way faster than the oven.
- Temperature: 380°F (193°C)
- Time: 25–30 minutes
- Tips: Shake or flip halfway for even crispiness.
Deep Frying
The OG method. Gives you that classic crispy skin that wing bars are famous for.
- Temperature: 375°F (190°C)
- Time: 8–10 minutes
- Tips: Use a thermometer to keep oil temp steady. Drain wings on paper towels.
Pick your method based on time, equipment, and how indulgent you’re feeling. Each has its pros!
Step-by-Step Guide to Cooking the Wings
Ready to get cooking? Let’s walk through the full process like a pro.
Step 1: Preheat Your Cooking Tool
- Oven: Preheat to 425°F and place a wire rack over a foil-lined baking sheet.
- Air Fryer: Preheat to 380°F for 5 minutes.
- Deep Fryer: Heat oil to 375°F in a deep pan or fryer.
Step 2: Prep the Wings
- Pat wings dry again if needed.
- Toss in a bowl with salt, pepper, garlic powder, and baking powder.
- Lay them out in a single layer—don’t overcrowd.
Step 3: Cook
- Oven: Bake for 45–50 minutes, flipping halfway.
- Air Fryer: Cook for 25–30 minutes, shaking every 10 minutes.
- Deep Fryer: Fry in batches for 8–10 minutes until golden brown and crispy.
Step 4: Internal Temperature
Wings should hit 165°F (74°C) internally for safe eating—but ideally, go for 175°F–180°F to really render the fat and get that juicy interior.
Making the Signature Franks Wing Sauce
This is where the magic happens. Franks Hot Sauce is powerful on its own, but when combined with melted butter, it turns into that classic Buffalo sauce we all love.
Classic Sauce Recipe
- 1/2 cup Franks RedHot Original Sauce
- 3 tablespoons unsalted butter (melted)
- Optional: 1 teaspoon honey or brown sugar for a touch of sweetness
Butter-to-Sauce Ratio Explained
Here’s how it works:
- More butter = milder, smoother sauce
- More Franks = spicier, tangier wings
Whisk it together in a small saucepan on low heat until well combined. Do NOT boil it—you just want it warm and emulsified.
Pro tip: Add a few drops of Worcestershire or lemon juice for complexity.
Tossing the Wings Like a Pro
Now comes the fun part—coating your wings in that glorious sauce.
Coating Techniques
- Place your cooked wings in a large metal bowl.
- Pour the hot sauce mixture over them.
- Toss using tongs or, if you’re brave, flip the bowl like a pro chef (watch out—it can get messy!).
Tips for Even Flavor
- Toss while the wings are fresh and hot. That helps the sauce cling.
- Don’t drench them—just enough to coat. You can always serve extra on the side.
Want to take it up a notch? Sprinkle in a pinch of garlic powder or cayenne during tossing for an extra kick.
Plating and Serving Suggestions
You’ve made your wings. They’re hot, crispy, and drenched in Franks signature heat. Now it’s time to serve them up like a rockstar.
Best Dips and Sides
No hot wing experience is complete without the right accompaniments. Here’s the dream combo:
Dips:
- Blue cheese dressing (classic)
- Ranch dressing (milder option)
- Extra Franks Hot Sauce for true heat lovers
Sides:
- Celery sticks (to cool your mouth)
- Carrot sticks (adds crunch and balance)
- Crispy fries or sweet potato wedges
- Coleslaw (cool, creamy, and cuts the spice)
Want to impress your guests? Serve your wings in a platter lined with parchment paper, pile them up high, garnish with chopped parsley, and stick a few celery and carrot sticks on the side with a bowl of dip in the center. It’s visually stunning and finger-licking good.
You can even throw in some garlic bread or mac and cheese if you’re aiming for full indulgence.
Common Mistakes to Avoid
Even the best cooks make errors sometimes—but with wings, the wrong move can turn your feast into a flop. Avoid these common mistakes to get restaurant-quality results at home.
1. Not Drying the Wings Properly
This is a big one. If your wings are still wet when you cook them, they’ll steam and get soggy. Always pat them completely dry before seasoning or baking.
2. Skipping the Baking Powder
It may sound weird, but baking powder (not baking soda!) helps create that crispy, blistered skin when you bake or air fry. Don’t skip it if you want crunch.
3. Overcrowding the Pan
Whether you’re baking or air frying, don’t let the wings touch too much. Crowding leads to uneven cooking and soggy skin.
4. Adding Sauce Too Early
Sauce goes on after cooking, not before. If you sauce them before they’re crispy, they’ll never crisp up again. Trust the process.
5. Not Tossing the Sauce While Hot
The wings need to be hot when tossed in the sauce. That’s how you get maximum flavor absorption. Cold wings + warm sauce = weak flavor.
Avoid these five pitfalls, and you’ll be known as the Wing King or Queen in your circle. Guaranteed.
Storage and Reheating Tips
Leftovers? No problem. Here’s how to store and reheat wings without losing their crispiness or flavor.
Storage
- Let the wings cool completely before storing.
- Place them in an airtight container in the fridge.
- Store for up to 4 days.
For longer storage, you can freeze them:
- Use freezer-safe bags or containers.
- Freeze for up to 2 months.
- To prevent sticking, flash freeze on a tray first.
Reheating
Skip the microwave—it makes them soggy. Here are better options:
- Oven: 375°F for 10–15 minutes on a baking rack.
- Air Fryer: 360°F for 6–8 minutes.
- Skillet: Medium heat with a splash of oil, flip until heated through.
For frozen wings, thaw overnight in the fridge before reheating.
Want to refresh the flavor? Toss them in a little extra warmed Franks sauce before serving again.
Nutrition Information
Wondering how these wings stack up nutritionally? Here’s a basic breakdown per 5–6 wing serving (without dip or sides):
| Nutrient | Amount |
|---|---|
| Calories | 350–450 kcal |
| Protein | 25–30g |
| Fat | 25–30g |
| Carbs | 2–5g (mostly from sauce) |
| Sodium | High (due to sauce) |
Keto and Low-Carb Considerations
Franks Hot Sauce is keto-friendly and low in carbs, which is great news for low-carb eaters. If you skip sugary add-ins and avoid flour or breadcrumbs, these wings are very keto-compatible.
To make it cleaner:
- Use grass-fed butter
- Serve with low-carb dips
- Skip any sugar-based sauces
Variations of Franks Hot Chicken Wings
Want to mix things up next time? Try these spicy twists and flavor upgrades:
1. Sweet & Spicy Wings
Add 1 tablespoon of honey or maple syrup to your Franks + butter sauce. It creates a sticky, sweet heat that’s next-level delicious.
2. Extra Garlic Explosion
Love garlic? Toss in 1 teaspoon of garlic powder and a bit of minced fresh garlic into the sauce. It deepens the flavor and adds complexity.
3. Honey Buffalo Twist
Mix in equal parts Franks + honey + melted butter. This makes a smoother, sweeter wing that even spice-haters will enjoy.
4. Spicy BBQ Wings
Add 2 tablespoons of BBQ sauce to your Franks mixture. Gives you that smoky-meets-spicy profile that’s great for grilling season.
5. Asian Fusion Wings
Try mixing Franks with a splash of soy sauce, a drop of sesame oil, and a bit of ginger. Top with sesame seeds for a totally different flavor spin.
Feel free to get creative—Franks RedHot Sauce is super versatile and pairs well with dozens of other flavors.
FAQs about Franks Hot Chicken Wings Recipe
1. Can I make these wings ahead of time?
Absolutely! You can cook them, store them in the fridge, and reheat them when ready to serve. Just make sure to toss in sauce right before serving for max crispiness.
2. How spicy is Franks Hot Sauce?
It has a medium heat level—not overpowering, but it gives a solid kick. If you’re sensitive to spice, mix in more butter or add a touch of honey.
3. Are these wings gluten-free?
Yes, the base recipe is gluten-free. Just be cautious of any sauces or dips you pair them with—always check labels.
4. Can I use boneless chicken instead?
Totally. You can use boneless chicken tenders or chunks. Just adjust cooking time (they cook faster) and follow the same seasoning and sauce steps.
5. How do I make them crispier?
Dry the wings thoroughly, use baking powder, and cook them on a wire rack in a hot oven or air fryer. Don’t overcrowd the tray, and flip halfway through.
Final Thoughts
There you have it—the ultimate guide to making Franks Hot Chicken Wings that are crispy, spicy, juicy, and 100% drool-worthy. Whether you’re cooking for a crowd, a family night, or just yourself with a cold drink and a game on, this recipe brings the flavor and satisfaction every single time.
From prepping to cooking to tossing in that glorious sauce, every step in this recipe is designed to help you make wings that taste better than takeout. You’ve now got the knowledge to bake, air fry, or deep fry your way to Buffalo wing greatness.
And the best part? You can customize the heat, the flavor, and the sides to your liking. So go ahead—get messy, dip generously, and enjoy every fiery bite.
