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Servings: 6 to 8 servings

Prep Time: 10

Cook Time: 20


2 1/2 lbs. chicken wing pieces

3/4 cup any flavor FRANK'S® REDHOT® Wings Sauce


BAKE wings in foil-lined pan at 500 °F on lowest oven rack for 20 to 25 min. until crispy, turning once.

TOSS wings in sauce to coat.


Tip: You may substitute 1/2 cup FRANK'S® REDHOT® Sauce mixed with 1/3 cup melted butter for the Wings Sauce.

Alternate Cooking Directions: Deep-fry at 375°F for 10 min.

Broil 6-inches from heat 15 to 20 min., turning once.

Grill over medium heat 20 to 25 min., turning often.


Reviewed on 11/13/2013
Baked Wings: Line a rimmed baking sheet with parchment paper. Place 10-30 thawed wings on paper. Bake at 475f, turning 2-3 times. Bake until desired crispiness, 45-60 minutes.

Ryan H.

Reviewed on 09/07/2013
For a even better sauce, mix in some brown sugar. In a pot pour the franks redhot and bring to a near boil then sprinkle in brown sugar. I made these today and my brother, who has had every type of wing you can think of, said they were the best!!! It gives it a hint of sweetness but still the heat of the hot sauce...

Brittney S.

Reviewed on 09/21/2011
I used Frank's RedHot Buffalo Wings Sauce on pre-pachaged store bought wings I had and boy did it make a difference. I probably will put that on everything from now on. Thanks Frank!

Kenneth P.

Reviewed on 09/12/2011
What ever happened to 425 for 60 minutes, turning once.? For tailgating, I like to bake my wings then dip them in sauce and freeze them individually on a pan. When frozen, place wings in a re-sealable bag. Throw the bag of wings in your cooler and go! Grill over hot coals on a wire rack for easy flipping!

David S.

Reviewed on 06/04/2011
Great recipe! To the few that mentioned the wings didn't have crispy skins...before baking, brush them with olive oil. This will give you a crispy outside and the meat inside stays juicy. Enjoy!

Kelly K.

Reviewed on 03/26/2011
We live in Buffalo, the home of Buffalo Chicken wings! We noticed on our newest bottle of Frank's Hot sauce that the measurements and ingredients for the chicken wing sauce are no longer on the bottle! I looked up the measurements on your web site and cooked up our delicious wings. Please put the receipe back on the bottle so folks can enjoy Buffalo Wings!

William F.

Reviewed on 02/06/2011
I followed the recipe but the skin on the wings were not crispy at all. I cooked them for 30 minutes. Maybe I should deep fry them next time.

Jodi L.

Reviewed on 09/11/2010
Love em'!! And they burn twice, going in and comming out!!

Donald H.

Reviewed on 08/23/2010
I made these this past weekend and let me tell you, I don't think I'll make regular fried chicken again! Franks Red Hot FTW!!!

Dee C.

Reviewed on 08/12/2010
Just made this dish an hour ago, and I gotta admit these taste EXACTLY the same hot buffalo wings which people order at restaurants. Love the tangy hot taste for my taste buds 10 out of 10 baby! Delicious!

Dilshad R.

Reviewed on 03/24/2010
This is a classic......been making variations of this recipe for a few years. Have to believe that mixing Frank's with butter is the way to go.

nicole m.

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