Hot Wings Recipe With Frank’s Red Hot Sauce: Spicy, Saucy Game Day Favorite

Game day isn’t the same without wings that pack a serious punch. I’ve tested more hot wing recipes than I can count, and this one with Frank’s RedHot sauce delivers every time.

This method starts with crispy baked wings before tossing them in a buttery, spicy sauce. The baking technique ensures they stay crunchy even after being coated in sauce—a common problem with fried versions.

You’ll get wings with that perfect balance of heat and tang, with just enough sauce to cling without making them soggy. The Frank’s RedHot gives that classic Buffalo flavor you crave.

Serve with celery sticks, carrot sticks, and blue cheese or ranch for dipping. These disappear faster than I can make them.

Ingredients for Hot Wings Recipe with Frank’s Red Hot Sauce

Crispy baked wings meet that iconic Frank’s RedHot kick. Simple but unforgettable.

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The wings are the star here. Chicken wings with skin on crisp up best—skip the boneless nuggets. I grab mine from Costco for big batches, but any supermarket carries them. Frank’s RedHot is non-negotiable for that classic Buffalo flavor (the original cayenne pepper version). Look for it in the hot sauce aisle—it’s usually near the ketchup and mustard.

No Frank’s? Crystal or Louisiana hot sauce work in a pinch, but the flavor won’t be the same. Want it milder? Cut the hot sauce by half and add extra butter. The baking powder is the secret to that restaurant-style crunch without frying. Don’t skip it—it draws moisture out for maximum crispiness. And yes, the celery and carrots are mandatory (they cut the heat).

Wings are best eaten fresh, but leftovers keep in the fridge for 3-4 days. Reheat in the oven or air fryer to crisp them back up. The sauce can be made ahead and reheated gently—don’t boil it, or the butter might separate.

Step-by-Step Instructions for Hot Wings With Frank’s Red Hot Sauce

Here’s how I make these crowd-pleasing wings with perfect crispiness and bold flavor every time.

Step 1: Pat Dry and Season the Chicken Wings

Start by patting the 3 lb Chicken Wings completely dry with paper towels. This is non-negotiable—any moisture will steam the skin instead of crisping it. I always split the wings into drumettes and flats for even cooking and easier eating.

In a large bowl, toss the wings with 1 tbsp Baking Powder, 1 tsp Kosher Salt, 1 tsp Garlic Powder, 1 tsp Onion Powder, and 0.5 tsp Black Pepper. The baking powder is my secret weapon for achieving extra crispy skin without frying. Coat them evenly and let them rest while your oven preheats.

Step 2: Bake Until Deep Golden Brown

Preheat your oven to 425°F and line a large baking sheet with a wire rack. Arrange the wings on the rack in a single layer, leaving space between each piece so hot air can circulate. Bake for 45 minutes, then flip each wing and bake for another 15-20 minutes.

You’re looking for a deep golden brown color all over. The skin should be crispy enough that you can hear it when you tap it. The baking powder will create tiny bubbles on the surface—that’s how you know it’s working its magic.

Step 3: Make the Frank’s Red Hot Sauce Glaze

While the wings bake, melt the 0.5 cup Unsalted Butter in a saucepan over medium-low heat. Once melted, whisk in the 0.75 cup Frank’s RedHot Sauce and 0.25 tsp Cayenne Pepper if you want extra heat. Let it simmer for 2-3 minutes.

The mixture will separate slightly—that’s normal. Just give it a good stir before using. The butter mellows the vinegar tang of the hot sauce while adding richness that clings beautifully to the crispy wings.

Step 4: Toss and Serve Immediately

Transfer the baked wings to a large bowl and pour the sauce over them. Toss gently but thoroughly until every wing is evenly coated. The sauce should glisten on the crispy skin without making it soggy.

Serve immediately with the 8 pieces Celery Sticks, 8 pieces Carrot Sticks, and 1 cup Blue Cheese Dressing on the side for dipping. These wings are best eaten fresh from the oven when they’re at their crispiest and sauciest.

Dietary Considerations for These Flavors

Gluten-Free Friendly

This dish is naturally gluten-free as written. The wings, Frank’s RedHot sauce, and all seasonings contain no gluten. Just verify your baking powder is labeled gluten-free, as some brands use wheat starch as an anti-caking agent. I always keep Clabber Girl on hand for this reason. 💪

Dairy Modifications

The sauce contains butter, but you can easily make these dairy-free. Substitute with ½ cup coconut oil or vegan butter like Miyoko’s. The coconut oil adds a subtle sweetness that pairs well with the heat.

Lower Calorie Option

For a lighter version, reduce the butter to ¼ cup and add 2 tbsp apple cider vinegar to maintain tang. Bake the wings without skin to cut calories further, though they won’t be as crispy. Honestly, I prefer the full-fat version for game day.

Spice Level Control

Frank’s RedHot has moderate heat, but you can adjust. For milder wings, use ½ cup hot sauce with ¼ cup melted butter. For extra heat, add ½ tsp cayenne to the sauce. I test every batch with different heat levels for my Sunday family dinners.

Sodium Considerations

To reduce sodium, use low-sodium baking powder and skip the added kosher salt in the seasoning. Frank’s RedHot contains 190mg sodium per teaspoon, so the sauce contributes most of the sodium. Serve with extra celery sticks to balance. 🥬

Allergen Note

The main allergen here is dairy from the butter. For nut allergies, ensure your baking powder is processed in a nut-free facility. Always check labels, as manufacturing practices can change. I keep EpiPens at my family gatherings just in case.

Frequently Asked Questions