This Frank's Red Hot Buffalo Wings Recipe delivers crispy, oven-baked perfection! Easy instructions for restaurant-quality wings with that iconic tangy buffalo sauce. Perfect for game day!
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There's nothing quite like gathering around a platter of crispy buffalo wings on game day. When I first learned to make these at home, I couldn't believe how simple it was to recreate that restaurant experience. The secret? Frank's RedHot Original Cayenne Pepper Sauce - the same sauce used in the original buffalo wings recipe from Buffalo, New York.
With this recipe, you get crispy wings without the mess and hassle of deep frying. The oven does all the work while you prepare the buffalo wing sauce. Whether you're hosting a Super Bowl party or just craving that tangy, spicy flavor, these wings never disappoint.
With just a few simple spices and that bottle of Frank's RedHot in your pantry, you're minutes away from wing perfection. My family requests these every single game day, and I've stopped counting how many batches I've made over the years!
Why You’ll Love This Franks Red Hot Buffalo Wings Recipe
- Super Simple: Even if you're new to cooking, this recipe is nearly impossible to mess up - just cut, season, and bake. There's no complicated marinading process or tricky cooking techniques to master, and you won't need any special kitchen equipment.
- Budget Friendly: Fresh wings are affordable, and you'll likely have most of the other ingredients in your pantry already. When compared to ordering wings from restaurants, making them at home can save you a significant amount of money, especially when cooking for a group.
- Crowd Pleaser: These wings hit all the right notes - crispy skin, juicy meat, and perfect seasoning - making them irresistible for parties and game days. Whether you're hosting a Super Bowl party or just having friends over, these wings consistently get rave reviews and empty plates.
- Customizable Heat: Love your wings extra spicy or just mildly tangy? Adjusting the amount of Frank’s RedHot sauce lets you tailor the spice level to suit everyone’s preferences.
🍗 When it comes to easy, delicious dinners, Grilled Boneless Chicken Thighs are the way to go — marinate them, toss them on the grill, and boom, dinner’s done!
Ingredients Note
Frank's Red Hot Original Cayenne Pepper Sauce: This is the authentic buffalo wing sauce base. Don't substitute with other hot sauces - Frank's has the specific vinegar-forward tanginess that defines classic buffalo flavor.
Paprika: Adds beautiful color and subtle sweetness to balance the heat. Use regular paprika, not smoked, unless you want a smokier flavor profile.
Aluminum Foil: Line your baking sheet with foil for easy cleanup. The butter slices placed underneath help prevent sticking and create extra crispiness.
For the exact amounts needed, please see the recipe card below.
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Franks Red Hot Buffalo Wings Recipe
Equipment
Ingredients
- ¼ cup butter
- 2 pounds of fresh chicken wings (I used whole wings and cut them into pieces (drumettes, wingettes and dispose of tips).)
- 2 teaspoons paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon chili powder (Add one more teaspoon if you want more spice or if you are not going to use the spicy hot sauce.)
- ⅓ cup flour
Hot Sauce
- ¼ cup salted butter (melted)
- ¼ cup hot sauce
Instructions
- Preheat the oven to 425° F.
- Line a cookie sheet with aluminum foil.
- Cut the butter into thin slices and place on the line cookie sheet. Set aside.¼ cup butter
- In a large zip lock bag, place the chicken wings and sprinkle the spices: Paprika, garlic powder, onion powder, salt, ground black pepper, and chili powder. Close the bag and toss around to cover all chicken wings evenly with the spices.2 pounds of fresh chicken wings, 2 teaspoons paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon salt, 1 teaspoon black pepper, 1 teaspoon chili powder
- Add the flour and massage the bag so it evenly coats the wings.⅓ cup flour
- Place the chicken wings on a single layer, leaving room enough around them on the cookie sheet.
- Bake in the preheated oven for 30 minutes, flip, and cook for an additional 5 to 8 minutes or until internal temperature reaches 175 to 185° F.
- While the chicken wings are cooking, mix the melted butter and hot sauce in a medium bowl until combined.¼ cup salted butter, ¼ cup hot sauce
- Once the chicken wings are cooked, place them in a large bowl and pour the sauce over them. Toss using 2 large forks until all chicken wings are coated with the sauce.
- Place the wings back on the cookie sheet and cook for an additional 3 to 5 minutes.
- Let the wings rest for 2 to 3 minutes.
- Serve and enjoy!
Notes
- Alternative Cooking Methods: For an even crispier result, try baking the wings on a wire rack set over your baking sheet. You can also use an air fryer at 400°F for 20-25 minutes, shaking the basket halfway through cooking.
- Best Dipping Companions: Serve these with a side of coleslaw, potato salad, french fries, or loaded fries. Don't forget the classic celery sticks and blue cheese dressing for dipping - they're traditional for a reason!
- Spice Level: Chili powder can be substituted with cayenne pepper for more heat or lemon pepper for a tangy twist. If you're serving a crowd with different heat preferences, keep extra buffalo sauce on the side so guests can add more if desired.
- Crispy Secret: The butter slices on the foil are key to achieving that crispy bottom without deep frying. Don't skip this step!
Nutrition
How to Make Franks Red Hot Buffalo Wings
Step 1: Preheat your oven to 425°F. Line a large baking sheet with aluminum foil and arrange thin slices of butter evenly across the surface. This creates a non-stick base that helps crisp the wing bottoms.
Step 2: Place 2lbs of chicken wings in a large zip-lock bag and add all the spices: paprika, garlic powder, onion powder, salt, black pepper, and chili powder. Seal and shake vigorously to coat every wing evenly. Add the flour and massage the bag until all wings have a light, even coating.
Step 3: Arrange wings in a single layer on the prepared baking sheet, leaving space around each piece for proper air circulation. Bake for 30 minutes lowest oven rack, then flip each wing and continue baking for 5-8 min until they reach an internal temperature of 175-185°F and are golden brown.
Step 4: While wings bake, combine melted butter and hot sauce in a medium bowl, whisking until completely combined. The butter mellows the heat slightly and helps the sauce cling to the wings.
Step 5: Transfer cooked wings to a large bowl, pour the buffalo sauce over them, and toss using two large forks until every wing is completely coated. Work quickly while the wings are still hot so the sauce adheres properly.
Step 6: Return the sauced wings to the baking sheet and bake for an additional 3-5 minutes. This final step caramelizes the sauce slightly and ensures maximum crispiness. Let rest 2-3 minutes before serving.
Recipe FAQs
While you can use frozen wings, I strongly recommend fresh ones for the best results. Frozen wings contain excess moisture that can make the skin less crispy and dilute the flavors. If you must use frozen wings, make sure to thaw them completely and pat them very dry before cooking.
Yes, flipping the wings halfway through cooking is important for even browning and crispiness. The butter on the baking sheet helps create that perfect crispy skin on both sides of the wings.
The key to crispy oven-baked wings is placing them on butter-slicked foil and ensuring they have plenty of space around them. Don't overcrowd the pan! The butter creates a crispy bottom while the high heat crisps the top. You can also try baking them on a wire rack set over a baking sheet for even more crispiness.
Use sharp kitchen shears or a chef's knife to separate the wing at the joints. You'll get three pieces: the drumette (the portion that looks like a mini drumstick), the wingette or flat (the middle portion with two bones), and the tip. I discard the tips or save them for making chicken stock.
My Best Tips for Making Red Hot Buffalo Wings
☞Temperature Matters: Make sure your oven is fully preheated to 425°F before adding the wings. A hot oven is essential for achieving that crispy exterior while keeping the inside juicy.
☞Don't Skip The Flip: Halfway through baking, flip each wing to ensure even cooking and browning on both sides. This extra step makes a huge difference in texture.
☞Let Them Rest: After the final bake, let the wings rest for 2-3 minutes before serving. This allows the sauce to set slightly and the internal juices to redistribute, making them less messy to eat.
☞Double Batch The Sauce: I always make extra buffalo wing sauce and keep it warm on the side. Some guests love their wings extra saucy, and having more sauce available is always appreciated.
☞Check Internal Temperature: Use a meat thermometer to ensure wings reach 175-185°F internally. This guarantees they're fully cooked and safe to eat while maintaining that tender, juicy texture.
Storing & Reheating Franks Red Hot Buffalo Wings
Room Temperature
Cooked wings should not sit at room temperature for more than 2 hours. Refrigerate any leftovers promptly to ensure food safety.
Refrigerator Storage
Store leftover wings in an airtight container in the refrigerator for up to 3-4 days. Place a paper towel in the container to absorb excess moisture and help maintain texture.
Freezer Storage
Wings can be frozen for up to 3 months. Freeze them in a single layer on a baking sheet first, then transfer to a freezer-safe bag or container. This prevents them from sticking together.
Reheating from Refrigerator
The best method is to reheat in a 375°F oven for 10-15 minutes until heated through and crispy again. Avoid the microwave as it makes wings soggy. An air fryer works wonderfully - reheat at 350°F for 5-7 minutes.
Reheating from Frozen
Thaw overnight in the refrigerator, then reheat using the oven method above. For quicker reheating, bake from frozen at 350°F for 20-25 minutes.
Make-Ahead Tips
Season the wings and store them raw in the refrigerator up to 24 hours before baking. Prepare the buffalo sauce ahead and store separately in the fridge. When ready to cook, bring wings to room temperature for 15 minutes before baking for best results.
Sauce Separation
If the buffalo sauce separates during storage, simply whisk it vigorously or blend it briefly to re-emulsify before tossing with reheated wings.
A Few Other Chicken Recipes I Love
If you're looking for flavorful and comforting dishes to add to your meal rotation, these recipes are guaranteed to impress. From zesty chicken dishes to hearty classics, there's something here for every craving!
- If you love bold, zesty flavors, my Lemon Herb Chicken recipe is a must-try, featuring a perfect balance of citrus and aromatic herbs.
- Nothing beats a cozy bowl of Homemade Chicken and Dumplings, packed with tender chicken and fluffy dumplings for the ultimate comfort food experience.
- For a healthier twist on a classic, my Breaded Oven Fried Chicken Thighs deliver crispy, golden goodness without the mess of frying.
- Make your dinner special with Herb Crusted Chicken, where a flavorful herb blend creates a deliciously crispy topping for juicy, tender chicken.
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