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Hand dipping a golden-brown chicken wing, seasoned to perfection with Franks Red Hot Buffalo Wings recipe, into a bowl of creamy white sauce, with sliced celery sticks in the background on a white plate.

Franks Red Hot Buffalo Wings Recipe

Melissa Griffiths
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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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 4
Calories 525 kcal

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

Serving: 1of 4 servingsCalories: 525kcalCarbohydrates: 10gProtein: 24gFat: 43gSaturated Fat: 20gPolyunsaturated Fat: 5gMonounsaturated Fat: 14gTrans Fat: 1gCholesterol: 155mgSodium: 1260mgPotassium: 284mgFiber: 1gSugar: 0.4gVitamin A: 1557IUVitamin C: 12mgCalcium: 33mgIron: 2mg
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