Buffalo wings are a game-day favorite. Crispy, spicy, and addictive, they draw crowds at parties. This guide shows you how to make buffalo wings with Frank’s RedHot at home. Frank’s RedHot is the classic choice for authentic flavor. It delivers that tangy heat without overpowering the chicken.
You don’t need fancy equipment. A basic kitchen setup works fine. Follow these steps for perfect results. We’ll cover frying, baking, and air-frying options. Each method gives great wings. Prep time is 15 minutes. Cook time varies by method. Serves 4-6 people.
Ingredients for Buffalo Wings with Frank’s RedHot
Gather these simple ingredients. They make 24-30 wings.
For the wings:
- 2.5 pounds chicken wings (about 24 wings), tips removed and separated at the joint
- 1 tablespoon baking powder (for crispiness, if baking or air-frying)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- Vegetable oil (for frying)
For the buffalo sauce:
- 1/2 cup Frank’s RedHot Original Cayenne Pepper Sauce
- 1/2 cup unsalted butter
- 2 tablespoons honey (optional, for a touch of sweetness)
- 1 teaspoon Worcestershire sauce
For serving:
- Celery sticks
- Carrot sticks
- Blue cheese or ranch dressing
These amounts yield a perfect spicy-tangy sauce. Frank’s RedHot provides the signature vinegar kick. Adjust heat by adding more or less sauce.
Prep the Wings
Start with fresh or thawed chicken wings. Pat them dry with paper towels. Dry skin crisps better.
Separate each wing at the joint. Discard the tips or save for stock. You now have drumettes and flats.
Season the wings:
- In a large bowl, toss wings with baking powder, salt, pepper, and garlic powder.
- Mix well to coat evenly.
- Let them sit uncovered in the fridge for 1-2 hours. This dries the skin for maximum crunch.
Baking powder raises the pH. It helps break down proteins for crispier results. Skip this if frying fresh.
Method 1: Deep-Fried Buffalo Wings
Frying gives the crispiest texture. Use a deep pot or fryer.
- Heat 3-4 inches of vegetable oil to 375°F (190°C). Use a thermometer for accuracy.
- Fry wings in batches. Don’t overcrowd the pot. Cook 8-10 minutes per batch. Turn occasionally. They should reach 165°F internally.
- Drain on a wire rack over a baking sheet. Let rest 5 minutes.
Make the sauce:
- Melt butter in a saucepan over low heat. Stir in Frank’s RedHot, honey, and Worcestershire. Simmer 2-3 minutes. Keep warm.
- Toss hot wings in sauce. Coat evenly. Serve immediately.
Method 2: Baked Buffalo Wings
Baking is healthier and easier. No oil splatter.
- Preheat oven to 425°F (220°C). Line a baking sheet with foil. Place a wire rack on top.
- Arrange seasoned wings on the rack. Space them out.
- Bake 40-45 minutes. Flip halfway. Wings should be golden and crispy. Internal temp hits 165°F.
Prepare sauce as above. Toss baked wings in sauce right out of the oven.
Method 3: Air-Fried Buffalo Wings
Air fryers make cleanup simple. Results rival frying.
- Preheat air fryer to 400°F (200°C). Pat wings very dry.
- Place wings in a single layer in the basket. Cook 20-25 minutes. Shake or flip halfway.
Sauce them hot. Air frying uses little oil. Baking powder ensures crispiness.
Perfect the Buffalo Sauce
Frank’s RedHot is key. It’s not too thick. Butter balances the heat. Honey softens spice for milder palates.
Tips for sauce success:
- Use unsalted butter. Control saltiness.
- Warm sauce before tossing. It clings better.
- Double the batch for extra dipping.
For milder wings, mix in more butter. For fire, add cayenne powder.
Serving and Sides
Buffalo wings shine with cool dips. Blue cheese dressing cuts the heat. Ranch works too.
Chop celery and carrots into sticks. They add crunch and freshness.
Serve on a platter. Include napkins—things get messy. Pair with beer or iced tea.
Common Mistakes to Avoid
- Overcrowding the pan leads to soggy wings. Fry or bake in batches.
- Skipping the dry brine means less crisp. Patience pays off.
- Not tossing in sauce immediately. Wings cool fast. Sauce won’t stick.
- Using whole wings without separating. Hard to eat.
- Forgetting to check temperature. Undercooked chicken is unsafe.
Nutrition and Variations
One serving (6 wings) has about 500 calories. Mostly from fat and protein. Frying adds more calories than baking.
Variations:
- Honey BBQ: Swap Frank’s for BBQ sauce.
- Garlic Parmesan: Skip hot sauce. Use butter, garlic, and Parmesan.
- Dry rub: Season heavily. Bake without sauce.
Gluten-free? Frank’s is naturally gluten-free. Check labels.
Storage and Reheating
Store leftovers in an airtight container. Fridge lasts 3-4 days.
Reheat in a 375°F oven 10-15 minutes. Air fryer works too. Crisp them up. Avoid microwave—gets soggy.
Freeze uncooked wings up to 3 months. Thaw before cooking.
FAQs
1. Can I use frozen wings?
Yes, thaw completely first. Pat dry well. Follow the recipe as written.
2. Is Frank’s RedHot the best sauce?
It’s the original for buffalo wings. Created in 1920. Most authentic taste.
3. How spicy are these wings?
Medium heat. Frank’s rates 450 SHU. Adjust with butter or milk for kids.
4. Can I make this in advance?
Prep and season wings ahead. Cook fresh for best crunch. Sauce keeps 1 week in fridge.
5. What’s the best oil for frying?
Neutral oils like vegetable, canola, or peanut. High smoke point needed.
Master these buffalo wings with Frank’s RedHot. Your friends will rave. Experiment and enjoy.