Frank's Redhot Buffalo Chicken Wings

"This is adapted from a recipe on Frank's RedHot website. These are spicy hot! I recommend recipe #344853 as a condiment!"
 
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photo by gailanng photo by gailanng
photo by gailanng
photo by Rhonda . photo by Rhonda .
photo by gailanng photo by gailanng
photo by mersaydees photo by mersaydees
photo by Boomette photo by Boomette
Ready In:
35mins
Ingredients:
6
Serves:
6
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ingredients

  • 2 12 lbs chicken wings
  • 12 cup Frank's red hot sauce (or 3/4 cup Frank's RedHot Buffalo Wings Sauce)
  • 13 cup butter, melted (if NOT using Frank's RedHot Buffalo Wings Sauce)
  • 3 celery ribs, sliced in lengths as for dipping (optional)
  • 12 cucumber, sliced (optional)
  • 12 cup blue cheese, dip (optional)
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directions

  • If Frank's RedHot Buffalo Wings Sauce is not available, mix together the Frank's Red Hot Sauce with the butter.
  • Bake wings in foil-lined pan at 500°F on lowest oven rack for 20 to 25 minutes until crispy, turning once. ALTERNATIVELY: Deep-fry at 375°F for 10 minutes; OR broil 6-inches from heat 15 to 20 minutes, turning once; OR grill over medium heat 20 to 25 minutes turning often.
  • Toss wings in Buffalo Wings Sauce to coat.
  • Serve with blue cheese dip and/or cucumber slices and/or celery slices if desired.

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Reviews

  1. I am suprised no one said that cooking the wings this way smoked up their kitchen and set off their smoke alarms. I couldn’t finish cooking them this way, they smoked so badly I set off the smoke alarms. My oven was totally clean, but the grease from the wings just smoked up from the high oven temp. I finished them on the grill. I used the sauce, which was excellent though....
     
  2. Add 2 Tbsp Cider Vinegar to basic recipe. It brightens up the flavor.
     
  3. Great recipe that got me making buffalo wings 2 days straight! However, adding some details for those who may do some "guesswork" like I did. In my kitchen I use a magic chef oven, a non-stick baking pan, reynolds non-stick paper parchment, a pair of tongs, pam olive oil spray, 3 lbs of frozen wings, and a bottle of Franks buffalo sauce (the hotter kind). I improvise because wife doesn't like me baking with foil as we have a toddler and the olive oil..is..well..olive oil. The oven isn't great either. I cooked 2 different methods. First time using the directions above (method A), the 2nd time going the parboiled method (method B). The first method (method A) tastes the best to me personally so I'll share this one. I can share parboiled method if someone really wants. Using paper parchment on non-stick cooking tray, I lined up 3 lbs of frozen wings and let them cook at 500 degrees. About 15 min in, Im opened the oven and noticed a lot of water and grease flooding in the tray. I immediately removed the tray and emptied the liquid over my sink from the tray (at this point I'm thinking I really jacked this one up). I keep the oven on and tossed the cooked "wet" wings into a bowl that was layered with paper towels. I then dried the cooking tray with more towels and put on another paper parchment. Trying to salvage the wings, I dried each one with a paper towel before laying them on the paper parchment. On a chance, I sprayed pam olive oil on each wing (short bursts) and put the cooking tray back into the oven for 15 minutes. 15 minutes later, the wings look friggin awesome. I flip the wings over and bake for another 10 minutes, then toss them into a big salad bowl and 1/2 cup of Frank's buffalo hot wing sauce. Tossed the wings and put on a plate. Came out much better than I expected, better than most restuarants. Thank you!
     
  4. Thank you so much for sharing this recipe. I bought a bottle of the sauce and didn't want anything fried so I searched and your post was exactly what I needed. I baked the wings on 450 (it's the max temp in my oven) for about 45 minutes. They were better than the ones served at most restaurants in my area. Thank you.
     
  5. I have to give this a big 5 stars! My lips are still tinkling from the heat. I used the Buffalo wings sauce and not the HOT one...I love things really hot and this was perfect. I can't imagine the heat level of the HOT one... I served it with some celery sticks and blue cheese dressing. (I really don't care for blue cheese ) but this really did enhance the wings...by cutting down on the heat and adding a nice tangy flavor. So easy to make. I did spray the foil with Pam to help them from sticking. Wonderful appetizer and it will be made again. Made for best of 2010 tag game. Thanks for posting. :)
     
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Tweaks

  1. I began by thawing wings (mostly). Then I placed a rack OVER a foil lined pan and sprayed rack with PAM to keep wings from sticking; making it easier to turn wings if necesary. I patted dry the top side of wings. Then I sprayed a light coating of Pam on wings, and sprinkled wings with onion powder, garlic powder and salt. I placed into 475° oven near, but not on, lowest oven rack. I turned the whole pan once, halfway thru cooking, (the wings toward back were browning faster.). When wings were almost done I put butter in a metal bowl into oven, to melt. When wings ARE done (i like mine crispier so I turned them over after top sides were nicely brown/crisp!) toss into butter mixed with desired volume of FRANKS hot sauce; stir to coat wings well then ENJOY! (I cooked my wings a total of 30 minutes. After turning them, to broiled other sides of wings on low about 5 minutes, I broiled until 2nd side was crisp.)
     
    • Review photo by Rhonda .

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