Frank's RedHot Chicken Wings Recipe: Spicy Kick That Stays Crispy

This Frank’s RedHot chicken wings recipe delivers the signature heat you crave—crispy, addictive, and packed with that iconic sauce without losing texture. I've perfected the balance between tender meat and a crunchy exterior that holds up through every bite, using a foolproof baking method that ensures even cooking.

The sauce isn't just tossed on top; it's baked into the wings for maximum flavor penetration, creating a dish that's both restaurant-quality and impossible to resist.

What sets these wings apart is the precise cooking technique: high heat for crispiness, followed by a slow bake that renders fat while keeping the meat juicy. This method works with any cut of chicken wings—whether you prefer drumettes, flats, or a mix—and delivers consistent results every time.

The Frank's RedHot sauce isn't just a topping; it's the backbone of the flavor, delivering that signature tangy-spicy heat that makes these wings unforgettable.

By the time you're done, you'll have a tray of golden-brown wings with a crispy exterior and tender interior, all coated in that signature Frank's RedHot glaze. The sauce caramelizes slightly during baking, adding depth to the heat and creating a sticky, flavorful crust.

These wings are perfect for game day, parties, or when you just need a spicy snack that hits the spot.

Serve with classic sides like celery sticks, carrot sticks, and blue cheese or ranch dressing for cooling down the heat. The recipe scales easily, so you can make a full batch for a crowd or just a few for a personal spicy fix.

Let's get started on wings that will have everyone asking for seconds.

Ingredients for frank's redhot chicken wings

Fourteen ingredients. One crispy, spicy obsession. No shortcuts, just big flavor.

The wings are the star, so grab drumettes and flats—they hold up better than whole wings. Costco or Trader Joe's usually have them pre-trimmed, but if you're buying raw, trim the tips yourself. Freshly ground spices make a difference here, so skip the pre-mixed packets. For the sauce, Frank's RedHot Original is non-negotiable—it's the backbone of that signature tangy heat. The butter matters too—full-fat, unsalted gives you the best crispiness. If you're using frozen wings, thaw them overnight in the fridge so they cook evenly.

No Frank's RedHot? Substitute a mix of hot sauce and a splash of vinegar—but nothing quite matches the real thing. Short on cornstarch? Arrowroot powder works 1:1. The lemon juice is key for cutting through the heat, so don't skip it. If you're feeling adventurous, add a dash of cayenne to the sauce for extra kick. For a sweeter heat, mix in a teaspoon of honey with the Frank's sauce. And if you're cooking for a crowd, double the butter and sauce—trust me, you'll use it all.

These wings reheat best in the oven at 375°F for 10 minutes—they crisp up perfectly. Store leftovers in an airtight container for 3 days in the fridge, but they're best eaten fresh. Freeze for up to 3 months if you're prepping ahead. Pro tip: Line your baking sheet with parchment paper for easy cleanup, and don't overcrowd the wings—they need space to crisp up. Leftovers make killer nacho toppings too.

Step-by-step instructions for Frank's RedHot chicken wings

Here's the method for wings that stay crispy while packing serious heat.

Pat the 2 lb chicken wings completely dry with paper towels—this is crucial for crispy skin. Trim any excess fat or tips if needed, but leave the skin intact. In a large bowl, toss the wings with 1 tablespoon garlic powder, 1 tablespoon onion powder, 1 tablespoon paprika, 1 teaspoon salt, and 0.5 teaspoon black pepper until evenly coated. I like to use my hands for this to ensure every wing gets the seasoning.

Let the seasoned wings rest at room temperature for 15 minutes while you prepare your cooking setup. This brief resting period helps the wings cook more evenly. The seasoning blend creates a flavor base that'll really shine once we add the Frank's RedHot sauce later.

In a small bowl, whisk together 1 tablespoon cornstarch and 1 tablespoon water until completely dissolved. This creates a light slurry that'll help create that signature crispy texture. In a separate mixing bowl, combine the melted 0.5 cup unsalted butter and 2 tablespoons olive oil. Stir until smooth and fully blended.

Add the cornstarch slurry to the butter mixture and whisk vigorously until fully incorporated. This creates a thin, glossy coating that'll cling perfectly to the wings. The butter adds richness while the cornstarch ensures maximum crispiness. Keep this mixture ready as we'll use it in the next step.

Heat a large oven-safe skillet over medium-high heat. Add the seasoned wings in a single layer, leaving space between each piece. Cook undisturbed for 4-5 minutes until the wings are golden brown on one side. This initial searing creates the crispy foundation we're after.

Flip the wings carefully and cook for another 4-5 minutes on the second side until golden brown. The wings should be crispy and the skin should pull away from the meat slightly when you press gently. Transfer the cooked wings to a plate and tent loosely with foil to keep them warm.

In the same skillet (no need to clean it—the browned bits add flavor), pour in the 1 cup Frank's RedHot Original Sauce. Stir to combine with any remaining butter and cornstarch mixture at the bottom of the pan. Let the sauce simmer for 2-3 minutes until it begins to thicken slightly.

Remove the skillet from heat and stir in the 1 tablespoon lemon juice. This brightens the sauce and balances the heat. Return the wings to the skillet and toss gently to coat them evenly with the spicy glaze. The lemon juice also helps cut through the richness of the butter, creating a perfect flavor balance.

Transfer the wings to a wire rack set over a baking sheet. This allows air to circulate around all sides, ensuring they stay crispy. Bake in a preheated 400°F oven for 8-10 minutes until the wings are heated through and the glaze has set slightly. Watch closely—they only need a few minutes to finish.

Serve immediately while the wings are crispy and the sauce is still glossy. The combination of the crispy cornstarch coating, smoky paprika seasoning, and fiery Frank's RedHot sauce creates a perfect balance of textures and flavors. Each bite delivers that satisfying crunch followed by a spicy kick that lingers just right.

Essential equipment for perfect results

Skillet Essentials

You’ll need a large, oven-safe skillet—I recommend a 12-inch cast iron like Lodge for even heat distribution. The skillet must handle both stovetop searing and oven finishing. If you don’t have cast iron, a heavy stainless steel skillet (like All-Clad) works too.

Avoid nonstick—it won’t get crispy enough, and the sauce won’t caramelize properly. 🔥

For the cornstarch slurry and sauce, grab a small mixing bowl and whisk. A fine-mesh strainer comes in handy if you’re using pre-ground spices with lumps. I also keep a spatula and tongs nearby—tongs make flipping wings easier without piercing the skin.

Baking Gear

A wire rack is non-negotiable for the final bake—it prevents soggy bottoms by allowing air circulation. Place it over a rimmed baking sheet (like Pyrex) to catch any drips.

If you don’t own a rack, use a cooling grid or even a clean towel draped over a sheet pan, but the rack is best. Preheat your oven to 400°F with the rack inside for even cooking.

Temperature Tools

While not required, a meat thermometer ensures perfect doneness. Insert it into the thickest part of a wing—it should reach 165°F before serving. For crispiness, I also recommend a digital kitchen scale to measure the 2 lb wings precisely.

If you’re cooking for a crowd, a thermometer probe (like Thermoworks Smoke) lets you monitor multiple wings at once.

Prep Must-Haves

Line your baking sheet with parchment paper or silicon baking mats for easy cleanup. I also keep paper towels on hand to pat the wings dry—this step is critical for crispiness. A cutting board and sharp knife help trim excess fat or tips if needed.

For the sauce, a measuring cup ensures you use the full 1 cup of Frank’s RedHot without guessing.

Optional Upgrades

For extra crispiness, invest in a dehydrator or air fryer to finish the wings—set to 350°F for 5-7 minutes after the skillet step. A smoke gun (like Masterbuilt) adds depth if you want a smoky twist, but it’s not necessary.

For serving, slotted tongs help drain excess sauce, and a small bowl keeps extra Frank’s RedHot on hand for dipping. 💡

Frequently asked questions