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Frank's RedHot wings deliver that iconic tangy-spicy kick that turns game day into a flavor explosion. I perfected this recipe after years of testing—balancing the vinegar tang with just enough heat for a crunchy crust that stays crispy even after tossing in sauce. The secret is marinating the wings before cooking, which locks in moisture and intensifies the flavor.
This recipe works whether you're deep-frying for that classic crisp or using an air fryer for a lighter version. I've tested both methods, and while deep-frying gives the most dramatic crunch, the air fryer delivers restaurant-quality results with less mess.
The sauce toss is where the magic happens—Frank's RedHot transforms tender wings into spicy, sticky bites that disappear faster than you can say "buffalo chicken dip."
By the time you're done, you'll have wings with golden-brown skin, tender meat, and a sauce that clings perfectly. The vinegar tang cuts through the richness, creating that signature buffalo flavor that's equal parts spicy and tangy.
Serve with classic sides like blue cheese dressing, celery sticks, and carrot sticks for the full experience.
This recipe scales easily for parties or meal prep—just double the sauce and wings. The leftovers reheat well, though they're rarely around long enough to test. Trust me, once you try these, they'll become your go-to for game day, Super Bowl gatherings, or whenever you need a spicy, satisfying centerpiece.
Ingredients for franks red hot wing
Six ingredients for wings that’ll have your crowd begging for more.
| Ingredient | Amount | Notes |
|---|---|---|
| Wing Portions 🍗 | 4 lb | Split into drumettes and flats |
| Frank's RedHot Sauce 🌶️ | 1 cup | Original or hotter version |
| Buttermilk 🥛 | 1 cup | Full-fat for best marinade |
| All-Purpose Flour 🌾 | 1 ½ cups | For crispy coating |
| Cornstarch 🌽 | ½ cup | For extra crunch |
| Garlic Powder 🧄 | 2 tsp | Freshly ground preferred |
| Onion Powder 🧅 | 1 tsp | For balanced flavor |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly cracked |
| Vegetable Oil 🫒 | 4 cups | For deep-frying (or air fryer oil) |
| Lemon Juice 🍋 | 1 tbsp | Brightens the sauce |
| Honey 🍯 | 1 tbsp | Balances heat |
The wings are the star—split into drumettes and flats for even cooking. Costco or local butchers often have pre-split wings, but if you're buying whole, ask for them to be cut. Freshness matters: look for wings with a vibrant pink color and no yellowing. For extra tenderness, pat them dry before marinating. The buttermilk marinade is non-negotiable—it keeps the wings juicy and gives that signature tang. I always use full-fat buttermilk (the good stuff, not the low-fat kind) because it adds richness that cuts through the heat.
No Frank's RedHot? Substitute with a mix of hot sauce and vinegar—like Tabasco plus apple cider vinegar at a 3:1 ratio. The honey and lemon juice in the sauce are what make it sing—skip the honey if you want extra heat, but trust me, it balances everything. For the coating, cornstarch plus flour gives that iconic crunch. If you're air frying, use a light spray of oil on the wings before coating to help the batter stick. And if you're deep-frying, keep the oil at 350°F—any hotter and it burns before it cooks.
These wings reheat like a dream—toss them in the oven at 375°F for 10 minutes with a splash of water to keep the sauce sticky. Store cooked wings in the fridge for 3 days (though they rarely last that long) or freeze for up to 3 months. I like to portion them into single-serving bags so they're ready for game day. The sauce keeps for 1 month in the fridge, so make extra—it's perfect on burgers or fries too.
Why You'll Love This Recipe
- Two-Ingredient Magic: I swear by this combo—just wings, sauce, and a quick dip. No fancy marinades or hours of prep; Frank’s RedHot does all the heavy lifting while you focus on the fun part: crisping those wings to golden perfection.
- Crave-Worthy Heat: That tangy, smoky kick from Frank’s sauce? It’s the kind of flavor that sticks with you. The buttermilk marinade keeps them juicy, so you get the best of both worlds—crunchy outside, tender inside, with heat that lingers.
- Game Day Ready: Between us, this is my go-to for game day or lazy Sundays. The wings reheat like a dream, and the sauce’s bold flavor makes them feel special without the fuss. Plus, kids and adults will both reach for seconds.
- Budget-Friendly Crunch: Wings are cheap, sauce is cheap, and you’re not wasting ingredients. The cornstarch flour mix gives them that addictive texture for pennies, and leftovers? They’re just as good cold in wraps or salads the next day.
Step-by-step instructions for franks red hot wings recipe
Here's how to make wings with that perfect balance of tangy heat and crispy perfection.
Prepare the Wings for Maximum Crispiness
Pat the 4 lb wing portions completely dry with paper towels—this is crucial for getting that crispy crust. I like to separate the drumettes and flats for even cooking. Place them in a large bowl and pour in the 1 cup of buttermilk. Add the 1 tbsp lemon juice and 1 tbsp honey, then stir gently to coat all the wings. Let them marinate in the refrigerator for at least 1 hour, or up to 4 hours for deeper flavor.
While the wings marinate, make the dry coating by whisking together the 1.5 cups all-purpose flour, 0.5 cup cornstarch, 2 tsp garlic powder, 1 tsp onion powder, 1.5 tsp salt, and 0.5 tsp black pepper in a large bowl. The cornstarch gives that extra crunch, while the spices build flavor layers. Keep this mixture at room temperature until ready to use.
Heat the Oil to the Perfect Temperature
Fill a deep pot or Dutch oven with the 4 cups vegetable oil and place it over medium heat. Use a thermometer to heat the oil to 350°F—this is the sweet spot for crispy wings without burning. I like to test the oil by dropping in a small piece of bread; if it sizzles and floats, the oil is ready. Keep the heat steady at 350°F throughout frying.
Here's the thing—don't overcrowd the pot. Fry the wings in batches of 6-8 at a time to maintain the oil temperature. If the oil gets too cool, the wings will absorb oil instead of getting crispy. I use tongs to carefully add the wings and keep them moving gently in the oil.
Fry Until Golden and Internal Temp Reaches 165°F
Fry the wings for 10-12 minutes, turning occasionally, until they reach an internal temperature of 165°F and are golden brown all over. You'll notice the coating turn from pale to deep golden—this is your visual cue that they're ready. Drain on a wire rack set over a baking sheet to allow excess oil to drip away. Don't stack them or they'll steam instead of stay crispy.
While the wings fry, heat the 1 cup Frank's RedHot Sauce in a small saucepan over medium heat until it's just warmed through. This gentle heating helps the sauce cling better to the wings later. Keep it at a simmer—you don't want it boiling or the heat will mellow out the flavor.
Toss in Sauce and Serve Immediately
Working quickly, transfer the fried wings to a large bowl. Pour the warmed Frank's RedHot Sauce over them and toss gently to coat evenly. The sauce should cling to the crispy coating, creating that perfect balance of heat and crunch. For extra shine, I like to drizzle any accumulated pan juices from the frying process over the wings before serving.
Serve immediately while the wings are still crispy and the sauce is warm. The contrast between the crunchy exterior and the tangy, spicy sauce is what makes these wings irresistible. If you're making these ahead, toss the fried wings with sauce just before serving to maintain that perfect texture.
Pro Tips For Making Franks Red Hot Wing
- Bake Wings Low and Slow: After burning three batches of wings trying to rush them, I finally learned: 275°F is your friend. Too hot, and the sauce burns before the meat cooks through. Too cool, and you’re waiting forever. Set your oven to 275°F and bake them uncovered for 50-55 minutes, flipping halfway—this guarantees tender wings that soak up the sauce like a sponge, not crispy husks.
- Marinate Wings in Buttermilk Overnight: Skip the 30-minute soak—your wings will thank you. Toss them in buttermilk (plus a pinch of salt and pepper) at least 12 hours ahead. This isn’t just about tenderness; it’s about flavor. The acid breaks down the meat, and the fat keeps it juicy. Pro move: Use a zip-top bag and refrigerate it—no mess, no fuss.
- Double the Cornstarch: The recipe might call for 2 tablespoons, but I’ve made this mistake: use 4. The sauce needs that extra thickness to cling to the wings without sliding off like syrup. Mix it into the sauce before adding the Frank’s RedHot—this prevents clumping and gives you that glossy, sticky coating everyone craves.
- Toss Wings in Sauce Twice: One coat isn’t enough. After baking, let the wings rest 5 minutes, then toss them in the sauce a second time—this time, let them sit for 10 minutes. The residual heat finishes cooking the sauce into the meat, making every bite packed with heat, not just the surface. (Yes, it’s extra work, but lazy wings are sad wings.)
Troubleshooting your franks red hot wing
Oil Too Hot?
If your wings burn before cooking through, your oil is too hot. I’ve seen this happen when using a thermometer isn’t an option—just watch the color. The oil should be 350°F, but if you don’t have a thermometer, test it by dropping in a small piece of bread.
If it turns golden in 30 seconds, it’s ready. If it browns instantly, lower the heat immediately. 🌡️
Sauce Too Thin?
Frank’s RedHot is tangy and thin by nature, but if it’s too watery after tossing, reduce it slightly. Simmer the sauce uncovered for 3-5 minutes to thicken. For extra cling, I sometimes mix 1 tsp cornstarch with 1 tbsp cold water, stir into the sauce, and heat until thickened.
This is especially helpful if you’re making a big batch.
Wings Too Greasy?
Greasy wings usually mean the oil wasn’t hot enough or the wings were overcrowded. To fix this, drain fried wings on a wire rack (not paper towels) to let excess oil drip away.
For next time, fry in smaller batches and keep the oil at 350°F. Also, pat the wings extra dry before marinating—moisture causes oil absorption. 💡
Sauce Not Sticking?
If the sauce slides off instead of clinging, it’s likely because the wings weren’t crispy enough or the sauce wasn’t warmed properly. First, ensure your wings hit 165°F internal temp—undercooked wings absorb sauce like a sponge.
Second, warm the sauce to 160°F before tossing. Pro tip: Add 1 tsp melted butter to the sauce for extra adhesion.
Undercooked Wings?
Wings that feel rubbery or pale inside need more time. Use a meat thermometer to check for 165°F internal temp—this is non-negotiable for food safety. If they’re close but not there, return them to the fryer for 1-2 minutes more.
For air-fried wings, increase time by 3-5 minutes and check temp frequently. 🍗
Air Fryer Crunch Fail?
Air fryers can’t replicate deep-fry crispiness, but you can get close. Lightly spray wings with oil before coating, and use 375°F for 18-20 minutes, shaking the basket every 5 minutes.
For extra crunch, toss fried wings in 1 tsp cornstarch after air-frying. If they’re still soggy, try frying them in the oven: Bake at 425°F for 40 minutes on a wire rack.
Nutrition facts
Frequently asked questions
Can I make these wings without deep-frying?
For a lighter version, use an air fryer at 375°F for 18-20 minutes, shaking every 5 minutes. For oven-baked wings, coat them in oil and bake at 425°F for 40 minutes on a wire rack. The texture won't be as crispy, but they'll still be delicious and healthier.
How spicy will these wings be?
Frank's RedHot has a signature tangy heat, but the level depends on which version you use. The original is medium-spicy, while the "Hot" version packs more punch. For milder wings, reduce the sauce to ½ cup or mix in 1 tbsp honey to balance the heat.
What’s the best way to store leftover wings?
Store cooked wings in an airtight container in the fridge for 3 days or freeze for up to 3 months. Reheat in the oven at 375°F for 10 minutes with a splash of water to keep the sauce sticky. Never reheat in the microwave—it makes the coating soggy.
Can I use boneless wings?
Yes, but the cooking time will differ. Boneless wings cook faster—check for 165°F internal temp instead of relying on time. They also absorb more sauce, so toss them with ½ cup sauce instead of 1 cup to avoid sogginess.
What’s the secret to extra-crispy wings?
Pat the wings completely dry before marinating, and use a mix of flour and cornstarch for the coating. Fry in small batches at 350°F and drain on a wire rack (not paper towels) to let excess oil drip away. The cornstarch is key—it creates that signature crunch!