Appetizers
This Frank's RedHot Chicken Wings recipe delivers the signature spicy-sweet crunch that makes every bite unforgettable. The secret lies in a crispy, golden batter that locks in heat while frying, followed by a generous coating of that iconic cayenne-infused sauce.
I've perfected this method over years of testing—no shortcuts, just restaurant-quality results at home.
The process starts with a light, airy breading that stays crunchy even after sauce application. You'll fry the wings to a perfect golden brown (or bake for a lighter version), then toss them in warm Frank's RedHot sauce until every surface glistens.
The sauce's signature tang and heat cut through the crispy exterior, creating a balance that's addictive in the best way.
What you're left with is wings that stay crispy at the edges while maintaining tender meat inside—a texture that's impossible to resist. The sauce clings perfectly, delivering that signature spicy-sweet flavor in every bite.
Serve with classic sides like celery sticks and blue cheese dressing for the full experience, or go bold with ranch for cooling contrast.
This recipe scales effortlessly for parties or game days, and the method works whether you're deep-frying, air-frying, or baking. The key is patience during frying and generous sauce application—trust me, it makes all the difference. Let's get started on wings that'll have everyone asking for seconds.
Ingredients for frank's redhot chicken wings
Crispy batter, cayenne kick, and that signature Frank's tang. Just these essentials for wings that stick to the bone.
| Ingredient | Amount | Notes |
|---|---|---|
| Chicken Wings 🍗 | 2 ½ lb | Split into drumettes and flats, tips trimmed |
| All-Purpose Flour 🌾 | 2 cups | Sifted for light, airy batter |
| Cornstarch 🌽 | ½ cup | For extra crispiness |
| Table Salt 🧂 | 1 tbsp | Kosher preferred, fine grain |
| Ground Black Pepper 🌶️ | ½ tsp | Freshly cracked for sharpness |
| Garlic Powder 🧄 | 1 tsp | Not garlic salt |
| Onion Powder 🧅 | 1 tsp | For subtle depth |
| Paprika 🌶️ | 1 tsp | Smoked for extra flavor |
| Large Eggs 🥚 | 1 whole | Room temperature for best coating |
| Vegetable Oil 🫒 | 3 cups | High smoke point, like peanut oil |
| Frank's RedHot Original Sauce 🌶️ | ¾ cup | Original formula, not imitation |
| Butter 🧈 | 2 tbsp | Unsalted, melted for sauce thinning |
| Lemon Juice 🍋 | 1 tbsp | Freshly squeezed for brightness |
The wings are non-negotiable—look for dry-sold at Costco or your butcher counter, not the wet-marinated kind. Drumettes and flats split evenly for perfect crispiness. Trim the tips (they burn fast) and pat dry with paper towels—moisture is the enemy of crispy batter. Store uncooked wings in a sealed bag in the fridge for up to 2 days or freeze for 3 months. For the sauce, Frank's RedHot Original is the only version that delivers the right heat-to-sweet balance—don't settle for knockoffs.
No cornstarch? Add 2 tbsp more flour, but your batter will be slightly less crispy. Short on time? Pre-mix dry ingredients in a bowl with a fine-mesh sieve to avoid lumps. The butter in the sauce is key—don't skip it, it helps the sauce cling. For extra heat, add a dash of cayenne to the batter. If you're air-frying, reduce oil by 1/3 and bake at 375°F for 25 minutes, flipping halfway. The lemon juice cuts through the richness—trust me, it makes the sauce sing.
Cooked wings stay crispy for 2-3 hours if kept warm in a 200°F oven on a wire rack. For parties, arrange them on a baking sheet with parchment paper to keep them from sticking. The sauce can be reheated gently—just warm it in a saucepan over low heat with a splash of water to loosen it up. Portion leftovers into airtight containers and store in the fridge for 3 days. Freeze sauce-coated wings for 2 months, but reheat in the oven to restore crispiness.
Why You'll Love This Recipe
- No Oil Mess: Honestly, I used to dread deep-frying anything, but this recipe is unfussy—just 3 cups of oil in a skillet, and we’re done. The cornstarch in the flour mix makes the coating so crispy it barely clings to the pan, so cleanup is basically wiping down a sheet pan. My kids can handle this part now (with supervision, obviously).
- Sauce That Sticks Like Magic: That Frank’s RedHot sauce isn’t just spicy—it’s the glue holding everything together. The melted butter and lemon juice make it glossy and pourable, so every wing gets that perfect, sticky-sweet coating without turning into a soggy mess. Trust me, the first bite is chef’s kiss—the crispy exterior meets the juicy chicken, and the sauce clings like it’s been painted on.
- Weeknight Hero: Between work and errands, I don’t have time for fancy meals, but these wings take less than 30 minutes from raw to table. Split the wings, trim the tips, and let the oil do the heavy lifting while you prep the sauce. It’s the kind of dish that feels indulgent but is solid for a busy Tuesday night—no stress, just satisfaction.
- Leftovers That Last: I always make extra because these wings taste even better the next day. The sauce sets slightly overnight, so the crunch stays intact, and the flavors deepen. Store them in airtight containers for up to 3 days, and reheat in the oven at 375°F for 10 minutes—crispy as ever. My roommate always asks for seconds, and I don’t blame him. It’s my secret weapon for lazy lunches.
Step-by-step instructions for Frank's RedHot chicken wings
Here's the method that delivers wings with perfect crunch and a spicy-sweet glaze that clings like magic.
Prepare the Dry Rub and Coating
In a large bowl, combine the 2 cups all-purpose flour, ½ cup cornstarch, 1 tablespoon table salt, ½ teaspoon ground black pepper, 1 teaspoon garlic powder, 1 teaspoon onion powder, and 1 teaspoon paprika. Mix thoroughly with your hands or a whisk to ensure an even distribution of seasoning—this is what will create that signature crunch and depth of flavor.
Here's the thing—don't skip the cornstarch. It's not just filler; it's what gives these wings that extra crispiness that regular flour can't match. The paprika adds that subtle smokiness that pairs perfectly with the heat, while the onion and garlic powders build layers of flavor that you'll taste in every bite.
Create the Egg Wash and Double-Fry Setup
In a separate bowl, beat the 1 large egg until just combined—no need to make it frothy, just enough to coat a spoon. This will be our egg wash for the second fry, ensuring the wings get that golden, glossy finish. Meanwhile, fill a deep skillet or Dutch oven with 3 cups vegetable oil and heat it to 350°F—this is your first frying temperature.
I like to use a deep-fry thermometer for this because oil temperature is everything. Too low and your wings will absorb oil instead of getting crispy; too high and they'll burn before they're cooked through. Give the oil about 10 minutes to reach temperature—patience here prevents greasy wings.
Fry the Wings to Golden Perfection
Working in batches to avoid overcrowding (you don't want the oil temperature to drop), dip each wing into the egg wash, then immediately coat it thoroughly with the dry flour mixture. Shake off any excess so you're left with a light, even coating. Carefully lower the wings into the 350°F oil and fry for 8-10 minutes until they reach 165°F internally and float to the surface.
You'll know they're ready when they're a deep golden brown and the coating is uniformly crispy. Don't rush this step—if they're not golden, they won't be crispy. Once done, transfer the wings to a wire rack set over a baking sheet to drain excess oil. This prevents them from getting soggy when we add the sauce.
Build the Spicy-Sweet Glaze
In a saucepan, combine the ¾ cup Frank's RedHot Original Sauce and 2 tbsp melted butter. Bring to a gentle simmer over medium heat and cook for 3-4 minutes, stirring constantly, until the sauce thickens slightly. Then, whisk in the 1 tablespoon lemon juice—this brightens the heat and cuts through the richness of the butter.
The reason we melt the butter first is that it helps thin the sauce just enough to cling to the wings without making them soggy. If the sauce looks too thick after adding the lemon juice, you can thin it with 1 teaspoon hot water at a time until it reaches a glossy, pourable consistency. Here's where the magic happens: the acidity from the lemon juice enhances all the other flavors.
Coat and Rest for Maximum Crunch
Return the fried wings to 375°F oil for 30-60 seconds to reactivate the coating—this is what creates that second-crisp layer. Immediately transfer them to a paper towel-lined plate and toss each wing in the warm sauce until fully coated. The sauce should cling beautifully, creating that iconic sticky-sweet glaze.
Let the wings rest for 5 minutes before serving. This might seem counterintuitive after all that frying, but it allows the sauce to set slightly and the wings to firm up just enough to maintain that perfect crunch when you bite in. Serve immediately with extra sauce on the side—trust me, you'll want seconds.
Pro Tips For Making Frank'S Redhot Chicken Wings
- PAT THE WINGS DRY: Frank’s recipe relies on a crispy, golden crust—wet wings won’t let the flour stick. After rinsing, shake them in a colander for 10 seconds or blot with paper towels. I used to skip this and ended up with soggy, uneven coating every time.
- MIX FLOUR AND CORNSTARCH FIRST: Combine 1 cup flour and 1 tablespoon cornstarch before adding salt and pepper. This ensures even distribution—no lumpy spots where the wings meet the pan. I learned this after burning a batch where the dry mix clumped in one spot.
- DON’T OVERCROWD THE PAN: Cook in batches of 12-15 wings max, even if it means two rounds. Overcrowding steams the wings instead of frying them, killing that perfect crunch. I was stubborn and fried 30 at once—resulted in greasy, limp wings.
- REST THE WINGS 5 MINUTES: After frying, transfer wings to a wire rack (not paper towels) and let them sit uncovered. This lets excess oil drip off while keeping the crust intact. I rushed and wiped them with towels—crust turned to dust.
Wine and beer pairings for this frank's redhot chicken wings
Bold Red Pairings
For a refreshing contrast to the wings' heat, I reach for a bold Malbec from Argentina—its dark fruit flavors and soft tannins balance the cayenne kick. The Cabernet Sauvignon from Napa Valley also works beautifully, with its blackcurrant notes cutting through the sauce's sweetness.
Both wines complement the spicy-sweet profile without overpowering it. 🍷
Craft Beer Balance
A hazy IPA like Juicy Jack's from New Belgium brings citrusy brightness that cleanses your palate between spicy bites. The piney, citrus-forward hops refresh your taste buds while the hoppy bitterness stands up to the Frank's RedHot sauce.
For something smoother, try a Belgian-style dubbel—its caramel and spice notes harmonize with the wings' smoky paprika. 🍺
Light and Zesty
If you prefer something lighter, a Riesling with off-dry sweetness from Germany's Mosel region works surprisingly well. The slight sweetness mirrors the sauce's tang, while the acidity keeps your palate lively.
I always keep a bottle of Dr. Loosen Blue Slate on hand for this exact purpose—it's my go-to for spicy foods. 🍇
Unexpected Twist
For a truly unexpected pairing, try a Mexican lager like Modelo Especial. Its crisp, clean profile and subtle citrus notes provide a refreshing break from the wings' heat.
The carbonation also helps cool your mouth between bites, making it an underrated choice for spicy dishes. Look for it at any well-stocked liquor store. 🌶️⚡
Non-Alcoholic Option
Not drinking? A sparkling ginger beer like Zevia Ginger Beer delivers the perfect balance of spicy and fizzy. The ginger's natural heat mirrors the cayenne in the sauce, while the carbonation cleanses your palate.
I keep a bottle chilled in the fridge specifically for spicy food pairings—it's become a game-day staple. 🥤
Nutrition facts
Frequently asked questions
Why does the recipe use cornstarch instead of just flour?
The ½ cup cornstarch in the batter is what creates that signature extra crispiness. Cornstarch absorbs moisture differently than flour, resulting in a lighter, airier coating that stays crunchy even after frying and saucing. Without it, your wings will be delicious but not quite as satisfyingly crispy.
What’s the best way to handle the oil temperature when frying?
Use a deep-fry thermometer to maintain 350°F oil temperature—this is critical for perfect crispiness. Too low and your wings will absorb oil instead of getting golden brown; too high and they’ll burn before cooking through. Let the oil heat for 10 minutes before adding wings, and avoid overcrowding the pan. Patience here prevents greasy results.
Can I make these wings without deep-frying?
Yes! For a lighter version, bake the wings at 400°F for 30 minutes, flipping halfway. Toss them in the egg wash and dry flour mixture first, then brush with oil for crispiness. The sauce application remains the same—just expect slightly less intense crispiness than frying.
How do I adjust the spice level if I can’t handle the heat?
Start by reducing the Frank's RedHot sauce to ½ cup and add 1 tablespoon honey to balance the heat with sweetness. For a milder kick, mix ¼ cup hot sauce with ¼ cup ketchup or substitute with a milder hot sauce like Cholula. The butter and lemon juice in the sauce will still provide that signature tang.
Why do the wings need to rest before serving?
The 5-minute rest after saucing allows the coating to set slightly and the wings to firm up, ensuring they stay crispy when you bite in. Skipping this step can make the wings feel soggy or lose their structure. Serve immediately after resting for the best texture—trust the process!