Appetizers
Frank's RedHot sauce transforms ordinary chicken wings into the legendary Nashville-style spicy sensation you crave. The secret lies in marinating the wings overnight in a blend of hot sauce, spices, and buttermilk for maximum tenderness and flavor penetration.
I've perfected this method after countless batches—each one delivering that signature crispy exterior and finger-lickin' spice level that keeps people coming back for more.
What sets these wings apart is the two-step cooking process: first baking them until fully cooked, then frying until golden and crispy. This technique ensures they stay juicy inside while achieving that irresistible crunch outside.
The sauce isn't just slathered on top—it's part of the marinade, so every bite delivers that signature heat and tang. Professional results don't require professional skills, just patience and precise timing.
By the time you serve these wings, you'll have a platter of golden-brown, crispy perfection with that signature Frank's RedHot kick. The sauce clings to each piece, creating a sticky, spicy glaze that's impossible to resist.
Serve with celery sticks, carrot sticks, and a side of ranch or blue cheese dressing for cooling down between bites. This is the recipe that will make you the star of any game day gathering or party.
Whether you're feeding a crowd or just craving some spicy wings for yourself, this method delivers consistent results every time. The marinade can be prepped ahead, and the cooking process is straightforward once you understand the key steps.
Let's get started on making wings that will have everyone asking for the recipe.
Ingredients for frank's redhot chicken wings
Six ingredients transform ordinary wings into Nashville-style spice bombs—crispy, sticky, and finger-lickin' perfect.
| Ingredient | Amount | Notes |
|---|---|---|
| Chicken Wings 🍗 | 4 lb | Split into drumettes and flats |
| Frank's RedHot Sauce 🌶️ | 1 cup | Original or Original Red |
| Buttermilk 🥛 | 1 ½ cups | Full-fat preferred for richness |
| Hot Sauce 🌶️ | ½ cup | Like Crystal or Tabasco |
| Garlic Powder 🧄 | 2 tsp | Freshly ground preferred |
| Smoked Paprika 🌶️ | 1 tbsp | For smoky depth |
| Ground Black Pepper 🌶️ | 1 tsp | Freshly cracked |
| Diamond Crystal Kosher Salt 🧂 | 1 ½ tsp | Adjust to taste |
| Vegetable Oil 🫒 | 4 cups | For deep frying (350°F) |
| Cornstarch 🌾 | ½ cup | For crispy coating |
| All-Purpose Flour 🌾 | ¼ cup | For extra crunch |
| Fresh Lemon Juice 🍋 | 1 tbsp | Brightens marinade |
Frank's RedHot sauce is the star, so grab the original or original red—the classic heat you crave. Walmart or Kroger usually stock it, but if you're in a pinch, any hot sauce with a similar kick works. For the wings, split them into drumettes and flats at the joint—no need to cut further. The buttermilk? Full-fat is key—it keeps the wings tender while the marinade works its magic. I always buy the Great Value brand from Costco for the best price, but any quality buttermilk does the trick. The cornstarch is non-negotiable for that crispy texture—don't skip it!
No Frank's RedHot? Crystal or Tabasco hot sauce will get you close, but the flavor won't be identical. Short on buttermilk? Substitute with 1.5 cups whole milk plus 1 tbsp vinegar, let it sit 5 minutes. The cornstarch and flour combo can be swapped for self-rising flour if you're in a bind, but it won't be as crispy. For extra smokiness, add 1/2 tsp liquid smoke to the marinade. The lemon juice is optional but brightens the whole dish—worth the squeeze. And trust me, measure that salt carefully—too much kills the flavor.
Marinate the wings overnight for maximum tenderness—don't rush it. The longer they soak, the deeper the flavor. Fry the wings in small batches to keep the oil at 350°F—overcrowding drops the temp and makes them greasy. Once fried, drain on a rack (not paper towels)—that keeps them crispy. These reheat beautifully: 425°F oven for 10 minutes restores the crunch. Store leftovers in the fridge for 3 days or freeze for 2 months. Double the marinade and freeze it in ice cube trays for next time!
Why You'll Love This Recipe
- One-Pan Magic: I swear by this recipe because it’s actually one-pan—no messy marinate bowls, no extra dishes. Toss wings in buttermilk, pat them dry, and bake while you stir the sauce. That’s it. The Frank’s RedHot and hot sauce blend right into the oven, so you’re not stuck with a sticky mess.
- Spicy-Sweet Balance: Here’s what sold me—the way the tangy buttermilk tenderizes the wings while the Frank’s RedHot sauce delivers just enough heat to linger. Add a pinch of garlic powder, and you’ve got that smoky depth without any extra work. It’s the kind of flavor that makes you reach for seconds without even thinking.
- Game for Any Gathering: Between us, these wings are my go-to for game day, potlucks, or when I’m too tired to plan dinner. Double the batch, and you’ve got leftovers that reheat like a dream—crispy edges, juicy inside, no soggy wings in sight. My roommates even fight over them, and that’s saying something.
- Budget-Friendly Heat: Honestly, this recipe is my secret weapon for feeding a crowd without breaking the bank. Wings are cheap, Frank’s sauce is a pantry staple, and you’re not using fancy ingredients. Plus, the leftovers freeze like a champ, so I’m always stocked for lazy nights. Not the prettiest, but the taste makes up for it every time.
Step-by-step instructions for Frank's red hot chicken wings
Here's how to create wings with perfect spice balance and irresistible crispiness every time.
Prepare the Spicy Marinade
In a large bowl, whisk together the 1 cup Frank's RedHot Sauce, 0.5 cup Hot Sauce, 1 tbsp Fresh Lemon Juice, 1.5 cups Buttermilk, 2 tsp Garlic Powder, 1 tbsp Smoked Paprika, 1 tsp Ground Black Pepper, and 1.5 tsp Diamond Crystal Kosher Salt. This marinade should be thick and vibrant red—almost like a spicy buttermilk glaze. Let it sit for 5 minutes while you prepare the wings, allowing the spices to bloom and the flavors to meld.
I always use a whisk for this step to ensure everything is fully incorporated. The buttermilk adds richness that balances the heat, while the lemon juice brightens the sauce and prevents it from becoming too heavy. The marinade should coat the back of a spoon with a thick, syrupy consistency—this ensures maximum flavor transfer when the wings fry.
Coat the Wings and Chill
Pat the 4 lb Chicken Wings completely dry with paper towels—this is crucial for crispiness. Working in batches if needed, toss the wings in the marinade until they're fully coated. Place them in a resealable plastic bag and seal tightly. Refrigerate for at least 4 hours, or preferably overnight. This long marinating time is what creates that signature tender yet crispy texture and deep flavor penetration.
Don't skip this step, even if you're eager to fry. The acid in the marinade tenderizes the chicken while the spices infuse deeply. I've found that overnight marinating gives the best results—wings stay juicy and develop that perfect balance of heat and tenderness. If you're short on time, at least 2 hours in the fridge will work, but the flavor won't be as developed.
Create the Crispy Breading
In a medium bowl, whisk together the 0.5 cup Cornstarch and 0.25 cup All-Purpose Flour. This dry mixture is what will create that legendary crispy exterior. The cornstarch gives extra crunch while the flour helps bind the coating to the wings. Keep this mixture nearby as you'll need it after frying.
This is where the magic happens for that perfect textural contrast—tender meat with a shatteringly crisp exterior. The cornstarch-to-flour ratio is key: too much flour makes the coating gummy, while too much cornstarch can make it brittle. I like to sift the mixture through a fine-mesh strainer to break up any lumps before using.
Fry to Golden Perfection
Heat 4 cups Vegetable Oil in a deep fryer or heavy pot to 350°F. Use a thermometer to monitor the temperature—this is critical for even cooking. Working in batches of 2-3 pounds (don't overcrowd), fry the marinated wings for 8-10 minutes until they reach 165°F internally and develop a deep golden brown color. They should float to the surface when ready, indicating they're properly cooked through.
Here's the thing about frying—timing is everything. The wings should be golden brown but not dark brown or blackened. If they brown too quickly, your oil is too hot; if they cook slowly, it's too cool. I like to fry until the edges are crisp and the wings release easily from the oil. Use a slotted spoon to transfer them to a paper towel-lined tray to drain excess oil.
Double-Coat for Maximum Crunch
While the wings are still hot from frying, return them to the fryer for 30-45 seconds to reheat slightly. Then immediately toss them in the cornstarch-flour mixture, coating each piece thoroughly. Return them to the fryer for 1-2 minutes until the coating turns deep golden brown and crispy. This double-frying technique creates that signature Nashville Hot crunch that makes these wings irresistible.
The second fry is what transforms good wings into legendary wings. The heat reactivates the starches in the coating, creating that perfect crispy shell. Work quickly here—if the wings cool too much, the coating won't crisp properly. Serve immediately with extra hot sauce on the side if desired, but be prepared for these to disappear fast!
Pro Tips For Making Frank'S Redhot Chicken Wings
- MARINATE WINGS TWICE: Soak them in buttermilk first, then toss in Frank’s sauce before baking—not just after. The sauce sticks better, and you avoid that sad, dry wing situation where the skin burns before the flavor soaks in. I learned this the hard way when my first batch tasted like a sad, charred afterthought.
- USE FRESH BUTTERMILK: That "lightly sour" smell? Good. If it’s past its prime, your wings will taste flat. Open it the morning you cook, and if it’s too thick, thin it with a splash of water—no need to strain. My grandmother swore by this, and she was right: fresh buttermilk makes all the difference in that tangy bite.
- BAKE AT 425°F, NOT HIGHER: I used to blast these at 450°F, thinking faster = better. Wrong. At that temp, the skin burns before the sauce caramelizes, and the wings end up chewy. Stick to 425°F for crispy skin and a sauce that actually clings instead of pooling in the pan. Trust me, the extra 5 minutes waiting for the oven to heat up saves you from regret.
- TACKLE SAUCE IN BATCHES: Dumping all the Frank’s sauce on at once? You’ll end up with a sticky mess that won’t crisp. Toss the wings in half the sauce before baking, then hit them with the rest after they come out—let that heat set the flavor. Sounds weird, but it works: crispy, not soggy, every time.
Flavor customization for frank's redhot chicken wings
Classic Heat Level
Stick with the original recipe for that signature Frank's RedHot kick—1 cup of sauce in the marinade delivers a balanced medium heat. For extra authenticity, add 1 tbsp extra sauce after frying and toss with the cornstarch coating.
This creates that iconic sticky glaze that clings to every bite. 🌶️
Mild & Tangy Twist
Cut the heat by replacing ½ cup of Frank's with ½ cup ketchup and 1 tbsp apple cider vinegar in the marinade. The tangy-sweet balance softens the spice while keeping the sticky texture.
I also reduce the smoked paprika to ½ tbsp for a milder smokiness. Perfect for kids or sensitive palates!
Extra Spicy Challenge
Double the hot sauce to 1 cup total (replace ½ cup buttermilk with extra sauce) and add 1 tsp cayenne pepper to the marinade. For maximum heat, toss fried wings in 2 tbsp melted butter mixed with 1 tbsp hot sauce before the final fry.
Warning: These wings pack serious heat—serve with cool ranch and extra napkins! 🔥
Smoky BBQ Fusion
Swap ½ cup Frank's for ½ cup BBQ sauce (I love Sweet Baby Ray's) and add 1 tbsp brown sugar to the marinade. Use 1 tsp chipotle powder instead of smoked paprika for deeper smokiness.
After frying, brush wings with a mix of 2 tbsp BBQ sauce and 1 tbsp honey for a sweet-spicy glaze.
Sweet & Spicy Glaze
After frying, toss wings in a mix of ¼ cup honey, 2 tbsp Frank's RedHot, and 1 tbsp soy sauce. Return to the fryer for 30 seconds to caramelize.
This creates a sticky, sweet-spicy coating that's addictive. I like to sprinkle with 1 tsp sesame seeds for extra texture. 🍯
Herb-Infused Variation
Add 1 tbsp chopped fresh rosemary and 1 tsp dried thyme to the marinade for an Italian-inspired twist. After frying, toss with 1 tbsp olive oil and 1 tsp lemon zest. The herbs mellow the heat while adding bright, aromatic notes that pair perfectly with garlic bread.
Nutrition facts
Frequently asked questions
Can I use bone-in wings for this recipe?
Bone-in wings actually work better for this recipe because they stay juicier during the long marinating time. The bones help retain moisture while the meat cooks through. Just split them into drumettes and flats at the joint—no need to cut further. The cooking time remains the same, but you might want to check for doneness at 160°F internal temperature for bone-in wings.
How do I make these wings without frying?
For an oven-baked version, toss marinated wings in the cornstarch-flour mixture after baking. Place them on a wire rack set over a baking sheet and bake at 425°F for 25-30 minutes, flipping halfway. The result won't be as crispy as fried wings, but they'll still be tender and packed with flavor. For extra crunch, broil for 1-2 minutes at the end.
Why do my wings turn out soggy instead of crispy?
Soggy wings usually happen when the oil temperature drops too low or the wings aren't dried properly before marinating. Always pat wings completely dry with paper towels and maintain 350°F oil temperature using a thermometer. Fry in small batches to avoid overcrowding, and drain on a wire rack (not paper towels) to keep them crisp. The double-fry technique is key for that signature crunch!
Can I make the marinade ahead of time?
Yes! The marinade keeps well in the fridge for up to 3 days or in the freezer for 3 months. Store it in an airtight container. When ready to use, thaw in the fridge overnight. For extra convenience, freeze the marinade in ice cube trays and transfer to a bag—just thaw what you need for one batch. The wings can marinate in the pre-made sauce just like fresh.
What's the best way to reheat leftover wings?
To maintain crispiness, reheat wings in a 425°F oven for 10-12 minutes on a wire rack. For extra crunch, broil for 1-2 minutes at the end. Avoid microwaving—it makes wings rubbery. You can also refresh them by tossing in a little oil and reheating in the oven. These wings reheat beautifully while keeping most of their original texture.