This recipe delivers classic buffalo wings with the perfect balance of heat and tang. The secret is using Frank’s RedHot sauce for that signature flavor.
You’ll get crispy wings tossed in a buttery, spicy sauce that’s ready in under an hour. Serve with celery sticks and blue cheese dressing for the full experience.
Ingredients for Franks Sauce Chicken Wings
Classic buffalo wings start with crispy chicken and Frank’s signature sauce for that tangy heat.
| Ingredient | Amount | Notes |
|---|---|---|
| Chicken Wings 🍗 | 2 lb | Split into drumettes and flats |
| Frank's RedHot Sauce 🌶️ | ¾ cup | Original cayenne pepper sauce |
| Unsalted Butter 🧈 | ½ cup | Melted for sauce |
| Vegetable Oil 🫒 | 1 cup | For deep frying |
| All-Purpose Flour 🌾 | ½ cup | For dredging wings |
| Garlic Powder 🧄 | 1 tsp | For seasoning flour |
| Paprika 🌶️ | 1 tsp | Smoked or sweet variety |
| Salt 🧂 | 1 tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
| Celery Sticks 🥬 | 8 pieces | Cut into 3-inch lengths |
| Blue Cheese Dressing 🥛 | 1 cup | For serving |
| Carrots 🥕 | 4 whole | Peeled, cut into sticks |
| Ranch Dressing 🥛 | ½ cup | Optional for serving |
The wings are the foundation. Chicken wings should be fresh, not previously frozen if possible—Whole Foods or Costco often have good options. Frank’s RedHot is non-negotiable here; it’s the gold standard for that authentic buffalo flavor. The butter needs to be unsalted so you can control the seasoning. For frying, vegetable oil with a high smoke point is essential.
No Frank’s RedHot? Crystal or Louisiana hot sauce can work, but the flavor won’t be identical. Need a milder version? Cut the hot sauce in half and supplement with melted butter. If avoiding dairy, vegan butter works in the sauce. For the flour dredge, cornstarch can replace half the flour for extra crispiness.
Wings are best served immediately, but leftovers reheat well in the oven at 375°F for 10-15 minutes. Store cooked wings in the fridge for up to 3 days. The sauce can be made ahead and reheated gently—just whisk in a splash of water if it separates.
Why You’ll Love This Recipe
- One Bowl Wonder: Honestly, just toss wings in flour, fry, then coat with melted butter and Frank’s—minimal mess, maximum payoff.
- Fiery & Buttery: That perfect balance of Frank’s tangy heat cutting through rich, melted butter is why I make these every weekend.
- Crowd Magnet: Game day, potlucks, or just because—these disappear faster than I can fry them.
- Budget Hero: Wings stay cheap, Frank’s lasts forever in the fridge, and flour/oil are pantry staples. Between us, I stretch this to feed six without breaking the bank.
Step-by-Step Instructions for Franks Sauce Chicken Wings
Master the technique for crispy wings coated in that signature tangy, spicy sauce.
Step 1: Season and Dredge the Chicken Wings
Pat the 2 lb Chicken Wings completely dry with paper towels—moisture prevents crispiness. In a large bowl, combine the 0.5 cup All-Purpose Flour, 1 tsp Garlic Powder, 1 tsp Paprika, 1 tsp Salt, and 0.5 tsp Black Pepper. Mix until the spices are evenly distributed throughout the flour.
Toss the wings in the seasoned flour, pressing gently to ensure full coverage on all sides. Shake off any excess flour—the coating should be light and even, not thick and clumpy. This dredge creates the perfect crispy base for the sauce to cling to.
Step 2: Deep-Fry to Golden Perfection
In a deep, heavy pot or Dutch oven, heat the 1 cup Vegetable Oil to 375°F. Use a deep-fry or candy thermometer to monitor the temperature—maintaining the right heat is crucial for even cooking without greasiness.
Working in batches to avoid overcrowding, carefully lower the dredged wings into the hot oil. Fry for 10-12 minutes, turning occasionally, until the wings are golden brown and the internal temperature reaches 165°F. Drain on a wire rack set over a baking sheet to keep them crispy.
Step 3: Prepare the Buffalo Sauce
While the wings fry, melt the 0.5 cup Unsalted Butter in a saucepan over low heat. Once melted, remove from heat and stir in the 0.75 cup Frank’s RedHot Sauce until fully combined. The sauce should be smooth and slightly glossy.
I keep the heat low to prevent the butter from separating or the sauce from becoming too thin. The combination of tangy Frank’s and rich butter creates that classic buffalo flavor balance—spicy with a creamy finish.
Step 4: Toss and Serve Immediately
Place the crispy wings in a large bowl and pour the prepared sauce over them. Toss gently but thoroughly until every wing is evenly coated with the vibrant red sauce. The sauce should cling to the crispy exterior without making the wings soggy.
Serve the wings immediately while hot, accompanied by the 8 pieces Celery Sticks, 4 whole Carrots (peeled and cut into sticks), and your choice of 1 cup Blue Cheese Dressing or 0.5 cup Ranch Dressing for dipping. The cool crunch of the vegetables perfectly balances the heat of the sauce.
Pro Tips For Making Franks Sauce Chicken Wings
- Dry the Wings: Pat the wings completely dry with paper towels before dredging in flour—I learned this the hard way after my first few batches turned out soggy instead of crispy.
- Melt Butter Slowly: Use low heat when melting the butter for the sauce, or it’ll separate when you add the Frank’s. About 2-3 minutes does the trick.
- Skip the Overcrowding: Fry or bake the wings in a single layer with space between each piece. Crowding steams them, and nobody wants flabby wings.
- Toss While Hot: Coat the wings in the Frank’s-butter sauce immediately after cooking—they absorb more flavor when still piping hot.
Make-Ahead Tips for This Dish
Prep Ahead Strategy
You can prep the wings 12-24 hours ahead by seasoning and dredging them, then storing in an airtight container in the fridge. This actually helps the flour coating adhere better during frying. Just let them sit at room temperature for 30 minutes before cooking. 💡
Sauce Make-Ahead
The buffalo sauce can be made 2-3 days ahead and stored in the fridge. Gently reheat in a saucepan over low heat, whisking constantly until smooth. If it separates, just add 1 tsp water and whisk vigorously.
Frying in Batches
If cooking for a crowd, fry the wings in advance and keep warm in a 200°F oven on a wire rack. They’ll stay crispy for up to 1 hour. Toss in sauce just before serving to prevent sogginess.
Oven-Baked Option
For a make-ahead alternative, bake dredged wings at 425°F for 45-50 minutes on a wire rack. They won’t be as crispy as fried but reheat well. Store baked wings and sauce separately, then toss and broil for 2-3 minutes to refresh. 🔥
Vegetable Prep
Cut the celery sticks and carrots the day before and store in water in the fridge. This keeps them crisp and fresh. Drain and pat dry just before serving with your choice of dressing.
Leftovers Storage
Store cooked wings in an airtight container in the fridge for up to 3 days. Reheat in the oven at 375°F for 10-15 minutes to restore crispiness. The sauce may thicken—just thin with a splash of water if needed.
Nutrition Facts
Frequently Asked Questions
Can I bake instead of frying?
Yes! Bake dredged wings at 425°F for 45-50 minutes on a wire rack. They won’t be as crispy but still delicious. Broil 2-3 minutes after saucing for extra texture.
How do I make it less spicy?
Reduce Frank’s sauce by half and replace with melted butter. Or add 1-2 tbsp honey to balance the heat. Adjust to your preferred spice level.
Can I use frozen wings?
Thaw completely first and pat very dry with paper towels. Frozen wings release moisture, which can prevent crispiness. Allow extra frying time if needed.
What if my sauce separates?
Gently reheat over low heat while whisking. If needed, add 1 tsp water and whisk vigorously until smooth. This happens when butter cools too quickly.
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