Our friend Abby (aka abco) made these wings for us once and I thought they were great. I had been struggling with making my own hot wings, so I asked her for the recipe. She was nice enough to share, and since then I’ve done a little bit of iterating on the details (not to improve, but rather to dial it into our kitchen gear and preferences).
Here’s the recipe:
- 24 chicken wings, not frozen
- 1/2 cup Frank’s Red Hot (just the regular type, not the special chicken wing sauce)
- 2 tbsp salted butter
- 2 tbsp unsalted butter
- Set oven to 425 degrees, line a cookie sheet with parchment paper or greased foil.
- Place wings on the cookie sheet. Do not salt or pepper the wings.
- Bake the wings for 20 minutes. Then flip the wings and bake again for 15 minutes.
- While the wings bake, mix the hot sauce and both types of butter in a sauce pan on medium/low heat.
- Thoroughly coat the wings in sauce, then place them on a metal rack on the cookie sheet.
- Broil on high for 7 minutes, flip the wings, pour more sauce on, then broil for another 7 minutes. Keep your eye on the wings during the last minute of each broil, pull them a little early if they start to brown more than you want. It can happen fast.
That’s it! They come out crispy on the outside and moist on the inside. The Franks sauce is a mild heat, especially after mixing it with butter. Enjoy!