Description
This classic franks red hot wing recipe guarantees crispy skin and a rich, creamy glaze, offering a perfect restaurant-quality buffalo wing experience ideal for family dinners or gatherings.
Ingredients
Scale
- 1.5 kg (3.3 lbs) chicken wings, separated into flats and drumettes
- 10 g (2 teaspoons) baking powder (aluminum-free)
- 5 g (1 teaspoon) fine sea salt, plus more to taste
- 2 g (0.5 teaspoon) black pepper, plus more to taste
- 115 g (8 tablespoons) unsalted butter
- 15 g (1 tablespoon) all-purpose flour
- 240 mL (1 cup) whole milk
- 120 mL (0.5 cup) Frank’s Red Hot Original Sauce
- 10 g (2 teaspoons) smoked paprika
- 5 g (1 teaspoon) garlic powder
- 5 g (1 teaspoon) onion powder
- 2 g (0.5 teaspoon) cayenne pepper (optional, for extra heat)
- 5 g (1 tablespoon) fresh chives, finely chopped, for garnish
- 1 g (0.25 teaspoon) extra smoked paprika, for dusting garnish
Instructions
- Prep the Wings: Preheat your oven to 200°C (400°F). Line a large baking sheet with parchment paper and place an oven-safe wire rack on top. Pat the chicken wings thoroughly dry with paper towels. In a large bowl, toss the dried wings with 10 g (2 teaspoons) baking powder, 5 g (1 teaspoon) salt, and 2 g (0.5 teaspoon) black pepper until evenly coated. Arrange the wings in a single layer on the prepared wire rack, ensuring no pieces are touching.
- Bake for Crispy Perfection: Bake for 45-50 minutes, flipping the wings halfway through (around 20-25 minutes), until they are beautifully golden brown and crispy to the touch. The internal temperature should reach 74°C (165°F).
- Make the Smoky Creamed Buffalo Glaze: While the wings are baking, prepare the glaze. In a medium saucepan, melt 115 g (8 tablespoons) unsalted butter over medium heat. Add 15 g (1 tablespoon) all-purpose flour and whisk constantly for 1 minute until it forms a light, smooth roux. Gradually whisk in 240 mL (1 cup) whole milk until smooth. Bring to a gentle simmer, whisking frequently, until it slightly thickens (about 3-4 minutes). Remove from heat. Whisk in 120 mL (0.5 cup) Frank’s Red Hot Original Sauce, 10 g (2 teaspoons) smoked paprika, 5 g (1 teaspoon) garlic powder, 5 g (1 teaspoon) onion powder, and the optional 2 g (0.5 teaspoon) cayenne pepper. Season with additional salt and pepper to taste.
- Toss and Serve: Once the wings are done and crispy, transfer them immediately to a large mixing bowl. Pour the warm Smoky Creamed Buffalo Glaze over the hot wings and toss gently until every wing is thoroughly coated. Arrange on a platter, sprinkle generously with finely chopped fresh chives, and dust with a light sprinkle of extra smoked paprika.
Notes
Ensure wings are patted very dry and not overcrowded for crispiness. Avoid boiling the Frank’s RedHot sauce; gently warm it over low to medium heat. For variations, adjust cayenne for extra heat, reduce butter for a lighter option, or serve some plain (or with milder BBQ sauce) for kids.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 5-6 wing pieces (approx. 170 g)
- Calories: 480 calories
- Sugar: 4 g
- Sodium: 950 mg
- Fat: 38 g
- Saturated Fat: 14 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 1 g
- Protein: 35 g
- Cholesterol: 120 mg
Keywords: franks red hot wing recipe, crispy skin, creamy glaze, family dinner, meal prep recipes, quick protein meals, buffalo wings, spicy, easy, weeknight dinner, chicken wings, oven baked, air fryer