Frank's Buffalo Chicken Wings

By John Mitzewich

Updated 10/28/19

Buffalo style hot wings

Matthew O'Shea / Stockbyte / Getty Images
  • Total: 60 mins
  • Prep: 20 mins
  • Cook: 40 mins
  • Yield: 40 pieces (6 servings)
Nutritional Guidelines (per serving)
1029 Calories
66g Fat
3g Carbs
100g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: 40 pieces (6 servings)
Amount per serving
Calories 1029
% Daily Value*
Total Fat 66g 85%
Saturated Fat 24g 118%
Cholesterol 357mg 119%
Sodium 1351mg 59%
Total Carbohydrate 3g 1%
Dietary Fiber 0g 0%
Protein 100g
Calcium 63mg 5%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Frank's Buffalo wings are a favorite finger food for parties, game day, or anytime you want to munch on a few wings. This recipe is a simple variation on the classic Buffalo chicken wings and it adds a little brown sugar to the mix.

Frank's Hot Sauce is the brand used in Buffalo, New York, where these famous wings originated. It is not a super-spicy sauce, though you can easily heat the recipe up with a little cayenne. If you are making the sauce with a spicier brand, be sure to taste and adjust accordingly.

You'll also enjoy this recipe because the wings are baked and not fried, as are so many others, making them a little healthier so you can feel better about indulging in these tasty bites.

Ingredients

  • 5 pounds whole chicken wings (cut into pieces)
  • 1 cup Frank's hot sauce (or another hot sauce)
  • 1/2 cup unsalted butter (or margarine)
  • 2 tablespoons white vinegar
  • 1 tablespoon brown sugar
  • Optional: cayenne pepper to taste for spicier wings
  • Optional: salt to taste

Steps to Make It

  1. Preheat oven to 450 F.

  2. If necessary, cut whole wings into two pieces, discarding the tips. Keep in mind that one wing makes two pieces: the "flat" and the "drum."

  3. Season the wings with salt and spread them out evenly on a baking pan. Do not crowd them and use two pans if necessary.

  4. Bake for about 20 minutes.

  5. Remove from the oven and turn the wings over. Cook for another 20 minutes until the wings are cooked through and well-browned.

  6. While the chicken wings are baking, mix the hot sauce, butter, vinegar, and brown sugar in a saucepan over medium heat.

  7. Bring it to a simmer, stir, then turn off the heat. Taste the sauce and add more spice (cayenne pepper) to suit your taste.

  8. Transfer fully-sooked wings to a large mixing bowl. Pour sauce over the hot wings tossing with a spoon or spatula to completely coat.

  9. Let sit for 10 minutes and toss again. The chicken wings will soak in the sauce while resting.

  10. Toss one last time and transfer to a serving platter. For the fully authentic experience, serve with celery sticks and blue cheese dressing on the side.

Tips

  • This recipe makes about 40 wings by the time you get them cut into the two pieces, so is enough for a small party. It's also an easy one to double or triple for bigger crowds. To keep the wings hot or transport them to a party, place the finished wings in a slow cooker. Low heat will keep them nice and warm.
  • Traditionalists will tell you that blue cheese and celery sticks are always served with Buffalo wings. While it is a great combination, feel free to serve your favorite wing dips. Some people prefer ranch dressing while others prefer a chipotle or mustard mayonnaise. Try them yourself; you may really enjoy breaking with tradition.

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