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Author Notes: My mom has made these wings for years, but instead of wings, she uses bites of chicken, and serves in a bowl with a fork, swimming in juicy wing sauce. The sauce for these is fairly basic, but the technique is what sets them apart. Baked (not fried) these wings are seriously tender and good. The Franks hot sauce, melted butter, and brown sugar coating caramelizes on the wings, making them gooey, sweet, spicy, and chewy. Almost like chicken candy…is that weird? —Loves Food Loves to Eat
Makes 16-18 wings
- 16-18 chicken wings
- cayenne pepper
- 1/2 cup Franks Redhot Sauce (original)
- 1/3rd cups melted butter
- 2 tablespoons brown sugar
- Sprinkle cayenne (or chili powder) directly on uncooked wings. Bake/roast wings, uncovered, at 400 degrees for 45-55 min, until they're cooked through and golden brown. (My wings were frozen... and I just stuck them in frozen at 400 for about an hour and 10 min, it’s variable). Mix together 1/2 cup Franks Redhot sauce (original), 1/3rd cup melted butter, and about 2 tablespoons of brown sugar. Pour over hot wings and coat evenly. Stick back in the 400 degree oven for 10 more minutes, turning often. About half way through, sprinkle a little more brown sugar on top, and mix in. Cook until the sauce gets gooey. Remove from oven and let sit for a few minutes, sauce will continue to goo up a little. Enjoy, preferably with celery, blue cheese dressing, and of course, beer.
- This recipe was entered in the contest for Your Best Chicken Wings
The Sauce Savior
What to do when everyone has a task but you
The sauce savior.
Did you say vacation or cocktail?
It's time to travel.
Put cake on a pedestal.