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Prep time: 10 minutes
Cook time: 20 minutes
Makes 24-30 individual pieces


    • 2½ pounds chicken wings
    • 1/2 cup Frank’s RedHot Original Cayenne Pepper Sauce
    • 1/3 cup melted butter or margarine


1. Split wings at each joint; discard tips. Place wings on rack in foil-lined pan.

2. Bake one hour at 500°F for 20 min. until cooked and crispy, turning halfway. 

3. Combine Frank’s RedHot sauce and butter. Dip wings in sauce to coat completely.

Tip: Serve with celery and blue cheese dressing.  For equally crispy wings: Deep fry wings at 375° F (High) 10 minutes until cooked and crispy; drain and serve.

OR Sauce Up your frozen or take out wings:
* Frozen or Flavored Wings & Tenders:  for a more authentic Buffalo taste, toss them in Frank’s RedHot Sauce after baking.
* Take-Out Wings & Tenders:  Splash Frank’s RedHot Sauce on prior to serving.

Frank’s RedHot is the secret ingredient used in the original Buffalo Wing created in Buffalo, NY in 1964.  For more recipes with the original Buffalo flavor of Frank’s RedHot log onto

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