• 1/2 c. of Frank’s Red Hot Sauce
• 8 tbsp. butter, melted
• 2 tbsp. white vinegar
• 1/2 tsp. ground cayenne pepper
• 1/8 tsp. garlic powder
• 1/2 tsp. worcestershire sauce
• 1-2 lbs chicken wings, thawed
Preheat oven to 400 degrees.
Spread wings out evenly on a cookie sheet. Season wings to your liking. I chose to sprinkle extra cayenne pepper and paprika on them. I didn’t overdo it, so if you feel like you want to skip this step, it’s up to you.
Place wings in the oven and flip after 15 minutes. Bake for an additional 20 minutes or until cooked throughout. In the meantime, after flipping your wings, start preparing your sauce.
Mix the first 6 ingredients in a large mixing bowl. Pour into a pot and heat for 5 minutes under low heat. Pour back into mixing bowl. I’ve found that if the sauce sits for a few minutes, it starts to thicken up and will coat the wings a little better. Once the chicken is done, place 6-10 wings at-a-time in your mixing bowl and toss to coat. Repeat until your wings are all coated.
Although this Chicken Wings and Sauce recipe calls for cayenne, I feel that these were not that hot. If you want to spice them up, I would start by adding more cayenne to the sauce and possibly dicing up some hot peppers and placing them in the sauce before heating.