Frank’s RedHot Xtra Hot Cayenne Pepper Sauce turns up the heat on the classic original, delivering the same vinegary, cayenne-forward flavor with a serious kick. This recipe article shows you how to put that extra heat to work, starting with the definitive crispy Buffalo wing, then moving to sauces, marinades, and dips that all benefit from the sauce’s bold punch. It works because the sauce’s balanced heat and tang make it a versatile kitchen staple, not just a condiment.
Ingredients
- 2 lb (900 g) chicken wingettes and drumettes (or whole wings, split)
- 1 tbsp (15 ml) baking powder
- 1 tsp (5 g) kosher salt
- 1/2 cup (120 ml) Frank’s RedHot Xtra Hot Cayenne Pepper Sauce
- 1/4 cup (60 g) unsalted butter, melted
- 1 tbsp (15 ml) white vinegar (optional, for extra tang)
- 1 tsp (5 g) garlic powder (optional)
- Celery sticks and blue cheese or ranch dressing, for serving
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with aluminum foil and place a wire rack on top.
- Pat the chicken wings completely dry with paper towels. In a large bowl, toss the wings with the baking powder and kosher salt until evenly coated. The baking powder helps the skin crisp up in the oven.
- Arrange the wings in a single layer on the wire rack. Bake for 30 minutes, then flip the wings and continue baking for another 20–30 minutes, until the skin is golden brown and crispy and the internal temperature of the thickest part of the wing reaches 165°F (74°C) as measured with a food thermometer (USDA FSIS safe minimum for poultry).
- While the wings bake, make the sauce. In a small saucepan over low heat, combine the Frank’s RedHot Xtra Hot sauce, melted butter, and white vinegar and garlic powder if using. Stir until the butter is melted and the sauce is warm. Do not boil.
- When the wings are done, transfer them to a large bowl. Pour the warm sauce over the wings and toss until every piece is well coated.
- Serve immediately with celery sticks and your favorite blue cheese or ranch dressing.
Tips
- Substitutions: No Xtra Hot on hand? Use regular Frank’s RedHot and add a pinch of cayenne pepper or a few drops of your favorite hot sauce to boost the heat. For a milder version, mix the Xtra Hot with extra melted butter to cut the spice.
- Storage: Leftover wings can be stored in an airtight container in the refrigerator for up to 4 days. Reheat them in a 350°F (175°C) oven for 10–15 minutes to restore crispness.
- Common mistake: Don’t skip the baking powder step—it’s essential for crispy oven-baked wings. Also, make sure the wings are thoroughly dried before coating, as excess moisture steams the skin and prevents crispiness.
- Make it ahead: The sauce can be made up to a week ahead and stored in a jar in the fridge. Reheat gently before tossing with wings.
Serving Suggestions
These wings are a classic game-day or party appetizer. Serve them with crisp celery and carrot sticks, and offer both blue cheese and ranch dressing for dipping. They also pair well with a simple green salad or coleslaw to balance the heat. For a full meal, serve alongside loaded potato skins or nachos.
Variations
- Grilled Wings: Instead of baking, grill the wings over medium-high heat for 20–25 minutes, turning frequently, until charred and cooked through. Toss in the sauce after grilling.
- Buffalo Chicken Dip: Use the same sauce mixture (minus the butter) in a classic Buffalo chicken dip. Combine 2 cups (280 g) shredded cooked chicken, 8 oz (225 g) cream cheese, 1/2 cup (120 ml) of the sauce, and 1/2 cup (60 g) shredded cheddar. Bake at 350°F (175°C) for 20 minutes until bubbly.
- Spicy Mayo: Stir 2 tablespoons (30 ml) of the Xtra Hot sauce into 1/2 cup (120 ml) mayonnaise for a quick spicy spread for sandwiches, burgers, or fries.
- Chicken Marinade: Mix 1/2 cup (120 ml) of the sauce with 2 tablespoons (30 ml) olive oil and 1 tablespoon (15 ml) honey. Marinate chicken breasts for at least 30 minutes before grilling or baking.
Storage and Reheating
Store leftover wings in an airtight container in the refrigerator for up to 4 days. To reheat, place them on a baking sheet and warm in a 350°F (175°C) oven for 10–15 minutes, or until heated through and crispy. Avoid microwaving, as it makes the skin soggy. The sauce itself can be refrigerated in a sealed jar for up to 2 weeks. Reheat gently on the stovetop or in the microwave before using.
Frequently Asked Questions
Is Frank’s RedHot Xtra Hot much spicier than the original? Yes, it has about twice the heat of the original, but it still has that same tangy, vinegar-based flavor. It’s noticeably hotter but not overwhelming, making it great for those who want more kick without losing the taste.
Can I use this sauce for other dishes besides wings? Absolutely. It’s fantastic in marinades, dips, soups, and even on roasted vegetables. The heat and acidity can brighten up many savory dishes.
Why do my wings not turn out crispy? The most common reasons are not drying the wings thoroughly, skipping the baking powder, or overcrowding the baking sheet. Make sure the wings are in a single layer with space between them, and use a wire rack to allow air circulation.
Can I make these wings in an air fryer? Yes, air frying works great. Cook at 380°F (193°C) for 25–30 minutes, shaking the basket halfway through, until crispy and cooked through. Toss in the sauce after air frying.
Is it safe to reuse leftover sauce that touched raw chicken? No. If the sauce has come into contact with raw chicken, discard any leftover sauce. Always make a fresh batch for serving or use a clean brush to apply sauce to cooked wings.
Can I freeze the cooked wings? Yes, you can freeze the cooked, sauced wings in an airtight container for up to 3 months. Thaw overnight in the refrigerator and reheat in the oven at 350°F (175°C) until hot and crispy.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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