Hot Wings

Prep Time
Cook Time
Ready In

"The wings stay juicy rather than a hard crisp skin from frying. No need to thaw the wings you cook from frozen"

Original recipe yields 8 servings


  • Serving Size: 1 (365.1 g)
  • Calories 532.6
  • Total Fat - 28.8 g
  • Saturated Fat - 5.6 g
  • Cholesterol - 792.7 mg
  • Sodium - 730 mg
  • Total Carbohydrate - 29.6 g
  • Dietary Fiber - 1.1 g
  • Sugars - 23.3 g
  • Protein - 40.2 g
  • Calcium - 89.6 mg
  • Iron - 1.3 mg
  • Vitamin C - 2.4 mg
  • Thiamin - 0.1 mg

Step 1

Preheat oven to 400 degrees F.

Step 2

Place frozen wings in a single layer in a shallow pan. Bake for 2o minutes then turn the wings onto the other side. Bake until the skin is crispy and the meat is no longer pink at the bone, about 20 minutes more.

Step 3

While the wings finish cooking, place the butter, hot sauce, and vinegar into a sauce pan. Heat slowly, stirring with wire whisk until butter has melted. Add the flour slowly, whisking until incorporated. Cook at least 5 minutes to thicken.

Step 4

Drain the wings when finished and let stand for 5 minutes.

Step 5

Pour the thickened sauce over the drained wings and toss to coat.

Tips & Variations

No special items needed.



I scaled this back for 1 1/4lb v-wings (6 in total) and made as per recipe and will certainly use the method of cooking from frozen (mine took 45 minutes at 175C fan forced on a rack - I sprayed the rack and the frozen wings with EVO and made as per recipe). The result was melt of the bone succulent meat and when I started eating them I was really enjoying them but as I ate more the vinegar flavour overtook the Frank's hot sauce and was not so pleasant but thanks for a new way to cook wings, made for What's On The Menu tag game at FF&F.

review by:
(22 Jun 2022)