Frank's RedHot Ketchup Baked Chicken Wings
Wayne's Ketchup Wings are a straightforward, crowd-pleasing appetizer that combines tangy ketchup with spicy Frank's RedHot sauce for balanced heat and flavor. Split chicken wings are braised low and slow in a savory sauce infused with garlic, onion, and cayenne, then finished under the broiler to crisp the skin. The result is tender, saucy meat with a caramelized exterior and bold, slightly sweet heat. This recipe suits home cooks seeking simple, impressive finger food for game day, casual gatherings, or weeknight dinners. What sets this version apart is its two-stage cooking method: gentle braising keeps meat juicy while the final broil step delivers textural contrast without fussing with deep-frying. The ketchup base mellows the heat while Frank's adds authentic Louisiana-style spice.
Ingredients
- 1 pound chicken wings, splitchicken thighs or drumstickssame weightpoultry
adjust bake time to 1.25 hours; thicker cuts need more time
- ½ medium onion, chopped
- ½ cup ketchupbarbecue sauce1:1condiment
shifts flavor toward smoky-sweet; omit water or reduce to 1/4 cup
Full guide → - ½ cup water
- ½ teaspoon garlic powder
- ½ teaspoon Frank's RedHot sauceother hot sauce (Louisiana style preferred)equalcondiment
substitutes may change flavor profile
- cayenne pepper
Instructions
- 1
Mix ketchup, water, garlic powder, Frank's RedHot sauce, and cayenne pepper in a bowl.
- 2
Arrange chicken wings in an 8x8 inch baking pan, scatter chopped onions over them, and pour sauce over wings and onions.
- 3
Cover pan with foil and bake at 325 degrees Fahrenheit for 1 hour.
- 4
Remove wings from sauce and place on a baking sheet, reserving sauce.
- 5
Place baking sheet on top oven rack and broil until skin begins to crisp.
- 6
Transfer wings to serving platter and spoon reserved sauce over them.
- 7
Serve immediately.
Tips
Broil wings on the top oven rack and watch constantly; broiler intensity varies widely. Once skin shows char spots, pull wings immediately to prevent burning the meat underneath.
Reserve and spoon warm sauce over plated wings just before serving; this prevents skin from reabsorbing moisture and keeps the crisp exterior intact.
For deeper caramelization, pat wings dry with paper towels before broiling. Moisture inhibits browning and extends broil time.
Good to Know
Refrigerate cooled wings in an airtight container up to 3 days. Reheat gently in a 300-degree oven, covered, until warmed through; do not broil again.
Prepare sauce and chop onions up to 1 day ahead. Assemble wings in baking pan, cover, and refrigerate; add 10-15 minutes to baking time if baking from cold.
Serve hot as an appetizer with celery sticks and blue cheese dressing, or as a main course with rice or coleslaw.
Common Mistakes
Do not skip the broil step; braising alone leaves skin flabby and unappealing.
Do not broil unattended; high oven heat and sauced meat burn quickly.
Do not reserve sauce and pour over wings earlier than serving; moisture softens the crisp exterior.
Substitutions
substitutes may change flavor profile
adjust bake time to 1.25 hours; thicker cuts need more time
shifts flavor toward smoky-sweet; omit water or reduce to 1/4 cup
Full guide →FAQ
Can I make this in a slow cooker?
Yes. Combine sauce ingredients, place wings and onions in a slow cooker, pour sauce over, and cook on low for 4-5 hours. Transfer wings to a broiler pan and crisp under the broiler as directed. The braising time is longer, but the final crisp step remains essential.
Can I freeze these wings before cooking?
Yes. Assemble the baking pan completely, cover with foil, and freeze up to 2 months. Do not thaw; increase baking time to 1.5 hours. Broil and serve as directed. Frozen wings require careful monitoring during broiling to prevent skin from burning before the interior warms.
What if I don't have Frank's RedHot sauce?
Use any Louisiana-style hot sauce at the same ratio, or substitute with 1/4 teaspoon cayenne mixed into the ketchup for gentler heat. Cholula, Tabasco, or Crystal hot sauces work well. Avoid Asian chili sauces, which change the flavor profile significantly.