Ingredients
- 1 cup hot sauce Frank's RedHot is my gold standard, but see notes below
- 1 cup light brown sugar light, not dark—you want sweetness without overwhelming molasses
- ⅓ cup butter or butter spread for easier melting
- 1-2 teaspoons crushed red pepper or cayenne optional
Method
- Combine butter and brown sugar in a saucepan over medium heat. Stir frequently as the butter melts and the sugar begins to dissolve.
- Continue cooking until the brown sugar completely dissolves. You'll see the mixture become smooth and the graininess disappears. This takes about 3-5 minutes.
- Remove from heat and add hot sauce. The pan will still be hot, so the sauce will bubble slightly when added. This is normal.
- Whisk thoroughly until completely combined.
- Keep warm until ready to use.
Notes
Want to know why restaurant wings always seem crispier than homemade? I'm about to share my somewhat controversial technique: boil them first.
I know, I know. It sounds wrong. But trust me on this.
The Boil-Then-Bake Method:
- Preheat your oven to 450°F. Get it screaming hot.
- Bring a large pot of water to a rolling boil. Add 1-2 tablespoons of salt—it should taste noticeably salty, like seawater.
- Add wings and reduce to a simmer. Cook for 5-8 minutes depending on size. This renders out excess fat that would otherwise make them soggy in the oven.
- Dry them thoroughly. This is critical. Pat them with paper towels until they're completely dry. Moisture is the enemy of crispiness.
- Arrange on a metal sheet pan, thicker side down. Metal conducts heat better than ceramic or glass.
- Bake for 25 minutes. Don't peek. Let the oven work.
- Flip and cook for another 5-12 minutes. Timing varies based on your oven and wing size. They should be golden and crispy.
- Toss in warm sauce immediately. The heat helps the sauce adhere and creates that glossy coating.