Red Chile Hot Wings

This Recipe uses my Red Chile Hot Sauce - it's a favorite. We keep it on the tables at Frontera Grill. If you can't find it in your supermarket you can substitute Tamazula or Valentina.
Servings: 24Wings


  • 24 chicken wings, tips discarded, split at the joint
  • Vegetable oil
  • Salt
  • Freshly cracked black pepper
  • 1/4cup butter
  • 15-oz bottleFrontera Red Chile Hot Sauce, Tamazula, or Valentina
  • Toasted sesame seeds, for garnish


Heat oven to 425 degrees. Coat chicken wing pieces in oil and season with salt and pepper. Arrange in a single layer on a wire rack set over a sheet pan. Roast chicken wings, turning once, until cooked through and skin is nice and crispy, about 20 minutes. Remove from oven.

Heat butter and hot sauce in a large skillet until butter is melted.  Add wings to sauce mixture and toss to coat wings thoroughly. Arrange on a warm platter and sprinkle with sesame seeds.  Serve with plenty of napkins.


  1. Dear Rick,

    I love your recipes. They are excellent and with very easy to follow instructions.

    I am hoping to see you back on TV.


    1. Hi Virginia,
      Those products are gluten free, however we do not advertise as such since our facility where it is made is not a gluten free environment.

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