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Recipe courtesy of Antoine Sicotte, The Rebel Chef

Servings: 4 servings

Prep Time: 10

Cook Time: 90


8 chicken drumsticks with skin

12 chicken wings

1 Tbsp. each garlic salt, poultry seasoning, and paprika

3 tbsp. FRANK'S® REDHOT® Buffalo Wing Sauce

3 tbsp. FRANK'S® RedHot® Kickin' BBQ

2 tbsp. olive oil

1 clove garlic, crushed through press


Preheat oven to 400°F (200°C). In a large bowl, combine chicken pieces with garlic salt, poultry seasoning, and paprika. Transfer to a baking sheet and cook for 45 minutes, flipping chicken after 30 minutes.

Remove chicken wings and cook drumsticks for 15 minutes longer.

Preheat barbecue to 400°F (200°C). In a small bowl, combine both FRANK'S® REDHOT® sauces, olive oil and garlic. Brush chicken with this sauce and cook on the barbecue for 20 minutes, flipping halfway through cooking.


Tip: For a lower-fat version, cook chicken on a grilling rack placed on a baking sheet in first step when cooking.


Reviewed on 11/08/2013
This is a fantastic recipe. Took a huge crockpot full to a construction site for 6 hungry men. Didn't have time to put them on the grill. They disappeared is a few minutes. The recipe was altered a little because I only had the thick sauce on hand and used smoky paprika. They asked that I make it exactly the same for them again. This recipe is much better than the simpler ones that just pour on the sauce. After baking the chicken, I put it in the crockpot, poured on the sauce and set it on high for a hour. It was perfect. Thanks for a great recipe. It is now a family favorite.

Carol S.