Crispy chicken wings do not require a deep fryer. This oven-baked version uses Kalmes Famous 2-in-1 Steak Seasoning & Meat Tenderizer for flavor and SUPERB BLEND for a golden coating. Allow about 15–20 minutes to season the wings, then 45–50 minutes to bake them. Cooking time varies by wing size and oven.
Ingredients
- 3 lb chicken wings, separated into drumettes and flats
- Kalmes Famous 2-in-1 Steak Seasoning & Meat Tenderizer, to taste
- SUPERB BLEND Breading Mix, enough to coat
- ½ cup buttermilk or beaten eggs
- Cooking spray or oil mister
- Optional: your favorite wing sauce
How to Make Crispy Baked Wings
- Dry and season: Pat the wings thoroughly dry. Sprinkle with Kalmes Famous 2-in-1 according to the package directions and toss to coat. Let rest for 15–20 minutes in the refrigerator.
- Preheat: Heat the oven to 425°F. Set a wire rack over a rimmed baking sheet and lightly oil the rack.
- Coat: Dip each wing in buttermilk or beaten egg, then coat with SUPERB BLEND, following its package directions. Shake off the excess.
- Bake: Arrange the wings in one layer with space between them. Lightly mist with oil. Bake for about 45–50 minutes, flipping halfway through. Cook until browned and an instant-read thermometer inserted into the thickest part, away from the bone, reads at least 165°F.
- Serve: Toss with sauce just before serving, or offer sauce on the side to keep the coating crisp.
Game Day Variations
- Buffalo: Toss cooked wings with buffalo sauce and serve with ranch or blue cheese dip.
- BBQ: Brush with BBQ sauce near the end of baking and watch closely so it does not burn.
- Dry: Skip the sauce and let the seasoned coating shine.
Tips for Better Oven Wings
Dry wings thoroughly, avoid crowding the rack, and turn them halfway through baking. A little oil on the coating helps it brown. Serve promptly for the best crunch.
Explore the Kalmes Famous 2-in-1 seasoning and SUPERB BLEND breading for your next batch.
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