Kalmes Gameday Wings with Frank's RedHot
Serves 4–6 | Prep: 10 min | Cook: 45–50 min
Ingredients
For the Wings
- 3 lbs chicken wings (flats & drums)
- 3 tbsp Kalmes 2-in-1 Meat Tenderizer & Seasoning
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp smoked paprika
For the Sauce
- ½ cup Frank's RedHot Original
- 4 tbsp unsalted butter, melted
- 1 tbsp honey (optional, for sweet heat)
Instructions
- Prep — Pat wings completely dry. Toss with olive oil, then coat generously with Kalmes Seasoning, garlic powder, and smoked paprika. Let rest 30 minutes — or overnight for deeper flavor. The tenderizer works its magic, giving you restaurant-quality tenderness.
- Bake — Preheat oven to 425°F. Arrange wings in a single layer on a dark roasting pan. Bake 25 minutes, flip, then bake another 20–25 minutes until deep golden and crispy.
- Sauce — Whisk together Frank's RedHot, melted butter, and honey. Toss wings in sauce immediately out of the oven.
- Serve — Plate with celery, carrots, and your favorite blue cheese or ranch dipping sauce.
Pro Tips
- Overnight marinade — Kalmes Seasoning's tenderizer breaks down muscle fibers for fall-off-the-bone wings with a crispy exterior.
- Extra crispy skin — Add 1 tsp baking powder to the dry rub before baking.
- Dry rub style — Skip the sauce and double the Kalmes Seasoning for bold standalone flavor.