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

1. 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.
2. 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.
3. Sauce — Whisk together Frank's RedHot, melted butter, and honey. Toss wings in sauce immediately out of the oven.
4. 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.