Oven Crisp 'TKO'™ Wings

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(Idea supplied by Juan Carlos Berrios, recipe courtesy of 'Chicken Dave'.)

What you will need:

5 lbs. whole wings

2 tbs. of our ‘TKO’™ Seasoning Salt

2 tsp. Baking Powder.

1 gallon-sized zip-lock bag

Our ‘Signature’ Honey Mustard and/or Chipotle Ranch for dipping


The key to crispy oven wings is getting rid of any excess moisture prior to cooking them. If possible, remove the wings from their store package the night before.  Place them in several layers on a plate with 3 to 4 paper towels between each layer. Cover them with stretch tight and store in the refrigerator overnight.

Pre-heat the oven to 250 degrees F

Because it is important to evenly coat the wings, this step should be done in half sized batches. Add 1 tbs. of our seasoning and 1 tsp. of baking powder into the zip-lock bag. Seal and shake well to mix.

Using a paper towel, pat dry half of the chicken wings. Add the chicken wings to the zip-lock bag and seal it. Try to keep as much air in the bag as possible.  Shake the wings for a minute or so to coat evenly,

Repeat the last two steps for the remaining wings.

Place 2 large cookie racks inside 2 large sheet pans. Divide and arrange the wings on the racks, taking care not to crowd them.

Place them in the oven for 30 minutes. Rotating the pans after 15 minutes. 

Raise the temperature of the oven to 425 and continue cooking until the wings look crispy and their internal temperature reaches 165 degrees Fahrenheit (use a food thermometer to check internal temperature). We suggest rotating the pans after 15 minutes and start to visually check the wings approximately 25 minutes into this cooking process. 

Remove the wings from the pans and serve with Chicken Lou’s ‘Signature’ Honey Mustard and/or Chipotle Ranch for dipping.

Note from “Chicken Dave”: I am quite sure you will love these and there really isn’t a whole lot of work needed to prepare them.