First, let me talk about technique. I would say that 90% of the wings we make are baked. Sounds crazy, I know, but I think we've kind of perfected it. I have an old 10x13 metal pan that I cover in foil and I place a cooling rack on top of it. The wings go on the cooling rack and the whole thing goes in the oven at 400 degrees for an hour. When they come out, they're crisp and delicious. If you want them crunchier, you can spray them with cooking oil first.
Second, the seasoning. You really can't go wrong here, however you want them to taste. I'm sharing with you my staples. I like to season each side with a different seasoning.
Next up is Chesapeake Bay. What is actually in this? I don't know. I've never looked it up. This is interchangeable with any kind of Cajun seasoning, in my opinion. I use this on chicken, pork, hamburgers, potatoes, broccoli, green beans - it's good on everything.
Lastly, you have Chef's Choice Lemon Pepper.
Do you have a favorite chicken wing?