Lone Star Reserve Wings
Rated 5.0 stars by 1 users
Category
Beef, Pork & Poultry
Author:
Texan Heartland
Servings
4
Prep Time
10 minutes
Cook Time
45 minutes
Crispy, juicy, and unapologetically bold — these wings bring the rugged flavor of Texas straight to your table. Using a simple dry-brine method, the skin bakes up golden and crunchy, while Texan Heartland’s Lone Star Reserve Hot Sauce adds that fiery cayenne kick. No fryer needed — just pure flavor, baked to perfection.
Ingredients
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2 pounds chicken wings, split at the joints, tips removed
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1 tablespoon baking powder (aluminum-free)
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1 teaspoon kosher salt
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½ teaspoon black pepper
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½ teaspoon garlic powder
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¾ cup Texan Heartland Lone Star Reserve Hot Sauce
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2 tablespoons unsalted butter, melted
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Celery sticks and ranch or blue cheese dressing, for serving
Directions
Dry-brine the wings: Pat wings dry with paper towels. In a large bowl, toss with baking powder, salt, pepper, and garlic powder until evenly coated. Place wings on a wire rack set over a baking sheet, skin-side up. Refrigerate uncovered for at least 1 hour (or up to overnight).
Bake the wings: Preheat oven to 425°F. Bake wings for 40–45 minutes, flipping once halfway through, until golden brown and crispy.
Make the sauce: In a small saucepan, melt butter and stir in Texan Heartland Lone Star Reserve Hot Sauce until smooth and glossy.
Coat the wings: Transfer hot wings to a large bowl. Pour the sauce over the wings and toss until evenly coated.
Serve and enjoy: Arrange wings on a platter with celery sticks and ranch or blue cheese dressing. Serve hot and watch them disappear!
Recipe Note
For extra-crispy skin, let wings dry-brine overnight. And don’t be shy with the sauce —Lone Star Reserve was made for bold wing nights.
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