Wings Or Tenders Over Texas Recipe

Pat dry & trim

Pat the wings or tenders dry with paper towels. If using whole wings, separate drumettes and flats and discard (or save) wing tips. Trim any excess skin. Drying the surface helps achieve crispness.

Place the chicken in a large bowl and season lightly with 1/2 tsp kosher salt and 1/2 tsp black pepper (from Dry Rub). Toss to coat evenly.

In a small bowl combine the remaining dry rub ingredients: 1/2 tsp kosher salt, 1/2 tsp black pepper, 1 tsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, and 1/4 tsp cayenne (if using). Mix until uniform.

Sprinkle the dry rub mixture over the chicken and toss to coat all pieces. Let rest for 10–15 minutes at room temperature (or refrigerate up to 2 hours) to let flavors penetrate.

If you want a crispy breaded exterior (recommended for tenders or if you prefer crisp wings): set up a breading station. In one shallow bowl place the buttermilk (or egg wash). In another bowl mix 1/2 cup flour, 2 tbs cornstarch, and 1/2 tsp baking powder and a pinch of the dry rub.

Dip each piece first in buttermilk, letting excess drip, then dredge in the flour mixture, pressing lightly to adhere. Place breaded pieces on a rack to rest for 10 minutes; this helps the coating adhere.

Deep-fry (most traditional/crispiest)

Heat 3–4 cups neutral oil in a deep pot to 350°F (175°C). Pat chicken pieces dry again if wet. Fry wings/tenders in batches without overcrowding until golden brown and internal temperature reaches 165°F (about 8–12 minutes for wings, 5–8 for tenders depending on size). Transfer to a wire rack lined with paper towels to drain and keep warm.

Oven-bake (healthier, still crispy)

Preheat oven to 425°F (220°C). Line a baking sheet with foil and place a wire rack on top. Lightly spray the rack and chicken pieces with oil. Arrange in a single layer and bake 30–40 minutes for wings (flip once at 20 minutes) or 20–25 minutes for tenders, until internal temp is 165°F and skin is crisp. For extra crispness, broil 1–2 minutes at the end, watching carefully.

Air-fryer (fast & crisp)

Preheat air fryer to 400°F (200°C). Lightly spray pieces with oil and place in a single layer (cook in batches). Air-fry wings 18–22 minutes, shaking or flipping halfway; tenders 10–14 minutes. Cook until internal temp is 165°F and exterior is golden and crisp.

While the chicken cooks, make the Texas-style sauce. In a small saucepan melt 3 tbs butter over medium heat. Add 1 tbs minced chipotle in adobo (or 1 tsp chipotle powder) and sauté 20–30 seconds to bloom the chili flavor.

Add 3 tbs ketchup, 2 tbs honey, 1 tbs brown sugar, 1 tbs apple cider vinegar, 1 tsp Worcestershire sauce, 1/2 tsp smoked paprika, 1 tsp lime juice and 1/4 tsp black pepper. Whisk to combine and simmer gently 3–5 minutes until slightly thickened and glossy. Taste and adjust: more honey for sweetness, more vinegar for tang, or extra chipotle for heat.

Remove from heat and whisk in a small additional tablespoon of cold butter if you want a silkier finish (optional). Keep warm.

Place cooked wings or tenders in a large warmed bowl. Pour the warm Texas-style sauce over the chicken (reserve a little sauce for serving if desired). Toss gently but thoroughly so every piece is evenly coated.

Transfer to a serving platter. Sprinkle with chopped cilantro or parsley and sliced green onions. Serve with lime wedges on the side for squeezing over the chicken.

Optional: serve additional sauce on the side, plus ranch or blue cheese dressing and celery sticks if desired.