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Restaurants›Love & War in Texas›Texas Hot Wings Recipe

Texas Hot Wings Recipe

Name: Love & War in Texas Texas Hot Wings Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: American
Ingredients: 2 lbs chicken wing pieces (drumettes + flats); 1 tbs baking powder (aluminum-free); 1 tsp kosher salt; 0.5 tsp freshly ground black pepper; 2 tbs neutral oil (for frying or brushing if baking); 0.5 tsp dried habanero powder (or finely ground dried habanero flakes); 1 tsp smoked paprika; 1 tsp garlic powder; 0.5 tsp onion powder; 0.25 tsp ground cumin; 0.5 tsp light brown sugar; 1 tbs lime zest (from 1 lime); 0.75 tsp fine sea salt; 0.25 tsp freshly ground black pepper; 0.5 cups mayonnaise; 0.25 cups sour cream; 0.25 cups buttermilk; 1 tbs fresh chives, finely chopped; 1 tbs fresh parsley, finely chopped; 0.5 tsp smoked paprika; 0.25 tsp garlic powder; 0.25 tsp onion powder; 1 tsp apple cider vinegar; 1 tsp fresh lime juice; 0.25 tsp salt; 0.125 tsp freshly ground black pepper; 0.125 tsp optional: liquid smoke (mesquite) — use sparingly; 4 to taste lime wedges; 2 tbs fresh cilantro leaves (or parsley)

Inspired by Love & War in Texas

Time1h

Serves4

Hot wings dusted with spicy habanero-garlic-lime seasoning. Served with smoky ranch dressing.

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Ingredients

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Wings

2 lbs chicken wing pieces (drumettes + flats)

1 tbs baking powder (aluminum-free)

1 tsp kosher salt

1/2 tsp freshly ground black pepper

2 tbs neutral oil (for frying or brushing if baking)

Habanero-Garlic-Lime Seasoning

1/2 tsp dried habanero powder (or finely ground dried habanero flakes)

1 tsp Smoked paprika

1 tsp Watkins garlic powder

1/2 tsp Onion powder

1/4 tsp Ground cumin

1/2 tsp light brown sugar

1 tbs lime zest (from 1 lime)

3/4 tsp fine sea salt

1/4 tsp freshly ground black pepper

Smoky Ranch Dressing

1/2 cups Mayonnaise

1/4 cups Sour cream

1/4 cups Buttermilk

1 tbs fresh chives, finely chopped

1 tbs fresh parsley, finely chopped

1/2 tsp Smoked paprika

1/4 tsp Watkins garlic powder

1/4 tsp Onion powder

1 tsp Apple cider vinegar

1 tsp Fresh lime juice

1/4 tsp Celtic sea salt

1/8 tsp freshly ground black pepper

1/8 tsp optional: liquid smoke (mesquite) — use sparingly

Finish & Garnish

4 to taste Lime wedges

2 tbs fresh cilantro leaves (or parsley)

Method

Wings Prep & Crisping

Pat dry and toss

Pat the wing pieces very dry with paper towels — removing surface moisture helps them crisp. Place wings in a large bowl.

Coat with baking powder and seasoning

Add baking powder, kosher salt, and black pepper to the bowl. Toss wings until evenly coated. The baking powder raises pH at the skin surface and helps crisp the skin when cooked.

Crisp the wings (two options)

Oven method: Preheat oven to 425°F (220°C). Arrange wings on a wire rack set over a rimmed baking sheet, spacing them so air circulates. Lightly brush or spray with neutral oil. Bake 35–45 minutes, turning once halfway, until skin is deep golden and crisp and internal temp reaches 165°F (74°C). Fry method: Heat 2–3 inches of neutral oil in a heavy pot to 350°F (175°C). Fry wings in batches 6–8 minutes until crisp and golden and internal temp is 165°F (74°C). Drain on a wire rack or paper towels.

Habanero-Garlic-Lime Seasoning & Toss

Make seasoning mix

In a small bowl combine dried habanero powder, smoked paprika, garlic powder, onion powder, cumin, light brown sugar, lime zest, sea salt, and black pepper. Mix thoroughly so the sugar and salt are evenly distributed.

Dust the wings

When wings are hot and just out of the oven/fryer, place them in a large clean bowl. While still hot, sprinkle the habanero-garlic-lime seasoning over the wings. Toss gently but thoroughly so the heat helps the dry seasoning adhere to the skin. Taste one wing (careful, very hot) and adjust with a small extra pinch of salt or habanero if desired.

Smoky Ranch Dressing

Combine base ingredients

In a medium bowl whisk together mayonnaise, sour cream, and buttermilk until smooth.

Season dressing

Add chopped chives and parsley, smoked paprika, garlic powder, onion powder, apple cider vinegar, and lime juice. Whisk to combine.

Finish and adjust

Stir in salt, pepper, and optional liquid smoke (start with a very small amount). Taste and adjust acidity or salt as needed by adding a little more vinegar or salt. Chill at least 10 minutes to let flavors meld. If the dressing is too thick, thin with a teaspoon or two of buttermilk.

Plating & Garnish

Transfer the seasoned hot wings to a serving platter. Sprinkle chopped cilantro (or parsley) over the wings, and serve lime wedges on the side. Place smoky ranch dressing in a small bowl for dipping. Serve immediately while wings are hot and crispy.