Description
These San Antonio Style Chicken Wings feature a sweet and spicy Texas-inspired marinade made with picante sauce, honey, ketchup, and cumin. Baked until tender, then finished under the broiler for a caramelized glaze, they're served with a creamy picante-sour cream dipping sauce that perfectly balances the heat.
Flavor Profile
Sweet, tangy, smoky, mildly spicy, Tex-Mex inspired
Equipment Needed
Whisk
Foil-lined broiler pan
Basting brush
Tongs
Measuring cups and spoons
Serving platter
Small serving bowl
Ingredients
Wings
12 chicken wings, separated
Marinade
1 cup picante sauce, divided
⅓ cup ketchup
¼ cup honey
¼ teaspoon ground cumin
Dipping Sauce
⅔ cup sour cream
Remaining ⅔ cup picante sauce
Instructions
Prepare the Marinade
- Separate the chicken wings into flats and drumettes and remove the tips.
- In a bowl, combine:
- ⅓ cup picante sauce
- ketchup
- honey
- cumin
- Whisk until smooth.
- Place the wings in a shallow dish or resealable bag.
- Pour the marinade over the wings.
- Cover and refrigerate for at least 1 hour, turning once during marinating.
Bake the Wings
- Preheat the oven to 375°F (190°C).
- Line a broiler pan with aluminum foil and place a rack on top.
- Remove the wings from the marinade, reserving the marinade.
- Arrange the wings on the rack in a single layer.
- Bake for 30 minutes.
- Brush generously with the reserved marinade.
- Turn the wings over.
- Continue baking for approximately 30 more minutes.
- Brush with marinade every 10 minutes during cooking.
- Continue until the wings are tender and reach an internal temperature of 165°F (74°C).
Finish Under the Broiler
- Move the rack approximately 6 inches from the broiler element.
- Broil for 2 to 3 minutes until the glaze begins to dry and caramelize.
- Turn the wings.
- Broil for an additional 2 to 3 minutes.
Prepare the Dipping Sauce
- Spoon the sour cream into a serving bowl.
- Top with the remaining ⅔ cup picante sauce.
- Swirl lightly for presentation or leave layered.
Serve
- Arrange the wings on a serving platter.
- Serve with the picante sour cream dipping sauce.
Recipe Notes
Heat Adjustment Suggestions
Use medium or hot picante sauce for more heat.
Add ¼ teaspoon cayenne pepper to the marinade.
Mix diced jalapeños into the dipping sauce.
Make-Ahead Tips
The wings may marinate overnight for deeper flavor.
After baking, the wings may be refrigerated up to 24 hours before the final broiling step.
Serving Suggestions
Serve with tortilla chips, Mexican rice, street corn, or black bean salad.
Garnish with fresh cilantro and lime wedges.
Perfect for game-day parties, Tex-Mex dinners, backyard gatherings, and tailgating events.
SAN ANTONIO STYLE CHICKEN WINGS (Honey Picante Texas Wings)
Ingredients
Equipment
Method
- Separate the chicken wings into flats and drumettes and remove the tips.
- In a bowl, combine:
- o ⅓ cup picante sauce
- o ketchup
- o honey
- o cumin
- Whisk until smooth.
- Place the wings in a shallow dish or resealable bag.
- Pour the marinade over the wings.
- Cover and refrigerate for at least 1 hour, turning once during marinating.
- Preheat the oven to 375°F (190°C).
- Line a broiler pan with aluminum foil and place a rack on top.
- Remove the wings from the marinade, reserving the marinade.
- Arrange the wings on the rack in a single layer.
- Bake for 30 minutes.
- Brush generously with the reserved marinade.
- Turn the wings over.
- Continue baking for approximately 30 more minutes.
- Brush with marinade every 10 minutes during cooking.
- Continue until the wings are tender and reach an internal temperature of 165°F (74°C).
- Finish Under the Broiler
- Move the rack approximately 6 inches from the broiler element.
- Broil for 2 to 3 minutes until the glaze begins to dry and caramelize.
- Turn the wings.
- Broil for an additional 2 to 3 minutes.
- Spoon the sour cream into a serving bowl.
- Top with the remaining ⅔ cup picante sauce.
- Swirl lightly for presentation or leave layered.
- Arrange the wings on a serving platter.
- Serve with the picante sour cream dipping sauce.
Nutrition
Notes
Add ¼ teaspoon cayenne pepper to the marinade.
Mix diced jalapeños into the dipping sauce. Make-Ahead Tips The wings may marinate overnight for deeper flavor.
After baking, the wings may be refrigerated up to 24 hours before the final broiling step. Serving Suggestions Serve with tortilla chips, Mexican rice, street corn, or black bean salad.
Garnish with fresh cilantro and lime wedges.
Perfect for game-day parties, Tex-Mex dinners, backyard gatherings, and tailgating events.
Tried this recipe?
Let us know how it was!Inspired By
Inspired by Texas and Southwestern flavors that combine picante sauce, honey, and cumin into a sweet-spicy glaze with a creamy cooling dip.
Source: Taste of Home
Nutrition Information
Estimated per serving (based on 8 appetizer servings)
Calories: 265
Protein: 18 g
Carbohydrates: 11 g
Fat: 15 g
Saturated Fat: 5 g
Cholesterol: 75 mg
Sodium: 540 mg
Fiber: 0 g
Sugar: 9 g
Prep Time: 15 minutes
Marinate Time: 1 hour
Cook Time: 1 hour 5 minutes
Total Time: 2 hours 20 minutes
Yield: 24 appetizer pieces Difficulty: Easy
