San Antonio Style Chicken Wings

These San Antonio Style Chicken Wings offer a perfect balance of sweet honey, tangy picante sauce, and savory spices. The wings are baked until tender and then glazed to create a sticky, flavorful coating that is irresistible. Served alongside a cool, creamy sour cream dip, this dish provides a refreshing contrast to the heat of the sauce. Ideal for game days, parties, or a casual weeknight dinner, these wings are easy to prepare and always a crowd-pleaser. The combination of traditional Tex-Mex flavors with the convenience of oven-baking makes this a standout appetizer or main course.

Cooking Method: Baking

Cuisine: Mexican

Courses: Appetisers

Difficulty: Intermediate

Servings: 24

Calories: 125.1

Dietary: Gluten-free

Description

These San Antonio Style Chicken Wings offer a perfect balance of sweet honey, tangy picante sauce, and savory spices. The wings are baked until tender and then glazed to create a sticky, flavorful coating that is irresistible. Served alongside a cool, creamy sour cream dip, this dish provides a refreshing contrast to the heat of the sauce. Ideal for game days, parties, or a casual weeknight dinner, these wings are easy to prepare and always a crowd-pleaser. The combination of traditional Tex-Mex flavors with the convenience of oven-baking makes this a standout appetizer or main course.

Ingredients

12 Chicken Wings
1 cup Pace picante sauce
1/3 cup Catsup
1/4 cup Honey
1/4 teaspoon Cumin -- ground
2/3 cup Sour cream -- dairy

Directions

1
Preheat oven to 375&# 194;Â°F (190ÃÂ°C).
2
Cut chicken wings in half at the joints and discard the wing tips.
3
In a medium bowl, combine 1/3 cup of the picante sauce, catsup, honey, and ground cumin.
4
Place chicken wings in a large resealable plastic bag or bowl and pour the sauce mixture over them. Seal or cover and refrigerate for at least 1 hour, turning occasionally.
5
Remove wings from the refrigerator and drain, reserving the marinade.
6
Place wings in a single layer on a rack set over a foil-lined baking sheet.
7
Bake for 30 minutes.
8
Brush wings with reserved marinade, turn them over, and bake for another 30 minutes, brushing with marinade every 10 minutes until tender and glazed.
9
Switch oven to broil. Place wings 6 inches from the heat source and broil for 2 to 3 minutes, watching closely until the sauce is bubbly and slightly caramelized.
10
Serve hot with remaining picante sauce and sour cream on the side.

Nutrition Facts

Servings 24

Amount Per Serving
Calories 125.1kcal

% Daily Value *
Total Fat 6.8g11%
Saturated Fat 2.3g12%
Cholesterol 30.5mg11%
Sodium 92.9mg4%
Total Carbohydrate 2.9g1%
Dietary Fiber 0.2g1%
Sugars 2.7g
Protein 11.3g23%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

The sour cream is intended as a cooling dip to serve alongside the wings, not to be mixed into the marinade.

Be careful when broiling; the honey in the glaze can burn quickly. Keep a close eye on the wings during the last few minutes.

For extra crispy skin, you can pat the wings dry before marinating, though the sauce will still create a sticky, glazed finish.

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or an air fryer to maintain texture.

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Read it online: https://www.chefs-mate.com/recipe/san-antonio-style-chicken-wings/