Bryan Maxwell

Texas Wings

Texas Wings
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I feel like summer means something else outside of Texas. I hear people chatter about how hot it is here, or how hot it is there. Meanwhile I’m staring the mercury square in the face wond’rin what in the world they’re talking about. Here in Central Texas we have what they call “dry heat.” Once you get below 20-30% humidity ain’t bad. Growing up in the Valley you appreciate anything below 95 degrees and any level of humidity below 80% is like a Christmas morning. To me there’s something about summer that just screams BBQ. Leave it to a Texan to decide the best thing to do in 100+ degree heat is light a fire. Who am I kidding though, I’ve BBQ’d in the rain and the freezing cold too. An extended family member of mine from Michigan even fires up his pit in the winter, snow and all. You either have that BBQ bug or ya don’t.

I came up with this idea awhile back because my wife loves chicken wings.I love wings as much as the next but I’m a big guy. The idea of paying that “tiny wing” premium just to eat 20 of those suckers to feel full wasn’t appealing so I came up with Texas Wings. In other words 12 chicken wings does not a drumstick make.

Texas Wings

What You’ll Need

  • Chicken Drumsticks (preferably cage-free and locally raised!)
  • Wing Sauce (I’m’a purist so spicy buffalo for me)
  • The Rub: Seasoned salt, Black pepper, Garlic powder mixed together

Before you start cooking put on good music. Think of it like your pre-cook… just as important as everything else and not to be skipped. Beck’s new stuff has my attention lately.

Season the Wings

Season’em mildly. Keep in mind these are chicken drumsticks we’re turning into Texas Wings. The rub gives it that crispy flavorful skin we want. Since we’re not throwin’em in a deep fryer (and they ain’t no sissy wing) a little bit of seasoning before the sauce’ll make’em just right.


The Cook

Get your grill up to 325-350 fahrenheit and put the Wings on. The goal here is to cook them semi-hot and char the skin crisping it up properly so we seal in all of that juice. You want all 4 sides to have a good char. Cook for about 5 minutes on each side or until a crispy brown skin appears. It’s okay if you get a few overzealous char marks, they’ll be delicious.




Take your Texas Wings off the heat and put them in a sauce bowl. Pour a fair starting portion of room temperature wing sauce over the top of your Texas Wings. Keep’n mind you can add more sauce, ain’t as easy to take it away. Make sure that sauce isn’t cold, if it is it can alter the flavor and not for the better.

Stir, shake, toss — however you figure just make sure you mix the sauce as evenly on the Wings as you can.

At this point you can take them off the pit they’ll be great to eat. I personally like to do a final quick re-sear followed by a re-sauce. It’s up to you but I’ve done this a few times and you only live once.  Fire & Sauce the Texas Wings twice would ya?


Encore: Fire and Sauce

Briefly put your sauced Texas Wings back on the grill (2-3 minutes) turning frequently. This is just to add another level of flavor. Take them off and toss them around in some more wing sauce.



And that’s how it’s done. Serve with bleu cheese or ranch dressing and celery/carrot sticks.


Put on some Mayer Hawthorne and dance to the fact that you just made the best Texas Wings ever. You don’t have to eat 15 of something either. They come with a built in handle too which, I mean, that’s pretty hard to beat. I could go on and on with why I prefer these over regular grilled wings but we’ll leave that alone and I’ll let you be the judge.

Stay cool and BBQ!


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