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These San Antonio wings turned out to be some of the best I’ve had. I wasn’t expecting the sauce, as simple as it was, to be so drool-worthy. I could not get enough of it. And the dipping sauce was equally fantastic, with just a slight hint of cumin giving it a nice southwestern flavor. A little heat, and a little sweet. Perfect.
Spicy. Or Not. Up To You.
The first time I made San Antonio wings I used hot picante sauce. The next, I used mild. To my surprise, I loved both equally. That’s saying something because I do normally like a good kick to my wings. Not overpowering, but a little spiciness. You can’t go wrong no matter how you make these.
Oh, and the dipping sauce isn’t just great for San Antonio wings. It’s also yummy dipping for tortilla chips.
I store my leftover homemade sauces in squeeze bottles. If refrigerated, I set them out an hour before using so they come to room temperature. You don’t want to put cold sauce on hot wings!
Also try some tangy Tapatio barbecue wings! They’re great too!
Check out my always-growing list of over 100 homemade wing recipes, including sauces and seasonings!
San Antonio Wings
Ingredients
For the wings
- 3-4 pounds chicken wings flats and drumettes separated, tips saved to make stock
For the sauce
- 1 cup Pace picante mild, medium or hot, whichever you prefer
- ⅓ cup ketchup
- ¼ cup honey
- ¼ teaspoon cumin
- ⅔ cup sour cream
Instructions
- Toss wings with half of the sauce. Serve with sour cream dipping sauce on the side. Click here for our guide on how to sauce your wings.
For the sauce
- Combine the Pace picante sauce, ketchup, honey and cumin. Half of the sauce will be for the wings.
- Combine remaining sauce with the sour cream and use as a dipping sauce.
Nutrition
Nutritional values are approximate and will not include any store-bought wing sauce or seasoning nutritional values.
