Could this be the last wing post here on For The Wing? Have I reached the top? The pinnacle of wing equivalent of Mt Everest? Is there no place to go from here? Well, let me tell you fellow wing-lovers, it’s close. Darned close. Because these Texa-Lina chicken wings are fantastic. I mean super-fantastic. This sauce is nothing but perfect. Oh yeah, there’s a bit of sweet. And there’s a bit of heat. With the perfect consistency. It’s a combination of Texas-style and Carolina-style BBQ sauces, all in a sauce that makes wings dance!
Steven Raichlen For The Win
The idea behind this sauce came from Steven Raichlen’s book, Barbecue Sauces, Rubs, and Marinades. It’s packed with great recipes, as you can imagine. Over 200 of them. So it makes sense that these Texa-Lina chicken wings were so good. The sauce is amazing. It started out as a vinegar and ketchup BBQ sauce and ended up on my wings. And that’s right where it belongs! Ok, it would be great on ribs and pulled pork and anything else, too!
I went with air-fried wings. Doesn’t really matter how you decide to cook your wings. I have a full guide for using pretty much any device you can imagine to make great wings, over and over. Check it out!
Also try my Carolina wings.
Texa-Lina Chicken Wings
Equipment
Ingredients
For the wings
- 6 chicken wings flats and drumettes separated, tips saved to make stock
- ½ teaspoon baking powder not baking soda
- 1 teaspoon Your favorite wing seasoning or more. avoid seasonings containing sugar
For the sauce (makes enough for two batches of wings)
- 1 cup ketchup
- 1 cup apple cider vinegar
- 3 tablespoons brown sugar
- 3 tablespoons molasses
- 3 tablespoons Dijon mustard
- 1 teaspoon cumin
- ½ teaspoon cayenne
- ½ teaspoon celery seed
Instructions
For the sauce
- Place all ingredients in a saucepan over medium heat.
- Stir often until the mixture comes to a boil.
- Reduce the heat to a simmer.
- Continue stirring until the sauce thickens.
- Keep warm until ready to use.
For the wings
- Lightly spray the basket of your air fryer with non-stick spray. Preheat per manufacturer’s recommendation.
- Combine the baking powder and wing seasoning and sprinkle over the wings. Toss to coat well.
- Add the wings to the basket (be careful it’s hot!). If you have trouble fitting them without overlapping, stand the drumettes along the sides of the basket.
- Cook at 360 F for 12 minutes for large wings, 10 minutes for smaller ones.
- Carefully flip the wings (rotate the drumettes if they are standing) and cook another 12 minutes again (10 minutes for smaller wings) at 375 F.
- Flip the wings one last time. Increase the temperature to 390 F and cook another 6 minutes (4 minutes for smaller wings).
- Remove and toss with the wing sauce. Â Click here for our guide on how to sauce your wings.
Notes
Nutrition
Nutritional values are approximate and will not include any store-bought wing sauce or seasoning nutritional values.
