Texas Hot Wings
(Photo by Dreamstime)

Bigger Is Better: A 1-Hour Texas Hot Wings Recipe

I love football and hot wings, but when I would have the crew over to watch the big game, ordering take-out wings was a problem. Take-out wings are expensive, they tend to get cold fast, and there never seems to be enough. Out of this dilemma Buffalo Drumsticks were born or, as I like to call them, Texas Hot Wings. They are meatier, cheaper, and way more filling than take-out wings. You can also easily make them at home with a few minutes prep time and less than an hour in the oven. What you end up with are crispy, tender Buffalo-style drumsticks, and the best part is they’re huge! Hey, everything is bigger in Texas!

Texas Hot Wings Ingredients

  • 3 1/2 lbs. chicken drumsticks
  • 2 tbsp. baking powder
  • 1 tsp. sea salt
  • 1 tsp. pepper
  • 1/2 tsp. paprika 
  • 1/2 tsp. cayenne


  • 1 cup Frank’s RedHot Original 
  • 1/4 cup melted butter


  • 1 packet Hidden Valley Dips Ranch
  • 16 oz. sour cream. 


The secret to a great chicken wing is making it crispy on the outside and tender on the inside, and same goes for drumsticks. Preheat oven to 425 degrees. Wash chicken and trim off any excess skin. Pat dry with paper towels. (They need to be as dry as possible to crisp up the skin.) Next, mix the seasoning into a small bowl. Place half the drumsticks in a plastic bag and put in half the seasoning and shake until drumsticks are covered. Repeat.

Line a baking pan with foil for easy cleanup, then place a wire rack on top. Use nonstick cooking spray on the rack to prevent sticking. Arrange drumsticks on the rack with a little space between them. Bake chicken legs for 35 to 40 minutes, turning them once halfway through. When done they should look golden brown and the juices should run clear. Let them sit for 5 minutes.

Apply the sauce right before serving. You can use any sauce, but you can’t beat Frank’s RedHot Original. Mix one cup Frank’s RedHot with 1/4 cup melted butter. Pour into a large bowl and toss the drumsticks until they’re fully covered. It’s a great sauce and a great conversation starter when I tell people its the original hot sauce used to invent hot wings in 1964 at the Anchor Bar in Buffalo, N.Y. 

Dip and Enjoy

Finally, for these bad boys you need a hearty dip. Just mix one packet of Hidden Valley Dips Ranch with 16 ounces of sour cream in a bowl and you can’t go wrong. You can also use Fiesta Ranch for more flavor. I hope you give these a try and like them as much as I do! What’s the best drink when eating hot wings with the boys? A 40 of malt liquor, of course!

We include killer recipes in every issue of Skillset! Pick up a back issue at OutdoorGroupStore.com and make sure to check out our podcast Skillset Live.

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