H-Town Wings

H-Town Wings

Baked wings packed with Texas flavor. They're just as friendly as Texans when it comes to keeping stomachaches, headaches, and allergic reactions at bay. Created for Super Bowl LI HFBC Top 100 List. Migraine-free and low-FODMAP.

By DeliberateFare.com, variation of Epicurious’ crispy baked chicken wings and Emeril Lagasse’s homemade red hot sauce

Score big at your Super Bowl LI tailgate with these Houston-style baked wings seasoned with Texas flavors of jalapeño and chipotle. Just as spicy and crisp as those from your college day memories, and easier on the stomach, head, and waistline.

We know that traditional wings are fried and drenched in deliciously powerful sauce. Those of us with stomach, migraine, and allergen issues have to think about how these delectable morsels are are made: loaded with onion, garlic, butter, sometimes soy and honey, in a sauce has been aged and fermented, not to mention being fried in the same oil as gluten-containing onion rings! Multiple flags on the play!

Like any good Aggie, I did my wing training in Bryan/College Station, Texas, at Wings 'N More. There, I learned that the best wings are crisp, hot enough to make your lips tingle but not too hot to make you cry in front of your date, messy, and best shared with rowdy friends. On my word of honor, these H-Town Wings live up to those standards of party food excellence.

Go ahead and make up the full batch of 48. Your friends and family will devour the entire bucket of goodness before the first airing of Puppy Bowl XIII.

Created for Houston Food Blogger Collective Touchdown Throw Down: A Game Day Foodie Guide developed for Super Bowl LI.


For Red Pepper Sauce
  • 3 fresh green jalapeños
  • 2 red bell peppers
  • ½ tsp kosher salt
  • 1 tsp Garlic-Infused Oil
  • 1 cup filtered water
  • ⅓ cup white vinegar
For H-Town Sauce
  • 4 Tbsp Garlic-Infused Oil
  • 1 tsp ground chipotle chili
  • 1 tsp ground black pepper
  • 1 tsp kosher salt
  • 1 cup Red Pepper Sauce (see above)
For Wings
  • 5 lbs chicken wings, bone-in, skin on, with tips removed in “Buffalo” style (this is approximately 4 dozen pieces)
  • 2 tsp kosher salt
  • 1 tsp ground black pepper
  • 2 Tbsp Garlic-Infused Oil
  • H-Town Sauce (see above)


    For Red Pepper Sauce
  1. Wearing clean disposable gloves, process jalapenos and peppers, removing stems and seeds and slicing into ½ inch slices.
  2. Into medium saucepan on stove top at medium-high heat, add jalapenos and peppers, salt, and oil. Cook for 3 minutes.
  3. Add to saucepan water. Cook for an additional 20 minutes or until jalapenos are tender and most of the liquid has evaporated. It is fine (actually, preferred at the City-Ranch) if the skins are seared. Remove from heat; turn off stove.
  4. Into blender, add hot peppers and any juices. Blend for a few seconds. Then add vinegar and blend until smooth liquid.
  5. Pour sauce into medium glass bowl or jar. Set aside 1 cup of Red Pepper Sauce.
  6. For H-Town Sauce
  7. Into medium glass bowl or jar, add oil, chipotle, black pepper, salt, and 1 cup reserved Red Pepper Sauce. Mix well with fork.
  8. Affix bowl or jar with lid and store in refrigerator while preparing chicken.
  9. For Wings
  10. Onto two rimmed baking sheet pans, affix wire cooling racks. Place chicken in single layer onto racks. Sprinkle each piece with salt.
  11. Place chicken on pans and racks into refrigerator to dry out for 3 – 6 hours.
  12. Remove chicken from refrigerator, still on pans and racks. Pat chicken dry with clean paper towels. Into small bowl, add black pepper and oil. Generously brush mixture onto each chicken piece. Set chicken aside.
  13. Preheat oven to 450 degrees. Affix oven rack at highest level.
  14. Place chicken into preheated oven on highest rack. Bake for 30 minutes, brushing each piece of chicken with pan drippings and rotating once. Chicken is done when skin is crisp and internal temperature is 165 degrees or greater. Remove chicken from oven and turn off oven.
  15. Place H-Town Sauce into microwave and heat for up to 1 minute or until warm.
  16. Using tongs, place cooked chicken pieces into large bowl. Add H-Town Sauce. Using tongs, thoroughly coat each piece with sauce. Return each piece to pan and rack. Brush each piece with any remaining H-Town Sauce left in the bowl. Return chicken to warm oven until ready to serve.


  • Red Pepper Sauce freezes well. Place sauce into freezer ziplock baggie and store for up to 3 months. Defrost before use. It is spectacular on Practically Perfect Baked Potatoes or tossed onto gluten-free pasta.
  • Both Red Pepper Sauce and H-Town Sauce may be stored in refrigerator for up to a week. However, if you suffer from migraines, then do not store sauce and use fresh, as many migraine specialists caution against fermented foods.
  • Baked and sauced wings can be stored in refrigerator container in refrigerator for up to 3 days. Reheat on pan and rack to retain crispness or serve cold (not my preference, but my college roomies loved cold wings).
  • H-Town Wings pair so awesomely with City-Ranch Dip.
  • La Tourangelle makes a great garlic-infused oil, sold on store shelves and of course online, if you need a little shortcut.
  • One can never have too many paper towels.