Texas Chicken Wings

Jan 14, 2026 • Tom Jackson

These Texas Chicken Wings are all about simplicity, bold flavor, and hot-and-fast charcoal cooking. Seasoned with a classic Texas-style blend of salt, pepper, garlic, and celery seed, the wings are grilled directly over lump charcoal until the skin renders and crisps, then finished with a rich garlic butter glaze that brings everything together.

Cooking wings over live fire adds depth you just can’t fake. Starting high over the coals gives the wings quick color and crisp skin, while the adjustable grate lets you manage flare-ups and fine-tune heat as needed. Once off the grill, the wings are tossed in melted butter with Dijon mustard, chili flakes, fresh garlic, and lemon juice for balance. The result is savory, buttery, and deeply satisfying without being complicated.

Pulled at a higher internal temperature than most chicken, these wings stay juicy and tender thanks to their dark meat. Finished with freshly sliced chives, they’re perfect for game day, backyard parties, or anytime you want big flavor with minimal effort.

What You’ll Love About This Recipe

Hot-and-fast charcoal cooking for crispy skin
Simple Texas-style seasoning that lets the chicken shine
Rich garlic butter glaze with just enough tang and heat
Forgiving cook temps, perfect for entertaining
Minimal prep with maximum flavor payoff

Texas Chicken Wings

Tom Jackson

Rated 5.0 stars by 2 users

Cuisine

American

Servings

12

Prep Time

10 minutes

Cook Time

15 minutes

Calories

520

Straightforward Texas-style wings grilled over charcoal and finished with garlic butter.

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Ingredients

Chicken wings, separated into flats and drums
Duck fat
Cattleman’s Grill Lone Star Brisket Rub
Unsalted butter
Kozlik’s Dijon Mustard
Cattleman’s 8 Second Ride Carne Asada Seasoning
Fresh garlic
Fresh lemon juice
Fresh chives

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Directions

Fire up a chimney of lump charcoal and dump it onto one side of the grill, leaving the other half cooler for heat management. Set the grate to its highest position and let the fire burn hot.
Pat the wings dry and toss lightly with duck fat to help the seasoning adhere. Season generously on all sides with Lone Star Brisket Rub. Transfer straight to the grill over direct heat.
Cook hot and fast, flipping after about 7–8 minutes. Don’t worry if the skin gets dark — that’s what it takes to fully render the fat and build crispness. Use the adjustable grate to lower the wings if flare-ups get aggressive.
While the wings cook, melt butter in a small pot over low heat. Whisk in Dijon mustard and chili flakes. Microplane fresh garlic into a paste and stir it in once the butter starts to brown slightly. Remove from heat to cool slightly.
Cook the wings to an internal temperature of 175–185°F. Dark meat wings are forgiving and get more tender as they go.
Transfer the wings to a large bowl, pour the garlic butter over top, and toss until fully coated. Finish with fresh lemon juice and properly sliced chives before serving.