If you crave the irresistible crunch of crispy chicken wings combined with the rich, aromatic flavors of garlic and fresh herbs, these Cowboy Butter Chicken Wings are made for you. Baked to golden perfection and tossed in a luscious homemade cowboy butter, every bite delivers a mouthwatering experience that feels both indulgent and comforting.
This dish captures the spirit of American flavors with a zesty lemon twist and a hint of heat, perfect for game day or a casual gathering. Ready in just 45 minutes, it’s a fuss-free way to impress your friends and family with restaurant-quality wings from the comfort of your own kitchen.
- Perfectly crispy baked wings without the mess of frying.
- Homemade cowboy butter rich in garlic, fresh herbs, and a lemony tang.
- Quick and easy preparation suitable for appetizers or lunch.
- Flavors balanced with smoky paprika and a touch of heat from red pepper flakes.
Ingredients
- Chicken Wings: 3 lbs of wings separated into drums and flats, ensuring even cooking and optimal crispness.
- Baking Powder: 1 tablespoon added to help dry the skin and create that sought-after crispy texture when baked.
- Salt: 1.5 teaspoons divided to season the wings perfectly, enhancing all other flavors.
- Black Pepper: 1 teaspoon freshly ground to add a sharp, aromatic kick.
- Paprika: 1 teaspoon for vibrant color and a subtle smoky flavor that deepens the taste.
- Unsalted Butter: Half a cup used as the base of the cowboy butter, providing rich, creamy goodness.
- Garlic: 6 cloves minced fresh to inject bold, fragrant notes into the butter sauce.
- Fresh Parsley: A quarter cup finely chopped to add a bright, earthy freshness.
- Fresh Chives: 2 tablespoons chopped, contributing a mild oniony flavor complementing the garlic.
- Lemon Juice: 2 tablespoons of freshly squeezed juice to add zesty brightness balancing the rich butter.
- Lemon Zest: 1 teaspoon finely grated to intensify the citrus aroma and flavor.
- Dijon Mustard: 1 tablespoon for a tangy depth that rounds out the butter.
- Red Pepper Flakes: Half a teaspoon to add just the right amount of heat, adjustable to taste.
- Cayenne Pepper: A quarter teaspoon, optional, for an extra spicy kick if desired.
Instructions
- Dry the Wings Thoroughly
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Start by patting the chicken wings completely dry using paper towels. Removing any moisture is key to achieving crispy skin when baking, as water creates steam that inhibits browning.
- Season the Wings
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In a large mixing bowl, toss the dried wings with baking powder, half the salt, black pepper, and paprika. The baking powder helps to crisp the skin, while salt and spices infuse flavor evenly.
- Arrange Wings for Baking
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Place the wings spaced out on a wire rack set over a rimmed baking sheet. Ensuring they don’t touch allows hot air to circulate all around, promoting even browning on every side.
- Bake Until Golden and Cooked Through
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Bake in a preheated oven for 40 to 45 minutes, flipping the wings halfway. Monitor for a golden color and an internal temperature of 165°F using a meat thermometer for safety and juiciness.
- Prepare the Cowboy Butter
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While wings bake, melt butter in a small saucepan over medium-low heat. Add minced garlic and cook gently for 1 to 2 minutes until fragrant—avoid browning to keep a mellow taste.
- Flavor the Butter Sauce
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Stir in chopped parsley, chives, lemon juice and zest, Dijon mustard, red pepper flakes, and cayenne pepper. This blend creates a vibrant, complex sauce that will coat the wings beautifully.
- Toss Wings in Cowboy Butter
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Transfer the hot wings to a large bowl, pour the cowboy butter over them, and toss thoroughly to coat each piece. Coating while warm ensures the butter clings well.
- Serve Warm with Garnish
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Arrange the wings on a serving platter, drizzle any remaining butter over, and top with extra fresh herbs. Serve immediately to enjoy the contrast of crispy skin and luscious sauce.
- Baking powder is crucial for crispy wings; don’t substitute baking soda as it tastes bitter.
- Use unsalted butter to control the salt level perfectly in the cowboy butter.
- Allow wings to rest briefly after baking but toss in butter while still hot for best flavor absorption.
Storage Tips
Store leftover wings in an airtight container in the refrigerator for up to 3 days. Reheat in a hot oven or air fryer to preserve crispiness before serving again.
Serving Suggestions
Pair these wings with fresh vegetable sticks or a crisp salad to balance the richness. They also make a fantastic companion to creamy coleslaw or your favorite dipping sauces.
- Ensure wings are patted very dry to maximize the crispy texture after baking.
- Using a wire rack for baking keeps wings elevated, allowing fat to drip away and hot air to crisp them evenly.
- Adjust cayenne and red pepper flakes to control the heat level as per your preference.
FAQs
- Can I use fresh chicken wings straight from the store?
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Yes, just be sure to pat them completely dry with paper towels before seasoning to ensure crispiness.
- What does baking powder do in this recipe?
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Baking powder helps draw moisture out from the skin and raises the pH, leading to a crunchier texture compared to simply seasoning.
- Can I make the cowboy butter ahead of time?
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Yes, you can prepare the butter sauce in advance and gently reheat it before tossing with freshly cooked wings.
- Is it necessary to separate wings into drums and flats?
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Separating helps them cook evenly and allows the seasonings and butter to coat each piece uniformly.
- How spicy are these wings?
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The heat comes from red pepper flakes and cayenne pepper, which you can adjust or omit for milder wings.
- Can I freeze leftover wings?
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Yes, freeze cooked wings in a sealed container for up to 1 month. Reheat thoroughly before serving.
- What other herbs work well in the cowboy butter?
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Fresh thyme, rosemary, or cilantro can be excellent alternatives or additions for different flavor profiles.
Cowboy Butter Chicken Wings
Equipment
- 1 Rimmed baking sheet For catching drippings
- 1 wire rack Essential for crispy wings
- 1 small saucepan
- 2 Large mixing bowls For seasoning and tossing
- 1 paper towels For drying wings thoroughly
- 1 Meat thermometer Ensures safe 165°F temperature
- 1 Wire whisk For mixing butter sauce
- 1 sharp knife For mincing garlic and herbs
Ingredients
- 3 lbs chicken wings separated into drums and flats
- 1 tablespoon baking powder
- 1.5 teaspoons salt divided
- 1 teaspoon freshly ground black pepper
- 1 teaspoon paprika
- 0.5 cup unsalted butter
- 6 cloves garlic minced
- 0.25 cup fresh parsley finely chopped
- 2 tablespoons fresh chives chopped
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest finely grated
- 1 tablespoon Dijon mustard
- 0.5 teaspoon red pepper flakes adjust to taste
- 0.25 teaspoon cayenne pepper optional
Instructions
- Pat the chicken wings completely dry with paper towels to ensure crispiness.
- Toss the dried wings with baking powder, half of the salt, black pepper, and paprika until evenly coated.
- Arrange the wings on a wire rack set over a rimmed baking sheet, making sure they do not touch.
- Bake the wings in a preheated oven for 40 to 45 minutes, flipping halfway through, until golden brown and internal temperature reaches 165°F.
- While wings bake, melt butter in a small saucepan over medium-low heat.
- Add the minced garlic and cook for 1 to 2 minutes until fragrant but not browned.
- Stir in the parsley, chives, lemon juice, lemon zest, Dijon mustard, red pepper flakes, cayenne pepper, and remaining salt.
- Transfer the hot wings to a large mixing bowl, pour the cowboy butter over, and toss well to coat.
- Arrange the wings on a serving platter, drizzle with any remaining butter sauce, and garnish with fresh herbs.
- Serve immediately while wings are crispy and hot for the best texture.
Notes
- Pat wings dry to ensure crispiness.
- Adjust red pepper flakes for heat preference.
- Serve immediately to retain crisp texture.
- Store leftovers in an airtight container for up to 2 days.
- Reheat in oven for best results.
