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Cowboy Butter Chicken Wings

Cowboy Butter Chicken Wings

Crispy baked chicken wings tossed in a flavorful cowboy butter with garlic, fresh herbs, lemon, and spices, delivering restaurant-quality wings in just 55 minutes.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Course Appetizer, lunch
Cuisine American
Servings 4 people
Calories 625 kcal

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.