Cowboy Butter Chicken Wings Recipe

Introduction

Cowboy Butter Chicken Wings are a flavorful twist on classic wings, roasted to crispy perfection and tossed in a rich, herbaceous butter sauce. This recipe combines smoky paprika, fresh herbs, and a hint of cayenne for a deliciously bold snack or appetizer perfect for any occasion.

Ingredients

• 2 pounds chicken wings, preferably party wings
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 4 tablespoons (1/2 stick) unsalted butter, melted
• 1 tablespoon finely chopped fresh parsley leaves
• 1 tablespoon finely chopped fresh chives
• 1 clove garlic, minced
• 1 teaspoon Dijon mustard
• 1 teaspoon freshly squeezed lemon juice
• 1 teaspoon smoked paprika
• 1/4 teaspoon kosher salt
• 1/8 teaspoon cayenne pepper

Instructions

1. Step 1: Preheat the oven to 425°F. Line a rimmed baking sheet with aluminum foil and place a wire rack inside.
2. Step 2: If using whole wings, separate the wing tips by cutting through the first joint and discard or save tips for stock. Then cut through the second joint to separate into flats and drumettes.
3. Step 3: Pat the wings dry with paper towels to ensure crispiness. Season all over with kosher salt and black pepper.
4. Step 4: Arrange the wings skin-side up in a single layer on the wire rack. Roast for 45 to 50 minutes until cooked through and the skin is crispy.
5. Step 5: While the wings roast, prepare the cowboy butter by combining melted butter, parsley, chives, minced garlic, Dijon mustard, lemon juice, smoked paprika, kosher salt, and cayenne pepper in a large bowl. Stir well to blend.
6. Step 6: When the wings are done, add them to the bowl with the cowboy butter and toss until each wing is thoroughly coated with the sauce.

Tips & Variations

• For extra crispiness, pat wings very dry before seasoning and avoid overcrowding the baking rack.
• Substitute fresh chives and parsley with dried herbs if fresh are unavailable, but use about one-third the quantity.
• Add a splash of hot sauce to the cowboy butter for a spicier kick.
• Grill the wings instead of roasting for a smoky flavor.

Storage

Store leftover wings in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for about 10 minutes to maintain crispiness. Avoid microwaving if possible, as this can make the skin soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen wings for this recipe?

Yes, but be sure to thaw the wings completely and pat them dry before seasoning and roasting to achieve the best crispness.

Is cowboy butter similar to regular garlic butter?

Cowboy butter includes fresh herbs, Dijon mustard, smoked paprika, and a little cayenne pepper, giving it a smoky, tangy, and mildly spicy flavor that’s more complex than basic garlic butter.

Cowboy Butter Chicken Wings Recipe

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★★★★★

4.5 from 88 reviews

• Author: Hugo
• Total Time: 1 hour
• Yield: 4 servings 1x

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Description

This Cowboy Butter Chicken Wings recipe offers crispy oven-roasted wings coated in a flavorful, buttery herb sauce with a kick of smoked paprika and cayenne. Perfect for game day or casual gatherings, these wings are easy to prepare and packed with bold, savory flavors.

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Ingredients

Scale 1x2x3x

For the Chicken:

• 2 pounds chicken wings, preferably party wings
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper

For the Cowboy Butter:

• 4 tablespoons (1/2 stick) unsalted butter, melted
• 1 tablespoon finely chopped fresh parsley leaves
• 1 tablespoon finely chopped fresh chives
• 1 clove garlic, minced
• 1 teaspoon Dijon mustard
• 1 teaspoon freshly squeezed lemon juice
• 1 teaspoon smoked paprika
• 1/4 teaspoon kosher salt
• 1/8 teaspoon cayenne pepper

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Instructions

1. Preheat the Oven: Heat the oven to 425ºF and line a rimmed baking sheet with aluminum foil. Place a wire rack inside the baking sheet to allow air circulation around the wings for even crisping.
2. Prepare the Wings: If the wings are whole, separate them by cutting through the first joint to remove the wing tip (discard or save for stock), then cut through the second joint to separate into flats and drumettes. Pat wings dry with paper towels to ensure crispy skin.
3. Season the Wings: Season the wings all over with 1 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper. Arrange them skin-side up in a single layer on the wire rack to allow the heat to crisp the skin evenly.
4. Roast the Wings: Roast the wings in the preheated oven for 45 to 50 minutes until cooked through and skin is crispy and golden brown.
5. Prepare the Cowboy Butter: While the wings are roasting, combine the melted unsalted butter, chopped parsley, chopped chives, minced garlic, Dijon mustard, lemon juice, smoked paprika, kosher salt, and cayenne pepper in a large bowl. Stir well to create the flavorful butter sauce.
6. Coat the Wings: Once the wings are cooked and crispy, immediately transfer them to the bowl with the cowboy butter. Toss the wings thoroughly until they are well-coated with the flavorful butter mixture.

Notes

• Drying the wings before roasting is key to getting crispy skin.
• Using a wire rack allows the heat to circulate around the wings for even crisping.
• The cowboy butter sauce can be adjusted for heat by varying the amount of cayenne pepper.
• Leftover wing tips can be saved to make chicken stock.
• Serve immediately after tossing in the butter to enjoy the wings hot and flavorful.

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Category: Appetizer
• Method: Baking
• Cuisine: American

Keywords: cowboy butter chicken wings, crispy chicken wings, oven-roasted wings, party wings, spicy butter sauce