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Cowboy butter chicken wings on a white plate, crispy baked wings coated in a rich, glossy garlic butter sauce with herbs and a golden finish

Cowboy Butter Chicken Wings Recipe

These Cowboy Butter Chicken Wings are crispy, flavorful, and coated in a bold, buttery sauce that packs a zesty punch. Perfect for game day appetizer.
Recipe Developer-Estefania
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes

Ingredients

For the Chicken:

  • 1 kg chicken wings
  • 1 teaspoon salt
  • ½  teaspoon freshly ground black pepper
  • 1½  tablespoon baking powder

For the Cowboy Butter:

  • 60 g unsalted butter melted
  • 2 tablespoon parsley finely chopped
  • 2 tablespoon chives finely chopped
  • 1 clove garlic minced
  • 1 tablespoon lemon juice
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon Dijon mustard
  • ⅛  teaspoon salt
  • 1 teaspoon onion powder
  • 1 tablespoon smoked paprika
  • ⅛  teaspoon cayenne pepper

Instructions

  • Prepare the wings: Cut the chicken wings, pat them dry with paper towels to remove excess moisture, and place them in a large bowl.
  • Season the wings: In a small bowl, combine the salt, black pepper, and baking powder. Toss the wings in this dry seasoning mix, ensuring they're evenly coated.
  • Arrange on the baking tray: Place the wings in a single layer on a wire rack, making sure they aren't crowded so they can crisp up.
  • Bake the wings: Bake the chicken wings in a preheated oven at 430°F/220°C (390°F convection / 200°C fan) for 40-45 minutes, flipping the wings halfway through, until they're golden and crispy.
  • Make the cowboy butter: In a medium bowl, mix melted unsalted butter, finely chopped fresh parsley, chives, minced garlic, Worcestershire sauce, Dijon mustard, salt, onion powder, smoked paprika, cayenne pepper, and lemon juice until well combined.
  • Toss in cowboy butter: Once the wings are done, remove them from the oven and toss them in the cowboy butter until they're fully coated.

Notes

Dry the Wings Thoroughly: I always pat them down with plenty of paper towels; this step really helps them crisp up in the oven. 
Use Baking Powder for Crunch: I like how baking powder gives the skin that crackly, golden finish. Just make sure it’s not baking soda! 
Flip for Even Cooking: I flip the wings halfway through baking to get that beautiful, even crisp on both sides. 
Toss While They’re Hot: I pour the cowboy butter on as soon as the wings come out of the oven; it soaks in better when they’re still hot. 
Adjust the Heat: If you like more spice, I sometimes add a pinch more cayenne to the cowboy butter for an extra kick. 

Nutrition

Calories: 424kcal | Carbohydrates: 4g | Protein: 25g | Fat: 34g | Saturated Fat: 14g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 136mg | Sodium: 1303mg | Potassium: 323mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1701IU | Vitamin C: 7mg | Calcium: 303mg | Iron: 3mg