4 servings

Cowboy Butter Chicken Wings

Recipe by: True Taste Buds

Crispy, shatteringly crunchy chicken wings tossed in a rich, tangy, and spicy compounded cowboy butter sauce loaded with fresh garlic, lemon juice, and herbs.

★★★★★ 4.64 from 330 votes
PREP TIME 15 mins
COOK TIME 50 mins
TOTAL TIME 65 mins
SERVINGS 4
Cowboy Butter Chicken Wings

Ingredients

  • 2 pounds Chicken wings, tips removed and separated into flats and drumettes
  • 1 tablespoon Vegetable oil
  • 1 tablespoon Aluminum-free baking powder
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon Black pepper
  • 1/2 teaspoon Garlic powder
  • 8 tablespoons Unsalted butter, melted
  • 4 cloves Garlic, minced
  • 1 tablespoon Lemon juice, freshly squeezed
  • 1 tablespoon Dijon mustard
  • 1 teaspoon Paprika
  • 2 tablespoons Fresh parsley, finely chopped
  • 1 tablespoon Fresh chives, finely chopped
  • 1 teaspoon Fresh thyme leaves, finely chopped
  • 1/2 teaspoon Crushed red pepper flakes
  • 1/4 teaspoon Cayenne pepper
  • 1 teaspoon Hot sauce, optional for extra heat

Instructions

  1. Remove the chicken wings from their packaging and place them on a large cutting board or rimmed baking sheet. Use several layers of heavy duty paper towels to press down firmly on both sides of each flat and drumette. Continue blotting and changing out your paper towels until they come away completely dry. The chicken skin should feel slightly tacky to the touch.
  2. In a small bowl, whisk together the baking powder, kosher salt, black pepper, and garlic powder until perfectly blended. Place your dried wings into a large mixing bowl and drizzle them with the vegetable oil. Toss well until every wing is lightly coated. Sprinkle the dry mixture over the oiled wings in stages. Toss vigorously between each addition to ensure an even, powdery coating on every single piece.
  3. For the Oven Method: Preheat to 400 degrees Fahrenheit. Arrange the coated wings on a wire rack set over a foil-lined baking sheet. Bake for 45 to 50 minutes. Flip them halfway through until they are deeply golden and crispy. For the Air Fryer Method: Preheat to 380 degrees Fahrenheit. Arrange wings in a single layer without overcrowding. Cook for 15 minutes, flip, and increase the heat to 400 degrees Fahrenheit. Cook for an additional 5 to 8 minutes until blistered and crunchy.
  4. Melt the unsalted butter in a small saucepan over medium-low heat or in a microwave-safe bowl. Once melted, whisk in the minced garlic, freshly squeezed lemon juice, Dijon mustard, paprika, red pepper flakes, and cayenne pepper. Let it warm gently for about two minutes until fragrant. Remove the sauce from the heat completely. Vigorously stir in the finely chopped parsley, chives, and thyme until beautifully incorporated.
  5. Transfer your piping hot, crispy wings into a large, clean mixing bowl. Pour about three-quarters of the warm cowboy butter sauce directly over the chicken. Toss the wings enthusiastically until every piece is slick and glistening with the herb butter. Transfer to a serving platter and serve the remaining butter sauce on the side for extra dipping.

Notes

If you have the time, arrange the dried wings on a wire rack and leave them uncovered in the refrigerator for 8 to 24 hours to dehydrate the skin. Double check your pantry to ensure you are using aluminum-free baking powder and not baking soda to avoid a metallic taste. Never overlap your wings in the air fryer basket. Always use freshly squeezed lemon juice for the sauce. For an extra impressive presentation, sprinkle a final pinch of fresh chopped parsley and a dusting of flaky sea salt over the plated wings right before they hit the table.

Nutrition

Calories: 420 kcal | Carbohydrates: 3 g | Protein: 22 g | Fat: 35 g | Saturated Fat: 18 g | Cholesterol: 140 mg | Sodium: 700 mg | Fiber: 1 g | Sugar: 0 g