Cowboy Butter Chicken Wings

Yield

4 servings · 2 lbs chicken wings

Cook time

40–45 minutes

Ingredients

• 2 lbs chicken wings, split, tips removed
• 2 tablespoons olive oil
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon paprika
• ½ teaspoon cayenne pepper, optional
• ½ teaspoon garlic powder
• ½ cup unsalted butter
• 3 garlic cloves, minced
• 1 tablespoon Dijon mustard
• 1 tablespoon fresh lemon juice
• Zest of ½ lemon
• 1 tablespoon fresh parsley, chopped
• 1 tablespoon fresh chives, chopped
• ½ teaspoon red pepper flakes
• ½ teaspoon smoked paprika
• ½ teaspoon salt, for sauce
• ¼ teaspoon black pepper, for sauce

Method

1. Preheat the oven to 425°F (220°C). Line an 18×13-inch rimmed baking sheet with foil and place a wire rack on top.
2. Pat the wings thoroughly dry. Toss with olive oil, 1 teaspoon salt, ½ teaspoon black pepper, paprika, cayenne (if using), and garlic powder.
3. Arrange in a single layer on the rack. Bake for 40–45 minutes, flipping halfway, until golden, crispy, and cooked through to at least 165°F (74°C).
4. For an air-fryer alternative, cook in batches in a 6-quart air fryer at 400°F (200°C) for 18–20 minutes, turning halfway, until crisp and fully cooked.
5. Meanwhile, melt the butter in a 1-quart saucepan over low heat. Add the minced garlic and cook for 1 minute.
6. Stir in Dijon mustard, lemon juice, lemon zest, parsley, chives, red pepper flakes, smoked paprika, ½ teaspoon salt, and ¼ teaspoon black pepper.
7. Warm gently for 1–2 minutes, stirring, without browning the garlic.
8. Transfer the hot wings to a large bowl. Pour the cowboy butter sauce over them and toss until evenly coated.
9. Serve immediately, spooning any remaining sauce over the wings.

Kitchen notes

Timing guide:
Cook time: 40–45 minutes (oven) or 18–20 minutes (air fryer)

Practical Woman's Secret
Dry the wings thoroughly before cooking, and add the cowboy butter only after they become crispy. This keeps the skin golden while allowing the garlic butter to coat every piece.