Baked Crispy Cowboy Butter Chicken Wings
Crispy baked or air-fried chicken wings tossed in a garlicky cowboy butter sauce with lemon, Dijon, and a little heat. Perfect for game day or an easy party appetizer.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 4 servings 1x
- Category: Appetizer, Dinner
- Method: Air Fryer, BAKED
- Cuisine: American
Ingredients
Scale
For the chicken wings:
- 2 pounds chicken party wings, split into flats and drumettes
- 1 tablespoon baking powder
- 1 teaspoon kosher salt
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- ½ teaspoon black pepper
- 1 tablespoon olive oil
For the cowboy butter:
- 6 tablespoons salted butter
- 4 cloves garlic, finely minced
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh lemon juice
- ½ teaspoon lemon zest
- 1 teaspoon Worcestershire sauce
- ½ teaspoon crushed red pepper flakes, or to taste
- 1 tablespoon finely chopped fresh parsley
- Freshly ground black pepper, to taste
Instructions
- Preheat the oven to 425°F. Line a large baking sheet with parchment paper. Set an oven-safe wire rack over the pan, if using.
- Pat the chicken wings completely dry with paper towels. Add them to a large bowl with the baking powder, salt, garlic powder, smoked paprika, black pepper, and olive oil. Toss until evenly coated.
- Arrange the wings in a single layer on the prepared pan. Bake for 22 to 25 minutes. Flip, then bake for 20 to 25 minutes more, until crisp, golden, and cooked through.
- While the wings bake, melt the butter in a small saucepan over medium-low heat. Add the garlic and cook for 30 seconds, just until fragrant.
- Stir in the Dijon, lemon juice, lemon zest, Worcestershire sauce, crushed red pepper flakes, parsley, and black pepper. Reserve about one-third of the cowboy butter for serving.
- Transfer the hot wings to a large glass bowl. Pour the remaining cowboy butter over the wings and toss until coated. Spoon the reserved sauce over the finished wings and serve immediately.
Air Fryer Instructions
Preheat the air fryer to 400°F. Arrange the seasoned wings in a single layer, working in batches if needed. Air fry for 20 to 24 minutes, turning halfway through, until crisp and cooked through. Toss with cowboy butter just before serving.
Notes
- Patting the wings very dry is the key to crispy skin.
- Use baking powder, not baking soda.
- Add the cowboy butter after cooking so the wings stay crisp.
- For spicier wings, add extra crushed red pepper flakes or a pinch of cayenne.
- Serve with ranch dressing, celery sticks, and lemon wedges.
Find it online: https://www.firsthomelovelife.com/cowboy-butter-chicken-wings/