Cowboy Butter Chicken Wings
Rich, buttery, and full of bold western flavor, these cowboy butter chicken wings are a must-try for game days, parties, or cozy nights in. Tender, juicy, and tossed in an irresistible cowboy butter sauce!
Equipment
- Wire Rack
- Baking Sheet
- Mixing Bowls
- Saucepan
Ingredients
Chicken Wings
- 2 pounds chicken wings fresh and plump
- 1 cup buttermilk
- 1 cup all-purpose flour
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp salt
- 1/2 tsp black pepper freshly ground
Cowboy Butter
- 1/2 cup butter unsalted
- 2 tbsp fresh parsley chopped
- 1 tbsp Dijon mustard
- 1/2 tsp red pepper flakes
- 1 tbsp lemon juice freshly squeezed
- 1 tsp Worcestershire sauce
Instructions
- Pour buttermilk over chicken wings in a large bowl, toss to coat, and marinate for at least 1 hour.
- Preheat oven to 425°F (220°C). Grease a wire rack set over a baking sheet.
- In a shallow dish, mix flour, smoked paprika, garlic powder, salt, and black pepper.
- Shake off excess buttermilk and dredge wings in seasoned flour, patting lightly to adhere.
- Arrange wings on prepared rack and bake for 35–40 minutes, flipping halfway through.
- Meanwhile, melt butter in a saucepan. Stir in parsley, Dijon mustard, red pepper flakes, lemon juice, and Worcestershire sauce.
- Toss baked wings immediately in cowboy butter. Garnish with extra parsley and serve warm.
Notes
Adjust heat by increasing or decreasing red pepper flakes. You can also swap lemon for lime or smoked paprika for chipotle powder to vary flavors.