Cowboy Butter Chicken Wings
These Cowboy Butter Chicken Wings are crispy, buttery, and packed with smoky garlic flavor and a touch of heat. Perfect for game day, parties, or a bold appetizer.
Equipment
- large mixing bowl
- small mixing bowl
- baking sheet
- wire rack
- aluminum foil or parchment paper
Ingredients
- 2 pounds chicken wings, split into flats and drumettes
- 1 cup unsalted butter, melted
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tbsp smoked paprika
- 1 tbsp Worcestershire sauce
- 1 tsp cayenne pepper
- 1 tsp salt
- 1 tsp black pepper
- 1 tbsp fresh parsley, chopped
- hot sauce for serving (optional)
Instructions
- Rinse the chicken wings under cold water and pat them dry with paper towels. Place them in a large bowl.
- In a separate bowl, combine melted butter, garlic powder, onion powder, smoked paprika, Worcestershire sauce, cayenne pepper, salt, and black pepper. Mix until fully combined.
- Pour the marinade over the chicken wings, ensuring they are evenly coated. Cover and refrigerate for at least 1 hour or overnight for deeper flavor.
- Preheat your oven to 400°F (200°C).
- Line a baking sheet with aluminum foil or parchment paper and place a wire rack on top.
- Remove the wings from the marinade and arrange them in a single layer on the wire rack.
- Bake for 25–30 minutes or until golden brown and cooked through, reaching an internal temperature of 165°F (74°C).
- Optional: During the last 5–10 minutes of baking, baste the wings with any remaining marinade for extra flavor and moisture.
- If desired, switch the oven to broil mode for the last 3–5 minutes to make the wings extra crispy.
- Remove the wings from the oven and let them rest for a few minutes. Garnish with freshly chopped parsley and serve with hot sauce if desired.
Notes
For maximum flavor, marinate the wings overnight. Serve with ranch dressing, blue cheese dip, or extra hot sauce. Use an air fryer for an even crispier texture if preferred.