Name: Cowboy Butter Chicken Wings Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 1 h 45 min
Cuisine: American
Ingredients: 2 pounds chicken wings, split into flats and drumettes; 1 cup unsalted butter, melted; 1 tablespoon garlic powder; 1 tablespoon onion powder; 1 tablespoon smoked paprika; 1 tablespoon Worcestershire sauce; 1 teaspoon cayenne pepper (adjust based on spice preference); 1 teaspoon salt; 1 teaspoon black pepper; 1 tablespoon fresh parsley, chopped; Optional: Hot sauce for serving

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Introduction

These Cowboy Butter Chicken Wings are packed with bold, smoky flavors and a buttery richness that makes them irresistible. Perfect as a snack or party appetizer, they combine a spicy kick with a crispy, golden finish.

The image shows several golden brown chicken wings cooking on a black grill. One chicken wing is in the center being brushed with a blue silicone brush, held by a woman's hand, coating it with a shiny glaze that adds a glossy texture. The wings have slightly charred edges and are sprinkled lightly with white coarse salt. The grill marks on the wings are visible, adding a dark striped pattern. The background is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 pounds chicken wings, split into flats and drumettes
1 cup unsalted butter, melted
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon smoked paprika
1 tablespoon Worcestershire sauce
1 teaspoon cayenne pepper (adjust based on spice preference)
1 teaspoon salt
1 teaspoon black pepper
1 tablespoon fresh parsley, chopped (for garnish)
Optional: Hot sauce for serving

Instructions

Step 1: Rinse the chicken wings under cold water and pat them dry with paper towels. Place them in a large bowl.
Step 2: In a separate bowl, combine melted butter, garlic powder, onion powder, smoked paprika, Worcestershire sauce, cayenne pepper, salt, and black pepper. Mix until well combined.
Step 3: Pour the marinade over the chicken wings, ensuring they are well-coated. Cover the bowl with plastic wrap and refrigerate for at least 1 hour, or overnight for deeper flavors.
Step 4: Preheat your oven to 400°F (200°C).
Step 5: Line a baking sheet with aluminum foil or parchment paper and place a wire rack on top.
Step 6: Remove the wings from the marinade and arrange them in a single layer on the wire rack for even cooking and crispiness.
Step 7: Bake the wings for 25-30 minutes until golden brown and cooked through, reaching an internal temperature of 165°F (74°C).
Step 8: Optionally baste the wings with any remaining marinade during the last 5-10 minutes of baking for extra flavor and moisture.
Step 9: For extra crispness, switch the oven to broil for 3-5 minutes at the end, watching closely to prevent burning.
Step 10: Remove from the oven and let the wings rest for a few minutes before garnishing with fresh parsley. Serve with hot sauce if desired.

Tips & Variations

Use a wire rack to allow air circulation around the wings, ensuring they crisp up nicely.
Adjust the cayenne pepper to control the heat level, or omit for a milder version.
For an even deeper smoky flavor, try adding a dash of liquid smoke to the marinade.
Serve with celery sticks and ranch or blue cheese dressing for a classic touch.
Leftover wings can be tossed in fresh sauce and reheated for a quick snack.

Storage

Store any leftover wings in an airtight container in the refrigerator for up to 3 days. To reheat, warm them in a 350°F (175°C) oven for 10-15 minutes to retain the crispiness. Avoid microwaving as it can make them soggy.

How to Serve

A large white oval plate holds about twenty grilled chicken wings with a golden-brown charred skin and a glossy, slightly sticky texture, sprinkled with small chopped green herbs for color. The wings are piled casually but neatly, filling the plate mostly in the center. Next to the plate on a white marbled surface is a small white bowl with a red rim, filled with a light creamy sauce speckled with green bits, likely herbs. In the top right corner, two clear glasses with water are softly blurred in the background. The setting feels clean and simple. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen wings for this recipe?

Yes, but make sure to fully thaw the wings and pat them dry before marinating. This helps the marinade adhere better and ensures even cooking.

What if I don’t have smoked paprika?

You can substitute regular paprika and add a pinch of cumin or a drop of liquid smoke to mimic the smoky flavor, though the taste will be slightly different.