Ingredients
Scale
For the chicken wings:
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3 pounds chicken wings (split at the joint, tips removed)
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1 tablespoon baking powder (not baking soda!)
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1 teaspoon kosher salt
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1 teaspoon black pepper
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1 teaspoon smoked paprika
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½ teaspoon garlic powder
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½ teaspoon onion powder
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½ teaspoon cayenne pepper (optional, for extra heat)
For the cowboy butter:
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1 cup unsalted butter, melted
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3 cloves garlic, minced
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2 tablespoons fresh lemon juice
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1 tablespoon Dijon mustard
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1 tablespoon freshly chopped parsley
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1 tablespoon freshly chopped chives
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1 teaspoon paprika
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½ teaspoon red pepper flakes (adjust to taste)
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½ teaspoon salt
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¼ teaspoon black pepper
Instructions
- Pat your chicken wings dry with paper towels — the drier they are, the crispier they’ll get. Toss them in a large bowl with the baking powder, salt, pepper, smoked paprika, garlic powder, onion powder, and cayenne (if using). Make sure every wing is evenly coated.
- Preheat your oven to 425°F (220°C). Line a large baking sheet with foil and set a wire rack on top. Arrange the wings in a single layer on the rack, making sure they’re not touching.
- Bake for 45–50 minutes, flipping halfway through, until the wings are golden, crispy, and cooked through (internal temperature should hit 165°F/74°C).
- While the wings are baking, melt the butter in a small saucepan over low heat. Stir in the garlic, lemon juice, Dijon mustard, herbs, paprika, red pepper flakes, salt, and black pepper. Let it simmer gently for 2–3 minutes, stirring often, until fragrant.
- Once the wings are done, transfer them to a large bowl. Pour the cowboy butter over the hot wings and toss thoroughly to coat every piece in that spicy, garlicky, buttery goodness.
- Garnish with extra chopped parsley or chives and serve immediately with lemon wedges, ranch dressing, or blue cheese dip on the side.
- Prep Time: 15 minutes
- Cook Time: 45–50 minutes