Go Back
Close-up of glossy, saucy Easy Cowboy Butter Chicken Wings garnished with fresh green herbs on a white plate.

Easy Cowboy Butter Chicken Wings for Busy Evenings

Make these simple cowboy butter chicken wings for a quick meal. You can bake them for crispy skin and toss them in a flavorful butter sauce.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings: 4 people
Course: Dinner
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken
  • 2 pounds chicken wings preferably party wings
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
For the Cowboy Butter
  • 4 tablespoons unsalted butter melted
  • 1 tablespoon fresh parsley leaves finely chopped
  • 1 tablespoon fresh chives finely chopped
  • 1 clove garlic minced
  • 1 teaspoon Dijon mustard
  • 1 teaspoon freshly squeezed lemon juice
  • 1 teaspoon smoked paprika
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon cayenne pepper

Equipment

  • Rimmed baking sheet
  • Wire rack
  • Chef's knife or kitchen shears
  • Large bowl

Method
 

  1. Heat your oven to 425ºF. Line a rimmed baking sheet with aluminum foil and fit a wire rack inside.
  2. Prepare the chicken wings if they are whole. Use a knife or shears to cut through the first joint to remove the wing tip. Discard the tips or save them for stock. Cut through the second joint to separate the wing into the flat and drumette sections.
  3. Pat the wings dry with paper towels. Season them all over with 1 teaspoon kosher salt and 1/2 teaspoon black pepper. Arrange the wings skin-side up in a single layer on the wire rack.
  4. Roast the wings until they are cooked through and the skin is crispy, which takes 45 to 50 minutes. Make the cowboy butter a few minutes before the wings finish cooking.
  5. In a large bowl, stir together 4 tablespoons melted unsalted butter, 1 tablespoon finely chopped fresh parsley, 1 tablespoon finely chopped fresh chives, 1 minced garlic clove, 1 teaspoon Dijon mustard, 1 teaspoon lemon juice, 1 teaspoon smoked paprika, 1/4 teaspoon kosher salt, and 1/8 teaspoon cayenne pepper.
  6. Add the cooked wings to the butter mixture and toss them until they are well-coated.

Notes

You can use chicken thighs or breasts instead of wings. Adjust the roasting time based on the cut of chicken you choose.