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Cowboy Butter Chicken Wings

Crispy roasted chicken wings tossed in a smoky, garlicky cowboy butter sauce loaded with fresh herbs—perfect for game day, parties, or an easy weeknight main.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 people
Course: Appetizer, Main Dish
Cuisine: American
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

Chicken Wings
  • 4 pounds fresh chicken wings patted very dry
  • 2 teaspoons kosher salt
  • 1 teaspoon black pepper
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon cayenne pepper optional, for extra heat
Cowboy Butter Sauce
  • 1/2 pound unsalted butter 2 sticks
  • 8 cloves garlic minced very finely
  • 2 tablespoons fresh parsley chopped
  • 1 tablespoon fresh thyme or 1 teaspoon dried thyme
  • 1 tablespoon fresh chives chopped
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon red pepper flakes
  • 1/2 teaspoon Worcestershire sauce
  • Salt and black pepper to taste

Equipment

  • Large rimmed baking sheet
  • Paper towels
  • Small saucepan
  • Whisk or fork
  • Large mixing bowl
  • Instant read thermometer

Method
 

  1. Preheat the oven to 425°F (220°C).
  2. Pat the chicken wings completely dry with paper towels.
  3. In a small bowl, mix kosher salt, black pepper, smoked paprika, garlic powder, and cayenne pepper.
  4. Toss the wings with the seasoning blend until evenly coated.
  5. Arrange wings skin-side up on a large rimmed baking sheet, leaving space between each piece.
  6. Roast for 35–40 minutes, turning once halfway, until the skin is deep golden and an instant-read thermometer reads 165°F (74°C).
  7. While wings roast, melt butter in a small saucepan over medium heat.
  8. Add minced garlic; cook 1 minute, stirring, until fragrant but not browned.
  9. Remove saucepan from heat; whisk in smoked paprika, red pepper flakes, Worcestershire sauce, parsley, thyme, chives, and season with salt and black pepper.
  10. Transfer hot wings to a large mixing bowl; pour three-quarters of the cowboy butter sauce over them and toss gently to coat.
  11. Plate wings and drizzle with remaining sauce. Serve immediately while hot and crispy.

Notes

For extra-crisp skin, let seasoned wings rest uncovered in the refrigerator for 1 hour before roasting. Reheat leftovers in a 350°F oven for 10–15 minutes, then toss with fresh cowboy butter.