Pat your chicken wings completely dry with paper towels.

In a small bowl, combine kosher salt, black pepper, garlic powder, and smoked paprika.

Toss the dried wings with this seasoning mixture, coating all surfaces evenly.

Line two large sheet pans with parchment paper or aluminum foil.

Arrange the seasoned wings in a single layer on each pan.

Place both pans in a preheated 425 degree Fahrenheit oven and bake for 35 to 40 minutes.

Cook bacon slices in a skillet over medium heat until crispy, about 8 to 10 minutes.

In a small saucepan, melt the unsalted butter over low heat, then add the minced garlic and cook gently for about one minute.

Remove the saucepan from heat and stir in the chopped bacon bits, fresh parsley, fresh chives, red pepper flakes (if using), and Worcestershire sauce.

Once wings are golden and crispy, transfer them to a large bowl and pour the warm cowboy butter sauce over top.

Toss gently to coat every wing.

Transfer the buttery wings to a serving platter or bowl and serve hot.