Cowboy Butter Wings

When you are craving wings, but want something other than buffalo wings, you should try these cowboy butter wings. Cowboy butter wings are buffalo wing’s herby, flavor-packed cousin. They’re rich, garlicky, herb-forward, a little spicy, a little tangy—and completely delicious. These sizzling wings tossed in a melted butter sauce loaded with herbs, garlic, Dijon mustard, lemon, and spices are sure to be a new favorite.

What is Cowboy Butter?

Cowboy butter started as a steakhouse-style finishing sauce—melted butter blended with garlic, spices, dijon mustard, and lemon. It’s was made to be spooned over grilled meats, but it also makes an incredible sauce for chicken wings. The butter carries so much flavor while the acidity and smokiness keep things from feeling heavy.

Wings crave contrast. You want crisp skin with a sauce that’s rich but balanced. Cowboy butter does this perfectly:

• Butter adds indulgence and silkiness
• Lemon juice & Dijon cut through the heaviness
• Garlic and herbs bring flavor and depth

Tips for Next-Level Cowboy Butter Wings

• Like them extra crispy? Broil the wings for 2–3 minutes before saucing.
• Want a grilled version? Grill wings over indirect heat until crisp, then finish over a direct flame and toss them in the sauce.
• Heat lovers: Add hot sauce or chipotle powder.
• Dipping sauce: Ranch or blue cheese works, but honestly? More cowboy butter is best.

How long does it take to make baked wings?

This is how I like to bake my cowboy butter wings. First I cook them at 400F for 40 minutes, then at 425F for 11-13 minutes. Cook them on the top rack. Use this baking method if you are making oven baked whole chicken wings or if you are separating the wings. It works for both.

If you like this recipe, you should try my original recipe for oven baked wings which has a different seasoning. Recipe for Oven Baked Wings

How do you separate a whole wing?

You do not need to separate a whole wing before you cook it. I have made oven baked whole chicken wings in the same way as below and they come out great. However, if you do want to separate your wings, this is the easiest way to separate your wings. A whole wing consists of the flat part and the drumette, plus a little wing tip.

In order to cut off the wing tip, hold a sharp knife at the center of the joint, and cut through at the top end of the tip. You can then save those wing tips to make homemade chicken stock. To separate the flat from the drumette, you can just slice through the middle of the joint. It takes a little finagling, but it will work. And if it is too much work, don’t worry, just make oven baked whole chicken wings. You will love them!

How to Make Cowboy Butter Wings

INGREDIENTS  

• 3 lbs Chicken Wings
• 1 stick Salted Butter melted
• 1 tsp Sea Salt
• 1 tsp black pepper
• 2 tsp smoked paprika
• 6 cloves Garlic
• 1 tbsp Dijon Mustard
• 2 tbsp lemon juice
• 1 tbsp fresh chives finely chopped
• 1 tbsp fresh parsley

INSTRUCTIONS 

• Preheat the oven to 400F
• Line an extra large baking sheet with aluminum foil and then add a wire rack on top of the aluminum foil
• Add the 1 tsp salt and 1 tsp black pepper to the wings and arrange the wings in a single layer on a wire rack, skin side down, making sure they do not touch. 
• Bake at 400F for 40 minutes on the top rack. Remove from the oven, increase the temperature to 425F, flip over the wings so that the skin is on the top. Put them back in the oven for another 13-15 minutes.
• While the wings are baking, make your cowboy butter by combining the remaining ingredients in a bowl. Let it sit while the wings are baking and once the wings are done baking, pour the butter over them. If your butter has solidified, you can put it in the microwave for about 5 to 10 seconds so that it gets liquidy again.