Ingredients
Scale
- For the wings:
- 2 pounds chicken wings (party wings work best)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- For the cowboy butter sauce:
- 4 tablespoons 1/2 stick butter, melted
- 1 tablespoon fresh parsley (chopped)
- 1 tablespoon fresh chives (chopped)
- 1 garlic clove (minced)
- 1 teaspoon Dijon mustard
- 1 teaspoon lemon juice
- 1 teaspoon smoked paprika
- 1/4 teaspoon salt
- A pinch (about 1/8 teaspoon cayenne pepper (a little spicy!))
Instructions
- Get the oven ready: Preheat your oven to 425ºF. Put foil on a baking sheet and place a wire rack on top.
- Prepare the wings: If your wings are whole, cut off the tips and separate the wings into two pieces each: the drumette and the flat. Dry the wings with paper towels.
- Season the wings: Sprinkle salt and pepper on the wings. Put them skin-side up on the wire rack in one layer.
- Bake the wings: Cook them in the oven for 45 to 50 minutes until they are crispy and cooked through.
- Make the butter sauce: While the wings cook, mix the melted butter, parsley, chives, garlic, mustard, lemon juice, smoked paprika, salt, and cayenne pepper in a big bowl.
- Coat the wings: When the wings are done, toss them in the butter sauce until they are all covered.
Notes
Store leftover wings in the fridge for up to 4 days in a closed container.
Be careful with the cayenne pepper if you don’t like spicy food!
- Prep Time: 10 minutes
- Cook Time: 45 minutes