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Crispy Cowboy Butter Wings with Lemon and Smoked Paprika

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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Appetizer
Cuisine American
Servings 4

Equipment

  • Baking sheet with wire rack A wire rack helps circulate heat around the wings, which is key for getting that crispy skin without frying. If you don’t have one, you can place the wings directly on a parchment-lined baking sheet and flip halfway through.
  • Mixing bowls For tossing wings in seasoning and combining the butter sauce.
  • Small saucepan To prepare the cowboy butter sauce.
  • Tongs Essential for flipping and tossing the wings in the sauce.
  • Microplane or zester For getting the lemon zest just right.
  • Oven This recipe uses baking instead of frying, making cleanup easier and keeping the wings a bit lighter.

Ingredients
  

For the Wings

  • 2½ lbs chicken wings drumettes and flats separated
  • 1 tablespoon baking powder not baking soda
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • ½ teaspoon cayenne pepper optional, for heat
  • 1 tablespoon olive oil

For the Cowboy Butter Sauce

  • ½ cup unsalted butter
  • 5 garlic cloves finely minced or grated
  • Juice of 1 lemon about 2 tablespoons
  • Zest of 1 lemon
  • 1 teaspoon Dijon mustard
  • ½ teaspoon red pepper flakes
  • 1 tablespoon chopped fresh parsley
  • 1 tablespoon chopped chives optional
  • Salt and freshly ground pepper to taste

Instructions
 

Step 1: Prep the Chicken Wings

  1. Pat the chicken wings dry with paper towels—this is key for crispy wings. The drier the skin, the better it crisps in the oven. In a large mixing bowl, toss the wings with baking powder, salt, black pepper, garlic powder, smoked paprika, cayenne (if using), and olive oil. The baking powder may sound odd, but it’s the secret to extra crispy chicken wings without deep frying.
  2. Let the seasoned wings sit uncovered for 10–15 minutes while the oven preheats. This helps the baking powder activate and dry out the skin even more.

Step 2: Bake the Wings

  1. Preheat your oven to 425°F (220°C). Arrange the wings in a single layer on a wire rack set over a baking sheet. Bake for 40–45 minutes, flipping once halfway through, until the wings are deeply golden and crispy.
  2. You want the edges to look almost fried—that’s how you know the magic is happening. For extra crispy wings, you can broil them on high for the last 2–3 minutes, keeping a close eye to avoid burning.

Step 3: Make the Cowboy Butter Sauce

  1. While the wings are baking, prepare the butter sauce. In a small saucepan over medium heat, melt the butter. Add the garlic and sauté for about 30 seconds, just until fragrant.
  2. Add the lemon juice, zest, Dijon mustard, red pepper flakes, parsley, and chives. Stir everything together and let it simmer for a minute or two. Season with salt and pepper to taste. The result is a velvety, punchy cowboy butter that’s both savory and citrusy—a riff on traditional butter sauce with some serious Western soul.

Step 4: Toss and Serve

  1. Once the wings are out of the oven, transfer them to a large bowl and pour the warm cowboy butter over the top. Toss well to coat each wing in that rich, flavorful sauce.
  2. Garnish with extra parsley or lemon zest if desired. Serve immediately while hot and crispy.