Crispy Baked Cowboy Butter Chicken Wings
Ingredients
- chicken:
- 1.5 lbs Chicken Wings sectioned into flats and drums
- 1/4 tsp sea salt
- 1/2 tsp black pepper
- 1/2 tsp paprika
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1 tbsp baking powder
- Cowboy Butter:
- 6 tablespoons butter, melted
- Juice and zest of half a lemon
- 4 cloves garlic, minced
- 1 tablespoon Dijon mustard
- 1/4 teaspoon paprika
- 2 tablespoon fresh chopped parsley
- 1 tablespoon freshly chopped chives
- 2 teaspoons minced thyme
- 1/4 teaspoon crushed red pepper flakes
- Salt and freshly ground black pepper
Instructions
- Chicken:
- Begin by preheating the oven to 425 degrees.
- Take the chicken wings out of the fridge and pat them dry to ensure crispy skin.
- Combine sea salt, black pepper, smoked paprika, garlic powder, onion powder, and baking powder in a small dish.
- Sprinkle the seasoning mix on the wings and toss them for an even coat.
- Arrange the wings on a baking sheet lined with parchment paper or a sheet with a cooling rack.
- Bake the wings in the oven for 25 minutes on each side.
- Tips:
- Keep the wings in an airtight container in the fridge for up to 4 days or freeze for 3 months. Reheat in a 350F oven for 15 minutes.
- Cowboy Butter:
- in a small bowl, mix together melted butter, lemon juice, garlic, mustard, cayenne, and paprika. Whisk the sauce until it’s well combined.
- Next, incorporate parsley, chives, crushed red pepper flakes, and thyme, and season the sauce with salt and pepper.
- Drizzle this delightful sauce over the chicken wings and serve. Any extra can be used as a dipping sauce for those who desire more flavor!
Serving: 4pieces, Calories: 369kcal, Carbohydrates: 3g, Protein: 18g, Fat: 32g, Saturated Fat: 15g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 10g, Trans Fat: 1g, Cholesterol: 116mg, Sodium: 711mg, Potassium: 207mg, Fiber: 1g, Sugar: 0.2g, Vitamin A: 1135IU, Vitamin C: 6mg, Calcium: 211mg, Iron: 2mg
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