Cowboy Butter Chicken Wings Recipe (2025): Sweet & Spicy!

Did you know Americans consume over 1.4 billion chicken wings alone during Super Bowl weekend?

While Buffalo Wings may reign supreme, there’s a new player in town that’s taking the internet by storm: Cowboy Butter Chicken Wings! And boy have I got the perfect Cowboy Butter Chicken Wings recipe for you.

This viral sensation combines the addictive crunch of perfectly fried wings with the rich, garlicky goodness of cowboy butter sauce.

Get ready to elevate your wing game with this game-changing recipe that’s been viewed over 67 million times on TikTok! I’ll show you exactly how to achieve that golden-brown crispiness while keeping the meat juicy and tender inside.

What is Cowboy Butter?

This flavor-packed butter has quite an interesting backstory!

Origins of Cowboy Butter

Cowboy butter isn’t your typical compound butter. You know, those fancy European-style butters mixed with herbs. Nope, this is a distinctly American creation that gained massive popularity on social media!

While its exact origins are a bit fuzzy, some sources speculate that it originated in the American South. Others suggest it may have been created by a Southern-style restaurant in New York City.

The name “cowboy” likely stems from its association with foods traditionally eaten by cowboys or to convey a rugged, rustic feel.

Key ingredients that make up traditional cowboy butter

Here’s what makes cowboy butter special. At its core, you’re looking at softened butter mixed with fresh parsley, lemon juice, and a powerhouse combination of garlic and shallots.

But here’s where it gets interesting: the addition of red pepper flakes and hot sauce gives it that distinctive kick that sets it apart from traditional compound butters. Some folks even throw in a bit of Dijon mustard for extra tang!

Through trial and error, I’ve found that 1-2 cloves of minced garlic and about 1/4 teaspoon of red pepper flakes per stick of butter hit that sweet spot.

Health benefits of herbs & spices used in cowboy butter

What really fascinates me about cowboy butter is how nutritionally complex it is, despite being basically a condiment. The herbs and spices pack some serious health benefits!

Parsley, for instance, is loaded with vitamin K and antioxidants. Garlic has been shown to help support heart health and boost immune function.

However, it’s important to note that while these ingredients offer potential health benefits, cowboy butter is still high in calories and saturated fat due to its butter content. Therefore, it should be consumed in moderation as part of a balanced diet.

How cowboy butter differs from regular compound butters

The beauty of cowboy butter versus regular compound butter lies in its versatility. Traditional compound butters are usually just butter with one or two mix-ins, while cowboy butter is more intensely flavored and can be used on practically anything.

I’ve slathered it on grilled corn, tossed it with pasta, and even used it as a dip for bread!

Essential Ingredients for Perfect Cowboy Butter Wings

My journey perfecting cowboy butter wings has been quite the delicious experiment! But I’ve finally nailed down the absolute essentials for making these wings sing.

Best chicken wing cuts to use (drums vs flats)

First things first: let’s talk about the wing debate.

Both drumettes and flats (wingettes) are commonly used for cowboy butter chicken wings. Despite what some people say, there’s no definitive evidence that flat wings work better with the sauce.

That said, I usually buy whole wings and separate them myself. It’s way cheaper, and you get both cuts to please everyone at your table.

For a family meal, I typically grab about 2-3 pounds of wings.

Complete ingredient list for the cowboy butter sauce

Now for the star of the show: the cowboy butter sauce!

Through countless taste tests (tough job, but someone’s gotta do it!), I’ve landed on these exact measurements for the perfect balance:

• 1 cup (2 sticks) high-quality unsalted butter, softened
• 4 cloves garlic, finely minced
• 2 tablespoons fresh parsley, finely chopped
• 1 tablespoon lemon juice
• 1 teaspoon red pepper flakes
• 1 teaspoon black pepper
• 1/2 teaspoon paprika
• 1/4 teaspoon cayenne pepper (adjust based on heat preference)
• 1 tablespoon Dijon mustard
• 1 tablespoon fresh chives, chopped
• 2 teaspoons fresh thyme leaves, minced
• 1 teaspoon lemon zest
• 1/2 teaspoon Worcestershire sauce

Recommended spice substitutions & variations

Let’s talk about substitutions because we’ve all been there.

While dried herbs can work in a pinch, they really don’t give you that same bright flavor. However, if you’re in a bind, use about 1/3 of the amount called for with dried herbs.

Just don’t skip the fresh garlic! Pre-minced stuff from a jar just isn’t the same here.

Tips for selecting fresh herbs and quality butter

When it comes to selecting herbs, here’s a tip I picked up from my local farmer’s market: give them a quick sniff test. Fresh herbs should have a strong, clean aroma. If they smell musty or don’t have much scent at all, keep looking.

For parsley, the leaves should be bright green and perky, not wilted or yellowing. I store mine wrapped in slightly damp paper towels inside a zip-top bag – they’ll last nearly twice as long this way.

Cowboy Butter Chicken Wings Recipe

Yield: 6-8 servings

For the Wings

• 5 lbs chicken wings, separated into drumettes and wingettes
• 1 tbsp baking powder
• 1 tsp salt
• 1 tsp garlic powder
• 1 tsp onion powder

For That Glorious Cowboy Butter Sauce

• 1 cup (2 sticks) high-quality unsalted butter, softened
• 4 cloves garlic, finely minced
• 2 tablespoons fresh parsley, finely chopped
• 1 tablespoon lemon juice
• 1 teaspoon red pepper flakes
• 1 teaspoon black pepper
• 1/2 teaspoon paprika
• 1/4 teaspoon cayenne pepper (adjust based on heat preference)
• 1 tablespoon Dijon mustard
• 1 tablespoon fresh chives, chopped
• 2 teaspoons fresh thyme leaves, minced
• 1 teaspoon lemon zest
• 1/2 teaspoon Worcestershire sauce

Let’s Get Cooking!

1. Prep Time

First, preheat that oven to 250°F (121°C). We’re going low and slow to start.

Next, grab a baking sheet, line it with foil, and place a wire rack on top. Give that rack a good spritz with cooking oil.

2. Wing Magic

Now, pat those wings super dry with paper towels.

In a large bowl, mix baking powder, salt, garlic powder, and onion powder. Toss the wings in this mixture until they’re evenly coated. 

This is the secret to crispy wings, trust me!

3. Arrange & Bake

Arrange the wings on the prepared rack, making sure they aren’t too crowded. We want that hot air to circulate!

Bake these babies on the lower middle rack for 30 minutes. This renders the fat and gets the skin ready for maximum crispiness.

4. Crank It Up

Time to get serious! Increase the oven temperature to 425°F (218°C), and move the wings to the upper middle rack. 

Continue baking for another 30-40 minutes, flipping them halfway through, until they’re a beautiful golden brown and the internal temperature reaches 165°F (74°C).

5. Cowboy Butter Time

While the wings are doing their thing in the oven, whip up that amazing Cowboy Butter sauce.

In a bowl, combine all the sauce ingredients and mix until everything is perfectly combined.

6. Toss & Serve

Once the wings reach that magical internal temperature, pull them out of the oven and let them rest for about 5 minutes. Then, toss those hot wings in the Cowboy Butter sauce until they’re evenly coated in that glorious, garlicky goodness.

7. Devour

Serve immediately, and prepare for your taste buds to be blown away! Garnish with additional fresh herbs for that extra touch of fancy if you’re feeling it.

Step-by-Step Wing Preparation Method

Here’s my complete wing prep process. A method I’ve tweaked over years of Sunday football gatherings! Trust me, the extra steps make all the difference between good wings and “everyone’s gonna ask for this recipe” wings.

How to properly clean & dry chicken wings

The first thing I learned about wing prep? Pat those babies dry! Like, really dry. I’m talking about laying out those wings on paper towels and giving them the royal treatment.

I use about half a roll of paper towels to get them as dry as possible. Sounds excessive, but here’s the game-changer I discovered: moisture is the enemy of crispy skin!

Secret to achieving extra-crispy skin

Speaking of crispy skin, here’s my secret weapon that I stumbled upon by accident.

I was running late for a party once and had to prep my wings the night before. I left them uncovered in the fridge overnight, and they turned out crispier than ever! Now I always do this intentionally.

The cool fridge air actually helps dry out the skin, creating that perfect crispy exterior we’re all chasing!

Tools & equipment needed

Equipment matters. You’ll need:

• A large baking sheet (I prefer the heavy-duty kind that won’t warp)
• An oven-safe wire rack that fits your baking sheet
• Paper towels (lots of them)
• Kitchen tongs (at least 12 inches long to avoid oil burns)
• Meat thermometer (non-negotiable for food safety)
• Large mixing bowl for tossing in sauce

Best cooking temperatures & timing

Temperature is absolutely crucial! But I’ve found the sweet spot: 425°F for 45-50 minutes.

The initial temperature renders the fat, while the higher heat at the end creates that gorgeous crispy exterior.

The internal temperature should hit 165°F at the thickest part. And yes, you need to actually check! I always use my meat thermometer, no exceptions.

Saucing the Wings

One mistake I made when starting out was tossing the wings in the sauce too quickly after cooking. Give them about 5 minutes to rest and let that skin set up. If you sauce them too soon, all that crispy goodness you worked so hard for gets soggy.

And speaking of saucing, use a bowl that’s way bigger than you think you need. Nothing worse than flinging sauce all over your kitchen trying to toss wings in a too-small bowl (learned that one the hard way).

Making the Perfect Cowboy Butter Sauce

Here’s my journey to creating the perfect cowboy butter sauce. After countless batches, I’ve got this down to a science!

Proper butter temperature & melting techniques

Temperature is absolutely everything with this sauce. I made the rookie mistake of trying to rush things by microwaving the butter when I first started. Big mistake!

Leave your butter out long enough you can leave an indent when you press it with your finger, but it’s still holding its shape. Too soft, and your sauce will be greasy; too cold, and you’ll end up with chunks!

Here’s my foolproof method for preparing the butter that I’ve perfected over time:

1. Melting butter in a saucepan over low heat
2. Adding minced garlic and cooking until fragrant
3. Stirring in other ingredients like lemon zest, lemon juice, and Dijon mustard
4. Mixing in fresh herbs

How to prevent sauce separation

Use room-temperature ingredients (especially butter) to create a smooth sauce. Your herbs and aromatics should be at room temperature too!

One final tip: if your sauce does start to separate, a tiny splash of hot water (like, a teaspoon) while whisking can bring it back together.

3 Cooking Techniques

I’ve tested lots of wing cooking methods: deep-frying, baking, and air frying. The results were pretty eye-opening!

Let’s break down each method.

1. Deep frying

Deep frying is what most people think of as “traditional” wings, and yes, they turn out amazing. But here’s what nobody tells you: the cleanup is a total pain, and you need a ton of oil.

I discovered that using a heavy-bottomed Dutch oven works way better than a regular pot because it maintains temperature more consistently.

For perfect deep-fried wings, you want that oil at exactly 350°F. Any hotter and they burn, any cooler and they get greasy!

2. Air Frying

Air frying has become my go-to method for smaller batches (like when it’s just me and my partner watching the game).

The trick I stumbled upon is spraying the wings with a little oil before cooking. Not drowning them, just a light coat!

Set that air fryer to 380°F for about 20-22 minutes, giving them a shake halfway through. The results are surprisingly crispy, and cleanup is a breeze!

3. oven baking

But my favorite method for big gatherings is oven baking with a special twist. Here’s what I learned through countless batches:

Starting with a lower temperature and finishing hot is the secret. I do 30 minutes at 350°F, then crank it up to 425°F for the final 20-25 minutes.

This two-step process renders the fat perfectly while creating that crispy exterior we all crave!

Serving & Storage Guidelines

I used to think cowboy butter wings couldn’t get any better until I started experimenting with different dipping sauces and serving methods. After hosting countless game days and family gatherings, I’ve learned some tricks that make a huge difference!

Best dipping sauces to pair with cowboy butter wings

While cowboy butter wings are fantastic on their own, I’ve found that a cool, creamy dip provides the perfect contrast to their rich, buttery heat. My go-to lineup includes:

• Tangy ranch made with fresh herbs (store-bought just isn’t the same)
• Blue cheese dip with extra chunks (trust me on this one)
• Honey mustard with a touch of cayenne
• Cucumber-yogurt sauce for a lighter option

Proper serving temperature

Temperature is crucial for serving these bad boys. I made the mistake once of serving them straight from the oven. Way too hot!

Let them rest for about 5-7 minutes after cooking. They’ll still be plenty warm, but you won’t burn your tongue off. Plus, this little rest period helps the sauce really stick to the wings instead of sliding right off.

Storage & reheating instructions

If you’ve got leftovers (which rarely happens at my house!), don’t just throw them in a container and call it a day. Here’s my method that keeps them from turning into a soggy mess:

1. Let wings cool completely (about 30 minutes)
2. Line an airtight container with paper towels
3. Place wings in a single layer
4. Store in the fridge for up to 3 days

Reheating is where things get interesting. The best way to bring back that crispy exterior is in an air fryer at 375°F for 4-5 minutes.

No air fryer? A regular oven at 400°F for 8-10 minutes works pretty well too.

Just please, I beg you, don’t use the microwave! It turns them into rubber.

Make-ahead tips for parties

Making these ahead for a party? Here’s what I’ve learned works best:

Prep and cook the wings up to a day ahead, but don’t sauce them. Store them in the fridge, then reheat using the method above.

While they’re reheating, warm up your cowboy butter sauce gently in a microwave-safe bowl, 10 seconds at a time, stirring between intervals. Toss the hot wings in the warm sauce right before serving.

The absolute game-changer for parties is setting up a “wing station.” I keep the wings warm in a low oven (170°F) on a wire rack, with different dips in bowls nestled in ice.

This way, people can grab wings throughout the party, and they stay at the perfect temperature without getting soggy!

One more tip: if you’re serving these at a party, cut up some celery and carrots the night before and store them in water in the fridge. They’ll stay crisp, and you’ll have one less thing to do during party prep. Plus, these cool, crunchy veggies are the perfect complement to the rich, buttery wings!

These wings are at their absolute best within the first hour of cooking. While they’re still tasty as leftovers, nothing beats that fresh-out-of-the-oven crispy exterior and juicy interior.

If you’re planning for a party, better to cook in batches throughout the event than make them all at once and try to keep them warm for hours.

Time to Make This Cowboy Butter Chicken Wings Recipe!

Transform your next game day gathering or family dinner with these incredible cowboy butter chicken wings! With their perfect balance of herbs, spices, and buttery goodness, these wings are guaranteed to become your new go-to recipe.

The key to success lies in getting that chicken skin extra crispy before tossing it in your velvety cowboy butter sauce. Give this cowboy butter chicken wings recipe a try!

And don’t forget to check out the best Super Bowl food ideas!

Frequently Asked Questions

What is the secret ingredient to crispy wings?

Baking powder is a secret ingredient for achieving crispy baked chicken wings because it helps break down the proteins in the chicken skin and draws moisture to the surface, resulting in a crispier and more evenly browned skin. Cornstarch can also be used to create crispy wings.

What does cowboy butter seasoning taste like?

Cowboy butter seasoning generally features a bold, savory taste with hints of garlic, herbs, and spices. It’s buttery, tangy, sweet, and a little spicy, with an umami richness that enhances various foods.

What does soaking wings in buttermilk do?

Soaking chicken wings in buttermilk tenderizes the meat due to the acids and enzymes, like lactic acid, that break down proteins. Additionally, the buttermilk helps the coating adhere better to the skin, which results in extra crispiness when fried or roasted.

Why is it called cowboy butter?

The name “cowboy” may stem from its association with foods traditionally eaten by cowboys. The name might also be more of a marketing ploy to convey a rugged or rustic feel.