Can I grill these instead of baking?

Absolutely — grilling adds smoky char. Just watch the heat so the butter doesn’t burn.

Are these suitable for kids?

Yes — reduce or omit cayenne to make them kid-friendly.

Can I make a lighter version?

Try the Wings Recipe Healthy option: substitute half the butter with olive oil and serve with a yogurt dipping sauce.

What sides pair best?

Think simple: celery sticks, potato wedges, or a crisp salad. Classic Football Food combos work great.

How do I know the wings are done?

Aim for an internal temp of 165°F (74°C). Color and firm skin also indicate doneness.

Cowboy Butter Chicken Wings | Ideas For Wings That Steal Game Night

Description

These buttery, smoky chicken wings get tossed in a savory butter glaze and roast up super flavorful and crisp. Perfect for game day, a backyard cookout, or whenever you want wings that feel a little special.

Ingredients

Scale

2 lb chicken wings, separated into flats and drumettes
1 cup unsalted butter, melted
1 Tbsp garlic powder
1 Tbsp onion powder
1 Tbsp smoked paprika
1 Tbsp Worcestershire sauce
1 tsp cayenne pepper (or less, to taste)
1 tsp salt
1 tsp black pepper
1 Tbsp fresh parsley, finely chopped (for garnish)
Optional: your favorite hot sauce, for serving

Instructions

Rinse the wings briefly under cold water, then dry them thoroughly with paper towels. Put the wings into a roomy mixing bowl.
In a separate bowl, whisk together the melted butter, garlic powder, onion powder, smoked paprika, Worcestershire, cayenne, salt, and black pepper until smooth.
Pour this butter-spice mixture over the wings, tossing so every piece is coated. Cover the bowl and chill in the fridge for at least 1 hour — or overnight if you want deeper flavor.
When you’re ready to cook, heat the oven to 400°F (200°C). Line a baking sheet with foil or parchment and set a wire rack on top.
Arrange the wings in a single layer on the rack, leaving a little space between each so air can circulate and the skin crisps.
Roast in the preheated oven for about 25–30 minutes, until the wings develop a golden-brown color and the juices run clear (internal temp should reach 165°F / 74°C).
If you want extra gloss and flavor, brush the wings with any leftover butter mixture during the final 5–10 minutes of cooking.
For extra-crispy edges, switch to the broiler for 3–5 minutes at the end — watch them closely so they don’t burn.
Transfer the wings to a platter, sprinkle with chopped parsley, and serve hot with optional hot sauce on the side.

Notes

Dry the skin well before marinating — dryer skin browns and crisps better.
Don’t overcrowd the rack; crowded wings steam instead of crisp.
Marinate longer (overnight) for a stronger flavor profile.
Broil briefly if you want an extra-crispy finish, but keep a close eye on them.

Nutrition

Calories: 450 kcal
Fat: 36g
Protein: 26g