Cowboy Butter Chicken Wings Recipe
Introduction
These Cowboy Butter Chicken Wings are irresistibly crispy and coated in a rich, flavorful butter sauce. Perfect for game day or casual gatherings, they combine deep-fried crispiness with a bold, savory finish.
Ingredients
- 5 pounds fresh whole chicken wings (approximately 12 whole wings)
- 1 recipe Cowboy Butter
- Vegetable oil, enough to fill a large, heavy pot halfway for frying
Instructions
- Step 1: Cut the tips from the chicken wings and set aside for homemade chicken stock. Cut each wing at the joint into two pieces, creating about 24 pieces from 12 wings.
- Step 2: Place two racks over two sheet trays. Lay the wing pieces on parchment paper and pat both sides dry with paper towels. Let them sit at room temperature while preparing the Cowboy Butter.
- Step 3: Make the Cowboy Butter according to its recipe.
- Step 4: Fill a deep heavy pot or Dutch oven halfway with vegetable oil and heat to 350°F. Keep the temperature steady and do not exceed 350°F.
- Step 5: Preheat your oven to 250°F to keep cooked wings warm between batches.
- Step 6: Pat the wing pieces dry once more. Using long-handled tongs, carefully place 6-8 pieces (depending on size) into the hot oil. Use a spider or slotted spoon to prevent sticking.
- Step 7: Fry smaller pieces for about 6 minutes or until the meat temperature reaches 160°F, avoiding the bone. Larger pieces like drumettes may take about 8 minutes.
- Step 8: Remove the wings to a rack-covered sheet tray using a spider to drain excess oil. Transfer them to a large bowl and toss with a small ladle of Cowboy Butter.
- Step 9: Keep cooked batches warm in the oven on the second sheet tray. After frying all batches, toss the wings again with more Cowboy Butter to moisten.
- Step 10: Serve about three wings per person, with extra Cowboy Butter on the side for dipping.
Tips & Variations
- Patting the wings dry before frying ensures a crispy texture.
- Keep oil temperature steady to avoid greasy wings.
- Use a probe thermometer for perfectly cooked meat without overcooking.
- If you prefer, finish wings on a grill for a smoky touch after frying.
Storage
Store leftover wings in an airtight container in the refrigerator for up to 3 days. To reheat, warm them in a 350°F oven for about 10 minutes until heated through and crispy again. Toss with fresh Cowboy Butter before serving for best flavor.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen wings for this recipe?
Fresh wings are best for frying as they crisp up better, but if using frozen, be sure to fully thaw and pat them dry before cooking.
What is Cowboy Butter?
Cowboy Butter is a flavorful compound butter made with ingredients like garlic, herbs, lemon, and spices. It adds a rich, tangy, and savory finish to the wings. You can find recipes online or make your own to suit your taste.
PrintCowboy Butter Chicken Wings Recipe
Crispy fried chicken wings tossed in a rich, savory Cowboy Butter sauce, perfect for a flavorful snack or party appetizer. This recipe involves frying the wings to golden perfection and finishing them with a buttery, herby blend that adds bold Southwest-inspired flavors.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: Approximately 24 pieces, serves 8 people (3 pieces per person) 1x
- Category: Appetizer
- Method: Frying
- Cuisine: American, Southwestern
Ingredients
Chicken Wings
- 5 pounds fresh whole chicken wings (approximately 12 whole wings)
Cooking
- Vegetable oil, enough to fill a large, heavy pot halfway for frying
Cowboy Butter
- 1 recipe Cowboy Butter (prepare according to the Cowboy Butter recipe)
Instructions
- Prepare the Wings: Cut the tips from the chicken wings and set them aside to freeze for homemade chicken stock later. Holding the wing like a letter V, cut straight down through the joint to separate each wing into two pieces, resulting in about 24 pieces from 5 pounds of wings.
- Arrange and Dry: Place two racks over two sheet trays and lay the wing pieces out on parchment paper. Pat each side dry with paper towels and let them sit at room temperature while preparing the Cowboy Butter.
- Make the Cowboy Butter: Prepare the Cowboy Butter sauce according to your preferred recipe. This buttery sauce is essential for tossing with the wings after frying.
- Heat the Oil: Fill a deep, heavy pot or Dutch oven halfway with vegetable oil. Heat the oil to 350°F (176°C), monitoring closely to maintain this temperature without overheating.
- Preheat the Oven: Preheat the oven to 250°F (121°C) to keep cooked wings warm between frying batches.
- Fry the Wings: Pat the wing pieces one more time with paper towels. Using long-handled tongs, carefully place 6-8 pieces (depending on size) into the hot oil. Use a spider strainer to ensure pieces don’t stick. Fry smaller pieces for about 6 minutes or until the internal temperature reaches 160°F (71°C), and larger pieces like drumettes for about 8 minutes, checking doneness with a probe thermometer without touching the bone.
- Drain and Toss: Remove fried wings to a rack-covered sheet tray using the spider to drain excess oil. Immediately transfer them to a large bowl and toss with a small ladle-full of the prepared Cowboy Butter. Lay cooked pieces on the second sheet tray in the warm oven to stay hot between batches.
- Finish and Serve: After frying all batches, toss all the wings again with more Cowboy Butter to moisten evenly. Serve three wings per person, providing the remaining Cowboy Butter on the side for dipping.
Notes
- Keep the cooking oil temperature steady at 350°F for optimal crispiness and to avoid greasy wings.
- Using a probe thermometer ensures the wings are safely cooked without overcooking.
- Save wing tips for homemade chicken stock to reduce waste.
- The oven at 250°F keeps wings warm and crispy between batches without drying them out.
- Adjust the amount of Cowboy Butter to taste for more or less saucy wings.
Keywords: fried chicken wings, cowboy butter wings, appetizer recipe, crispy chicken wings, Southwestern chicken wings, party food
