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Cowboy Butter Chicken Wings Recipe

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★★★★★

4.7 from 52 reviews

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.

Ingredients

Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Preheat the Oven: Preheat the oven to 250°F (121°C) to keep cooked wings warm between frying batches.
  6. 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.
  7. 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.
  8. 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

Find it online: https://bakedbylisa.com/cowboy-butter-chicken-wings-recipe/