Delicious Cowboy Butter Chicken Wings Recipe

Cowboy Butter Chicken Wings are chicken wings that are crispy and fried. They're covered in a sauce made with melted butter, lemon juice, garlic, Dijon mustard, shallots, horseradish, and various herbs and seasonings. It's a warm sauce that you can spoon over steak or, in this recipe, toss crispy fried chicken wings in. Get ready with napkins and enjoy!

What is Cowboy Butter?

Cowboy Butter is a sauce made by melting butter and mixing it with lemon juice, fresh garlic, Dijon mustard, shallots, horseradish, and lots of fresh herbs and seasonings. It's served warm and melted, making it great for coating crispy fried chicken wings, among other things.

Why You'll Love Cowboy Butter Chicken Wings:

The zesty and herbaceous cowboy butter adds fantastic flavor to crispy fried chicken wings.
This recipe is easy to prepare, and you probably already have many of the ingredients in your pantry and fridge.
It's a hit at parties and a perfect addition to any menu when you have a hungry crowd.

Frequently Asked Questions:

Can I make Chicken Wings with Cowboy Butter ahead of time?

Make the Cowboy Butter in advance, but it's best to fry the wings freshly.

How do I store leftovers?

Store refrigerated for up to three days. Cowboy Butter can last up to a week in the refrigerator and works well on grilled meat, fish, or as a vegetable dip.

How do I reheat leftovers?

Heat the wings in a medium oven and toss again in leftover Cowboy Butter. If you're in a hurry, you can use the microwave, but the chicken won't be as crispy as reheating in the oven.

Can I freeze them?

Yes, these chicken wings freeze well.

Delicious Cowboy Butter Chicken Wings Recipe

Yield: 8 servings
Prep Time: 30 minutes
Cook Time: 45 minutes
Total Time: 1 hour 15 minutes
Cuisine: American
Method: Fry, Whisk

INGREDIENTS:

• 5 pounds of fresh whole chicken wings (about 12 wings in total)
• Cowboy Butter (follow the recipe)

Vegetable oil (enough to fill a large, heavy pot halfway for frying)

INSTRUCTIONS:

1. Cut the tips off the chicken wings and freeze them for later when you want to make homemade chicken stock. With 5 pounds, you should have around 12 whole wings.
2. Hold each wing in a V shape and use a sharp knife to cut straight down through the joint. Now you should have 24 pieces.
3. Place two racks over two sheet trays. Lay the pieces on parchment paper and pat each side dry with paper towels. Let them sit at room temperature while you make the Cowboy Butter.
4. Make the Cowboy Butter according to the recipe.
5. Fill a deep, heavy pot or Dutch oven halfway with vegetable oil and heat it to 350 degrees F. Don't let the oil get hotter than 350 degrees F.
6. Preheat the oven to 250 degrees F to keep the wings hot between batches. You can toss them again in Cowboy Butter to re-moisten.
7. Depending on the size, cook 6-8 pieces at a time. Pat them one last time with paper towels, then use long-handled tongs to place them in the hot oil. Make sure they don't stick together as they start to cook.
8. For smaller pieces, cook for about six minutes or until a probe thermometer reads 160 degrees F. Avoid touching the bone with the probe. For larger pieces like the drumette, cook for about eight minutes, checking the thermometer before removing.
9. Use a spider to drain them slightly, then place them on a rack-covered sheet tray. Toss them in a large bowl with a small ladle full of Cowboy Butter. Keep batches warm in the oven by laying cooked pieces on the second sheet tray.
10. After the last batch, toss all pieces again with more Cowboy Butter to moisten. Serve three pieces per person, with the remaining Cowboy Butter on the side for dipping.