This cowboy butter chicken is fried to perfection, and then the Cowboy butter sauce is generously poured over it. These chicken wings are crispy and super tasty as an appetizer or main meal.
The Best Cowboy Butter Chicken Recipe
These wings are smoky, garlicky, and tangy, the perfect combination for me, and I love making them when I am entertaining. The best part of this recipe is that you can adjust the sauce according to your taste and your guests.
We make these wings often as an appetizer or easy dinner. Everyone asks for the recipe. Trust me on this one and make more than you usually would make, to avoid disappointment. And have some napkins handy.
These Gluten-Free Chicken Wings are great, too. They're the best meal with extra BBQ sauce. We also love having the wings with these Gluten-Free Onion Rings.
Why You’ll Love This Cowboy Butter Chicken
Tasty - With the crispy wings and butter sauce, this is an appetizer or quick weeknight meal you don't want to miss out on.
Easy to make - In under 35 minutes, you can be serving these wings. You don't need any special skills.
Basic ingredients - These use basic ingredients you probably have in your kitchen pantry.
Ingredients For This Cowboy Butter Chicken
The bulk of the ingredients are the spices, making this dish so flavorful! I'll share instructions for how to use them for the sauce and on the wings.
With a few pantry staples and a simple process, you'll be enjoying these shortly.
For The Wings:
- Chicken wings – Split into drums and flats so they cook evenly and get extra crispy.
- Fine sea salt – Seasons the chicken and balances the buttery sauce.
- Ground black pepper – Adds a bit of mild heat.
- Paprika – Gives color and a smoky sweetness to the chicken.
- Garlic powder – Gives a great garlicky flavor.
- Cornstarch – Helps crisp up the chicken during frying.
For The Sauce:
- Unsalted butter – Melted butter forms the base of the cowboy butter sauce.
- Garlic cloves – Fresh and finely minced for all that great garlic flavor.
- Lemon juice – The lemon juice brightens the sauce and cuts through the richness. (And they're great for container gardening).
- Dijon mustard – Adds tang and a little sharpness.
- Parsley and Chives – Fresh, finely chopped herbs add color and freshness.
- Smoked paprika – Brings a deep smoky flavor to the cowboy butter.
- Fine sea salt – Enhances all the flavors in the sauce.
- Cayenne pepper – Adds a spicy kick. Use half the amount of cayenne pepper if serving it to children, unless they can handle heat.
- Worcestershire sauce – Provides a hint of tang. And yes, you can make gluten-free Worcestershire sauce.
Variations of this are easy. The most common is using skinless chicken breasts instead of wings for this recipe. Just make sure you cut them into bite-size pieces before adding the sauce.
You can also use red pepper flakes instead of cayenne pepper if you want less spice without losing that true cowboy flavor. And there's even a variation where you can make cowboy butter chicken linguini by adding heavy cream and butter to the recipe. Just make sure to serve it with gluten-free noodles!
Equipment Needed
Think like a cowboy for this one. You don't need much to make a hearty meal. But just because they didn't have air fryers in The Good, the Bad and the Ugly doesn't mean we can't use modern equipment to make a feast for hungry ranchers.
A large mixing bowl is used for seasoning and marinating the chicken wings. Use a deep pan or heavy pot for frying, along with a thermometer to keep the oil at the right temperature for crispy results.
A wire rack or paper towels can be used to drain excess oil after frying. For the cowboy butter sauce, you’ll need a small saucepan and a spoon or whisk to combine the flavors.
A large heatproof bowl is perfect for mixing the fried wings in the buttery sauce before serving.
How to Make This Cowboy Butter Chicken
It's a great, simple recipe to have on hand.
Mix And Rest
In a large mixing bowl, season chicken wings with salt, pepper, paprika, garlic powder, and cornstarch. If you're using chicken breasts, cut them first before seasoning them. Set the mixture aside for 30 minutes.
Fry And Start The Sauce
In a deep pan or pot, heat enough oil for frying until it reaches about 340–350°F (170–175°C). Note that you can bake these instead, too. In that case, bake the chicken for 40-45 minutes at about 400°F.
If you prefer to sauté the chicken first, that also works. Add some olive oil to a large skillet and brown them. Just make sure to cook to an internal temperature of 165°F.
But for my favorite version: Fry the wings in batches for even cooking until golden brown and fully cooked (about 8–10 minutes depending on size). Then remove them and place them on a rack or paper towel to drain excess oil.
Make The Sauce And Coat The Wings
In a saucepan, melt the butter over medium heat. Add minced garlic and cook until fragrant. Stir in lemon juice, Dijon mustard, parsley, chives, smoked paprika, cayenne, gf Worcestershire sauce, salt, and pepper. Mix well.
Place the fried wings in a large bowl. Pour the cowboy butter sauce over the wings and toss until evenly coated.
Garnish And Serve
Garnish with fresh parsley or lemon wedges if you want yours to look like mine. I recommend serving them hot and enjoying them with a dipping sauce or fresh veggies.
Tips For Making The Cowboy Butter Chicken
I love giving some tips, so take a look and you may pick up something new.
- Dry the chicken - Make sure that all moisture is removed so the skin crisps up.
- Use the correct oil temperature - Make sure the oil is at 170–175°C (340–350°F). Keeping it consistent is key, so you don't burn the outside, or if it's too low, you'll have greasy wings.
- Fry in batches - Place only a few wings in the oil at a time so that the wings cook evenly.
- Add sauce when serving - You don't want the wings to go soggy, so add the sauce when ready to enjoy these. It is best cooked and then sauced.
- Adjust spices - I like a bit of heat, but you can adjust the level down by reducing the cayenne pepper to half.
Frequently Asked Questions
We've included some answers to a few questions to set you up for success.
What Is Cowboy Butter?
Cowboy butter is a rich, savory sauce made with butter, garlic, lemon juice, Dijon mustard, fresh herbs, and spices. It’s often used as a dipping sauce for steak or vegetables, but as you can see from this recipe, it makes an incredible coating for chicken wings.
Why Is It Called Cowboy Butter?
The name cowboy butter comes from the seasoned sauce. And the name doesn't actually have rancher or wrangler origins. It comes from an emotional feeling tied to the idea of cowboys. Think practical, bold, and fine to eat with your hands if you don't mind a mess.
How Do You Make Cowboy Butter Chicken?
You can make it by following this easy recipe below. Just add the seasonings, fry the chicken, and add the sauce. Pair it with Gluten-Free Bread as a hearty side.
How Long Do You Bake The Chicken Wings, At What Temperature?
If you’d rather bake than fry, place the seasoned wings on a lined baking sheet and bake at 200°C (400°F) for about 40–45 minutes, flipping halfway through. For extra crispiness, you can broil them for 2–3 minutes at the end.
Can I Make These In An Air Fryer?
Yes. Preheat your air fryer to 200°C (400°F). Arrange the wings in a single layer and cook for 20–25 minutes, flipping halfway. Air-frying gives them a crispy texture with less oil than deep frying.
How Do I Store And Reheat Cowboy Butter Chicken?
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. To reheat, place the wings on a baking sheet and warm them in the oven at 180°C (350°F) for 10–15 minutes. This keeps them crispy compared to microwaving.
Can I Freeze Cowboy Butter Chicken?
Yes, you can, but I suggest you don't, as they are best cooked, sauced, and served. If you choose to freeze the cooked wings before tossing them in the sauce, lay them in a single layer on a baking sheet to freeze, then transfer to a freezer-safe bag or container for up to 2 months.
Reheat directly from frozen in a 180°C (350°F) oven until hot and crispy, then add it to the fresh cowboy butter sauce before serving.
Cowboy Butter Chicken
These Cowboy Butter chicken wings are crispy and delicious, thanks to the flavorful Cowboy Butter sauce. It's a great appetizer or main meal.
Ingredients
For the chicken:
- 2 pounds chicken wings (split into drums and flats)
- 1 tsp fine sea salt
- 1 tsp ground black pepper
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tbsp corn starch
For the sauce:
- ¾ cup unsalted butter, melted
- 2 garlic cloves, finely minced
- 2 tsp lemon juice
- 1 tsp Dijon mustard
- 3 tbsp parsley, finely chopped
- 2 tbsp chives, finely chopped
- 1 ½ tbsp smoked paprika
- ¼ tsp fine sea salt
- ½ tsp cayenne pepper
- 1 tbsp gluten-free Worcestershire sauce
Instructions
- In a large mixing bowl, season the chicken wings with salt, pepper, paprika, garlic powder, and cornstarch. Set aside for 30 minutes.
- In a deep pan or pot, heat enough oil for frying until it reaches about 170–175°C (340–350°F).
- Fry the wings in batches until golden brown and fully cooked (about 8–10 minutes depending on size). Remove and place on a rack or paper towel to drain excess oil.
- In a saucepan, melt the butter over medium heat. Add minced garlic and cook until fragrant.
- Stir in lemon juice, Dijon mustard, parsley, chives, smoked paprika, cayenne, Worcestershire sauce, salt, and pepper. Mix well.
- Place the fried wings in a large bowl.
- Pour the cowboy butter sauce over the wings and toss until evenly coated.
- Garnish with extra parsley or lemon wedges if desired.
- Serve hot and enjoy with dipping sauce or fresh vegetables.
Notes
- Dry the chicken - Make sure that all moisture is removed so the skin crisps up.
- Use correct oil temperature - Make sure the oil is at 170–175°C (340–350°F). Keeping it consistent is key, so you don't burn the outside, or if it's too low, you'll have greasy wings.
- Fry in batches - Place only a few wings in the oil at a time so that the wings cook evenly.
- Add sauce when serving - You don't want the wings to go soggy, so add the sauce when ready to enjoy these. It is best cooked and then sauced.
- Adjust spices - I like a bit of heat, but you can adjust the level down by reducing the cayenne pepper to half.
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Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 538Total Fat: 45gSaturated Fat: 21gTrans Fat: 0gUnsaturated Fat: 21gCholesterol: 139mgSodium: 835mgCarbohydrates: 14gFiber: 1gSugar: 1gProtein: 20g
If you make this cowboy butter chicken recipe, please consider stopping by and letting me know what you think.
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