Cowboy Butter Wings (Print Version)

# Ingredients:

→ Chicken Wings

01 - 2 pounds fresh chicken wings (party wings work best)
02 - 1 teaspoon kosher salt
03 - 1/2 teaspoon freshly cracked black pepper

→ Cowboy Butter Sauce

04 - 4 tablespoons unsalted butter, melted
05 - 1 tablespoon fresh parsley, finely minced
06 - 1 tablespoon fresh chives, finely chopped
07 - 1 garlic clove, minced to a paste
08 - 1 teaspoon quality Dijon mustard
09 - 1 teaspoon fresh lemon juice
10 - 1 teaspoon smoky paprika
11 - 1/4 teaspoon kosher salt
12 - 1/8 teaspoon cayenne pepper for heat

# Instructions:

01 - Preheat your oven to 425°F. Set up a rimmed baking sheet by lining it with foil and placing a wire cooling rack on top. If using whole wings, break them down by cutting through the joints to separate into flats and drumettes - save or discard the wing tips as desired.
02 - Thoroughly pat each wing dry using paper towels - this step is crucial for crispy skin. Generously season all sides with the kosher salt and black pepper, then arrange them skin-side up on your wire rack in a single layer with space between each piece.
03 - Slide the wings into your preheated oven and roast for 45-50 minutes, until the skin turns beautifully golden and crispy, and the meat reaches an internal temperature of 165°F. The skin should crackle when you tap it lightly.
04 - While the wings finish cooking, combine the melted butter with all the herbs, garlic, mustard, lemon juice, and spices in a large mixing bowl. Stir everything together until you have a fragrant, well-combined sauce.
05 - Once the wings are done, immediately transfer them to the bowl with your cowboy butter. Toss enthusiastically until every wing is completely coated in that herby, garlicky goodness. Serve right away while they're still steaming hot.

# Notes:

01 - Party wings are already separated into flats and drumettes, saving you prep time
02 - The wire rack allows hot air to circulate around the wings for maximum crispiness
03 - Make sure wings are completely dry before seasoning for the crispiest skin possible

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