Ingredients:

  • 2 lbs Bone-in Chicken Wings, split into flats and drumettes
  • 1 tbsp Aluminum-free Baking Powder
  • 1 tsp Kosher Salt
  • 1/2 tsp Coarse Black Pepper
  • 1/2 tsp Garlic Powder
  • 1/2 cup Unsalted Grass-fed Butter, melted
  • 4 cloves Garlic, minced into a paste
  • 1 tbsp Fresh Chives, finely minced
  • 1 tbsp Fresh Parsley, finely chopped
  • 1 tsp Dijon Mustard
  • 1 tsp Lemon Juice
  • 1/2 tsp Lemon Zest
  • 1 tsp Worcestershire Sauce
  • 1/2 tsp Smoked Paprika
  • 1/4 tsp Cayenne Pepper
  • 1/4 tsp Red Pepper Flakes

Instructions:

  1. Pat the chicken wings extremely dry with paper towels to remove all surface moisture.
  2. In a large mixing bowl, toss the wings with baking powder, salt, pepper, and garlic powder until every crevice is lightly coated.
  3. Bake on a wire rack at 425°F (220°C) for 25 minutes until the skin is golden brown and sizzling loudly.
  4. Prepare the cowboy butter sauce by whisking the melted butter, garlic paste, chives, parsley, Dijon mustard, lemon juice, zest, Worcestershire sauce, and spices until fully emulsified and stable.
  5. Transfer the hot, crispy wings into a clean stainless steel bowl, pour the sauce over them, and toss vigorously until the wings are glazed.