Ingredients:

  • 2 lbs (900g) chicken wings, separated into drumettes and flats
  • 1 tbsp (15ml) olive oil
  • 1 tsp (5g) salt
  • ½ tsp (2.5g) black pepper
  • 1 tsp (3g) garlic powder
  • 1/2 tsp (3g) smoked paprika
  • 2 cups (480ml) vegetable oil, for frying
  • Optional: 1 tbsp cornstarch (for extra crispy skin)
  • 8 tbsp (1 stick, 113g) unsalted butter
  • 4 cloves garlic, minced (about 1 tbsp)
  • 1 tbsp (15ml) lemon juice, fresh
  • 2 tbsp (10g) fresh parsley, chopped
  • 1 tbsp (5g) fresh chives, chopped
  • 1 tsp (2g) dried thyme
  • ½ tsp (1g) red pepper flakes (or to taste)
  • ½ tsp (3g) smoked paprika
  • ¼ tsp (1.5g) salt (or to taste)
  • ¼ tsp (1.5g) black pepper (or to taste)

Instructions:

  1. Pat chicken wings dry with paper towels. In a large bowl, toss wings with olive oil, salt, pepper, garlic powder, smoked paprika, and cornstarch (if using).
  2. Heat vegetable oil in a large skillet or Dutch oven to 350°F (175°C). Fry wings in batches, being careful not to overcrowd the pan, for 7-9 minutes per side, or until golden brown and the internal temperature reaches 165°F (74°C).
  3. Remove wings from the oil and place them on a wire rack to drain excess oil.
  4. In a small saucepan over low heat, melt the butter. Add minced garlic and cook for about 1 minute until fragrant, being careful not to burn it.
  5. Remove the butter mixture from the heat and whisk in lemon juice, parsley, chives, thyme, red pepper flakes, smoked paprika, salt, and pepper.
  6. Place the fried chicken wings in a large bowl and pour the Cowboy Butter over them. Toss to coat evenly. Serve immediately.