A close-up shot of crispy baked chicken wings coated in rich, golden cowboy butter, served on a black plate. The wings have a crunchy, golden-brown exterior, generously covered in a buttery glaze infused with garlic, herbs, and spices. Finely chopped parsley and crushed red pepper flakes are scattered on top, adding pops of color. Some of the warm, melted butter pools on the plate, emphasizing the dish’s rich and savory appeal. The background is minimalistic, drawing full attention to the wings' glistening texture and appetizing presentation.

Crispy Oven Roasted Chicken Wings in Cowboy Butter

SMF Kitchen
@smfchicken

Made With:
Wings

The secret ingredient for crispy oven roasted wings is the baking soda and slow roasting at the beginning to render the fat from the skin. Toss in your favorite sauce or try the cowboy butter option for something new!

Yield: 4

00:15 Prep

00:50 Cook

01:05 Total Time

Ingredients

Directions

3-4 lbs

Springer Mountain Farms Fresh Chicken Wings (cut into portions if using whole wings)

4 teaspoons

baking powder

1 teaspoon

salt

1/4 teaspoon

black pepper

Oil spray

Cowboy butter or your favorite wing sauce

The key to crispy wings is making sure they are dried prior to placing in the oven, so either place on a rack on a sheet pan in your refrigerator for a few hours if you have the room and time, or pat each piece as dry as possible before placing in a disposable gallon plastic bag.
Before adding the wings to the bag, add the baking powder, salt, and pepper and shake to combine; add wings and toss to coat each piece of chicken evenly.
Preheat oven to 250°F, cover a sheet pan with aluminum foil, place a cooking rack on foil, and spray all of the screen surface with cooking oil to help prevent wings from sticking during cooking.
Place each coated wing on the cooking rack on the sheet pan, making sure to leave a little space between each to allow for air flow (helps with crispiness!).
Place on a pan of chicken in the oven on a lower middle rack and bake for about 30 minutes. (This step helps to render the fat from the skin which aids in creating the crispy skin.)
Move the pan to the middle upper rack of the oven and increase the temperature to 425°F (keeping the wings in the oven for the increase in temperature).
Cook the wings on the higher oven rack at the higher temperature for 30-40 minutes, turning halfway through the cook time to get all sides crispy, until the internal temperature of the wings reaches 165°F.
While wings are cooking, make the Cowboy Butter for dipping or tossing.
Mix together all of the Cowboy Butter ingredients in a large bowl until combined; set aside until wings are cooked fully.
Remove from the oven and let sit for about 5 minutes before tossing in your favorite sauce.

6 tablespoons

salted butter, melted

4-5 cloves

garlic, minced

Juice of 1/2 lemon

1/2 tablespoon

lemon zest

1 tablespoons

Dijon mustard

1/2 teaspoon

cayenne pepper (substitute with black pepper if you prefer less heat on your wings)

1 teaspoon

smoked paprika

2 tablespoons

fresh parsley, minced

1 tablespoon

chives, minced

Salt & pepper, to taste if needed