Ingredients
- 12 chicken wings (flats and drumettes)
- 1/4 cup unsalted butter, melted
- 1 tablespoon olive oil
- 1 tablespoon fresh lemon juice
- 2 cloves garlic, minced
- Salt and pepper, to taste
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper or foil.
- Pat the chicken wings dry with paper towels to remove excess moisture.
- In a bowl, toss the wings with olive oil, salt, and pepper until evenly coated. Spread them out on the prepared baking sheet in a single layer, making sure they’re not crowded.
- Bake for 35–40 minutes, turning once halfway through, until the wings are golden and crispy.
- While the wings bake, whisk together the melted butter, lemon juice, and minced garlic to prepare the cowboy butter sauce.
- When wings are done, remove from oven, pour the garlic‑lemon butter over them, and toss thoroughly until every wing is coated.
- Serve immediately while warm and glossy. Optionally, garnish with chopped parsley or chives.
Notes
- For extra crispiness, make sure wings are very dry and spaced apart so they roast rather than steam.
- To add a smoky or spicy kick, stir in a pinch of smoked paprika or cayenne pepper to the butter sauce.
- Replace lemon juice with lime juice for a slightly sharper flavor variation.
- If using salted butter, reduce or omit added salt.
- Reheat in oven or air fryer at 375°F to maintain crispiness; avoid microwave to prevent soggy skin.
- Prep Time: 5 minutes
- Cook Time: 35 minutes
- Category: Main Course / Appetizer
- Method: Baking
- Cuisine: American
- Diet: Halal
Nutrition
- Serving Size: 5 wings (approx.)
- Calories: 380
- Sugar: 0g
- Sodium: 420mg
- Fat: 26g
- Saturated Fat: 10g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 0g
- Fiber: 0g
- Protein: 29g
- Cholesterol: 115mg
