I Made Cowboy Butter Chicken Wings

Ingredients

• 1/2 cup Unsalted Butter (cut into pieces for quick melting)
• 2 tablespoons Dijon Mustard (smooth, not grainy)
• 1 tablespoon Lemon Juice (freshly squeezed)
• 1 teaspoon Smoked Paprika (adds smoky depth)
• 1 teaspoon Salt (adjust to taste)
• ½ teaspoon Black Pepper (freshly ground)
• 1 tablespoon Fresh Cilantro (finely chopped)
• 1 tablespoon Fresh Parsley (finely chopped)
• ½ teaspoon Red Pepper Flakes (adjust for heat preference)
• 2 pounds Chicken Wings (drumettes and flats, skin on)
• 2 Large Eggs (beaten)
• 1 cup All-Purpose Flour (for dredging, plus extra for dusting)
• 2 cups Vegetable Oil (for deep‑frying, use a thermometer)

Instructions

1. Prepare Cowboy Butter Sauce

   In a saucepan over low heat, melt the butter. Whisk in Dijon mustard, lemon juice, smoked paprika, salt, black pepper, chopped cilantro, parsley, and red pepper flakes until smooth.

   Time: PT5M

   Temperature: Low heat

2. Set Up Dredging Station

   In one bowl, beat the eggs. In a second bowl, place the flour. Pat the chicken wings dry with paper towels.

   Time: PT3M

3. Coat the Wings

   Dip each wing into the beaten egg, letting excess drip off, then roll in flour to coat evenly. Shake off excess flour.

   Time: PT5M

4. Fry the Wings

   Heat vegetable oil in a deep skillet to 350°F (175°C). Carefully add the coated wings, being careful not to overcrowd the pan. Fry for 8‑10 minutes, turning once, until golden‑brown and cooked through (internal temp 165°F).

   Time: PT15M

   Temperature: 350°F

5. Drain and Toss

   Remove wings with tongs and place on a paper‑towel‑lined plate to drain. While still hot, toss the wings in the prepared cowboy butter sauce until fully coated.

   Time: PT3M

6. Serve

   Arrange the sauced wings on a serving platter. Garnish with extra chopped herbs if desired. Serve immediately while hot and crispy.

   Time: PT2M

Nutrition Facts

Calories

250

Protein

15g

Carbohydrates

10g

Fat

15g

Fiber

1g