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SMF Kitchen
@smfchicken
00:15
Prep
00:50
Cook
01:05
Total Time
Ingredients & Directions
Directions
Crispy Oven Roasted Chicken Wings in Cowboy Butter
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.
Cowboy Butter
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
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Yield: 4
00:15
Prep
00:50
Cook
01:05 Total Time
Ingredients
Directions
Crispy Oven Roasted Chicken Wings in Cowboy Butter
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.
Cowboy Butter
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
