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Cowboy Butter Chicken Wings
Cowboy Butter Chicken Wings are crispy fried chicken wings smothered in a lemon-garlic butter sauce with lots of herbs and seasonings. Grab the napkins and dig in!
Yield: 8 servings 1x
Prep: 30 minutesCook: 45 minutesTotal: 1 hour 15 minutes
Scale:
Ingredients
5 pounds fresh whole chicken wings (approximately 12 whole wings)
1 recipe Cowboy Butter
Vegetable oil, enough to fill a large, heavy pot halfway for frying
Instructions
- Cut the tips from the chicken wings and freeze for the next time you make homemade chicken stock. Five pounds should be about 12 whole wings.
- Hold the wing up like the letter V and with a sharp knife, cut straight down through the joint. You should now have 24 pieces.
- Place two racks over two sheet trays.
- Lay the pieces out on parchment and pat each side dry with paper towels. Let sit at room temperature while you make the Cowboy Butter.
- Make the Cowboy Butter according to this recipe.
- Fill a deep heavy pot or Dutch oven halfway with vegetable oil and heat to 350 degrees F. Do not let the oil get hotter than 350 degrees F.
- Preheat the oven to 250 degrees F to keep wings hot between batches. Can be re-tossed in the cowboy butter again to re-moisten.
- Depending on the size, cook 6-8 pieces at a time by patting one last time with paper towels then using long-handled tongs and placing them in the hot oil. Use a spider to make sure they don’t stick to each other as they start to cook.
- For smaller pieces, cook about six minutes or until a probe thermometer inserted into the meat registers 160 degrees F. Try not to touch the bone with the probe. For larger pieces, like the drumette, cook about eight minutes, again testing with the thermometer before removing.
- Remove to a rack covered sheet tray using the spider to slightly drain then place into a large bowl and toss with a small ladle full of the cowboy butter. Keep batches in the warm oven to stay hot by laying cooked pieces on the second sheet tray.
- After finishing the last batch, toss all pieces again with more cowboy butter to moisten then serve three pieces per person, with the remaining cowboy butter on the side for dipping.
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