Garlic Butter Chicken Wings

An amazingly quick and easy recipe that's perfect for entertaining! These flavorful garlic chicken wings are ready in no time thanks to cooking them in an air fryer.

Course Appetizer

Cuisine American

Keyword Garlic Chicken Wings

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 782kcal

Author Ang Paris

Equipment

Ingredients

12-16 chicken wings

Cowboy Butter

1 cup salted butter
1/4 cup fresh parsley, finely minced
pinch red pepper flake
pinch coarsely ground black pepper
1 clove garlic, finely minced
1/2 lemon juiced and zested

Cowboy Butter Wing Sauce

2 tablespoons Cowboy Butter, melted
1 tablespoon Dijon mustard

Get Recipe Ingredients

Instructions

Cowboy Butter

Allow the butter to come to room temperature before starting. Beat the butter until creamy, then add in the parsley, red pepper flakes, black pepper, minced garlic, lemon juice and zest. Mix until well combined.
1 cup salted butter, 1/4 cup fresh parsley, finely minced, pinch red pepper flake, pinch coarsely ground black pepper, 1 clove garlic, finely minced, 1/2 lemon juiced and zested
Scrape down the sides of the bowl and set aside.

For the Wings

Pat the wings dry and place them into a large mixing bowl.
12-16 chicken wings
Measure out 2 tablespoons of the cowboy butter into a small mixing bowl and melt in 10 second increments in the microwave.
2 tablespoons Cowboy Butter, melted
Drizzle the melted butter over the wings and toss to coat.
Working in batches, place 6-8 wings into the air fryer basket. Set the Air Fryer to 400-degrees F for 10 minutes.
When the timer goes off, use the tongs to turn the wings. Cook for another 10 minutes until the wings are golden brown and crispy.

For the Cowboy Butter Wing Sauce

Measure out 2 tablespoons of the cowboy butter into a small mixing bowl and melt in 10 second increments in the microwave.
2 tablespoons Cowboy Butter, melted
Whisk in the Dijon mustard until well combined. Drizzle over the cooked wings and toss to coat. Serve immediately, or place on a foil lined sheet pan in the oven on WARM until ready to serve.
1 tablespoon Dijon mustard

For the remainder of the Cowboy Butter:

Place the leftover cowboy butter onto a piece of parchment paper and use the back of a spatula, spread out the mixture into a log shape. Roll the parchment paper up and twist the ends. Refrigerate for 1 week to be used on steak, chicken, baked potatoes, garlic bread, etc.

Notes

You could also use our delicious Cowboy Butter Dipping Sauce on these wings. It's full of garlic and lemon flavor that compliments so many protein dishes.

Nutrition