Cajun Blackened Wings with Cowboy Butter: Crispy, Spicy, Irresistible Tips, FAQ & printable recipe

Tips for success

For extra-crispy wings, let the seasoned wings sit on the wire rack in the refrigerator for 1 hour before roasting. This dries the skin further, enhancing the crisp texture.

If you are short on time, patting the wings very dry and using a high oven temperature still yields excellent results.

The cowboy butter can be made ahead and stored in the refrigerator for up to 3 days. Reheat it gently before using.

If you like a stronger lemon flavor, add the zest of the lemon along with the juice. For a smokier taste, use a bit of smoked salt or add a pinch of liquid smoke to the butter.

Variations

• Extra Hot: Increase the cayenne pepper to 2 teaspoons and add 1/2 teaspoon of chipotle powder to the spice rub. In the cowboy butter, double the crushed red pepper flakes for a fiery kick.
• Herb Lover: Add 1 tablespoon of chopped fresh thyme or rosemary to the cowboy butter along with the chives. You can also sprinkle extra herbs over the wings before serving.
• Smoky Sweet: Add 1 tablespoon of brown sugar to the spice rub for a hint of sweetness. Use smoked paprika and consider a dash of liquid smoke in the butter for deeper smoky flavor.
• Lemon Pepper: Replace the lemon juice in the cowboy butter with the zest and juice of one lemon, and add 1 teaspoon of freshly ground black pepper to the spice rub. Omit the cayenne for a milder version.

Storage and make-ahead

Fridge

Store leftover wings in an airtight container in the refrigerator for up to 3 days.

Freezer

Freeze cooked wings in a single layer on a baking sheet, then transfer to a freezer-safe container for up to 2 months.

Reheat

Reheat frozen or thawed wings in a 350°F (175°C) oven for 10-15 minutes, or until heated through and crispy.

Leftover wings can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place them on a baking sheet and warm in a 350°F (175°C) oven for about 10 minutes, or until heated through. The skin will lose some crispness but will still be delicious.

You can coat the wings with the spice rub and refrigerate them, uncovered, on the wire rack for up to 24 hours before roasting. This makes the skin even crispier. The cowboy butter can be prepared up to 3 days ahead and refrigerated; reheat gently before using.

Serving ideas

Serve these wings hot, straight from the skillet, with extra cowboy butter on the side for dipping.

They are perfect as an appetizer for a crowd, or as a main dish with coleslaw, cornbread, or a crisp green salad. Provide plenty of napkins—these wings are meant to be eaten with your hands.

For a complete meal, pair the wings with roasted vegetables, mashed potatoes, or a simple cucumber salad. The bold flavors also stand up well to cold beer or a tangy ranch dressing.

If you have leftovers, they are great chopped up and tossed into a salad or used as a topping for nachos.

Frequently asked questions

Recipe card

Cajun Blackened Wings with Cowboy Butter: Crispy, Spicy, Irresistible

Prep 15 minCook 30 minTotal 45 minServes 4

Ingredients

• 2 lb chicken wings
• 2 tbsp smoked paprika
• 1 tbsp garlic powder
• 1 tbsp dried oregano
• 1 tsp cayenne pepper
• 1 1/2 tbsp baking powder
• 6 tbsp unsalted butter
• 1 tbsp Dijon mustard
• 1 lemon, juiced
• 1/4 cup fresh chives, chopped
• 1 tsp crushed red pepper flakes (optional, for extra heat)

Instructions

1. Heat the oven to 425°F (220°C). Line a rimmed baking sheet with foil and place a wire rack on top. Pat the chicken wings dry with paper towels. In a small bowl, stir together the smoked paprika, garlic powder, dried oregano, cayenne, and baking powder. Sprinkle the spice mixture evenly over the wings and toss to coat thoroughly, making sure every wing is well covered.
2. Arrange the seasoned wings in a single layer on the wire rack, leaving a little space between each wing so the hot air can circulate. This step is crucial for even browning and crisp skin.
3. Place the baking sheet in the oven and roast the wings for 25 minutes, without turning, until the skin is deeply browned and blackened in spots. The baking powder helps the skin dry out and crisp up during roasting.
4. While the wings roast, prepare the cowboy butter. In a small saucepan over low heat, melt the butter. Stir in the Dijon mustard, lemon juice, and half of the chopped chives. Keep warm over the lowest heat, but do not let it bubble.
5. After 25 minutes, check that the wings have reached an internal temperature of 165°F (74°C) using an instant-read thermometer inserted into the thickest part of a wing, avoiding the bone. If they need more time, continue roasting in 2-minute increments until they reach the target temperature.
6. Place a large cast-iron skillet over medium heat and let it get hot. Add the remaining cowboy butter (if the butter has cooled, reheat it gently) to the skillet and let it sizzle. The butter should foam and bubble slightly.
7. Add the roasted wings to the hot skillet with the butter. Using tongs, turn the wings to coat them completely in the butter mixture. Let them cook for 1–2 minutes per side, allowing the butter to soak into the crispy skin. Sprinkle with the remaining chives and crushed red pepper flakes if using.
8. Transfer the buttered wings to a serving platter. Spoon extra cowboy butter from the skillet over the top. Serve hot, with additional cowboy butter on the side for dipping if desired.

Contains: milk, mustard

Estimated nutrition per serving

Calories

520

Protein

32 g

Carbohydrates

6 g

Fat

41 g

Automatic estimate from the ingredient list, not laboratory-verified.