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Cowboy Butter Chicken Wings

Cowboy Butter Chicken Wings

Crispy, buttery, and packed with bold flavor, these Cowboy Butter Chicken Wings come straight from Bear Mountain ambassador Katherine Salom. Cooked low and fast on a pellet grill for ultra-crispy skin, then finished in a rich cowboy butter loaded with garlic, herbs, Dijon, and just the right kick of heat, these wings deliver big flavor in every bite. Whether you’re firing up the grill for game day or feeding a hungry crowd, this is the kind of wing recipe that disappears fast and keeps people coming back for more.

Prep

10 minutes (plus overnight drying)

Cook time

40–50 minutes

Serves

4–6

Steps

  1. Arrange the chicken wings in a single layer on a wire rack set over a baking sheet. Refrigerate uncovered overnight to allow the skin to dry out for maximum crispiness.
  2. The next day, transfer the wings to a large bowl and season evenly with cowboy butter seasoning. Toss until all wings are well coated.
  3. Place the seasoned wings directly on the grates of a cold pellet grill. Do not preheat.
  4. Turn the pellet grill on and set it to 400°F, allowing the wings to cook as the grill heats from 0 to 400°F.
  5. Once the grill reaches 400°F, continue cooking for a total cook time of 30–40 minutes, flipping every 10–15 minutes, until the wings are crispy and reach an internal temperature of 175–180°F.
  6. While the wings cook, prepare the cowboy butter sauce. Melt the butter in a small saucepan over low heat.
  7. Add the minced garlic and cook for about 30 seconds, just until fragrant.
  8. Stir in the Dijon mustard, parsley, thyme, chives, lemon juice, smoked paprika, red pepper flakes, Cajun seasoning, salt, and black pepper. Remove from heat and keep warm.
  9. Transfer the cooked wings to a large bowl and toss with the warm cowboy butter sauce, or brush the sauce generously over the wings.
  10. Serve immediately and enjoy.

Ingredients:

  • Bear Mountain BBQ Southern Blend Pellets
  • 3–4 lb. chicken wings
  • Cowboy butter seasoning
  • 1 stick unsalted butter
  • 3–4 cloves garlic - minced
  • 1 TBSP Dijon mustard
  • 1 TBSP fresh parsley - finely chopped
  • 1 TSP fresh thyme - chopped
  • 1 TBSP fresh chives - chopped
  • Juice of ½ lemon
  • ½ TSP smoked paprika
  • ½ TSP red pepper flakes (adjust to taste)
  • Cajun seasoning, to taste
  • Salt, to taste
  • Black pepper, to taste

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Cowboy Butter Chicken Wings

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