These are the best buttered chicken wings ever!!! They are truly addictive, buttery, and full of flavor, crispy on the outside and meltingly tender on the inside.
These are the best buttered chicken wings ever!!! They are truly addictive, buttery, and full of flavor, crispy on the outside and meltingly tender on the inside.
Probably my favorite chicken wing recipe… We love chicken wings, and I’ve cooked them in so many different ways over the years, but these buttered chicken wings are even better than the rest. They are so juicy and tender, and the garlic herb butter flavor is fantastic!
And if you like this recipe, check out more delicious ideas: Pan-Fried Chicken Wings, Spicy Baked Wings, Soy Garlic Chicken Wings. Or make some Garlic Butter Noodles with Parmesan.
Table of contents
Other great things about the recipe
- Simple ingredients: You will only need three ingredients (not counting salt, pepper, and oil).
- Easy recipe: Practically no work involved. Mix the wings with the seasoning and dot them with the butter.
- Versatile: You can use your favorite compound butter to make them or just plain butter mixed with a bit of garlic and/or herbs.
Recipe ingredients
Chicken wings:
- 2 lbs (900 g) – about 8-9 whole wings or 16-18 split wings or party wings.
- If all you have are whole pieces, you can easily cut them in two (See Tips).
Butter:
- I use compound butter with garlic and herbs; it’s very convenient and delicious.
- However, you can sub it with plain salted or unsalted butter and add grated garlic, finely chopped herbs, fine sea salt or Kosher salt, and pepper to taste.
- Or make Wild Garlic Butter or Garlic-Herb Butter and use some of it for the buttered chicken wings.
Other ingredients: vegetable or olive oil, sweet paprika powder, salt, and black pepper.
Garnish: You can garnish the buttered wings with finely chopped chilies or green onions and squeeze a bit of fresh lemon juice or lime juice on top.
Step-by-step instructions
- Preheat the oven to 400°F (200°C).
- Prepare wings: If not already split, cut them into drumettes and wingettes (See Expert Tips). Dry them well with paper towels.
- Season: Place the pieces in a large bowl and coat them with oil, salt, pepper, and paprika powder. Arrange in a large baking tin in a single layer. Dot each wing with a small piece of butter (1).
- Bake, covered with aluminum foil for 40 minutes (2).
- Check to see if they are cooked through.
- Broil: Preheat the oven grill. Remove the foil and brush the wings with a bit of buttery sauce from the tin. Broil the butter chicken wings for 5-10 minutes, depending on your oven, or until golden brown and crispy. Keep an eye on them all the time so that they do not burn (3).
Expert tips
How to split the wings into wingettes and drumettes?
- Place one whole wing on a cutting board. Hold the drumette (tiny drumstick) and stretch the joint open. The wingette (flat part) should still be on the work surface. Cut through the joint.
- If there is any resistance, move the knife a few millimeters more on the right or left until you find the right place to go through the skin and between the bones quickly.
- Remove the wing tips as well if still attached. Use the tips to make chicken stock.
Recipe FAQ
No. You will only spread the bacteria all over the sink. The bacteria will only be destroyed during cooking.
In this case, increase the oven temperature to 430°F (220°C) and cook the wings without foil for about 10 minutes or until golden brown and crispy.
Use a meat thermometer or pull the meat off the bone of one larger piece, the meat should be white, and there is no pink allowed.
75°C/ 165°F.
Refrigerate leftovers in an airtight container for about 3 days.
Freeze them for 2-3 months in an airtight container or freezer bag. Defrost in the fridge.
Reheat in the preheated oven at 180°C/ 350°F for 10-15 minutes or until hot.
How to serve them?
- As an appetizer: The buttered chicken wings will serve 5-6 people. You can serve them with a dip if you like, but I never do; I absolutely adore their pure buttery flavor. Serve them with a platter of fresh vegetables like cherry tomatoes, celery sticks, bell peppers, carrot and kohlrabi sticks, etc.
- As the main course, you will have enough crispy wings for two adults and two kids or 2-3 adults. You can serve them with potato wedges or fries, sauteed sweet potatoes, mac and cheese, and a green salad with yogurt dressing or white cabbage salad.
- These sticky wings are perfect for any game day during the Super Bowl or the football season, for Memorial Day or Father’s Day. They are great for parties or barbecues.
More chicken wings
- Baked Whole Chicken Wings
- How to Cook Frozen Chicken Wings
- Air Fryer Frozen Chicken Wings
- How to Boil Chicken Wings
- Korean Gochujang Wings
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The Best Buttered Chicken Wings
Equipment
- Large baking tin
Ingredients
- 2 lb chicken wings split, 900 g, Note 1
- 4 tablespoons garlic-herb butter compound butter about 60 g/ 2 oz
- 1 tablespoon vegetable oil or olive oil
- 1 teaspoon sweet paprika
- 1 teaspoon fine sea salt or Kosher
- ½ teaspoon ground black pepper
Instructions
- Preheat the oven to 400°F (200°C).
- Prepare wings: If not already split, cut the chicken wings in drumettes and wingettes (Note 1). Dry them well with kitchen towels. Place them in a large bowl.
- Season: Add oil, salt, pepper, and paprika powder. Stir well to coat. Arrange the wings in a large baking tin in a single layer. Place a small piece of butter on each wing.
- Bake: Cover the dish with aluminum foil. Bake the wings for 40 minutes.
- Broil: Preheat the oven grill. Remove the foil and broil the wings for 5-10 minutes, depending on your oven, or until brown and crispy. Keep an eye on them all the time so that they do not burn (Note 3).
Notes
- Split wings: Place one whole wing on a cutting board. Hold the tiny drumstick (drumette) and stretch the joint open. The flat part (wingette) should still be on the work surface. Cut through the joint.
If there is any resistance, move the knife a few millimeters more on the right or left until you find the right place to go through the skin and between the bones quickly.
Remove the wing tips as well if still attached. - If your oven doesn’t have a grill function, increase the oven temperature to 430°F (220°C) and cook the wings without foil for about 10 minutes or until brown and crispy.
mjskitchen
Sunday 22nd of May 2022
Yes, I do believe these would be the best buttered chicken wings I've ever had. I'd probably eat at least a pound of them.