Step 1

Heat the oven to 425ºF. Line a rimmed baking sheet with aluminum foil and fit a wire rack inside.

Step 2

Prepare 2 pounds chicken wings if the wings are whole and not yet separated: Use a chef's knife or kitchen shears to cut through the first joint of each wing to remove the wing tip. Discard or save the wing tips for stock. Cut through the second joint to separate the wing into the forearm (flat) and upper arm (drumette) sections.

Step 3

Pat the wings dry with paper towels and season all over with 1 teaspoon kosher salt and 1/2 teaspoon black pepper. Arrange skin-side up in a single layer on the wire rack.

Step 4

Roast until the wings are cooked through and the skin is crispy, 45 to 50 minutes. A few minutes before the wings are ready, make the cowboy butter.

Step 5

Stir 4 tablespoons melted unsalted butter, 1 tablespoon finely chopped fresh parsley leaves, 1 tablespoon finely chopped fresh chives, 1 minced garlic clove, 1 teaspoon Dijon mustard, 1 teaspoon lemon juice, 1 teaspoon smoked paprika, 1/4 teaspoon kosher salt, and 1/8 teaspoon cayenne pepper together in a large bowl.

Step 6

Add the wings to the butter mixture and toss until well-coated.