Pat the chicken wings dry thoroughly with
paper towel to remove excess moisture and help the skin crisp up.
Divide the wings evenly into two batches and season one half generously with White Magic and the other half generously with Black Magic, ensuring all sides are coated.
Preheat your smoker to 200°C.
Place the wings directly onto the smoker grates and cook for approximately 45 minutes, or until the internal temperature reaches at least 75°C and the skin is golden and slightly crisp.
Remove the wings from the smoker and allow them to rest for 10 minutes.
While the wings are cooking, prepare the cowboy butter by adding the softened butter to a bowl.
Add the minced garlic, parsley, chives, thyme, shallots, Dijon mustard, lemon juice, smoked paprika, cumin, MSG, gochugaru, salt and black pepper to the butter.
Mix thoroughly until all ingredients are fully combined and smooth.
Serve the hot BW Chicken Wings with generous spoonfuls of cowboy butter over the top or on the side for dipping.
