Revolutionize Your Wing Game with a Butter-Infused Twist
Are you tired of the same old buffalo wings? Look no further! This innovative recipe will take your wing game to the next level. By poaching the wings in butter instead of deep-frying, you’ll achieve a succulent, crunchy, and spicy masterpiece.
The Secret to Tender Wings
The key to this recipe lies in the slow-poaching process. By cooking the wings in a low-temperature oven with butter, you’ll end up with tender, juicy meat that’s infused with flavor. The best part? It’s surprisingly easy to make.
The Magic Happens in the Marinade
To start, mix together Frank’s RedHot Sauce, lemon juice, kosher salt, and black pepper to create the perfect marinade. Place the chicken wing pieces in a plastic bag with the marinade, making sure to remove all the air before sealing. Refrigerate for 12-24 hours to allow the flavors to meld together.
Poaching Perfection
Next, layer the marinated wings in a deep oven-safe pan, making sure they’re packed tightly to remain submerged under the butter. Add two sticks of unsalted butter on top and cover the pan. Cook in a 160° oven for 6 hours, undisturbed, to achieve that perfect tender bite.
Crispifying the Skin
Just before serving, heat a non-stick fry pan to medium heat. Brown the wings for about 1 minute per side, until the skin is crispy and golden. Be careful not to overcook, as they can burn easily.
Serve and Enjoy
Portion 3-4 wings per plate, drizzle with Frank’s RedHot Sauce, and serve with your favorite ranch dip and carrot sticks. Get ready for a flavor explosion that will leave your taste buds begging for more!
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