Succulent, crunchy, and spicy all in one bite! Wow these wings are good!
Instead of deep frying the wings and then drenching them in buttery hot sauce, I poached them slowly in butter. Then ”crispified” the skin in a fry pan for an ultra crunchy crust.
To make Butter Poached Buffalo Wings, Crispified you will need:
- 12 fresh chicken wing and drumette pieces (tips removed)
- 1/2 cup Frank’s© RedHot© Sauce and more to taste
- Juice of 1 lemon
- 2 tsp Kosher salt
- 1 tsp fresh ground black pepper
- 2 sticks unsalted butter
Mix together the hot sauce, lemon juice, salt and pepper for the marinade. Place the wing pieces and marinade in a plastic bag, mix well, remove all the air from the bag and seal tight. Allow to marinate 12-24 hours refrigerated.
In a deep oven safe pan, layer the marinated wings, packing them tight into the bottom of the pan so they will remain submerged under the butter while poaching. Place 2 sticks of unsalted butter on top. Cover the pan and cook in a 160° oven, undisturbed for 6 hours (cooking at a higher temperature would result in a burnt butter).
Remove the wings from the poaching liquid and allow them to cool completely and drain on a rack. They should be cooked through, but not falling apart, and a pale reddish white color.
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 “crispified.” Be careful not to fry them too long as they will burn easily.
Portion 3-4 per plate, drizzle with Frank’s© RedHot© Sauce, and serve with y0ur favorite ranch dip and carrot sticks.
Please let me know if you find a similar recipe for chicken wings by commenting and leaving the link. I would like to know if this has been done before because I have not found a similar published recipe.
Check out my Cheesy Bacon Chicken Wings recipe to ooh and awe your guests. I hope you enjoy!
Thanks for reading my blog.
Brad
These sound really tasty! Mmm, buttery crispyness!
2 sticks of butter!?!? It's probably really really really good
It's one of those things I'd rather not know about though.
It looks worse than it is, about 99% of the butter used is not eaten, as the wings are removed before searing to a golden brown. I think it is better than slathering wings in buttery sauce after deep frying?
Holy Super Bowl Food! Great great stuff!
Insane, Brad, insane!! Who poaches things in butter????? In fact, just looking at that pic with two full sticks of golden ambrosia makes my heart flutter….and then stop. I can't think of anything that tastes butter than better….I mean better than butter…but who can afford the calories? Do we have to sacrifice taste and texture when we cut calories???
I like your technique! They look excellent!
Butter poached. That sounds delightful
What an excellent method for preparing buffalo wings! I will be sure to give it a try, awesome, Brad!
wow, love the "crispified" wings!
wings look fantastic! Can't wait to give them a test drive!!
Harp
Received awesome Omaha Steak dinner for Christmas. What a treat!!
Great cooking technique, I haven’t seen it before. With that said, can I ask you why you used unsalted butter? Does it burn more easily, or is it just your preference? Also, I love Franks hot sauce (None compare). Did you know that Franks now has out a buffalo style hot sauce? It, too, is awesome!
Hi Cheryl, thanks for your comments and questions.
I normally use unsalted butter for most recipes bc it is easier to control the “saltiness” of the finished dish by adding in salt to taste as I cook. But unsalted butter is fine to use instead and I don’t think that it burns any easier.
I have tried the Frank’s Hot Sauce Buffalo Wing Sauce and agree, it is mighty tasty. Have a great day!