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