Marinate overnight, 7 hours prep and cooking time
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.
12 fresh chicken wing and drummette pieces, tips removed
1/2 cup Frank's RedHot Sauce
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.