Butter Poached Buffalo Wings, Crispified Recipe eatnlisten

1. 1

   Mix together the hot sauce, lemon juice, salt and pepper for the marinade.

2. 2

   Place the wing pieces and marinade in a plastic bag, mix well, remove all the air from the bag and seal tight.

3. 3

   Allow to marinate 12-24 hours refrigerated.

4. 4

   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.

5. 5

   Place 2 sticks of unsalted butter on top.

6. 6

   Cover the pan and cook in a 160 degrees oven, undisturbed for 6 hours (cooking at a higher temperature would result in a burnt butter).

7. 7

   Remove the wings from the poaching liquid and allow them to cool completely and drain on a rack.

8. 8

   They should be cooked through, but not falling apart, and a pale reddish white color.

9. 9

   Just before serving, heat a non stick fry pan to medium heat.

10. 10

    Brown the wings for about 1 minute per side until the skin is crispified.

11. 11

    Be careful not to fry them too long as they will burn easily.

12. 12

    Portion 3-4 per plate, drizzle with Franks RedHot Sauce, and serve with y0ur favorite ranch dip and carrot sticks.

* Per serving · 4 servings · Values may vary.

No additional tips available.