Butter Poached Buffalo Wings, Crispified Recipe eatnlisten

• 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

1. Mix together the hot sauce, lemon juice, salt and pepper for the marinade.
2. Place the wing pieces and marinade in a plastic bag, mix well, remove all the air from the bag and seal tight.
3. Allow to marinate 12-24 hours refrigerated.
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. Place 2 sticks of unsalted butter on top.
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. Remove the wings from the poaching liquid and allow them to cool completely and drain on a rack.
8. They should be cooked through, but not falling apart, and a pale reddish white color.
9. Just before serving, heat a non stick fry pan to medium heat.
10. Brown the wings for about 1 minute per side until the skin is crispified.
11. Be careful not to fry them too long as they will burn easily.
12. Portion 3-4 per plate, drizzle with Franks RedHot Sauce, and serve with y0ur favorite ranch dip and carrot sticks.

drummette, lemon, salt, ground black pepper, butter

Taken from www.chowhound.com/recipes/butter-poached-buffalo-wings-crispified-28134 (may not work)