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Ingredients
- 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
Method
- 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 degrees 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 Franks RedHot Sauce, and serve with y0ur favorite ranch dip and carrot sticks.
