Deep-Fried Buffalo Wings Prepared in Butter, Achieving a Crunchy Texture
Finger-lickin' Good Buffalo Wings with a Twist
Craving for a burst of flavors in every bite? Give these jaw-dropping wings a try! Instead of the traditional deep frying, we're going for a unique approach - poaching the wings slowly in butter and then creating an ultra-crunchy crust. Here's the scoop!
- Servings: 3-4
- Difficulty: Medium
- Total: Marinate overnight, 7 hours prep and cooking time
- Active: 1 hour
Ingredients (6)
- 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
Let's Get Cooking!
- Mix together the hot sauce, lemon juice, salt, and pepper for the marinade. Place the wing pieces and marinade in a plastic bag, getting rid of all the air and sealing it tight. Allow it to hang out in the fridge for 12-24 hours.
- In a deep oven-safe pan, layer the marinated wings, making sure they're snug at the bottom for a submerged poaching session. Place 2 sticks of unsalted butter on top. Stick the pan in a 160° oven, undisturbed for 6 hours. Don't bump up the heat; a higher temperature might burn that butter.
- Take out the wings and let them chill and drain on a rack. They should be all cooked 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 turns crispy. Keep an eye on them, they can burn quickly!
- Portion 3-4 wings on each plate, drizzle with Frank's© RedHot© Sauce, and serve with your favorite ranch dip and crunchy carrot sticks.
These wings are a game-changer! Tender, juicy, and topped off with a zesty hot sauce glaze. Enjoy the lip-smacking experience!
Inside Scoop:
This method entails marinating the wings, poaching them for tenderness, and then crisping them up. For the sauce, you can go for a buffalo-style hot sauce combo. If you're keen on nailing the poaching step, you can opt for chicken broth for a more flavorful poaching liquid.
- The marinade for these Buffalo Wings with a Twist includes Frank's RedHot Sauce, lemon juice, Kosher salt, and fresh ground black pepper.
- The wings should be marinated overnight for optimal flavor, then poached slowly in butter for 6 hours in a deep oven-safe pan.
- After poaching, the wings are chilled, drained, and crisped up in a non-stick fry pan just before serving.
- These unique Buffalo Wings are served with your favorite ranch dip and crunchy carrot sticks, making for a nutritious and enjoyable meal.
