Butter Poached Dry Rubbed Wings

December 18, 2013

butter poached dry rub chicken wings

A few years ago, BBQ Pitmasters’ judge Myron Mixon introduced something called muffin pan chicken to viewers worldwide.  And while the thought of drowning chicken thighs in butter seems a bit extreme, the concept of poaching meats, fish and crustaceans in liquid is nothing new.

So when I set out to create a simple-to-follow chicken wing recipe, I decided to give Myron’s chicken cooking method a shot.

By slow cooking the wings in butter, I was able to not only add some great buttery flavor to the wings but also render most of the fat out of the wings thereby making them nice and crisp.

butter poached dry rubbed chicken wings

The wings themselves were rubbed down with barbecue dry rub seasoning and nothing more.  The result?  Some of the tastiest wings I’ve ever had!  For this recipe I employed the use of a mini loaf pan which can be found online or at any baking supply store.

Ingredients

  • 12 chicken wings, tips removed and flats and drummettes separated
  • 16 tbsp. unsalted butter
  • ¼ cup of your favorite BBQ dry rub

 

Special tools needed: One 8 loaf mini loaf pan

Instructions

Prepare your grill for offset cooking, placing hot coals on either side of the grill and leaving the center cool.  Adjust the bottom vents so that they are ¾ closed.  Season the chicken wing flats and drummettes on all sides with dry rub.  Place three wing portions in to each of the pan’s loaf sections and top with 2 tbsp. of butter.

2 tablespoons of butter for each section of the loaf pan

Place the loaf pan in the center of the grill, cover and allow the wings to poach for 1 hour.  Rotate the wings in the loaf pan and re-season with dry rub.  Open the bottom vents half way, cover the grill and allow the wings to cook for another 45 minutes until the wings have turned a nice mahogany color.  Remove and serve immediately.

poach the wings in butter for an hour

turn and cook for 45 more minutes until dark golden brown

Enjoy!

 

- Clint Cantwell, Grilling.com Editor


 

Related Topics: Chicken | Chicken Dry Rub | Chicken Wings | Clint Cantwell | Editor's Picks | Grilled Chicken Wings | Myron Mixon

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