Butter Poached Dry Rubbed Wings
December 18, 2013
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.
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.
- 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
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.
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.
- Clint Cantwell, Grilling.com Editor