We love a good game-day wing.
Set up an immersion circulator and preheat the water bath to either 160°F if you want fall-off-the-bone wings or 165°F if you want juicy and tender wings that still retain some springiness.Meanwhile, season wings all over with salt. Place wings in zipper-lock bags . Alternatively, slide wings into vacuum bags and seal according to vacuum-sealer manufacturer's instructions.
. Add bagged wings to immersion circulator and cook for 2 hours if cooking at 160°F or 1 hour if cooking at 165°F.Arrange wire racks on rimmed baking sheets. Remove wings from bags and pat dry; discard juices. Arrange wings on wire racks and refrigerate, uncovered, for 8 hours or up to 2 days.When ready to serve, in a small saucepan, combine butter and Frank's and cook over medium-low heat, stirring occasionally, until butter is completely melted. Transfer to a large bowl.
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