Tenderizing

• In the quest to achieve tender, succulent meat, whether roasting, poaching or grilling the cuts, even darker meats, such as chicken wings, are often marinated for both tenderizing and flavoring. Most marinades are either acidic or enzymatic, which works over a certain period of time, but can break down or even toughen meat over a longer period. Dairy products are a means of tenderizing meat without too much acid, allowing them to be marinated for longer periods of time while adding flavor.

Butter-Based Marinades

• Use a butter base along with another dairy product that is high in calcium to create an effective marinade. Buttermilk or yogurt are the most typical dairy products in tenderizers, moistening and flavoring the chicken wings. Marinate for anywhere from two to 24 hours before cooking the wings. Add one part butter to every three parts yogurt or buttermilk, with desired spices or herbs. A simple sprinkle of tarragon works well or a medley of cumin, coriander, chili powder and curry complement the marinade.

Marinade Alternatives

• Use an acid-based marinade, such as lemon juice or balsamic vinegar, or an enzyme-based one, such as chopped papaya or pineapple, for up to two hours before cooking to tenderize chicken wings. Do not marinate them for longer than this, as the meat can become mushy and unappetizing.

Considerations

• Butter-based injection sauces can also be used to add flavor and texture to meat. Whisk with other desired ingredients, such as chicken broth or lemon juice, and use a food-grade syringe to inject into the thickest part of the wings. Pan-fry the wings in butter either before or after they cook to add flavor to the outside of the meat. Alternatively, baste melted butter onto roasting or barbecued wings as they cook to brown them and keep the meat moist.