So I thought I'd try the recipe on chicken breasts:
Used vinegar, salt and sugar - brined the breasts in the mixture first then boiled them in the same mix for 10 minutes:
After boiling, coated in wing sauce, salt, pepper and lots of lemon pepper
And here's the finished result! Not enough fat in a breast to keep the meat juicy, but it still had enough juice to be 'okay.' I should have either taken the skin off or cramked up the heat at the end and crisped it. Still, the family loved it and it was a nice change.