Chef notes
This is no dig on the actual wings from Buffalo (which are just called wings there). We're talking about the wings at thousands of sports bars around the country that are soggy, sad and fried in the same oil as the fish and chips. Gross. We dry brine these wings then smoke them to render out excess fat and provide some smoke flavor, grill them for an epic char, then pan-fry them for skin that is so crispy it breaks like glass. And the sauce? The perfect combo of sweet and heat.
Technique tip: Season the wings a day in advance allows the salt to work its magic as a dry brine resulting in juicy and well-seasoned chicken with extra crispy skin. You can make the Ranch Crema just before serving, or a day in advance.
Swap option: Feel free to swap in your favorite hot sauce.
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