“This is an absolute banger of a starter,” says Tom Kerridge. “Juicy, crispy wings are coated in punchy spices that bring the heat, but I’ve got you covered: the cool, creamy ranch dressing keeps things balanced.
“These are the ultimate crowd-pleaser and you’ll likely be making them on repeat all summer long.”
Dry-rub buffalo chicken wings
200g table salt
10 black peppercorns
4 bay leaves
2 tbsp light olive oil
For the dry rub:
1 tsp chilli powder
½ tsp cayenne powder
1 tsp sweet smoked paprika
2 tsp garlic powder
1 tsp onion powder
1 tsp ground cumin
1 tsp dried thyme leaves
For the ranch dressing:
3 heaped tbsp soured cream
3 heaped tbsp mayonnaise
½ garlic clove, finely grated
3 dashes of Worcestershire sauce
1 tsp white wine vinegar
1 tsp mild American mustard
1 tbsp finely chopped dill
1 tbsp finely chopped chives
Salt and freshly ground pepper
Hot sauce
Celery sticks
1. First brine the chicken. Pour two litres water into a large bowl, add the table salt and whisk to dissolve, then add the black peppercorns and bay leaves. Immerse the chicken wings in the brine and place in the fridge for two hours.
2. Remove the chicken wings from the brine and pat them dry with kitchen paper.
3. For the dry rub, mix all the ingredients together in a bowl. Drizzle both sides of the chicken wings with the olive oil and sprinkle with the dry rub to coat the wings evenly all over.
