Celebrity chef Tom Kerridge has shared a recipe for dry-rub buffalo chicken wings designed as a flavorful starter, emphasizing a balance between spicy seasoning and a cooling ranch dressing. The recipe, intended to serve six, calls for 16 large chicken wings prepared with a series of steps including brining, marinating, and grilling.

The process begins with a two-hour brine of water, table salt, black peppercorns, and bay leaves to enhance the wings’ moisture and flavor. After drying the wings, they are coated with a dry rub mixture containing chili powder, cayenne, smoked paprika, garlic and onion powders, ground cumin, and dried thyme. Olive oil is used to help the spices adhere, and the wings are refrigerated for at least 30 minutes to allow the marinade to penetrate, though Kerridge suggests two to three hours for optimal flavor.

Accompanying the wings is a homemade ranch dressing combining soured cream, mayonnaise, grated garlic, Worcestershire sauce, white wine vinegar, mild American mustard, and fresh herbs such as dill and chives. The dressing is seasoned with salt and pepper to taste, serving as a cooling counterpart to the spicy wings.

For cooking, Kerridge recommends grilling the wings over a barbecue, maintaining both direct and indirect heat zones to ensure thorough cooking without burning. The wings should be turned regularly and grilled for about 10 to 12 minutes until browned and crispy on the outside.

The finished dish is served with the ranch dressing, alongside hot sauce and celery sticks for an added crunch and contrast in texture. Kerridge describes the wings as “the ultimate crowd-pleasers,” likely to be made repeatedly during the summer months. The recipe is featured in his book, "The BBQ Book," published by Bloomsbury.