We’re swapping out Buffalo sauce for fish sauce on our wings from now on. Chef Erling Wu-Bower of Chicago’s Pacific Standard Time makes his favorite version (with ranch, of course) in the MUNCHIES Test Kitchen. Stick around and he’ll even show you how to properly eat ‘em, clear down to the bone.
Check out the full recipe on MUNCHIES: https://munchies.vice.com/en_us/article/kzj5je/easy-glazed-chicken-wings-recipe
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