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These boneless wings are dredged and fried to a shattering crunch before being tossed in a reserve-style buffalo sauce that leans tangier and more vinegar-forward than the everyday version, with a slow build of cayenne heat. Ten generous pieces per pack mean plenty to share, though the deeply savory, butter-rounded sauce clinging to each piece makes it easy to want them all. Serve with cool ranch or blue cheese to balance the sauce's sharp, peppery kick.
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