Look, you're probably going to put hot sauce on your wings, but the pro move is to put it IN them: Zakary Pelaccio’s recipe has you make your own Charred-Chili Sriracha, then brine a bucket of wings in that heavenly liquor (i.e., you win!). (Note: Plan ahead, since wings require 24 hours of brining.)
Brine: Combine brine ingredients in a medium bowl. Place chicken wings in another bowl. Pour brine over wings and mix with your hands. Cover bowl with plastic wrap, and store in the refrigerator 24 hours.
Wings: Place a colander over a larger bowl. Drain the brined wings, reserving the brine in the bowl beneath (discard, or boil 10 minutes and save for future wing brining). Remove chicken wings to a baking sheet fitted with a metal rack. Set aside to bring to room temperature, 30 minutes.
Fill a heavy-bottomed pot halfway with grapeseed oil and heat to 325 degrees F. Meanwhile, in a bowl, mix together rice and tapioca flours. Dredge wings in the flour. Fry in small batches until golden brown, 8–10 minutes (depending on wing size, it could take a little more or less time to cook). Shake off excess oil and remove cooked wings to a sheet rack.
Assembly: Arrange wings on a serving platter with a side of sriracha sauce for dipping. (To make traditional buffalo wings, combine 1 cup sriracha with 3 tablespoons melted butter. Toss with wings and serve.)