I'll be honest, when I first started keeping kosher, I thought my Buffalo wing days were over. The classic recipe calls for butter in the sauce, which obviously doesn't work with chicken. But after some experimenting in my kitchen, I discovered that dairy-free Buffalo wings can be just as addictive as the original. The key is understanding what makes Buffalo sauce work in the first place. It's not really about the butter. It's about creating that perfect balance between tangy hot sauce and rich fat that coats the wings without making them soggy. I use a combination of olive oil and schmaltz (rendered chicken fat) to get that silky texture traditional recipes achieve with butter. The result tastes authentic and satisfies that Buffalo craving completely. Getting the wings properly crispy takes a bit of patience, but it's worth every minute. I start by patting them completely dry, then toss them in a mixture of flour and cornstarch. The cornstarch creates an extra-crispy exterior that holds up beautifully under the sauce. After frying them once at a lower temperature, I bump up the heat for a second quick fry. This double-frying technique gives you wings with shatteringly crisp skin that stays that way even after saucing. These wings work perfectly for game day, casual dinners, or any time you want something that feels indulgent without being too heavy. Serve them with celery sticks and kosher ranch dressing made with mayonnaise instead of sour cream. They're just as good at room temperature as they are hot, which makes them great for parties where people graze throughout the evening.