Best of Boston

To fry up the greatest golden bird in Boston, chef Asia Mei eschews thighs and breasts in favor of the lowly wing. Butchered in-house, dry-brined in a secret spice rub, and marinated for two days in a pool of buttermilk and herbs, the meat melts off the bone. Add in the delicate crust and side of poblano-laced ranch dressing, and you have the epitome of southern-fried goodness.