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Restaurants›Mazzio’s Pizza & Wings›Kickin' Wings Recipe

Kickin' Wings Recipe

Name: Mazzio’s Pizza & Wings KICKIN' WINGS Recipe
Cook time: 45 min
Total time: 45 min
Yield: 2 servings
Cuisine: American
Ingredients: 10 pieces chicken wing pieces (drumettes + flats), fresh or thawed; 1 tsp kosher salt; 1 tsp black pepper, freshly ground; 1 tbs baking powder (aluminum-free); 1 cup neutral oil with high smoke point (canola, peanut, or vegetable); 0.5 cup Frank’s-style hot sauce (or preferred cayenne-based sauce); 2 tbs unsalted butter; 1 tsp apple cider vinegar; 0.5 tsp Worcestershire sauce; 0.5 tsp honey or brown sugar (optional, to balance heat); 0.25 tsp garlic powder; 0.25 tsp salt; 2 tbs unsalted butter; 2 tsp garlic, minced; 2 tbs grated Parmesan cheese; 2 tbs heavy cream or whole milk; 1 tsp fresh parsley, chopped; 0.125 tsp black pepper; 0.5 cup sweet chili sauce; 1 tsp soy sauce; 0.5 tsp rice vinegar; 0.25 tsp sesame oil; 2 tbs unsalted butter, melted; 1 tsp lemon zest (fresh); 0.5 tsp fresh lemon juice; 0.5 tsp coarse cracked black pepper; 0.25 tsp fine sea salt; 1 tsp paprika (sweet or smoked); 0.5 tsp onion powder; 0.25 tsp cayenne pepper (optional, for heat)

Inspired by Mazzio’s Pizza & Wings

Time45m

Serves2

CHOOSE YOUR WINGS: 5 WINGS +1 FLAVOR, 10 WINGS +2 FLAVORS, 15 WINGS +2 FLAVORS, 20 WINGS +2 FLAVORS, 50 WINGS +2 FLAVORS

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Ingredients

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Wings (choose quantity)

10 pieces chicken wing pieces (drumettes + flats), fresh or thawed

1 tsp kosher salt

1 tsp Black pepper, freshly ground

1 tbs baking powder (aluminum-free)

Oil for frying (or roasting alternative)

1 cup neutral oil with high smoke point (canola, peanut, or vegetable)

Buffalo-style Hot Sauce (per flavor)

1/2 cup Frank’s-style hot sauce (or preferred cayenne-based sauce)

2 tbs Unsalted butter

1 tsp Apple cider vinegar

1/2 tsp Original Worcestershire Sauce

1/2 tsp honey or brown sugar (optional, to balance heat)

1/4 tsp Watkins garlic powder

1/4 tsp Celtic sea salt

Garlic Parmesan Sauce (alternate flavor)

2 tbs Unsalted butter

2 tsp Garlic, minced

2 tbs Grated Parmesan cheese

2 tbs heavy cream or whole milk

1 tsp Fresh parsley, chopped

1/8 tsp black pepper

Sweet Chili Glaze (alternate flavor)

1/2 cup sweet chili sauce

1 tsp Aged soy sauce

1/2 tsp Rice vinegar

1/4 tsp Toasted sesame oil

Lemon Pepper (alternate flavor)

2 tbs unsalted butter, melted

1 tsp lemon zest (fresh)

1/2 tsp fresh lemon juice

1/2 tsp coarse cracked black pepper

1/4 tsp fine sea salt

Dry Rub (optional before cooking)

1 tsp paprika (sweet or smoked)

1/2 tsp Onion powder

1/4 tsp cayenne pepper (optional, for heat)

To serve

4 sticks celery sticks

4 sticks carrot sticks

1/4 cup blue cheese dressing or ranch

Method

Preparation

Pat the wings dry with paper towels. Trim any excess skin or tips if desired.

Place wings in a large bowl. Add kosher salt, black pepper and baking powder. Toss thoroughly to coat—baking powder helps crisp the skin during cooking.

If using the dry rub: mix paprika, onion powder and cayenne in a small bowl and toss lightly with the wings so all pieces are evenly coated.

Cooking (Frying method — fastest, yields crisp skin)

Heat oil

Pour oil into a deep heavy pot or Dutch oven to a depth of about 2 inches (~1 cup for a small batch). Heat oil to 350°F (175°C). If you don't have a thermometer, test with one wing piece: it should sizzle steadily on contact.

Fry wings

Working in batches to avoid crowding, carefully add wings to the hot oil. Fry for 8–10 minutes per batch, turning occasionally, until skin is golden brown and internal temperature reaches 165°F (74°C). For very crisp wings, fry a second time: remove and rest 3 minutes, then return to oil at 375°F (190°C) for 1–2 minutes.

Drain

Use a slotted spoon to transfer wings to a wire rack set over a sheet pan or to paper towels to drain excess oil.

Cooking (Oven method — alternative)

Preheat oven to 425°F (220°C). Line a baking sheet with foil and place a wire rack on top. Arrange wings in a single layer, skin side up, leaving space between pieces.

Bake 35–45 minutes, flipping once at 20–25 minutes, until skin is browned and internal temperature reaches 165°F (74°C). For extra crispness, broil 2–3 minutes at the end watching carefully.

Sauces & Tossing (make chosen flavors)

Buffalo-style Hot Sauce

In a small saucepan over low heat, melt 2 tbs butter. Add 1/2 cup hot sauce, apple cider vinegar, Worcestershire, honey (if using), garlic powder and 1/4 tsp salt. Whisk until blended and warm but not boiling. Taste and adjust salt or sweetness.

Garlic Parmesan

In a small skillet, melt 2 tbs butter over medium-low heat. Add minced garlic and sauté 30–45 seconds until fragrant. Stir in 2 tbs cream and 2 tbs grated Parmesan until slightly thickened, then remove from heat and stir in chopped parsley and a pinch of black pepper.

Sweet Chili Glaze

Combine 1/2 cup sweet chili sauce, 1 tsp soy sauce, 1/2 tsp rice vinegar and 1/4 tsp sesame oil in a small saucepan. Warm gently until combined and slightly reduced (2–3 minutes).

Lemon Pepper

Whisk together 2 tbs melted butter, 1 tsp lemon zest, 1/2 tsp lemon juice, 1/2 tsp cracked black pepper and 1/4 tsp sea salt in a bowl.

Place hot cooked wings in a large clean bowl. Pour desired sauce over wings (use amount listed for each flavor). Toss gently but thoroughly so each wing is evenly coated. If using two flavors for a larger order (per menu options), divide wings into two bowls and toss half in each sauce.

Finish & Serve

Transfer sauced wings to a serving platter. Garnish Garlic Parmesan with extra grated Parmesan and parsley; sprinkle Lemon Pepper wings with additional lemon zest if desired.

Serve immediately with celery, carrot sticks and blue cheese or ranch dressing on the side.