Mazzio's - Wings: 10 Pc Hot Buffalo (traditional) Recipe

Prepare wings

Pat the 10 chicken wing pieces dry with paper towels. If still whole wings, separate into drumettes and flats and discard wing tips or reserve for stock.

Season the wings evenly with 1 tsp kosher salt, 1/2 tsp ground black pepper and 1/2 tsp garlic powder. Rub seasoning into the skin so all pieces are coated.

Heat 1 cup vegetable oil in a heavy skillet or Dutch oven over medium-high heat to 350°F (175°C). If you don't have a thermometer, the oil should shimmer and a small breadcrumb will sizzle immediately.

Working in a single layer (you may need to fry in two short batches), carefully add the wings to the hot oil. Fry for 8–10 minutes, turning once or twice, until the skin is deep golden-brown and an instant-read thermometer inserted into the thickest part reads 165°F (74°C).

Use a slotted spoon to transfer the fried wings to a wire rack set over a baking sheet or to paper towels to drain for 2 minutes while you finish the sauce.

In a small saucepan over low heat, combine 4 tablespoons unsalted butter, 1/2 cup Frank's-style hot sauce, 1 teaspoon distilled white vinegar, 1/2 teaspoon Worcestershire sauce, 1/4 teaspoon granulated sugar, 1/8 teaspoon cayenne pepper (optional) and 1/4 teaspoon salt.

Warm gently, stirring, until the butter is fully melted and the sauce is smooth and slightly thickened, about 2–3 minutes. Do not boil; keep it at a low simmer so the sauce emulsifies.

Taste and adjust: add a pinch more salt for balance or an extra 1/2 teaspoon vinegar for brightness if desired.

Place the drained hot wings into a large mixing bowl. Pour the warm buffalo sauce over the wings.

Toss the wings vigorously for 30–60 seconds so each piece is evenly coated with sauce. Transfer to a serving plate immediately to preserve crispness.

Arrange sauced wings on a platter with celery sticks alongside.

Serve with 1/2 cup ranch or blue cheese dressing for dipping and sprinkle chopped parsley over the wings if using.

Enjoy hot. Leftover wings can be stored in an airtight container in the refrigerator for up to 3 days; reheat in a 375°F (190°C) oven for 8–10 minutes to crisp.