Mazzio's - Wings: 10 Pc Mild Buffalo (traditional) Recipe
Make Mazzio's - Wings: 10 Pc Mild Buffalo (traditional) Recipe in just 50m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Wings
Mild Buffalo Sauce
To Serve (optional)
Method
Wings
Prep the wings
Pat the 10 chicken wings dry with paper towels. If not already split, separate each wing at the joint into drumette and flat and discard wing tips or reserve for stock. Drying helps the skin crisp.
Season and coat
Place wings in a bowl. Sprinkle 1 tsp kosher salt, 1/2 tsp freshly ground black pepper and 1 tbsp aluminum-free baking powder over the wings. Toss thoroughly so the baking powder and seasonings coat each piece. Let sit uncovered in the refrigerator for 15–30 minutes if time allows; this further dries the skin for crisping.
Heat oil
In a deep Dutch oven or heavy pot, pour about 3–4 cups vegetable oil (enough for 1.5–2 inches depth). Heat oil over medium-high until it reaches 350°F (175°C). If you don't have a thermometer, test with a small piece of bread—it should brown in ~60 seconds.
Fry the wings
Working in a single layer and not overcrowding the pot, fry wings for 8–10 minutes, turning occasionally, until skin is deep golden and internal temperature reaches 165°F (74°C). Remove wings with a slotted spoon and drain on a wire rack set over a baking sheet or on paper towels. For extra crispiness, you can increase heat to 375°F for the last 1–2 minutes of frying.
Mild Buffalo Sauce
Make the sauce
While wings fry (or immediately after), melt 3 tbsp unsalted butter in a small saucepan or skillet over low heat. Add 1/2 cup hot sauce, 1 tbsp honey, 1 tsp white vinegar, 1/2 tsp garlic powder, 1/4 tsp paprika, 1/4 tsp salt and 1/8 tsp black pepper. Whisk constantly until butter is fully incorporated and sauce is smooth and warm, about 1–2 minutes. Taste and adjust sweetness or salt to preference; for milder flavor add a bit more butter or honey.
Toss wings in sauce
Place hot, drained wings in a large mixing bowl. Pour the warm mild Buffalo sauce over the wings and gently toss using tongs until each piece is evenly coated (about 30 seconds). Serve immediately so the skin remains slightly crisp under the sauce.