Mazzio's - Wings: 10 Pc No Sauce (traditional) Recipe

Prepare wings

If not already prepared, separate whole wings into drumette and flat by cutting through the joint and discard or save tips for stock. Pat the 10 pieces thoroughly dry with paper towels—dry skin is essential for crisping.

Season and coat

In a large bowl, combine kosher salt, black pepper, garlic powder, onion powder, baking powder, and paprika. Add the dried wings to the bowl and toss thoroughly until each piece is evenly coated with the dry mix. Let rest at room temperature for 10–15 minutes to allow the baking powder to begin drawing moisture from the skin.

Heat oil

Pour about 1 cup of vegetable oil into a deep heavy skillet or Dutch oven (oil should be 1–1.5 inches deep) and heat over medium-high heat until the oil reaches 350°F (175°C). If you don't have a thermometer, test with a small bit of batter or a corner of wing skin—the oil should sizzle steadily but not smoke.

Fry wings (traditional method)

Working in a single layer and not overcrowding (fry in two batches if necessary), carefully add wings to the hot oil. Fry for 8–10 minutes, turning occasionally, until the skin is deep golden brown and an instant-read thermometer inserted into the thickest part of the drumette reads 165°F (74°C).

Drain and rest

Using a slotted spoon or tongs, transfer cooked wings to a wire rack set over a baking sheet to drain excess oil and keep crispness. Let rest 3–5 minutes before serving so juices redistribute and exterior remains crisp.

Serve

Serve the 10-piece traditional wings hot, unsauced. Provide optional sides such as celery sticks, carrot sticks, and ranch or blue cheese dressing on the side if desired.