Mazzio's - Wings: 15 Pc Mild Buffalo (traditional) Recipe

Prep and dry

Pat the 15 wings completely dry with paper towels. Dry skin yields a crisper result and helps the baking powder adhere.

Season and coat

Place the wings in a large bowl. Toss with 1.5 tsp kosher salt, 1 tsp black pepper and 1 tbs baking powder until evenly coated. Let rest for 10–15 minutes at room temperature to allow the baking powder to start drawing moisture from the skin.

Heat oil

Pour about 1.5 cups vegetable oil into a heavy-bottomed deep skillet or Dutch oven to reach a depth of about 1–1.5 inches. 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 about 60 seconds.

Fry in batches

Working in 2–3 batches to avoid overcrowding, carefully add wings to the hot oil. Fry until golden brown and crisp, about 8–10 minutes per batch, turning occasionally for even color. Use a thermometer to check that the internal temperature reaches 165°F (74°C). Transfer fried wings to a wire rack set over a baking sheet to drain; keep warm in a 200°F (95°C) oven if needed while finishing remaining batches.

Melt butter

In a medium saucepan over low heat, combine 4 tbs unsalted butter and 0.75 cups hot sauce. Warm gently until butter is fully melted and the mixture is smooth, about 2–3 minutes. Do not boil.

Season sauce

Whisk in 1 tsp white distilled vinegar, 0.5 tbs light brown sugar, 0.5 tsp Worcestershire sauce, 0.5 tsp garlic powder, 0.25 tsp smoked paprika and 0.25 tsp salt. Taste and adjust seasoning — for slightly milder sauce add another 0.5–1 tbs butter; for tangier flavor add another 0.5 tsp vinegar.

Keep warm

Lower the heat to the lowest setting to keep the sauce warm and fluid while you finish frying. Do not let it come to a simmer.

Toss wings with sauce: Place fried wings in a large clean bowl. Pour the warm mild buffalo sauce over the wings and toss gently but thoroughly until each wing is evenly coated (use tongs or two large spoons).

Plate and serve: Transfer sauced wings to a platter. Serve immediately with celery and carrot sticks and 1/2 cup ranch or blue cheese dressing on the side for dipping.