Mazzio's - Wings: 5 Pc Hot Buffalo (traditional) Recipe

Prepare wings

Pat the 5 chicken wing pieces dry with paper towels. If they are whole wings, separate into drumette and flat and discard tips or save for stock.

Season the wings evenly with 1/2 tsp salt, 1/4 tsp ground black pepper, and 1/4 tsp garlic powder. Rub seasoning into all sides.

Heat 1 cup vegetable oil in a deep skillet or Dutch oven to 350°F (175°C). If you don't have a thermometer, heat until a small bread cube browns in ~45–60 seconds.

Carefully add wings in a single layer (do not overcrowd). Fry for 8–10 minutes, turning occasionally, until skin is crisp and internal temperature reaches 165°F (74°C). For extra-crispy skin, remove wings after the initial fry, let rest 3 minutes, then increase oil temperature to 375°F (190°C) and fry 1–2 minutes more.

Transfer fried wings to a wire rack set over a sheet pan or to paper towels to drain while you make the sauce. Reserve 1–2 tbs of oil left in the pan if you like to deglaze the pan for sauce flavor (optional).

In a small saucepan or in a heatproof bowl set over a double boiler, combine 1/2 cup hot sauce, 2 tbs unsalted butter, 1/2 tsp white vinegar, 1/4 tsp Worcestershire sauce, 1/4 tsp granulated sugar, 1/8 tsp cayenne (optional), and 1/8 tsp salt.

Warm the mixture over low heat, stirring constantly, until the butter melts and the sauce is homogeneous and slightly thickened, about 2–3 minutes. Do not boil—only simmer gently to emulsify the butter into the hot sauce.

Taste and adjust seasoning: add a pinch more sugar if too sharp, more vinegar for tang, or extra cayenne for heat. Keep warm.

Place the hot fried wings into a large mixing bowl. Pour the warm buffalo sauce over the wings, then toss vigorously until every piece is evenly coated—about 30 seconds. If you reserved a little frying oil, whisk a teaspoon into the sauce before tossing for extra sheen (optional).

Arrange the coated hot buffalo wings on a serving plate with the celery sticks and 2 tbs ranch or blue cheese dressing on the side for dipping.

Serve immediately while hot and crispy. Leftovers can be refrigerated in an airtight container for up to 2 days; reheat in a 400°F (200°C) oven for 8–10 minutes to crisp.