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

Prepare wings

Pat the 5 wing pieces dry with paper towels. If frozen, fully thaw and drain. Trim any excess skin or wing tips if present.

In a medium bowl, toss wings with 1/2 tsp kosher salt, 1/4 tsp black pepper, 1/4 tsp garlic powder and 1/2 tsp baking powder (optional). The baking powder helps create a crisp exterior; omit if you prefer not to use it.

Heat oil in a deep skillet or pot to 350°F (175°C). Use enough oil to submerge wings or at least come halfway up for shallow frying (about 500 ml in a medium pan). Use a thermometer for accuracy.

Carefully add wings to hot oil in a single layer without overcrowding. Fry for 8–10 minutes, turning once, until skin is golden brown and an instant-read thermometer in the thickest part reads 165°F (74°C). For crisper skin, increase oil temperature to 360°F (182°C) for the last 1–2 minutes.

Remove wings to a wire rack set over a sheet pan or paper towels to drain and rest for 2 minutes. Reserve a little hot oil (about 1 tsp worth) in the pan for deglazing the sauce if desired.

While the wings fry, make the mild buffalo sauce: in a small saucepan or skillet over low heat melt 2 tbs unsalted butter, stirring gently so it doesn’t separate or brown.

Add 3 tbs Frank's-style cayenne pepper sauce (or your preferred mild hot sauce) and stir to combine. Add 1 tsp honey, 1/2 tsp distilled white vinegar, 1/4 tsp Worcestershire sauce and 1/4 tsp paprika. Whisk continuously until the mixture is homogeneous and slightly warmed through, about 1 minute.

Season sauce with 1/8 tsp salt and a pinch (1/16 tsp) of black pepper; taste and adjust sweetness or heat if desired. Keep sauce on the lowest heat to maintain warmth but do not boil (butter can break if overheated).

If you reserved ~1 tsp hot frying oil, whisk it into the sauce to help emulsify and gloss the sauce (optional).

Place the drained wings into a large heatproof bowl, pour the warm sauce over them, and toss gently but thoroughly to coat every piece evenly. Use tongs and a circular motion for 20–30 seconds until wings are fully glazed.

Transfer the sauced wings to a serving plate. Garnish with celery sticks on the side and serve immediately with 3 tbs blue cheese or ranch dressing for dipping.

Serve hot. Leftover wings can be refrigerated in an airtight container for up to 2 days; reheat in a 375°F (190°C) oven for 8–10 minutes to re-crisp before serving.