Mazzio's - Wings: 5 Pc No Sauce (traditional) Recipe

Prepare wings

Pat the 5 wing pieces dry with paper towels. Dry skin helps achieve a crisp crust. Trim any excess skin or wing tips if desired.

Season both sides of the wings with 1/2 tsp kosher salt, 1/4 tsp freshly ground black pepper, and 1/4 tsp garlic powder. Set aside for 10 minutes at room temperature while you prepare the coatings.

Mix dry coating

In a shallow bowl or rimmed plate, whisk together 1/2 cup all-purpose flour, 1 tablespoon cornstarch, 1/2 tsp paprika, 1/4 tsp onion powder, 1/8 tsp cayenne (optional), and 1/4 tsp baking powder until evenly combined.

Prepare wet coating

In a separate bowl, whisk together 1/4 cup buttermilk and 1 large egg until smooth. This creates a slightly thick batter that will help the dry mix adhere to the wings.

One at a time, dip each seasoned wing first into the wet mixture, allowing any excess to drip off, then coat thoroughly in the dry flour mixture. Press the flour onto the wing to form an even coating. Place coated wings on a wire rack and let rest 5–10 minutes to set the crust.

Heat oil

Pour approximately 1 cup of neutral oil into a deep skillet or a small Dutch oven—enough to come about 1–1.5 inches up the side. Heat oil over medium-high heat until it reaches 350°F (175°C). If you don't have a thermometer, test by dropping a small pinch of the flour mixture into the oil; it should sizzle and float up steadily.

Fry wings

Carefully add the coated wings to the hot oil in a single layer without crowding (work in 1 batch if necessary). Fry for 6–8 minutes, turning once, until the exterior is golden brown and internal temperature reaches 165°F (74°C). Cooking time may vary depending on piece size; drumettes can take slightly longer. Use tongs to turn the wings for even browning.

Drain

Using a slotted spoon or tongs, transfer cooked wings to a wire rack set over a baking sheet or to a plate lined with paper towels to drain excess oil. Let rest 2–3 minutes; the crust will crisp further as they cool slightly.

While still warm, sprinkle a light pinch (about 1/8 tsp) of finishing salt over the wings to enhance flavor. Serve immediately with a lemon wedge on the side if desired. Because these are "No Sauce (Traditional)", do not toss with any sauce—serve plain or with sauces on the side for dipping.