Recipe by TheDangerChef
I spent 4 summers working at a great family-owned restaurant in Chautauqua, NY called Andriaccio's. They serve fantastic sit-down Italian food, top-notch pizzas, and of course the Western NY favorite, chicken wings. Nicky Andriaccio there called me Tommy Two-Tone, I think because my beard was red and my hair was brown. This is my wing sauce, not yet perfect in my view but at least ready for publication. It is intentionally made for mild tastes. You can add as much heat as you like. Frank's Red Hot is the popular favorite but any pepper sauce will work. This is enough sauce for about 30 mild wings, also known as a double and a single. If you add hot sauce it may handle up to 50, also known as a bucket. The cooking time depends on the size of your deep fryer. My Fry Daddy only cooks 8 wings at a time.
- 30 -50 chicken wings
- 1⁄4 teaspoon celery seed
- 1⁄4 teaspoon white pepper
- 1 teaspoon oregano
- 1⁄2 teaspoon marjoram
- 1 teaspoon dry mustard
- 2 teaspoons paprika
- 1⁄2 teaspoon garlic powder
- 1⁄2 teaspoon cayenne
- 4 tablespoons butter
- 3 tablespoons ketchup
- 2 teaspoons cider vinegar
- 2 teaspoons honey
- 1⁄2 teaspoon salt
- 1 tablespoon hot sauce (optional)
- bleu cheese salad dressing
Directions See How It's Made
- Preheat deep fryer to 375. I use a Fry Daddy which has no temp control but works great.
- Prepare wings for frying by laying them out on paper towels and drying them somewhat. This gives a nice crispy texture.
- With a mortar and pestle, grind the celery seed. Add in pepper, oregano, and marjoram and grind these to freshen them up. Add the rest of the spices, minus the salt, to this.
- Melt the butter in a small bowl. I use 30 seconds in the microwave. Add ketchup, vinegar and honey. Whisk these until uniform.
- Add dry ingredients to wet ingredients.
- Taste and add salt if necessary. This is your wing sauce base, which can serve as a mild sauce.
- Add hot sauce to taste. I make my first batch of wings mild, then increase heat for each batch thereafter.
- Cook wings in batches sized appropriately for your deep fryer. As always be very careful to avoid overflow. About 2 minutes into cooking, stir or shake wings to break them apart. Perform this procedure at the 6 minute mark also.
- Fry wings until about 1 minute after they all float. In my deep fryer this is 8 minutes per batch.
- Place 2 dollops, a drip, and a dribble of sauce in a bucket. Add wings straight from the fryer into this bucket. Shake immediately to coat.
- Serve hot with celery, carrots, and bleu cheese dressing.