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Anchor Bar Wings
The REAL Buffalo Wing recipe from the Anchor Bar in Buffalo.
The Sauce, This makes enough for about 30 "wingettes"
6 Tablespoons (3 oz.) of FRANK'S Louisiana Hot Sauce (now Durkee's)
1/2 stick of margarine (not butter!)
1 Tablespoon of white vinegar
1/8 teaspoon of celery seed
1/8 to 1/4 teaspoon of Cayenne pepper
1/4 teaspoon of red pepper
1/8 teaspoon of garlic salt
dash of black pepper
1/4 teaspoon of Worcestershire Sauce
1 to 2 teaspoons of Tabasco Sauce
Mix all the ingredients in a small sauce pan over low heat until the margarine is completely melted. Stir occasionally.
The Wings
I buy chicken wings and separate them into "wingettes", discarding the tips, but you can buy bags of frozen cut up wings and defrost them.
Fry the wings in a deep fryer set at 375 degrees F., using vegetable or peanut oil. I fry 15 wings at a time for 12-15 minutes.
Drain the wings for a few minutes then put them in a bowl. After all the wings have been fried, pour the sauce over them, cover the bowl, and shake to completely coat the wings.
They can be eaten now, but I like to put them on a baking sheet and bake them for a few minutes to get an extra-crispy coating.
Serve with carrot and celery sticks, Marie's Bleu Cheese Dressing, and cold beer (Genese Cream Ale is traditional).
This page is maintained by
Chef Frank Fileccia, CCC, CEC, GOM
(
Frank's Recipes
)
Copyright
© Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.
