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spacer Buffalo Wings, Original Anchor Bar Recipe

On Sun, 30 Dec 2001 05:51:39 -0600 Dan Brittain writes:
how about a recipe of the greater heat variety. I've tried several ways to do > wings but they're not as good as I used to get in Caz.

Dear Dan, I'll send you what I've tried, but they're better out. I think it has to do with the oil & getting it hot enough; like frying a turkey.

The following purports to be the Anchor Bar Recipe, tho I'll not attest to it. I can also attest to the fact that IMO, there are better wings than those at the Anchor far the best in my estimation come from a bar called Mr. Ed's in Middleport, NY....

The original recipe created by Ms. Teresa Bellissimo, owner of the Anchor Bar and Restaurant, in Buffalo, NY., as taken from "Totally Hot! The Ultimate Hot Pepper Cookbook".

Buffalo Wings, Original Anchor Bar Recipe
Printer version of this recipe

4 to 5 Lbs Chicken wings
Freshly ground black pepper
Salt (if desired)
4 Cups good quality Vegetable Oil
4 Tbs butter or margarine (1/2 stick)
5 Tbs Louisiana-brand hot sauce (the "Frank's" we've been talking about) or Tabasco sauce
1 Tbs white wine vinegar

1. Chop off the tip of each chicken wing, and discard it. Chop the wing in half (cutting at the joint) to make 2 pieces. Grind on fresh black pepper and sprinkle with salt if desired.

2. Heat the oil over high heat in a deep skillet, Dutch oven, or deep-fat fryer until it starts to pop and sizzle (around 400 degrees F). Add half the chicken wings and cook until they're golden and crisp, stirring or shaking occasionally. When done, remove them to drain on paper towels and cook the remaining wings.

3. Melt the butter or margarine over medium heat in a heavy saucepan, add the hot sauce and the 1 tablespoon of vinegar. Stir well and remove from the flame immediately.

4. Place the chicken in a plastic tub with the sauce, shake well, dump onto a warm serving platter, pour the sauce on top, and serve.

Other "REAL" "ORIGNAL" anchor bar recipe for Buffalo Wings
NOW the one I prefer , that I got from a Paul Prudhomme cookbook:

- enjoy -
Andrew H. Auld