Buffalo Chicken Wings Recipe

Recipe from: Totally Hot! The Ultimate Hot Pepper Cookbook by Michael Goodwin

Ingredients:

4 to 5 pounds chicken wings
Freshly ground black pepper
Salt (if desired)
4 cups vegetable oil
4 Tbsp butter or margarine (1/2 stick)
5 Tbsp Louisiana-brand hot sauce or Tabasco sauce
1 Tbsp white wine vinegar

Instructions:

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.

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. Note: Wings may also be baked at 425 degrees for 45 minutes until completely cooked and crispy, then drain.

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.

Add the cooked wings and toss to coat. Place the chicken on a warm serving platter and serve with blue cheese dressing and celery sticks.

Yield: 8 to 10 servings

Anchor Bar
1047 Main Street
Buffalo, New York 14209
(716) 886-8920

Click here order authentic Anchor Bar Wing Sauce.
Though the Anchor Bar sauce recipe is a well-kept secret, this one comes pretty close!