Original Anchor Bar Buffalo Wing
4 to 5 pounds chicken wings
Freshly ground black pepper
Salt (if desired)
4 cups good quality vegetable oil
4 tablespoons butter or margarine (1/2 stick)
5 tablespoons Frank’s Red Hot Louisiana Sauce
1 tablespoon white wine vinegar
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). 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.
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.
Source: St. Sam’s and St. Bede’s Recipe Pages from “Totally Hot! The Ultimate Hot Pepper Cookbook”
Part of the wing series: Take Wing: The Essential Party Food Has Many Flavors