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Buffalo Wings: The Original From The Anchor Bar

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BuffaloWingsThis recipe is attributed to Teresa Bellissimo, who is owner of the Anchor Bar and Restaurant in Buffalo, NY, reportedly the origin of this popular style of wing.

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

BuffaloWings3Chop 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).  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.

BuffaloWings2Place the chicken in a plastic tub with the sauce, shake well, dump onto a warm serving platter, pour the sauce on top, and serve.

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

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2 Responses to “Buffalo Wings: The Original From The Anchor Bar”

  1. Pingo says:

    Make my mouth watering.
    This recipe is also right on the bottle of Franks Red Hot Sauce. But here they bake the wings instead of deep frying them, thus saving a few calories.

  2. I can imagine that these wings would taste great no matter which method you use to cook the wings. Personally I prefer the fried version due to the nice crispy skin.