Monday, June 25, 2012

The ORIGINAL Buffalo Chicken Wing Recipe

road_trip-2526.jpgIf you're a chicken wing aficionado and are serious about spicy, tangy Buffalo style chicken wings, there's a good chance that you're familiar with the story of how they were "born" back in 1964 at the Anchor Bar Restaurant up in Buffalo, New York. I'm proud to say that an old family friend was present in the Anchor Bar on the day that Buffalo wings were debuted. At least that's her story, and she's sticking to it.

The creation of the first Buffalo style chicken wing was truly momentous in that it revolutionized American pub fare and gave new status to a previously neglected and often rejected food. As a result, instead of relegating the lowly chicken wing to the stock pot or the trash can, restaurants and home cooks now regularly fry, bake or grill chicken wings, toss them with a wing sauce, and serve them up to eager, hungry diners who gobble them up while watching sports, tailgating or hanging out with friends and family.

Buy the Anchor Bar Wing Sauce Gift Box
While some folks prefer to batter their chicken wings prior to frying or baking, the original Anchor Bar Buffalo wings were never battered, and were always deep-fried rather than baked or grilled.

If you want to experience genuine Buffalo style wings at home, all you need is a bunch of fresh chicken wings (split at the joint if you prefer), oil for frying (vegetable or peanut), and your choice of Anchor Bar Wing Sauce: The Original which is medium in heat, the spicy-hot Anchor Bar Hotter Wing Sauce, and the fiery Suicidal Wing Sauce. Or better yet, get the Anchor Bar Wing Sauce Gift Box, which comes with a full-size bottle of each of the three heat levels, making it the perfect gift or purchase for a party.

Honey BBQ Wing Sauce
(Note: Anchor Bar also makes a sweet and sassy, mildly spicy Honey Barbecue Wing Sauce, but it wasn't one of the original sauces and isn't really a Buffalo style wing sauce, which by definition is made primarily with vinegar, cayenne and butter or margarine.)

You also need a deep fryer or other deep vessel for frying. Make sure the raw wings are as dry as possible (pat them with paper towels) to minimize splattering--trust me, it's not pleasant to be splashed with boiling oil.

Heat the oil to 350°F and fry the wings, a few at a time, until cooked through and crispy--this should take 10 to 12 minutes. Use a slotted ladle or strainer to remove from the hot oil and drain on paper towels, then place the wings in a large bowl, pour in as much sauce as you need to coat all the wings, and toss until thoroughly coated.

If you insist on baking the wings--which, admittedly, is healthier--you'll have to bake them at 425°F (preheat oven first) until fully cooked, which can take a good 45 minutes or so. Then place in a bowl and toss with sauce.

Zestfully yours,

PS: The Buffalo wings photo at the top is by yurilong on Flicker

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