4 pounds chicken wings freshly ground black pepper salt (if desired) 4 cups vegetable oil 4 tablespoons butter or margarine 5 tablespoons Louisiana-brand hot sauce or Tabasco sauce 1 tablespoon white wine vinegar
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.
Melt the butter or margarine over medium heat in a heavy saucepan, add the hot sauce and the vinegar. Stir well and remove from the flame immediately.
Place the chicken on a warm serving platter, pour the sauce on top, and serve.
Here is the original recipe created by Ms. Teresa Bellissimo, owner of the Anchor Bar and Restaurant, in Buffalo, NY. It is taken from Totally Hot! The Ultimate Hot Pepper Cookbook.
474 calories, 38 grams fat, 1 grams carbohydrates, 30 grams proteinper serving. This recipe is low in carbs.
Frank's IS Louisiana hot sauce, the best of many so-named cayenne pepper sauces. It is what the Anchor Bar and all real wing recipes use, and it is available in stores nationwide.
Dec 11, 2008
I live, eat, and breath BUFFALO everything and real BUFFALO Style wings (Anchor Bar included) uses only Franks Hot Sauce. I'm not sure if it can be purchased in stores outside of Buffalo but its a cay. pepper sauce. As a rule of thumb to make these wings deep fry the wings for 17 mins. If you want mild wings you melt 3 parts butter and mix with 1 part Franks Sauce. Medium wings 1/2 n 1/2, and hot 3 parts franks to 1 part butter, For BUFFALO Style 100% franks (only franks it has the tang that you crave) shake cooked wings in desired sauce till well coated and serve.. best served with bleu cheese and a cold beer
Nov 15, 2006
chefpolasky Member since: November 15, 2006
Anchorv Bar DOES NOT use Louisiana Hot Sauce.
The actual recipe calls for Frank's red Hot and whole unsalted butter.
Please note: This is a copy cat recipe submitted to CDKitchen by a third-party. This recipe is not an original recipe unless specifically stated and is considered only to be an acceptable "clone" to the original for the home cook to attempt to duplicate. Please also note that many nationwide restaurant chains vary their menus and ingredients by region so the version provided may not be similar to what you may have tried before. All trademarks referenced are property of their respective owners.