Anchor Bar Hot Wings

 

                        Chicken wings Read below

 

The key to good Buffalo Wings is how you prepare them as well as the

ingredients and the handling of the wings.  The most successful wings

served up here in Buffalo are what they call "Grade A Grinders." Fresh

wings that are very large and meaty. Usually, you cannot get them in a

frozen package, but can get them from a poultry dealer. Once you find them

make sure they are absolutely fresh. Wash them in cold water, split them

at the joint and remove the tips. Place them on a rack on a pan and

refrigerate overnight to let the blood and water drain out of the wings.

THIS IS A REAL KEY. Drying the wings under refrigeration will help to make

them a much crispier product, once deep fried. Next, use a deep fryer or a

very heavy deep pot with a thermometer and add the oil. Peanut oil is very

good, or a commercial product such as can be found at a restaurant cash

and carry called Mel Fry. Heat the oil up SLOWLY, to 365F, and depending

on the size of the fryer, deep fry the dry wings 6-8 minutes in small

batches, until thoroughly done and golden brown. Hold the cooked wings in

a warm oven if necessary. A combination of melted margarine and hot sauce

in the ratio of 1 part margarine to 3 parts hot sauce will add the right

zing. The key here is to add just enough sauce to coat the wings - the

more sauce you add, the hotter they will be. For the very brave, 1 part

margarine to 3 parts hot sauce and 1 part Tabasco is referred to as

"Suicidal Wings" by the late and dear Don Bellissimo, who owned the Anchor

Bar.

Working quickly, place the deep fried wings in a large bowl and add the

sauce mixture, shaking to coat them.

There are many good hot sauces to use; the one they use is either Durkee

Franks Red Hot Sauce or Wingers Original, again found in a restaurant cash

and carry.

Celery sticks and chunky blue cheese dressing (Ken's Buffalo Style Blue

Cheese is a popular one) and plenty of napkins.