This is EXACTLY how Frank & Teresa did it at the Anchor Bar in Buffalo, NY:
Original Anchor Bar Buffalo Wings
(This recipe is potent enough for at least 4 dozen wings)
1/4 lb butter
1 cup Durkees Frank's Original Cayenne Pepper Hot Sauce (this is the only one)
1/8 cup granulated sugar
1/8 cup white vinegar
1 tsp cayenne pepper
1 tsp chili powder
1 tsp garlic powder
1 tsp onion salt
Bleu Cheese Dip:
Equal amounts of KRAFT mayonnaise and Sour Cream ("Light" mayo or sour cream do not taste the same).
Juice squeezed from one whole fresh Lemon (no concentrates).Pressed cloves of Garlic, to taste.
4oz Treasure Cave All Natural Bleu Cheese, from Beatrice Cheese Inc., Waukesha, Wisconsin...available in most Delis or grocery stores.
Cut off the wing tips & discard them. Pre-mix dry ingredients in a bowl. Rinse wings, pat dry, pre-bake the wings in a 250F oven for 15 minutes, then deep fry in vegetable oil to desired texture (soft or crispy).
On LOW heat, melt butter in a saucepan, add vinegar and Franks/Durkees sauce. Whisk dry ingredients into saucepan until well combined, Simmer sauce for 20 minutes in a covered saucepan, unless you need to clear your sinuses.
Pour sauce into Large Tupperware Bowl, add fried wings, seal, and shake well until wings are coated. Use a rubber spatula to get all of the sauce out of the bowl & wash it immediately after serving, otherwise it may retain a reddish "Buffalo Wings" tint
For the Dip, just mix all ingredients well & serve @ room temp or chilled. Serve with celery and carrot sticks.
* Tradition has it that a few COLD bottles of Genesee Cream Ale, Molsons or Labatts will enhance the wings flavor and lessen their bite.