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Old 12-28-2011, 05:04 PM   #11
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This is EXACTLY how Frank & Teresa did it at the Anchor Bar in Buffalo, NY:

Original Anchor Bar Buffalo Wings

Sauce Ingredients: (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.

Welcome to Western New York, where the only kind of weather we have is inclement!
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Old 12-28-2011, 05:21 PM   #12
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i find it interesting that the "original" exact recipe is fairly complicated.

it was supposedly a throw together thing with what was around their kitchen one night. they realized as they ate it that the odd combo was really good.

i suspect the exact recipe came after the fact.

i find you don't need much more than frank's and butter with maybe some extra seasoning like chili or cayenne for the sauce.

and a dip? they probably just served dressing that first night, like most people do today.

The past is gone it's all been said.
So here's to what the future brings,
I know tomorrow you'll find better things
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Old 12-28-2011, 05:30 PM   #13
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Location: Park Drive Bar/Grill Los Angeles
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My favorite sauced hot wings are the orange marmalade sriracha wings. The sauce coats well and caramelizes nicely during grilling. Got the recipe from one of the bbq forums. Google the recipe. These wings are always a hit at Park Drive Bar & Grill (my house).
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Old 12-28-2011, 05:44 PM   #14
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Location: Washington State
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Originally Posted by Hyperion View Post
Can I use tabasco sauce to make the wing sauce? It's pretty thin and melted butter is also thin. besides, tabasco sauce is meant for drizzling and not pouring in cups lol
I didn't mean to pour it into a cup for dipping. I meant to add it to a plastic container along with your butter to shake your wings in, then put them on a plate or serving dish.

I agree with others about the equal portion of butter to hot sauce. I should have added that before.

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