I will say this ONE MORE TIME!!! I am originally from Western New York. I was there when Teressa Bellissimo gave birth to what are now clled Buffalo chicken wings in 1964. I was given the
ORIGINAL recipe by a friend that worked there. Here it is:
Original Anchor Bar Buffalo Wings
Ingredients:
- 2 dozen chicken wings, separated at the joints, tips reserved
- ¼ lb butter
- 1 cup Frank's Original Hot Sauce
- 2 Tbs white vinegar
- 2 Tbs granulated sugar
- 1 tsp cayenne pepper
- 1 tsp chili powder
- 1 tsp garlic powder
- 1 tsp onion salt
Directions:
Preheat the oven to 250F.
Bake the wings in the 250F oven for 15 minutes, then deep fry in vegetable oil to the desired texture (soft or crispy).
Melt the butter in a medium sauce pan over low heat and add the hot sauce and vinegar. Stir in the sugar until it dissolves, then whisk the cayenne pepper, chili powder, garlic powder and onion salt into the sauce until incorporated. Simmer the sauce, covered, over low heat for 20 minutes. Unless you need to clear your sinuses, do not inhale the fumes.
Pour the sauce into large sealable storage bowl (I use pyrex), add the chicken wings, seal the bowl, and shake it until the wings are completely coated.
Additionally, Buffalo Wings are served with celery sticks and bleu cheese dressing. No carrot sticks and definitely not ranch dressing. The bleu cheese dressing is for dipping the celery sticks, NOT THE WINGS! Bleu cheese does not enhance the flavour of the wings, it destroys it.
If your mouth is getting overheated, An ice cold Molsons or Genesee Cream Ale will do the trick.
Please believe me, I know these things. I have eaten and drank at the Anchor bar more times than I can count and I have prepared and eaten more Buffalo wings in the last 60 years than you have even seen.