Hooters has lousy wings. Great breasts, pretty good legs and thighs, but lousy wings.
Okay, I am sure I have said this before, but I am from Niagara Falls, and was there when Teressa Bellissimo first made them popular at the Anchor Bar in Buffalo. In fact, I had a good friend from high school who worked his way through college at the Anchor bar, and he shared the original recipe with me. Now you can make them any you want, but if you don't follow Teressa's original recipe, you can't call them Buffalo wings.
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
Instructions:
Preheat the oven to 250F.
Bake the wings in a 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, salt and vinegar. Stir in the sugar until it dissolves.
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.
Pour the sauce into large sealable storage bowl, add the chicken wings, seal the bowl, and shake like hell until the wings are completely coated.
Serve with celery sticks and bleu cheese dressing.
Notes:
1. Immediately wash the storage bowl or it will get a permanent orange tint.
2. Original Buffalo wings are served with celery (NEVER carrot) sticks.
3. The bleu cheese (NEVER Ranch) dip s for the celery sticks. If I catch you trying to dip a wing into the sauce, I will slap your hand so hard you will lose the wing, and perhaps a finger or two.
3. If your mouth is feeling a bit hot, or you are sweating profusely, cool it off with a Genesee Cream Ale or a Molson's.
https://www.youtube.com/watch?v=Otm4RusESNU