Okay, here are Terresa Bellissimo's original recipes for both the Buffalo Wing sauce and the Blue cheese CELERY dip. Be sure to use Frank's original Red Hot Sauce and Treasure Cave bleu cheese crumbles. Accept no substitutes!
Original Anchor Bar Buffalo Wings
Ingredients:
2 dozen chicken wings, separated at the joints, tips reserved
¼ lb butter
1 cup Frank's Original Red Hot Sauce (I put that **** on everything!)
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 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 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 (it is wise to NOT inhale the fumes!). Pour the sauce into large sealable storage bowl, add the chicken wings, seal the bowl, and shake it until the wings are completely coated. Be sure to wash the bowl thoroughly immediately after removing the wings or it will forever have an orange tint to it.
Original Anchor Bar Bleu Cheese Dip
Ingredients:
1 cup mayonnaise
1 cup sour cream
juice of one lemon
2 cloves of garlic, pressed
5oz cup Treasure Cave all natural bleu cheese crumbles
Instructions:
Combine the mayonnaise and sour cream, add the lemon juice and garlic and mix well. Add the bleu cheese crumbles and stir until combined.
Serve chilled, with celery sticks.