Buffalo Chicken Wings, Anchor Bar Style

Crispy spicy buffalo chicken wings with toasted sesame seeds.

What can be more perfect for the big game than a pile of delicious crispy, saucy buffalo chicken wings?

I have a recipe, right here, that does it all. Each delicious wing has a crispy skin, coated with whichever sauce you want. The only problem with this recipe is it's hard to make enough of them.

Way back in the 1970's and 1980's, my father, who grew up in Buffalo, NY, would take me up there to visit Anchor Bar, which is known by many as the establishment that invented the Buffalo Chicken Wing.

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So one day, in around 1987, I was craving some of their wings, but I was living an 8 hour drive away so I had the bright idea of calling them up and asking for the recipe.

"Are you serious?" asked the hostess I was talking to on the phone.

"Absolutely! It's not like I'm some competitor or something. I'm just this one guy who wants to make Buffalo Chicken Wings, just like the ones you make." She wouldn't budge, so I asked to speak with the owner.

Eventually, after a 45 minute cajoling session, they relented, and gave me the recipe that follows. I also would like to take some credit for convincing them that they should come out with bottled sauce to sell nationally, because that way their profit was not limited to just one little restaurant anymore. I didn't use their sauce in today's version, but I do have it in the fridge, so it's always there as an option.

What you'll need:

A package of fresh party wings, or chicken wings cut into wingettes, drumettes, (use the tips for another recipe)

Enough oil to comfortably deep fry the wings

A Big ol pot for the deep frying or a large fryer.

A smaller sauce pan or wok that can comfortably hold all the wings to put sauce on.

Sauce of your choice (about 1/3 cup per dozen wings)

Butter (about 1 pat per dozen wings)

Celery (optional)

Cheesy Dip (optional, see below)

salt, pepper to taste.

Method:

When you get the wings from the store, don't tell the manager I told you this, but look at the dates on all the packages, and notice how the more recent packs are in the back of the shelf. Go ahead and grab one of the fresher ones. Try to get a package with no fluids in the bottom because if they're there, it must have been sitting a while.

When you open the package, there really should be no smell whatsoever. If there is any odor, it's just not fresh. Either way, it's not a bad idea to soak in fresh cold water for 20-30 minutes slowly running water into a pot in the sink with the wings in it, allowing them to rinse off for a while. Occasionally stir them around until the liquid is completely clear.

Meanwhile heat your oil to 350F. I use about a gallon of oil to do a good batch of wings, and then after everything is done, I take the cooled oil, strain it, and return it to the container to use another day. That stuff can last many months this way.

Pat the wings dry and when the oil has reached the proper temperature, you can put them in. Notice how there have been no spices or salt up to this point. All that happens at the end.

I suggest carefully placing them in, one at a time, by bringing each one close to the surface of the oil and just dropping it carefully. This way, they won't stick together as easily. If you dump them in all at once, not only can they stick, but stray bits of water can explode out, making for big trouble.

After about 30 seconds, just give the wings a bit of a stir to make sure they are not sticking together. They are going to fry for about 9-10 minutes. Maintain the 350F temperature.

In the meantime, put the smaller pot on low and add butter and sauce. You can simply warm the sauce enough to just sizzle a tiny bit, but don't go too hot, or you could burn it. It's a little nicer if you allow it to caramelize a little.

While you have those going you can cut the celery and make a dip if you're so inclined.

You know the wings are ready when they are floating, and the skin has turned to a beautiful golden color.

At that point, take them out and strain them until they are pretty much dry, then dump them into the lightly sizzling sauce and using a large wooden spoon or spatula, toss them around until they are all coated with the sauce. Now you can add a little salt and pepper to taste, and turn off the heat.

Serve on a platter with the celery and dip.

Cheesy Dip:

Greek yogurt, sour cream or creme fraiche.
romano or parmesan cheese to taste
mayonaise
a drop of teriyaki sauce
a drop of A1 sauce or Worcestershire sauce
a little bit of garlic confit
salt and pepper to taste

mix ingredients together in whatever proportions feel right to you. I'd say about 1/4 as much mayo as the yogurt, then just a tiny bit of the others.

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Posted in Home Improvement Post Date 12/13/2018


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