Finger Lickin’ Good Chicken

Submitted by "Buffalo" Dan

20 some years ago I lived in Buffalo, NY. I worked north of Downtown near the corner of Allen and Main. Across the street from the office was a little place called the Anchor Bar (yes the home of the original Buffalo Chicken Wing - back then we just called them Wings). We spent quite a lot of time there, and I got to know Teresa well enough for her to tell me how she made the "Wings" This is her original recipe (it has changed a bit now, as the Anchor Bar now makes their own sauce, which they will ship anywhere). This recipe is VERY simple - as it should be! The idea is that wings should be able to be made quickly.

Authentic and Real Easy Buffalo “Wings”

• Chicken wings (as many as you can eat)
  
• Frank's RedHot Cayenne Pepper Sauce (you can use Red Devil or others, but Frank's is really the best...)
  
• Margarine (do not use butter or oil)
  
• Oil for cooking (vegetable or Canola is best)
  
• Celery and Blue Cheese (creamy or chunky) (as the side dish, and "fire extinguisher" :)

Deep frying is best (a deep fryer, or a deep heavy pot with a couple of inches of oil (never fill pot more than 1/3rd full).

Oil should be heated to 375°F to 400°F (careful, don't let oil smoke! Best to use a deep frying thermometer). Canola oil is the best, — do NOT use Olive Oil!

Add only as many wings as will make about one layer (too many will cause the oil temp to drop, and you'll wind up with some horrid wings).

It will take 10-15 minutes to cook, wings should be browned and crispy.

While the wings are cooking, melt some margarine... here's the secret of how hot your wings will be... the more margarine in the sauce, the milder it will be, but use at least one or two teaspoons even for the hottest... If you want "suicide" sauce, just add some powdered Cayenne Pepper (anything up to your tolerance level).

Add the melted margarine to the hot sauce (you'll need about 1/4 cup of sauce to properly coat about a dozen wings).

When the wings are done frying, remove them from the fryer, directly to a bowl that you mixed the sauce in, Toss or stir to coat the wings, pour the wings on to a plate and enjoy!!!<

Traditionally, "wings" are served with Blue Cheese and Celery. Enjoy these with you favorite beverage.

Anything different than this, is an alteration of what you would have got in the anchor bar back around 1980.

BTW, you can also fry the wings in a skillet with about 1/2-inch of oil, but you'll need to hang around to turn the wings a few times, but they usually come out pretty close to the deep fried method. If the oil is the right temperature, and you don't put too many wings in at a time, the wings will not absorb very much oil, and much of the chicken fat will be cooked out! (low calorie?)

I don't recommend oven baking, they never get crispy enough.

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