Wash chicken wings in cold water, split them at the joint and remove the tips. Place them on a rack on a pan and refrigerate overnight to let the blood and water drain out of the wings.*
Next, use a deep-fryer or a very heavy deep pot with a thermometer and add the oil. Peanut oil is very good, or a commercial product called Mel Fry, which can be found at a restaurant cash and carry. Heat the oil up slowly to 365°F. Depending on the size of the fryer, deep-fry the dry wings 6 to 8 minutes in small batches, until thoroughly done and golden brown. Hold the cooked wings in a warm oven if necessary.
Sauce:
A combination of melted margarine and hot sauce in the ratio of 1 part margarine to 3 parts hot sauce will add the right zing. The key here is to add just enough sauce to coat the wings. The more sauce you add, the hotter they will be.**
Working quickly, place the deep fried wings in a large bowl and add the sauce mixture, shaking to coat them.***
Author's Comments
The key to good buffalo wings is how you prepare them as well as the ingredients and the handling of the wings. The most successful wings served up here in Buffalo, NY, are what they call Grade A Grinders. They are fresh wings that are very large and meaty. Usually, you cannot get them in a frozen package, but you can get them from a poultry dealer. Once you find them, make sure they are absolutely fresh.
*This is a real key. Drying the wings under refrigeration will help to make them a much crispier product, once deep-fried.
**For the very brave, 1 part margarine to 3 parts hot sauce and 1 part tabasco is referred to as Suicidal Wings by the late and dear Don Bellissimo, who owned the Anchor Bar.
***There are many good hot sauces to use. The one they use at the Anchor Bar is either Durkee Franks Red Hot Sauce or Wingers Original, again found in a restaurant cash and carry.
Serve with celery sticks and chunky blue cheese dressing (Ken's Buffalo Style Blue Cheese is a popular one) and plenty of napkins.
Instructions
Wash chicken wings in cold water, split them at the joint and remove the tips. Place them on a rack on a pan and refrigerate overnight to let the blood and water drain out of the wings.*
Next, use a deep-fryer or a very heavy deep pot with a thermometer and add the oil. Peanut oil is very good, or a commercial product called Mel Fry, which can be found at a restaurant cash and carry. Heat the oil up slowly to 365°F. Depending on the size of the fryer, deep-fry the dry wings 6 to 8 minutes in small batches, until thoroughly done and golden brown. Hold the cooked wings in a warm oven if necessary.
Sauce:
A combination of melted margarine and hot sauce in the ratio of 1 part margarine to 3 parts hot sauce will add the right zing. The key here is to add just enough sauce to coat the wings. The more sauce you add, the hotter they will be.**
Working quickly, place the deep fried wings in a large bowl and add the sauce mixture, shaking to coat them.***
Author's Comments
The key to good buffalo wings is how you prepare them as well as the ingredients and the handling of the wings. The most successful wings served up here in Buffalo, NY, are what they call Grade A Grinders. They are fresh wings that are very large and meaty. Usually, you cannot get them in a frozen package, but you can get them from a poultry dealer. Once you find them, make sure they are absolutely fresh.
*This is a real key. Drying the wings under refrigeration will help to make them a much crispier product, once deep-fried.
**For the very brave, 1 part margarine to 3 parts hot sauce and 1 part tabasco is referred to as Suicidal Wings by the late and dear Don Bellissimo, who owned the Anchor Bar.
***There are many good hot sauces to use. The one they use at the Anchor Bar is either Durkee Franks Red Hot Sauce or Wingers Original, again found in a restaurant cash and carry.
Serve with celery sticks and chunky blue cheese dressing (Ken's Buffalo Style Blue Cheese is a popular one) and plenty of napkins.
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