• The REST of the story…BUFFALO WINGS

    In a concerted effort to make it look pretty, we cut off the rest of the Buffalo Wings story! SOOOO sorry, and thanks to those who called and are already trying it out. Here’s the whole thing:
    This is the original spicy Buffalo chicken wings recipe from the Anchor Bar in Buffalo, NY. You can adjust the heat by adding more or less cayenne and Tabasco.

    Makes 6 Servings of Buffalo Chicken Wings (6 per person)
    36 chicken wing pieces (one wing makes 2 pieces – the “flat” and the “drum”)
    1 Tbsp. vegetable oil
    1 tsp. salt
    1 cup all-purpose flour
    1 1/2 Tbsp. white vinegar
    1/4 tsp. cayenne pepper
    1/8 tsp. garlic powder
    1/4 tsp. Worcestershire sauce
    1 tsp. Tabasco sauce
    1/4 tsp. salt
    6 Tbsp. Louisiana hot sauce (Frank’s is the brand used in Buffalo)
    6 Tbsp. unsalted butter or margarine

    Preheat oven to 425 degrees F.
    If necessary, cut whole wings into two pieces. The wing tip doesn’t really have enough meat on it to make it worth your while, so either toss them out or use them for stock.
    In a bowl toss the wings with the oil, and salt. Place into a large plastic shopping bag, and add the flour. Shake to coat evenly. Remove wings from the bag, shaking off excess flour, and spread out evenly on oiled foil-lined baking pan(s). Do not crowd. Bake for about 20 minutes, turn the wings over, and cook another 20 minutes, or until the wings are cooked through and browned. 

    While the wings are baking, mix all the ingredients for the sauce in a pan, and over low heat bring to a simmer, stirring occasionally, and then turn off. 

    After the wings are cooked, transfer to a large mixing bowl. Pour the sauce over the hot wings and toss with a spoon or spatula to completely coat.
    These are always served with celery sticks and blue cheese dressing on the side.

    posted to Cedar Street Times on January 25, 2013

    Topics: Front PG News, The Retired Firehouse Cook


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