Original Anchor Bar Recipe
There is some history with the Buffalo wing, and evidently this recipe is one of those original ones. (my very favorite one is further down in this blog, so don't miss that, and is easy and less ingredients. You may like these other ones more though. Try them out to see)
Original Anchor Bar Recipe
Here is the original recipe created by Ms. Teresa Bellissimo, owner of
the Anchor Bar and Restaurant, in Buffalo, NY. It is taken from
Totally Hot! The Ultimate Hot Pepper Cookbook.
4 to 5 Lbs Chicken wings
Freshly ground black pepper
Salt (if desired)
4 C Vegetable Oil
4 Tbs butter or margarine (1/2 stick)
5 Tbs Louisiana-brand hot sauce or Tabasco sauce
1 Tbs white wine vinegar
1. Chop off the tip of each chicken wing, and discard it. Chop the wing
in half (cutting at the joint) to make 2 pieces. Grind on fresh black
pepper and sprinkle with salt if desired.
2. Heat the oil over high heat in a deep skillet, Dutch oven, or deep-fat
fryer until it starts to pop and sizzle (around 400 degrees F). Add
half the chicken wings and cook until they're golden and crisp,
stirring or shaking occasionally. When done, remove them to drain on
paper towels and cook the remaining wings.
3. Melt the butter or margarine over medium heat in a heavy saucepan, add
the hot sauce and the 1 tablespoon of vinegar. Stir well and remove from
the flame immediately.
4. Place the chicken on a warm serving platter, pour the sauce on top, and
serve
Original Anchor Bar Recipe
Here is the original recipe created by Ms. Teresa Bellissimo, owner of
the Anchor Bar and Restaurant, in Buffalo, NY. It is taken from
Totally Hot! The Ultimate Hot Pepper Cookbook.
4 to 5 Lbs Chicken wings
Freshly ground black pepper
Salt (if desired)
4 C Vegetable Oil
4 Tbs butter or margarine (1/2 stick)
5 Tbs Louisiana-brand hot sauce or Tabasco sauce
1 Tbs white wine vinegar
1. Chop off the tip of each chicken wing, and discard it. Chop the wing
in half (cutting at the joint) to make 2 pieces. Grind on fresh black
pepper and sprinkle with salt if desired.
2. Heat the oil over high heat in a deep skillet, Dutch oven, or deep-fat
fryer until it starts to pop and sizzle (around 400 degrees F). Add
half the chicken wings and cook until they're golden and crisp,
stirring or shaking occasionally. When done, remove them to drain on
paper towels and cook the remaining wings.
3. Melt the butter or margarine over medium heat in a heavy saucepan, add
the hot sauce and the 1 tablespoon of vinegar. Stir well and remove from
the flame immediately.
4. Place the chicken on a warm serving platter, pour the sauce on top, and
serve
Alton Brown's Buffalo Wings
I LOVE Alton Brown, and his show, etc. Here is his take on Buffalo Wings
Try this recipe out for a change
* 12 whole chicken wings
* 3 ounces unsalted butter
* 1 small clove garlic, minced
* 1/4 cup hot sauce
* 1/2 teaspoon kosher salt
Directions
Place a 6-quart saucepan with a steamer basket and 1-inch of water in the bottom, over high heat, cover and bring to a boil.
Remove the tips of the wings and discard or save for making stock. Using kitchen shears, or a knife, separate the wings at the joint. Place the wings into the steamer basket, cover, reduce the heat to medium and steam for 10 minutes. Remove the wings from the basket and carefully pat dry. Lay the wings out on a cooling rack set in a half sheet pan lined with paper towels and place in the refrigerator for 1 hour.
Preheat the oven to 425 degrees F.
Replace the paper towels with parchment paper. Roast on the middle rack of the oven for 20 minutes. Turn the wings over and cook another 20 minutes or until meat is cooked through and the skin is golden brown.
While the chicken is roasting, melt the butter in a small bowl along with the garlic. Pour this along with hot sauce and salt into a bowl large enough to hold all of the chicken and stir to combine.
Remove the wings from the oven and transfer to the bowl and toss with the sauce. Serve warm.
Try this recipe out for a change
* 12 whole chicken wings
* 3 ounces unsalted butter
* 1 small clove garlic, minced
* 1/4 cup hot sauce
* 1/2 teaspoon kosher salt
Directions
Place a 6-quart saucepan with a steamer basket and 1-inch of water in the bottom, over high heat, cover and bring to a boil.
Remove the tips of the wings and discard or save for making stock. Using kitchen shears, or a knife, separate the wings at the joint. Place the wings into the steamer basket, cover, reduce the heat to medium and steam for 10 minutes. Remove the wings from the basket and carefully pat dry. Lay the wings out on a cooling rack set in a half sheet pan lined with paper towels and place in the refrigerator for 1 hour.
Preheat the oven to 425 degrees F.
Replace the paper towels with parchment paper. Roast on the middle rack of the oven for 20 minutes. Turn the wings over and cook another 20 minutes or until meat is cooked through and the skin is golden brown.
While the chicken is roasting, melt the butter in a small bowl along with the garlic. Pour this along with hot sauce and salt into a bowl large enough to hold all of the chicken and stir to combine.
Remove the wings from the oven and transfer to the bowl and toss with the sauce. Serve warm.
Subscribe to:
Posts (Atom)