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.
There are many Buffalo chicken wing recipes out there, but if you want to taste the "real" thing give this a try. The chicken wings are deep-fried in the original recipe, but the hot oven works fine for the home version.
Makes 6 Servings of Buffalo Chicken Wings (6 per person)
Cook Time: 25 minutes
Ingredients:
* 36 chicken wing pieces (one wing makes 2 pieces - the "flat" and the "drum")
* 1 tablespoon vegetable oil
* 1 tsp salt
* 1 cup all-purpose flour
* 1 1/2 tablespoons white vinegar
* 1/4 teaspoon cayenne pepper
* 1/8 teaspoon garlic salt
* 1/4 teaspoon Worcestershire sauce
* 1 teaspoon Tabasco sauce
* 1/4 teaspoon salt
* 6 tablespoons Louisiana hot sauce (Frank's is the brand used in Buffalo)
* 6 tablespoons unsalted butter or margarine
* celery sticks
* blue cheese dressing
Preparation:
Preheat oven to 425 degrees F.
1. If necessary, cut whole wings into two pieces. 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.
2. 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.
3. 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.
Thursday, September 10, 2009
Wednesday, September 9, 2009
THIS MONTH LET'S TALK BUFFALO WINGS
I will share some History of buffalo wings and some of my favorite recipes and a few that are a most try, ranging from jerked wings to Oriental flavors. So even if you can't handle the hot stuff, I will have chicken wing recipes for you also.
Tuesday, September 8, 2009
THE FOURTH AND LAST VERSION OF THE LEGEND
The fourth version of the legend of Buffalo Wings is the one my father tell's around a big plate of buffalo Wings.
He said it was reported by Calvin Trillin of the New Yorker magazine in 1980. Trillin reported on an African-American named John Young who said he developed a special "mambo sauce." a hot chile sauce.Chicken wings in mambo sauce became the specialty at his Buffalo restaurant in the mid-sixties. He registered the name of his restaurant, John Young's Wings 'n Things, at the county courthouse before leaving Buffalo in 1970. "If the Anchor Bar was selling chicken wings nobody in Buffalo knew about it then," according to Young. Trillin checked with a local poultry distributor and found that both John Young and Frank Bellissimo were buying a lot of chicken wings in the middle sixties but no sales receipts were saved. The wings Young sold, however, were prepared a little differently. They were not cut in half (the tip is removed first usually in Buffalo wings) and were served breaded with the sauce covering them rather than being tossed in the sauce. In 1980 they were still being served that way in John Young's Wings 'n Things (he had returned to Buffalo by then) and in a restaurant owned by his brother, Bird Land.
He said it was reported by Calvin Trillin of the New Yorker magazine in 1980. Trillin reported on an African-American named John Young who said he developed a special "mambo sauce." a hot chile sauce.Chicken wings in mambo sauce became the specialty at his Buffalo restaurant in the mid-sixties. He registered the name of his restaurant, John Young's Wings 'n Things, at the county courthouse before leaving Buffalo in 1970. "If the Anchor Bar was selling chicken wings nobody in Buffalo knew about it then," according to Young. Trillin checked with a local poultry distributor and found that both John Young and Frank Bellissimo were buying a lot of chicken wings in the middle sixties but no sales receipts were saved. The wings Young sold, however, were prepared a little differently. They were not cut in half (the tip is removed first usually in Buffalo wings) and were served breaded with the sauce covering them rather than being tossed in the sauce. In 1980 they were still being served that way in John Young's Wings 'n Things (he had returned to Buffalo by then) and in a restaurant owned by his brother, Bird Land.
THE LEGENDS OF THE FIRST BUFFALO WINGS
There are four legends about the origins of the first Buffalo wings.
Nobody seems bothered about the variations in the stories of how things happened, though. What is clear that is was the early to mid-1960s and it was in Buffalo, New York
* Most people who have even thought about the origin have heard and believe the first version of the legend . Teressa and Frank Bellisimo owned the Anchor Bar in Buffalo, NY. In this version, she invented Buffalo chicken wings in 1964 when her son Dominic and his friends came to the bar looking for a quick late night snack. "Mother Teressa" (Buffalonians take their wings very seriously) was preparing to make chicken stock with a bunch of wings and, improvising, stuck them under the broiler (later they switched to deep frying), sprinkled them with a hot sauce she concocted from a commercially available base (Frank's), took some celery sticks off the antipasto dishes, put some blue cheese dressing (the house dressing) in a small bowl and served them.
* All the principals are now deceased, but Dominic, who took over the bar from his parents, told the story differently to Calvin Trillin (1980) of the New Yorker magazine. According to Dominic, it was Friday night in the bar and since people were buying a lot of drinks he wanted to do something nice for them at midnight when the mostly Catholic patrons would be able to eat meat again. So, according to this version, Dom did not stop by with his friends, he was trying to be the good host at the bar. It was still Terressa who came up with the idea.
* Frank told a third story. It involved a mis-delivery of wings instead backs and necks for making the bar's spaghetti sauce. Faced with this unexpected resource, he says he asked Teressa to do something with them. Although the details are a little different, none of the tellers ever seemed too upset about the other versions. After all, the bar was a family affair and so were the wings it has become famous for. It was Frank who was memorialized in the 1977 City of Buffalo proclamation of July 29 as Chicken Wing Day, though.
Nobody seems bothered about the variations in the stories of how things happened, though. What is clear that is was the early to mid-1960s and it was in Buffalo, New York
* Most people who have even thought about the origin have heard and believe the first version of the legend . Teressa and Frank Bellisimo owned the Anchor Bar in Buffalo, NY. In this version, she invented Buffalo chicken wings in 1964 when her son Dominic and his friends came to the bar looking for a quick late night snack. "Mother Teressa" (Buffalonians take their wings very seriously) was preparing to make chicken stock with a bunch of wings and, improvising, stuck them under the broiler (later they switched to deep frying), sprinkled them with a hot sauce she concocted from a commercially available base (Frank's), took some celery sticks off the antipasto dishes, put some blue cheese dressing (the house dressing) in a small bowl and served them.
* All the principals are now deceased, but Dominic, who took over the bar from his parents, told the story differently to Calvin Trillin (1980) of the New Yorker magazine. According to Dominic, it was Friday night in the bar and since people were buying a lot of drinks he wanted to do something nice for them at midnight when the mostly Catholic patrons would be able to eat meat again. So, according to this version, Dom did not stop by with his friends, he was trying to be the good host at the bar. It was still Terressa who came up with the idea.
* Frank told a third story. It involved a mis-delivery of wings instead backs and necks for making the bar's spaghetti sauce. Faced with this unexpected resource, he says he asked Teressa to do something with them. Although the details are a little different, none of the tellers ever seemed too upset about the other versions. After all, the bar was a family affair and so were the wings it has become famous for. It was Frank who was memorialized in the 1977 City of Buffalo proclamation of July 29 as Chicken Wing Day, though.
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