Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Poultry
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 lb Fresh large chicken wings
Peanut oil -- for frying
Durkee/French hot sauce
Wingers Original Recipe Hot
Margarine -- melted
Celery sticks
Chunky blue cheese salad dressing
Split the wings at the joint and remove the tips. Anchor Bar has
barrels of tips they use in soup stock.
Spread the wings out on a rack in a pan and refrigerate so they
drain of moisture/blood. A minimum of 24 hours. This small step
will help produce a 'crispier' final product.
Heat deep fryerto 350 to 360°F.
Fry wings in small batches until done-8-10 minutes, depending on
the equipment.
Drain of excess oil and immediately place in large bowl and coat
with hot sauce & melted margarine.
Serve with celery sticks and blue cheese.
Note: The amounts of hot sauce and margarine are really to taste.
Medium 'HEAT' wings are approximately obtained by using 1 cup of
hot sauce for the entire 5 lb and 1/2 c of melted margarine.
Experiment-some places do not use the melted margarine at all and
just vary the volume of hot sauce to get the taste they want. The
background on "Orginal Buffalo Chicken Wings" is this:
Frank & Theressa's Anchor Bar is where it all started. Theressa
Bellissimo received by mistake a 30 lb box of wings, usually used
in making soup. Her husband Frank asked her one night to fix a
snack at the restaurant for he and a bunch of his friends. Theressa
decided that these wings would be just the thing and went out and
bought a bottle(s) of cayenne pepper sauce. There were many
varieties and one was named "FRANKS". She deep fried the split
wings, mixed the Franks Hot Sauce with some melted margarine and
coated the deep fried wings. That in short was the beginning of an
industry. It was 1964, and the Anchor Bar was the only spot you
could get these things. The secret was in the sauce and the sauce
was Franks Hot sauce, which was produced by the Frank Tea & Spice
Co, later on bought by Durkee Foods and now a part of the
Durkee/French Foods Co. However,back then most folks thought FRANK
Bellissimo, invented the sauce! Actually, he was more famous around
here than Dr. Jacob Frank who perfected the Louisiana Sunlong
Pepper which was the base for the product. Anyway, today the
Bellissimo's and their son Dominic are all part of history. It was
Dominic who went "public" with the product and told the story from
here to London England and to countless publications. The Anchor
Bar today is run by his wife and still does thousands of pounds of
wings a week.
