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The Original Anchor Bar Restaurant's Hot Wing 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 cups vegetable Oil
4 TBS butter or margarine (1/2 stick)
5 TBS Louisiana-brand hot sauce or Tabasco sauce (use Franks Red Hot)
1 TBS white wine vinegar
Chop off the tip of each chicken wing, and discard it*. Chop each wing in half (cutting at the joint) to make 2 pieces. Grind on fresh black pepper and sprinkle with salt if desired.
Heat the oil over high heat in a deep skillet, Dutch oven, or deep-fat fryer until it starts to pop and sizzle (around 400F). 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.
Melt the butter or margarine over medium heat in a heavy saucepan, add the hot sauce and the 1 TBS of vinegar. Stir well and remove from the flame immediately.
Place the chicken on a warm serving platter, pour the sauce on top, and serve. (I then put in the oven for a short time).
Pam's note: Put the wing tip into a freezer bag and save for the stock pot.
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