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The great American appetizer... spicy Buffalo chicken wings.
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At a Glance
Prep Time : 10min
Cook Time : 25min
Course : Appetizer
Special : Low Carb
Type of Prep : Bake
Cuisine : U.S. Regional
Occasion : Superbowl
Spiciness Indicator : Hot
 
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Authentic Anchor Bar Buffalo Chicken Wings

From John Mitzewich,
Your Guide to American Food.
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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)

INGREDIENTS:

  • 36 chicken wing pieces (one wing makes 2 pieces - the "flat" and the "drum")
  • 1 tablespoon vegetable oil
  • 6 tablespoons Louisiana hot sauce (Frank's is the brand used in Buffalo)
  • 6 tablespoons unsalted butter or margarine
  • 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
  • celery sticks
  • blue cheese dressing

PREPARATION:

Preheat oven to 425 degrees F.
  1. If necessary, cut whole wings into two pieces. Toss the wings in the oil and spread out evenly on baking pan(s). Do not crowd. Bake for about 25-35 minutes, 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. You can serve them like this, which is called "wet," or put them back in the oven for a few minutes to cook on the sauce and make them crisper.
These are always served with celery sticks and blue cheese dressing on the side.
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