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Buffalo Wings from Anchor Bar
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).



Category Side
Chef Anchor Bar
Contributor Jeremiah
Last Update 8/26/2012 11:47:07 AM
Prep Time 10 min
Cook Time 25 min
Serves 6
Ingredients

arrow_right Chicken wing, 36 pieces
 arrow_right Vegetable oil, 1 Tbls
 arrow_right Salt, 1 tsp
 arrow_right All-purpose flour, 1 cup
 arrow_right Jerk seasoning, 3 Tbls
 arrow_right White vinegar, 1 1/2 Tbls
 arrow_right Cayenne pepper, 1/4 tsp
 arrow_right Garlic powder, 1/8 tsp
 arrow_right Worcestershire sauce, 1/4 tsp
 arrow_right Tabasco sauce, 1 tsp
 arrow_right Salt, 1/4 tsp
 arrow_right Louisiana hot sauce (Frank's is the brand used in Buffalo), 6 Tbls
 arrow_right Unsalted butter, 6 Tbls

Cooking Instructions

PREPARATION
 Preheat oven to 425 degrees F.
 If necessary, cut whole wings into two pieces.
 
 COOKING
 In a bowl, toss the wings with the oil, and salt.
 Place into a large plastic shopping bag, and add the flour and jerk seasoning.
 Shake to coat evenly.
 Remove wings from the bag, shaking off excess flour, and spread out evenly on oiled foil-lined baking pan(s), uncovered.
 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. Turn to broil for 5 minutes if not browning.
 While the wings are baking, cut the celery into 2- to 3-inch pieces.
 Mix all the sauce ingredients in a pan, and over low heat bring to a simmer, stirring occasionally, and then turn off.
 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.
 
 SERVING
 These are always served with celery sticks and blue cheese dressing on the side.
 


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