Just Wing it! Thats what they do in Buffalo

By on January 29, 2019

Buffalo Wings

A traditional favorite for Superbowl Sunday.  Buffalo Wings make your holiday fly.

These are the Buffalo residents Buffalo wings: true to the original 1964 recipe, wings are fried in peanut oil and then tossed in a mixture of melted margarine and fiery hot sauce. Serve them up with blue cheese dressing and celery sticks to complete the classic dish.

by Thomas Payne
For residents of Buffalo, New York, where I was born, true Buffalo wings come only from Frank and Teressa’s Anchor Bar, where owner Teressa Bellissimo invented the dish in 1964. There, wings are fried, then tossed in a combination of melted margarine and hot sauce. Today, the Anchor Bar serves 2,000 pounds of wings each day. —Denise Mickelsen, from “Wings of Desire” (April 2006)


serves 4


Ingredients
Neutral oil (canola, peanut, or sunflower), for frying
4 lb. chicken wings (about 40), separated into 2 pieces, wing tips removed, rinsed
Kosher salt
12 tbsp. (3 sticks) unsalted butter
1 cup hot sauce, preferably Frank’s Red Hot Original Cayenne Pepper Sauce
1 1⁄3 cups chunky blue cheese dressing
4 large celery ribs, halved lengthwise, then cut crosswise into 3-inch sticks


Instructions


Heat an oven to 200°F. Place a wire rack on a large heat-resistant platter or baking sheet and set it by the stove. In a large Dutch oven fitted with a deep-fry thermometer, pour oil to a depth of 2 inches and heat over medium heat until the oil reaches 350°F. Regulate the heat to maintain the temperature as you prepare the wings for frying.
Use paper towels to pat the wings dry, then season them lightly with kosher salt. Working in batches, fry the wings until golden brown, about 12 minutes. Transfer the wings to the wire rack and place in the oven to keep warm until all of the wings are fried.
Meanwhile, make the Buffalo sauce: In a wide, deep skillet, melt the butter over medium-low heat. When the butter is melted, stir in the hot sauce until smooth. Add the wings, toss until completely coated, then remove from the heat. Transfer the wings to a large bowl or platter and serve with blue cheese dressing and celery on the side.
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About Linda Eckhardt

Linda West Eckhardt, is an award winning journalist, food writer, and nutritionist. Her more than 20 cookbooks have garnered prizes including the James Beard prize for the best cookbook for a text she wrote with her daughter, Katherine West DeFoyd, entitled Entertaining 101, Doubleday. Their follow-up book, Stylish One Dish Dinners, Doubleday, was also nominated for a James Beard prize. Their next book, The High Protein Cookbook, Clarkson Potter, remains a best seller after 12 years. That book was designed to accompany low carb diet plans. Her ground-breaking book, Bread in Half The Time, Broadway Books, was named the Best Cookbook in America by the prestigious IACP, The Julia Child award. Her award winning radio work with Jennifer English, for a national show on the Food and Wine radio network, was nominated for a James Beard Prize for a show called, “I Know What You Ate Last Summer.”

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