ORIGINAL BUFFALO CHICKEN WINGS RECIPE

One dish every game day party needs is Buffalo chicken wings, especially if your favorite team happens to hail from New York (well, mine is from Pittsburgh – GO STEELERS! But we still make these on game day). Heck, even when we were living in Thailand I would make these regularly, so you can see that your geographic location has little to do with your enjoyment of Buffalo wings. And they’re a big hit for New Years parties as well. With that in mind I thought that I should share with you this ORIGINAL Buffalo chicken wings recipe that has kept me, my family and friends happy for decades.

There are several stories surrounding the creation of the Buffalo chicken wing, but one thing almost all of them agree on is that the origin of the wings was the Anchor Bar in Buffalo, New York (hence the ‘Buffalo’) moniker. Buffalo chicken wings first became popular in the early 1980’s and gained real prominence during the early 90s following the Buffalo Bills 4 consecutive Superbowl appearances (1990-1993).

I first received this recipe in 1990 and was told that it was the Original Buffalo chicken wings recipe from the Anchor Bar. I have no idea whether or not that is true, but I can tell you that these wings have wow’ed friends and family of mine for going on 28 years. Give them a try and let me know if they WOW you as well.

ORIGINAL BUFFALO CHICKEN WINGS RECIPE

Prep time: 10 mins
Cook time: 40 mins
Total time: 50 mins

Saucy, spicy Buffalo chicken wings are a favorite at any party or game day celebration. This is the ORIGINAL Buffalo Chicken Wings recipe from the Anchor Bar! Serve with blue cheese or ranch dressing and plenty of celery and carrot sticks to cool things off.

INGREDIENTS
• 10 lbs chicken wings (drums and middle wing)
• 1 bottle oil for frying (peanut oil is best)
• 1 bottle (12oz) Frank’s Red Hot Sauce (You can use other hot sauces. I’ve used Crystal Hot Sauce with good results)
• 1 stick margarine (Do not substitute butter. The flavor and consistency of the sauce will be different and not as good.)
• 4 TBS white vinegar
• ½ tsp celery seed
• ½ tsp cayenne pepper
• 1 tsp red pepper flakes
• ½ tsp garlic salt
• 1 tsp Worchestershire sauce
• 6-8 tsp Tabasco
• Garlic powder, onion salt and pepper to taste (optional)
• Blue cheese or ranch dressing
• Carrot and celery sticks

INSTRUCTIONS

1. Combine all of the ingredients in a small saucepan and heat until the margarine is melted and combined with the hot sauce.
2. Meanwhile fry the chicken wings in oil (375°F) until golden brown (about 10 minutes – wings will float when done).
3. Drain wings on paper towels.
4. I season my wings at this point lightly with garlic powder, onion salt and pepper. <- This is NOT part of the original recipe, but I find it gives the wings more flavor. You can even serve them after this step for those who don’t like the Buffalo sauce – it’s how my girls eat them.
5. Once all of the wings are fried place them in a large bowl and add about half of the hot sauce and toss to coat.
6. If you don’t mind losing some of the crispiness you can then add the rest of the sauce, toss to coat and serve.
7. If you are looking for wings that are more crispy place them on a baking sheet with sides and place into a pre-heated 425°F oven. After 5 minutes (the wings will start to ‘fry’ in the oven) take the wings out, flip them and use a spoon to coat each wing with more sauce. Place the wings back in the oven for another 5 minutes or so and you are ready to go.
8. Serve with celery and carrot sticks and blue cheese and ranch dressing.

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