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ANCHOR BAR HOT WINGS

Category:    Chicken, Appetizers, Wings
Yield: 12 servings
 
           Chicken wings                            Read below
 
 The key to good
  Buffalo Wings is how you prepare them as well as the ingredients and the
  handling of the wings.  The most successful wings served up here in Buffalo
  are what they call "Grade A Grinders." Fresh wings that are very large and
  meaty. Usually, you cannot get them in a frozen package, but can get them
  from a poultry dealer.  Once you find them make sure they are absolutely
  fresh.  Wash them in cold water, split them at the joint and remove the
  tips. Place them on a rack on a pan and refrigerate overnight to let the
  blood and water drain out of the wings. THIS IS A REAL KEY. Drying the
  wings under refrigeration will help to make them a much crispier product,
  once deep fried. Next, use a deep fryer or a very heavy deep pot with a
  thermometer and add the oil.  Peanut oil is very good, or a commercial
  product such as can be found at a restaurant cash and carry called Mel Fry.
  Heat the oil up SLOWLY, to 365F, and depending on the size of the fryer,
  deep fry the dry wings 6-8 minutes in small batches, until thoroughly done
  and golden brown. Hold the cooked wings in a warm oven if necessary. A
  combination of melted margarine and hot sauce in the ratio of 1 part
  margarine to 3 parts hot sauce will add the right zing. The key here is to
  add just enough sauce to coat the wings - the more sauce you add, the
  hotter they will be.  For the very brave, 1 part margarine to 3 parts hot
  sauce and 1 part Tabasco is referred to as "Suicidal Wings" by the late and
  dear Don Bellissimo, who owned the Anchor Bar. Working quickly, place the
  deep fried wings in a large bowl and add the sauce mixture, shaking to coat
  them. There are many good hot sauces to use; the one they use is either
  Durkee Franks Red Hot Sauce or Wingers Original, again found in a
  restaurant cash and carry. Celery sticks and chunky blue cheese dressing
 and plenty of napkins.
 

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