| 1 | Split the wings at the joint and remove the tips. |
| 2 | Anchor bar has barrels of tips they use in soup stock. |
| 3 | Spread the wings out on a rack in a pan and refrigerate so they drain of moisture/blood.a minimum of 24 hours. |
| 4 | This small step will help produce a "crispier" final product. |
| 5 | 3 heat deep fryerto 350-360 degrees. |
| 6 | Fry wings in small batches until done-8-10 minutes, depending on the equipment. |
| 7 | 5 drain of excess oil and immediately place in large bowl and coat with hot sauce & melted margarine. |
| 8 | Serve with celery sticks and blue cheese. |
| 9 | Note:the amounts of hot sauce and margarine are really to taste. |
| 10 | Medium "heat" wings are approx. obtained by using 1 cup of hot sauce for the entire 5# and ½c. |
| 11 | Of melted margaine. |
| 12 | Experiment-some places do not use the melted marg. |
| 13 | At all and just vary the volume of hot sauce to get the taste they want. |
| 14 | The background on "orginal buffalo chicken wings" is this: frank & theressa"s anchor bar is where it all started. |
| 15 | Theressa bellissimo received by mistake a 30# box of wings,ususally used in making soup. |
| 16 | Her husband frank asked her one night to fix a snack at the restaurant for he and a bunch of his friends. |
| 17 | Theressa decided that these wings would be just the thing and went out and bought a bottle(s) of cayenne pepper sauce. |
| 18 | There were many varieties and one was named "franks". |
| 19 | She deep fried the split wings, mixed the franks hot sauce with some melted margarine and coated the deep fried wings. |
| 20 | That in short was the beginning of an industry. |
| 21 | It was 1964, and the anchor bar was the only spot you could get these things. |
| 22 | The secret was in the sauce and the sauce was franks hot sauce,which was produced by the frank tea & spice co, later on bought by durkee foods and now a part of the durkee/french foods co.however,back then most folks thought frank bellissimo, invented the sauce! actually,he was more famous around here than dr. |
| 23 | Jacob frank who perfected the louisiana sunlong pepper which was the base for the product. |
| 24 | Anyway,today the bellissimo"s and their son dominic are all part of history. |
| 25 | It was dominic who went"public" with the product and told the story from here to london eng. |
| 26 | And to countless publications. |
| 27 | The anchor bar today is run by his wife and still does thousands of pounds of wings a week. |
| 28 | Enjoy!! george in buffalo |
