 |
|
|
|
 |
|
 |
| |
| Home -> [Appetizers, Poultry, Wings] -> [Anchor bar buffalo wings Recipe] |
Anchor bar buffalo wings
|
| Artist: |
_ |
Yield: |
1 |
| Categories: |
Appetizers, Poultry, Wings |
Rating: |
0 |
| Favorites |
Add to Favorites |
Print Recipe |
 |
|
Ingredients:
| | ** the sauce ** | | 6
| tbsp | Louisiana hot sauce, (3 oz.) | | 1/2
| | Margarine, not butter! | | 1
| tbsp | White vinegar | | 1/8
| tsp | Celery seed | | 1/8
| tsp | Cayenne pepper, to ?tsp | | 1/4
| tsp | Red pepper | | 1/8
| tsp | Garlic salt | | 1
| dash | Black pepper | | 1/4
| tsp | Worcestershire sauce | | 1
| tsp | Tabasco sauce, to 2 tsp | | | Carrot and celery sticks | | | Marie's bleu cheese dressing |
|
Procedures:
| 1 | This is supposed to be the real buffalo wing recipe from the anchor bar in buffalo. | | 2 | The sauce this makes enough for about 30 "wingettes". | | 3 | Mix all the ingredients in a small sauce pan over low heat until the margarine is completely melted. | | 4 | Sti occasionally. | | 5 | The wings fry the wings in a deep fryer set at 375 °F., using vegetable or peanut oil. | | 6 | I fry 15 wings at a time for 12-15 minutes. | | 7 | Drain the wings for wings have been fried, pour the sauce over them, cover the bowl, and shake to completely coat the wings. | | 8 | They can be eaten now, or you can put them o for a few minutes to get an extra-crispy coating. | | 9 | Serve with carrot and cel beer (genee cream ale is traditional). | | 10 | ** (frank"s, now durkee"s |
|
|
|
|
|
|
|
|
|
|
