| 1 | The key to good buffalo wings is how you prepare them as well as the ingredients and the handling of the wings. |
| 2 | The most successful wings served up here in buffalo are what they call "grade a grinders." fresh wings that are very large and meaty. |
| 3 | Usually, you cannot get them in a frozen package, but can get them from a poultry dealer. |
| 4 | Once you find them make sure they are absolutely fresh. |
| 5 | Wash them in cold water, split them at the joint and remove the tips. |
| 6 | Place them on a rack on a pan and refrigerate overnight to let the blood and water drain out of the wings. |
| 7 | This is a real key. |
| 8 | Drying the wings under refrigeration will help to make them a much crispier product, once deep fried. |
| 9 | Next, use a deep fryer or a very heavy deep pot with a thermometer and add the oil. |
| 10 | Peanut oil is very good, or a commercial product such as can be found at a restaurant cash and carry called mel fry. |
| 11 | Heat the oil up slowly, to 365°F, 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. |
| 12 | Hold the cooked wings in a warm oven if necessary. |
| 13 | 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. |
| 14 | The key here is to add just enough sauce to coat the wings - the more sauce you add, the hotter they will be. |
| 15 | 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. |
| 16 | Working quickly, place the deep fried wings in a large bowl and add the sauce mixture, shaking to coat them. |
| 17 | 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. |
| 18 | Celery sticks and chunky blue cheese dressing (ken"s buffalo style blue cheese is a popular one) and plenty of napkins |
