What's Cookin'
BUFFALO CHICKEN WINGS RECIPE
By Andy Balint - The Peanut Man
Aug 18, 2005, 13:50

Chicken wings have been enjoyed for centuries by many cultures - in particular the Chinese - it was not until 25 years ago that a funky Buffalo, New York tavern began a major North American food sensation by deep-frying some humble chicken wings, pouring a buttery hot sauce over them and accompanying them with a side order of celery sticks and blue cheese dressing. The name is the Anchor Bar and the original owners, the late Frank Bellissimo, his wife Teresa, and their son Dom. I would also like to mention on that wonderful day when it all began, an order was made to purchase chicken backs and necks for Franks spaghetti sauce, guess what came instead...the rest is history.


WING TIPS:

How to Buy: Fresh, plump, smooth skin.

Wing Etiquette: Pick up the wing with your fingers. Proceed to nibble, gnaw, and chew away. It is not necessary to use a table napkin to remove the sauce from your fingers (use your mouth). The more moans of delight, licking and smacking noises heard, the more compliments to the chef.

Celery Sticks: The stuff at the food store that looks and tastes like celery.

Blue Cheese Dressing: 2 oz. blue cheese, 1/2 cup mayonnaise, 1/2 cup sour cream, 1/8 cup white vinegar. Serves 4.

Buffalo Style Wings: 2 1/2 lbs. wings, 1/4 cup butter, 5 Tbs. Durkee Red Hot Sauce, 1 Tbs. vinegar. Serves 4.

Andy Man Sauce: I will tell you the recipe when the Colonel tells me his.


Visit Andy's web site at www.havesmokewilltravel.net

© Copyright ShakerWoods.com