Original Buffalo Wings Recipes

AUTHENTIC ANCHOR BAR BUFFALO CHICKEN WINGS

Steps:

• Preheat oven to 425 degrees F.
• If necessary, cut whole wings into two pieces. In a bowl toss the wings with the oil, and salt. Place into a large plastic shopping bag, and add the flour. Shake to coat evenly. Remove wings from the bag, shaking off excess flour, and spread out evenly on oiled foil-lined baking pan(s). Do not crowd. Bake for about 20 minutes, turn the wings over, and cook another 20 minutes, or until the wings are cooked through and browned.
• While the wings are baking, mix all the ingredients for the sauce in a pan, and over low heat bring to a simmer, stirring occasionally, and then turn off.
• After the wings are cooked, transfer to a large mixing bowl. Pour the sauce over the hot wings and toss with a spoon or spatula to completely coat.
• These are always served with celery sticks and blue cheese dressing on the side.

ORIGINAL BUFFALO WINGS

Steps:

• Heat oil in a deep-fat fryer or large heavy pot to 375 degrees F (190 degrees C).
• Cut off tips, and separate each wing at the joint. Sprinkle with salt and pepper.
• Place half of the wings in the deep fryer. When the wings are golden brown and crisp, remove them and drain well. Salt wings to taste. Add remaining wings and repeat frying process. Once wings have drained a bit, place them in a large mixing bowl.
• Melt butter or margarine in a small saucepan. Mix in hot sauce and vinegar. Pour melted sauce over the cooked wings, and mix to coat the wings with sauce.

ORIGINAL N.Y. BUFFALO WINGS

Steps:

• If you don't have the Good Season dressing packet you can substitute this seasoning mixture using some or all of these items and use one teaspoon and save the rest:.
• 1 tsp oregano.
• 1/2 tsp basil.
• 1/4 tsp thyme.
• 1 tsp garlic powder.
• 1 tsp onion powder.
• 1/2 tsp celery salt.
• If making seasoning mix, add some to the flour with salt and pepper.
• Cover wings in flour.
• Fry in hot oil.
• Let drain on wire rack.
• Melt butter in pan but do not allow to boil.
• Add RedHot Sauce, lemon juice and dressing mix or seasoning mix and stir.
• Heat but again do not boil.
• Add wings to a large bowl or bag for coating wings. Add sauce and shake or.
• stir to coat well. Remove wings and serve with celery and blue cheese or.
• ranch dressing.

ORIGINAL BUFFALO CHICKEN WINGS

Steps:

• Wings:.
• Disjoint the chicken wings and discard the tips. Rinse and pat dry. The wings must be completely dry to fry properly since there is no batter or breading.
• Preheat the oil in a deep fryer or a large deep pan to 365°F.
• Add the chicken wings a few at a time to the hot oil. Do not allow the oil to cool as the chicken is added. Deep-fry for 6-10 minutes or until crisp and golden brown. Drain well by shaking in the fryer basket or a strainer.
• Blend the butter with 1/2 bottle of hot sauce for medium-hot wings. Add additional hot sauce for hotter wings or additional butter for milder wings.
• Combine the wings and the hot sauce in a large container. Let stand, covered.
• Serve the chicken wings w/ Bleu Cheese Dressing and celery sticks.
• Blue Cheese Dressing:.
• Combine the mayonnaise, vinegar, dry mustard, pepper, and salt in a large bowl and beat until well blended. Mix in the blue cheese.
• Add enough cold water gradually to make the dressing of the desired consistency, whisking constantly.
• Store in an airtight container in the refrigerator.
• Makes 3 1/2 cups.

THE ORIGINAL BUFFALO CHICKEN WINGS

Steps:

• Mix the wine vinegar with the milk, and allow the milk to curdle.
• Add the yellow onion, garlic, parsley, mayonnaise, blue cheese, lemon juice, salt, pepper, and cayenne.
• Mix well.
• Refrigerate before serving.
• In a large skillet melt the butter over low heat, and stir in the hot sauce.
• Add more or less to taste.
• Deep fry the wing pieces in small batches in peanut oil at 385f for about 10 minutes, or until browned and crisp.
• Drain on paper towels ( if you wish to avoid the fat, bake the wings in a 400f oven for 25 minutes).
• When all the wings have been fried, reheat the skillet containing the hot sauce, and toss the wings about in the sauce.
• Serve with the dressing for a dip and celery sticks on the side.

TRADITIONAL BUFFALO WINGS

Steps:

• Fry chicken wings with no coating in a deepfryer While wings are frying, melt butter on low heat in a large sauce pan.
• Add 1/2 of the louisiana hot sauce bottle.
• Slowly stir the butter and hot sauce together.
• Add wings to the butter and hot sauce mix.
• Completely cover all the wings.
• Remove the wings with tongs put on a plate and serve.
• Dip wings in dressing if desired.

CLASSIC BUFFALO WINGS

Steps:

• To make the wings: Place the wings in a glass or other non-reactive bowl and add 1 cup of the hot sauce and Worcestershire. Mix thoroughly, being sure all the wings are coated, cover and refrigerate for a minimum of 30 minutes.
• Pour the oil for frying in a large pot to a depth of 2 inches and heat over medium heat to 375 degrees F.
• Place the flour in a separate mixing bowl and season with kosher salt and cayenne pepper to taste. In a separate bowl, prepare an egg wash by whisking together the eggs and milk until well blended. Working with all 3 bowls (wings, flour mixture and egg wash): first dredge each wing in the flour mixture, then dip the wing in the egg wash; and finally dredge the wing completely in the flour mixture, coating it evenly. Deep-fry the wings for 12 to 15 minutes or until the batter achieves a crisp, uniform texture. When cooked through, set aside to drain on paper towels or the nonprinted side of a paper grocery bag.
• To make the dressing: in a mixing bowl and using a wire whisk, combine the sour cream, mayonnaise, lemon juice, vinegar, parsley, shallots, and garlic, blending until smooth. Gently stir in the crumbled cheese until completely mixed in.
• To serve, place the fried wings in a large bowl and drench with the remaining 1 cup hot sauce (or less, to taste). Serve with the blue cheese dipping sauce and celery sticks on the side -- and plenty of napkins!