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Prep 35 mins
Cook 30 mins
For residents of Buffalo, New York, where I was born, true Buffalo wings come only from Frank and Teressa's Anchor Bar, where owner Teressa Bellissimo invented the dish in 1964. There, wings are fried, then tossed in a combination of melted margarine and hot sauce. Today, the Anchor Bar serves 2,000 pounds of wings each day SERVES 4
- peanut oil, for frying
- 1814.36 g chicken wings, separated into 2 pieces, wing tips removed, rinsed (about 40)
- 177.48 ml margarine
- 236.59 ml hot sauce, preferably Frank's Red Hot Original Cayenne Pepper Sauce
- 314.66 ml chunky blue cheese dressing
- 4 celery ribs, halved lengthwise, then cut crosswise into 3
- 1. Heat oven to 200°. Pour oil to a depth of 2″ in a 6-qt. Dutch oven, and heat over medium heat until a deep-fry thermometer reads 350°. Dry wings thoroughly with paper towels, and working in batches, fry wings until golden brown, about 12 minutes. Transfer wings to a wire rack set over a baking sheet, and place in oven to keep warm until all wings are fried.
- 2. Heat margarine in a 12″ deep-sided skillet over medium heat; stir in hot sauce until smooth. Add wings, and toss until completely coated. Serve wings in a large bowl with dressing and celery on the side.