Prep 10 mins
Cook 25 mins
Theresa Bellissimo is credited with creating the original Hot Wings at the Buffalo Anchor Bar. She says always fry, never bake, and never flour the wings. Hope you enjoy the original recipe! We serve it with bleu cheese dressing and celery sticks. DH gives this recipe 10 stars - I said we could only rate it up to 5 stars. I added my personal wing notes in the directions.
- 4 lbs chicken wings (fresh not frozen)
- pepper, fresh cracked
- 4 tablespoons butter
- 5 tablespoons hot sauce (Frank's)
- 1 tablespoon vinegar (white or white wine)
- shortening (for frying)
- 1. Chop off the tip of each chicken wing, and discard it (or save for chicken stock). Chop the wing in half (cutting at the joint) to make 2 pieces. Grind on fresh black pepper and sprinkle with salt. (here is where I vary from the recipe - I add the salt and pepper to the melted butter and hot sauce).
- 2. Heat the oil over high heat in a deep skillet, Dutch oven, or a deep-fat fryer until it starts to pop and sizzle (around 400 degrees F). Add half the chicken wings and cook until they're golden and crisp, stirring or shaking occasionally. When done, remove them to drain on paper towels and cook the remaining wings. (I fry them for 7 minutes a batch and after the last batch put them all back into the fryer for two minutes, drain and toss in the sauce).
- 3. Melt the butter over medium heat in a heavy saucepan, add the hot sauce and the 1 tablespoon of vinegar. Stir well and remove from the flame immediately. (I nuked it).
- 4. Place the chicken on a warm serving platter, pour the sauce on top, and serve. (I also vary from the recipe by tossing the wings in a huge bowl with the sauce for total coverage).