Original Buffalo Chicken Wings

"As published in the "Great Lake Effects" cookbook by the Junior League of Buffalo, NY. The origin of this recipe began in 1964 at Buffalo's Anchor Bar. These are the real deal. I should know, I grew up there!"
 
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photo by sweetomato photo by sweetomato
photo by sweetomato
Ready In:
1hr 10mins
Ingredients:
11
Yields:
20-25 wings
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ingredients

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directions

  • 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.

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Reviews

  1. I just wanted to thank you posting THE TRADITIONAL Buffalo Wings Recipe! The best and one and only
     
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RECIPE SUBMITTED BY

I live in the desert with my husband where we enjoy traveling, camping, amateur astronomy, and listening to short-wave broadcasts on our vintage radios. We like to eat wholesome, nutritious foods free of pesticides and preservatives; therefore, we try to purchase only organic foods. I love to cook and am discovering new ways to prepare fish and vegetables. My ancestors came from Scotland, England, and Germany and I am very much interested in learning about past and current culture and food preparations there as well. Lately, I have been developing a taste for more Indian and Asian cuisines and have enjoyed experimenting in my kitchen! I love to collect cookbooks from a variety of cuisines and have one that catered to the rationing needs of WWII. I like old movies, enjoy shopping for antiques, and love many things vintage. FAVORITE FOODS: I enjoy cooking comfort foods, pot roast and brisket, curries, and love a roast chicken. We like to go out for Asian, Italian, Indian, and Seafood. My cookbooks are a compilation of a few of my own recipes as well as those of Zaar members' whose recipes I've tried and loved or are on my "can't wait to try" list. <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/PACfall08partic.jpg" border="0" alt="Photobucket"><img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/IWasAdoptedfall08.jpg" border="0" alt="Photobucket"><img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/PAC08Main.jpg" border="0" alt="Photobucket"><img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/adoptedspring08.jpg" border="0" alt="Photobucket"><img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/Adopted1smp.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket"><img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/untitled.jpg" border="0" alt="Photobucket - Video and Image Hosting"> <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/200_artistrichardneuman-art-prints_.jpg" border="0" alt="Photobucket - Video and Image Hosting"> MY RATING SYSTEM: If the dish is outstanding, I will rate it a 5. If I really like it and hope to make it again, I will rate it a 4. If the dish was just "ok" and I might make it again w/ adjustments, I'll rate it a 3. I will give it a 2 if it was fair and I probably won't make it again. I will give a recipe a 1 if I just didn't like it or it didn't work out. I will try to give a fair explanation of why I give a low rating. Please don't be offended as my low ratings will not be personal, but rather a true reflection of my experience w/ the recipe. Not everyone likes the same things and our tastes can be different, so please bear that in mind as well. <a href="http://www.tinycounter.com" target="_blank" title="free hit counter"><img border="0" alt="free hit counter" src="http://mycounter.tinycounter.com/index.php?user=redsandal"></a>
 
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