Anchor Bar Buffalo Wing Sauce

"Allegedly the original."
photo by Chef Joey Z. photo by Chef Joey Z.
photo by Chef Joey Z.
Ready In:
30 wings




  • The Sauce: This makes enough for about 30 "wingettes." Mix all the ingredients in a small sauce pan over low heat until the margarine is completely melted. Stir occasionally.
  • The Wings: Fry the wings in a deep fryer set at 375 degrees F using vegetable or peanut oil. Fry 15 wings at a time for 12 to 15 minutes. Drain the wings for a few minutes then put them in a bowl. After all the wings have been fried, pour the sauce over them, cover the bowl, and shake to completely coat the wings.
  • They can be eaten now, or you can put them on a baking sheet and bake them for a few minutes to get an extra-crispy coating.

Questions & Replies

default avatar
  1. jksforever
    Can you make the sauce ahead of time? How long will it keep?


  1. mrpat
    You just have to love it. I look up the reviews and out of 7 reviews, every one changed the recipe before even trying it out. Why not just submit your own version instead or try the recipe as is and then give your review.
  2. Chef Joey Z.
    I love the flavour of this sauce, though I did tweak it. I also bbq'd my wings instead of frying them. I didn't use the louisiana sauce, I didn't have it, so sub'd with Sriracha hot chili sauce. I only used 3 tbsp. This stuff is very hot. I used vegan margarine, left out the celery and cayenne. I used garlic powder and added a 1/4 tsp. of A-1 Steak Sauce. I used all the other ingredients and coated the wings and ate them as is. I like my wings mild, so I think next time I'll cut back on the chili sauce, these were hotter then I liked. Thanks for the great sauce...I'll make this again for sure!
  3. Judielise
    Was looking for a different wing sauce and this is it! Doubled it because I had a 3lb. bag of wingettes. I have to admit I added honey (1 Tblsp on double recipe), only because I know my family likes it sweet, but if you don't want sweetness, this is perfect just the way it is. Also, didn't add cayenne or tabasco - again, family likes things REAL mild, but I could see some of my relatives adding in the hot stuff. I used butter and garlic powder, because that is all we had in the house. I also sneaked a little liquid smoke after reading a review about grilling! Yum! I preseasoned the wings with Old Bay and paprika (that put the salt in it) and crisped it up in the oven after mixing in sauce for about 5 minutes. This is now my favorite wing sauce! Won't ever buy it premade in the store. Thank you so much! Definitely going in the Tried and True Sauce section of my cookbook.
  4. jksforever
    Not a review or tweak. Can you mix the sauce ahead of time? How long can you keep it?
  5. Bake Em N Take Em
    I added this to the sauce for the Unbelievable baked buffalo wings ( didn't feel like it added that much even though I had double the spices as I always do. Since I didn't follow the procedure of the recipe, I can't rate, but it wasn't as spicy as I wanted it to be.



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