Previous | Contents | Next
Buffalo Wings 
Wings of Fire

Chicken Wings in hot sauce 

Stovetop/deep fry
Serves 6 - 8

Food Picture
This popular appetizer/snack was created in the mid 70's at a place called the Anchor bar in Buffalo, NY. The level of heat is determined by how long the wings are dipped in the sauce after cooking.
24 fresh chicken wings
1/2 cup margarine
1 cup Frank's RedHot Louisiana hot sauce
  vegetable oil for frying
  celery sticks
  blue cheese dressing

  1. Cut tips off wings and discard.
  2. Cut remaining chicken wings in half at the joint.
  3. Deep fry them in about 2" of oil in skillet until thoroughly cooked and the skin is crisp. Drain.
  4. Melt margarine and hot sauce together.
  5. Dip fried wings into the sauce.
  6. Serve with celery sticks and a cup of blue cheese dressing for dipping.

If you don't like to deep fry, wings may also be grilled over coals or roasted in a 400° F oven until crisp.
This authentic recipe uses no breading on the wings. If you choose, dredge very lightly in seasoned flour before frying.