Name: Anchor Bar Buffalo Wings
Ingredients: ** The Sauce **; 6 tb Louisiana Hot Sauce -- (3 oz; ) **; 1/2 Stick margarine -- not; Butter!; 1 tb White vinegar; 1/8 ts Celery seed; 1/8 ts Cayenne pepper -- to 1/4; Tsp; 1/4 ts Red pepper; 1/8 ts Garlic salt; 1 ds Black pepper; 1/4 ts Worcestershire Sauce; 1 ts Tabasco Sauce -- to 2 tsp; Carrot and celery sticks; Marie's Bleu Cheese; Dressing

CATEGORY	CUISINE	TAG	YIELD
Grains, Dairy			1	Servings

INGREDIENTS

		The Sauce
6	tb	Louisiana Hot Sauce — (3 oz
		) **
1/2		Stick margarine — not
		Butter!
1	tb	White vinegar
1/8	ts	Celery seed
1/8	ts	Cayenne pepper — to 1/4
		Tsp
1/4	ts	Red pepper
1/8	ts	Garlic salt
1	ds	Black pepper
1/4	ts	Worcestershire Sauce
1	ts	Tabasco Sauce — to 2 tsp
		Carrot and celery sticks
		Marie's Bleu Cheese
		Dressing

INSTRUCTIONS

This is supposed to be the REAL Buffalo Wing recipe from the Anchor Bar in
Buffalo.
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. I fry 15 wings at a time for 12-15 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. Serve with carrot and celery sticks, Marie's Bleu Cheese Dressing,
and cold beer (Genee Cream Ale is traditional). ** (FRANK'S, now Durkee's)
Recipe By     :
From: Ladies Home Journal- August 1991
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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