INGREDIENTS

INSTRUCTIONS

1. Split the wings at the joint and remove the tips. Anchor Bar has barrels
of tips they use in soup stock. 2. Spread the wings out on a rack in a pan
and refrigerate so they drain of moisture/blood.A minimum of 24 hours. This
small step will help produce a 'crispier' final product. 3 Heat deep
fryerto 350-360 degrees. 4. Fry wings in small batches until done-8-10
minutes, depending on the equipment. 5 Drain of excess oil and immediately
place in large bowl and coat with hot sauce & melted margarine. 6. Serve
with celery sticks and blue cheese. NOTE:The amounts of Hot Sauce and
Margarine are really to taste. Medium 'HEAT' Wings are approx. obtained by
using 1 cup of Hot Sauce for the entire 5# and 1/2c. of melted margaine.
Experiment-some places do not use the melted marg. at all and just vary the
volume of hot sauce to get the taste they want. The background on "Orginal
Buffalo Chicken Wings" is this: Frank & Theressa's Anchor Bar is where it
all started. Theressa Bellissimo received by mistake a 30# box of
wings,ususally used in making soup. Her husband Frank asked her one night
to fix a snack at the restaurant for he and a bunch of his friends.
Theressa decided that these wings would be just the thing and went out and
bought a bottle(s) of cayenne pepper sauce. There were many varieties and
one was named "FRANKS". She deep fried the split wings, mixed the Franks
Hot Sauce with some melted margarine and coated the deep fried wings. That
in short was the beginning of an industry. It was 1964, and the Anchor Bar
was the only spot you could get these things. The secret was in the sauce
and the sauce was Franks Hot sauce,which was produced by the Frank Tea &
Spice Co, later on bought by Durkee Foods and now a part of the
Durkee/French Foods Co.However,back then most folks thought FRANK
Bellissimo, invented the sauce! Actually,he was more famous around here
than Dr. Jacob Frank who perfected the Louisiana Sunlong Pepper which was
the base for the product. Anyway,today the Bellissimo's and their son
Dominic are all part of history. It was Dominic who went"public" with the
product and told the story from here to London Eng. and to countless
publications. The Anchor Bar today is run by his wife and still does
thousands of pounds of wings a week. ENJOY!! GEORGE IN BUFFALO
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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