RE: [CH] Hot wings

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>Genuine Buffalo wings (born in Frank and Teressa's Anchor Bar in
>Buffalo, New York) can be easily made at home. You need only pick up a
>bottle of Durkee's "Red Hot" pepper sauce (if you read the label you
>note that it is made using "Frank's original recipe") and follow the
>recipe printed on the label (something like 1-Tbsp melted butter mixed
>with 1/4-cup sauce).

<a chunk of snipage here>

.....I believe that to really be Buffalo Wings, there are other
ingredients, even if not listed on the label.  My husband was there during
the big era of the wing and ate many.  We add white, black, and red pepper
and saute onions and garlic in the butter before adding the Franks.


>Remove the wings from the fryer, drain on a paper towel, toss in the
>sauce mixture to completely coat,

.......a crucial step here is to then bake the wings for an additional
10-15 minutes to get the sauce to bake on to the wing.  We deep fry or bake
first til almost done, steep wings in the sauce for as long as you can
(sometimes days if we are planning ahead and not on a whim when we want
wings in the next hour!).  He says that the restaurants (the on in Buffalo
and then the one he went to a lot in Fredonia used to broil the sauce on to
the wing but you have to really watch them as they burn easy.

 and serve with fresh bluecheese
>dressing (Marie's brand is good), celery, carrot sticks, and fine beer.
>They'll be the best wings you ever ate!
> 
>                --Steve
> 

Yes, Marie's chunky blue cheese dressings in one of the best, and ya just
gotta have celery and BEER!!!

Linda
Still an upstate NYer

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