Recipe - Anchor Bar Buffalo Wings

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

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 1215 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 extracrispy
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