Buffalo Wings Sauce
|Cooking Method:||Stove Top|
|24||chicken wing pieces -- sectioned or split tips discarded|
|6 Tbsp||louisianna hot sauce (this is the brand name)|
|1/2 stick||margarine -- not butter|
|1 Tbsp||white vinegar|
Have you considered Holland House
|1/8 tsp||celery seed|
|1/8 to 1/4 tsp||cayenne pepper|
|1/8 tsp||garlic salt|
|1/4 tsp||wosestershire sauce|
|1 to 2 tsp||tabasco sauce|
|dash of salt and pepper|
|carrot and celery sticks|
|bleu cheese dressing|
For years I thought they called them Buffalo Wings because they were Bold and Mean.
Then found out they were conceived at the "Anchor Bar" in Buffalo, New York. Dominic Bellisimo was tending bar late one night at Anchor Bar in 1964 when a group of his friends arrived with a considerable appetite.
Dominic asked his mother Terresa who was working the kitchen to whip up something for his friends.
Not being totally enamored by the situation she decided on providing the gang something Different.
She proceeded to make History with her Wings.
The following is said to be a copy of her sauce. Which truthfully, is a guarded secret. Anchor Bar Sauce is bottled and sold in some stores, and is available on their website.
Back in the days when I was a flight attendant I would occasionally find myself in Buffalo and just had to have the Anchor Bar wings. Sometimes the pilot would even radio ahead and have some of these delicious wings delivered so we could eat them during our downtime! This recipe brought back a lot of pleasant memories for me. If you can’t make it to Buffalo this is the next best thing.