Fifty years ago, Teressa Bellissimo decided to fry up chicken wings she had set aside for soup to quickly feed her son’s ravenous friends at the family restaurant, Anchor Bar, in Buffalo, New York. Since then, Buffalo wings have, of course, made their way into American food lore.
- 8–10 cups of canola or peanut oil
- 2 ½ pounds fresh chicken wings (12–16 whole wings)
- Optional: Sea salt and freshly ground black pepper
- ½ cup Anchor Bar Wing Sauce
- ¼ cup melted butter for medium spiciness, or to taste
- Celery sticks
- Blue cheese dip
- Heat oil to 350° in a Dutch oven or other deep, heavy pan. Split wings at joint, if desired. (Either use the tips, or freeze them to make stock later.) Pat dry.
- Deep-fry wings, without crowding them, at 350° for 10–15 minutes, or until completely cooked (no red juices) and crispy. If necessary, fry a couple of batches to avoid overcrowding. Drain on paper towels. Anchor Bar doesn’t season its wings; if desired, sprinkle on sea salt and freshly ground black pepper.
- Thoroughly whisk hot sauce and butter in a bowl; add more butter for a milder mix, less butter for more spice. (Anchor Bar has always used margarine, but we recommend butter or light butter as more natural options.) Toss wings in mixture until completely covered. Do this quickly so that chicken meat is still hot when served. For a lighter version, instead of deep-frying wings, bake them at 425° for 45 minutes.
Place on a platter with a clutch of fresh celery sticks and a small bowl of blue cheese dip that’s either purchased or made fresh from a mixture of crumbled blue cheese, sour cream, a little buttermilk, sea salt, ground black pepper, finely chopped chives, and a splash of fresh lemon juice to taste.