This is a copycat recipe for the original Anchor Bar Buffalo Chicken Wings recipe from the Anchor Bar in Buffalo, NY. You can adjust the heat by adding more or less cayenne and Tabasco ( if you are a huge wuss). Either way, no way to top the Anchor Bar Buffalo Chicken Wings. Most humans can eat around 25-30 in one sitting. If you can’t then you are probably not worthy of making this recipe.
- 36 chicken wings
- 1 tablespoon vegetable oil
- 1 cup all-purpose flour
- 1 tsp salt
- 1 tsp pepper
- 1 tsp garlic powder
- 1 tsp paprika
For The Sauce
- 6 tablespoons Louisiana hot sauce (Frank’s is the brand used in Buffalo)
- 6 tablespoons unsalted butter or margarine
- 1 1/2 tablespoons white vinegar
- 1/4 teaspoon cayenne pepper
- 1/8 teaspoon garlic powder
- 1/4 teaspoon worcestershire sauce
- 1 teaspoon tabasco sauce
- 1/4 teaspoon salt
Other Must Haves
- Celery sticks
- Blue cheese dressing
Preheat oven to 425 degrees F.
- If necessary, cut whole wings into two pieces. In a bowl toss the wings with the oil, and salt. Place into a large plastic shopping bag, and add the flour and other seasonings. Shake to coat evenly. Remove wings from the bag, shaking off excess flour, and spread out evenly on oiled foil-lined baking pan(s). Do not crowd. Bake for about 20 minutes, turn the wings over, and cook another 20 minutes, or until the wings are cooked through and browned.
- While the wings are baking, mix all the ingredients for the sauce in a pan, and over low heat bring to a simmer, stirring occasionally, and then turn off.
- After the wings are cooked, transfer to a large mixing bowl. Pour the sauce over the hot wings and toss with a spoon or spatula to completely coat.
- Optional ** to get a nice crispy outside, broil wings after they are sauced for about 3-5 minutes. Make sure to not burn these little bastards because broiling cooks things very fast. You are near the end… don’t screw it up.
These are always served with celery sticks and blue cheese dressing on the side.