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Renee’s Buffalo Chicken Wings (Anchor Bar &
Restaurant, Buffalo, NY)
Here is the original recipe created by Ms. Teresa Bellissimo, owner
of the Anchor Bar and Restaurant, in Buffalo, NY. It is taken from Totally
Hot! The Ultimate Hot Pepper Cookbook.
4 to 5 lbs. Chicken wings
Freshly ground black pepper
Salt (if desired)
4 C Vegetable Oil
4 Tbsp. butter or margarine (1/2 stick)
5 Tbsp. Louisiana-brand hot sauce or Tabasco sauce
1 Tbsp. white wine vinegar
Chop off the tip of each chicken wing, and discard it. Chop the wing in
half (cutting at the joint) to make 2 pieces. Grind on fresh black pepper
and sprinkle with salt if desired.
Heat the oil over high heat in a deep skillet, Dutch oven, or deep-fat
fryer until it starts to pop and sizzle (around 400 degrees F). Add half
the chicken wings and cook until they're golden and crisp, stirring or
shaking occasionally. When done, remove them to drain on paper towels and
cook the remaining wings.
Melt the butter or margarine over medium heat in a heavy saucepan, add
the hot sauce and the 1 tablespoon of vinegar. Stir well and remove from
the flame immediately.
Place the chicken on a warm serving platter, pour the sauce on top,