 Buffalo by Robert REED |
It was a Friday night in 1964 at the Anchor Bar Main Street downtown Buffalo, New York. Teressa Bellissimo was fixing something special for her son Dominic's friends. She had brought out a platter of deep fried chicken wings coated with a special sauce. It was a great hit with Dominic and his friends and soon became a permanent fixture on the menu. Because of this gastronomical sensation chicken wings were no longer relegated to stock for soup. Frank and Teressa created a phenomenon that quickly spread across the U.S. and eventually most of the world came to know of Buffalo Chicken Wings. The original sauce is still a guarded secret and Dominic told me in 1985 he has been offered millions for the recipe, but that he always refuses to reveal it. The recipe I use is not that of the Anchor Bar but very close. If you have not eaten the famous Anchor Bar wings then you should not be disappointed with my recipe. Please note: by varying the amount of hot sauce the heat index can range from mild to very hot.
Needed:
Blue Cheese Dressing
- 1 cup mayonnaise
- 1/2 cup sour cream
- 1/2 cup crumbed blue cheese.
- 1 clove garlic minced
- 1 green onion minced (green and white parts)
- 1 tablespoon of lemon juice
In a bowl combine all ingredients mix well and chill in refrigerator.
Wings
- 2 pounds of chicken wings
- 5 ribs of celery cut into sticks
- 3 carrots cut into sticks
- 1 cup of oil (sun flower oil)
- 1/2 cup of butter
- 2 tablespoons of vinegar
- 2 tablespoons of Tabasco sauce
- 2 tablespoons hot pepper ketchup (TorchynProdukt is best)
Cut the wings into two pieces; remove the wings tips (discard or use them for a soup stock). Place oil in large non-stick frying pan and fry wings until golden brown. You will need to do this in batches. In the meanwhile in another non-stick pan, heat on low the butter, vinegar, Tabasco, and ketchup, stirring until mixture is a smooth sauce. Add the sauce to the chicken wings thoroughly coating the surface of the wings. Serve at room temperature with blue cheese dressing and celery and carrot sticks. Please note, if you want the wings spicier add juice from a jar of jalapeno pepper.
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Read also previous issue' articles:
Pork Chops and Applesauce
Asparagus
Kyiv Seafood Cakes
Antipasto Salad
Ham Loaf with Marmalade - Mustard Glaze
Greek Salad
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