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    The Only Wing Recipe You'll Ever Need

    By | Shine Food – Fri, Oct 19, 2012 3:48 PM EDT

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    For residents of Buffalo, New York, where I was born, true Buffalo wings come only from Frank and Teressa's Anchor Bar, where owner Teressa Bellissimo invented the dish in 1964. There, wings are fried, then tossed in a combination of melted margarine and hot sauce. Today, the Anchor Bar serves 2,000 pounds of wings each day. -Denise Mickelsen, from "Wings of Desire" (April 2006)
    This recipe is part of a collection. See all 150 classic recipes every cook should know »

    SERVES 4

    INGREDIENTS
    Peanut oil, for frying
    4 lb. chicken wings (about 40), separated into 2 pieces, wing tips removed, rinsed
    12 tbsp. margarine
    1 cup hot sauce, preferably Frank's Red Hot Original Cayenne Pepper Sauce
    1 ⅓ cups chunky blue cheese dressing
    4 ribs celery, halved lengthwise, then cut crosswise into 3″ sticks

    INSTRUCTIONS
    1. Heat oven to 200°. Pour oil to a depth of 2″ in a 6-qt. Dutch oven, and heat over medium heat until a deep-fry thermometer reads 350°. Dry wings thoroughly with paper towels, and working in batches, fry wings until golden brown, about 12 minutes. Transfer wings to a wire rack set over a baking sheet, and place in oven to keep warm until all wings are fried.

    2. Heat margarine in a 12″ deep-sided skillet over medium heat; stir in hot sauce until smooth. Add wings, and toss until completely coated. Serve wings in a large bowl with dressing and celery on the side.


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