Mrs Bellissimo's Original Anchor Bar Chicken Hot Wings (Low-Carb
"Theresa Bellissimo is credited with creating the original Hot Wings at the Buffalo Anchor Bar. She says always fry, never bake, and never flour the wings. Hope you enjoy the original recipe! We serve it with bleu cheese dressing and celery sticks. DH gives this recipe 10 stars - I said we could only rate it up to 5 stars. I added my personal wing notes in the directions."
photo by Secret Agent
- Ready In:
- 35mins
- Ingredients:
- 7
- Yields:
-
4 pounds
- Serves:
- 6
ingredients
- 1814.36 g chicken wings (fresh not frozen)
- salt
- pepper, fresh cracked
- 59.16 ml butter
- 73.94 ml hot sauce (Frank's)
- 14.79 ml vinegar (white or white wine)
- shortening (for frying)
directions
- 1. Chop off the tip of each chicken wing, and discard it (or save for chicken stock). Chop the wing in half (cutting at the joint) to make 2 pieces. Grind on fresh black pepper and sprinkle with salt. (here is where I vary from the recipe - I add the salt and pepper to the melted butter and hot sauce).
- 2. Heat the oil over high heat in a deep skillet, Dutch oven, or a 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. (I fry them for 7 minutes a batch and after the last batch put them all back into the fryer for two minutes, drain and toss in the sauce).
- 3. Melt the butter 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. (I nuked it).
- 4. Place the chicken on a warm serving platter, pour the sauce on top, and serve. (I also vary from the recipe by tossing the wings in a huge bowl with the sauce for total coverage).
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RECIPE SUBMITTED BY
Hello Zaars and Zaarinas!
Thank all of you who tried my 'memory' recipes and left such nice reviews and for taking such lovely pictures. I do appreciate your comments.
My pet peeves about cooking are recipe reviews where the reviewer says, "I made the recipe exactly as written EXCEPT yada yada yada" and I don't like suggestive names or titles such as, "Better Than Sex". I don't know why anyone would eat anything that is 'sinful' or 'decadent' since decadent is described as being decaying. Also, PAP-RI-KA only has 3 syllables. VINAIGRETTE is pronounced vin-a-grette, not vinager-ette. It's mas-car-pone not mars-ca-pone. And I don't like cutesy adult baby talk,,, or metro chic names like delish, nutrish, yummo, sammy, BAM! Oh well, I make as many, or more, faux pas as the next guy especially in ASL!
Things that crack me up are:
DH
Fred from youtube.com
Nick, my nephew
Fish and Poi song as performed by PoiBoi
My possum recipe per the song on http://www.youtube.com/watch?v=xVvL4-srt6U
http://www.youtube.com/watch?v=JpbyM8k7e2Q wow this is good!
my Doggie
Little Yellow Petey Bird on youtube
My BFF's. all of them and there are so many!
and my little Sister Mary Beth. She has MS and Lupus and a great attitude.
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