Legend has it that Buffalo wings were born in 1964.
As the story goes, a group of hungry friends arrived at Anchor Bar Restaurant in Buffalo, New York, but the kitchen was closed. The kind owner worked with what she had, grabbing chicken wings that were reserved for soup, tossing them in the deep fryer and then dousing them in a secret sauce.
The "Buffalo wings" were a hit, and you know the rest.
The point is, a whole lot of basketball is about to be played, and March Madness is more fun when you're eating wings. So here's the recipe for Anchor Bar's wings. Make them at home in whatever quantity you require, and recreate that magic from way back in '64, when wings were novel and John Wooden coached UCLA to the championship.
Anchor Bar Buffalo Wings Recipe
- 2 1/2 pounds chicken wings, separated into flats and drums
- 1/2 cup Anchor Bar wing sauce
- Neutral cooking oil, like canola or peanut
- Celery sticks and blue cheese
- Lay out the chicken wings and pay them dry with a paper towel.
- Add oil to a large pot, and heat to 375 degrees.
- Fry the wings for 10-12 minutes, or until browned and crispy.
- Remove wings using tongs or a slotted spoon, and place on a rack or paper towel-lined platter to drain excess oil.
- Add wings to a large bowl. Add sauce, and toss to coat.
- Serve with celery and blue cheese on the side.