Having lived in Western New York for almost 20 years we love our Buffalo wings. The problem is that outside of Western New York few wings live up to our standards. The crispiness, the tang of the sauce, the slight but not overpowering heat is the sign of a good medium wing.
Verdict: We love this wing sauce. The vinegar gave it a nice tang while the heat was not overpowering. You can make it milder or spicier by varying the amount of cayenne, red pepper, and tabasco sauce you use.
I served this with a homemade ranch dressing.
Anchor Bar Chicken Wings
- 30 chicken wing pieces
- 3/4 cup Frank’s hot sauce
- 1/2 cup butter
- 2 tablespoon white vinegar
- 1/2 teaspoon cayenne pepper
- 1/4 teaspoon red pepper
- 1/2 teaspoon garlic salt
- 1 dash black pepper
- 1/2 teaspoon Worcestershire sauce
- 1 teaspoon Tabasco sauce
- Mix all the sauce ingredients, except the chicken wings, in a small sauce pan over low heat until the butter is completely melted. Taste sauce and adjust spices to your liking.
- Fry the wings in two batches in a deep fryer set at 375 degrees with vegetable oil for about 12-15 minutes.
- Drain the wings for a few minutes then put them in a bowl. After all the wings have been fried, pour the sauce over them. Toss to coat the wings with sauce.
- Serve warm with bleu cheese or ranch dressing as desired.