For Super Bowl parties or any gathering where football is on the schedule, Buffalo wings are a must-have as a heavy hors d'oeuvre for the buffet table. This recipe for the iconic sauce is adapted from the reputed original, from the Anchor Bar in Buffalo, New York, by the Bellissimo family. This claim has been challenged by John Young, who maintained that he invented the wing sauce first, at his restaurant called John Young's Wings 'n' Things, also in Buffalo. He called his version mambo sauce. Regardless of who gets the credit, Americans are thankful.
This recipe is close to the original; if you add a dash of celery seed and a teaspoon or two of Tabasco sauce and substitute margarine for butter, you'll have the real deal, courtesy of the Anchor Bar.
- 1/2 cup Louisiana hot sauce (Frank's is the brand used in Buffalo)
- 8 tablespoons (1 stick) unsalted butter or margarine
- 1 1/2 tablespoons white vinegar
- 1/4 teaspoon cayenne pepper
- 1/8 teaspoon garlic powder
- 1/2 teaspoon Worcestershire sauce
- Salt to taste
- Mix the Louisiana hot sauce, butter, vinegar, cayenne pepper, garlic powder, Worcestershire sauce and salt in a medium saucepan.
- Bring the mixture to a simmer over low heat, stirring occasionally, until the butter is melted and the sauce is well mixed and the consistency you prefer.
The original recipe from the Anchor Bar is simple. Fry about 30 chicken wings in two batches in a deep fryer at 375 F, each batch for about 15 minutes.
Drain the wings on paper towels and when all are cooked, place them into a large bowl. Pour the sauce over the hot wings, cover the bowl and shake it to completely coat the wings. You can also toss the wings and sauce with a spoon or spatula. Slide them into the oven on a baking sheet for a few minutes at 300 F to make them crispy, if desired.
Whenever Buffalo wings are on the buffet, you will also find blue cheese dip and carrot and celery sticks. These flavors set each other off to perfection.
This classic sauce also can be used to make a Buffalo chicken sandwich. Cook boneless, skinless chicken breasts seasoned with chili pepper, salt and pepper in a hot skillet for 10 to 15 minutes. Place on a kaiser roll and top with Buffalo sauce. Melt Monterey Jack or provolone over the chicken for a richer variation. Use the sauce to make Buffalo wing dip without the wings. Mix together cooked chicken cut into bite-sized pieces, Buffalo sauce, cream cheese and ranch dressing. Serve with celery and carrot sticks and crackers.