For residents of Buffalo, New York, true Buffalo wings come only from Frank and Teressa’s Anchor Bar, where owner Teressa Bellissimo invented this amazing, tasty dish in 1964. There, wings are fried, then tossed in a combination of melted margarine and hot sauce. On a friday night in 1964, Dominic Bellissimo was tending bar at the now famous Anchor Bar Restaurant in Buffalo, NY. Late that evening, a group of Dominic’s friends arrived at the bar with ravenous appetites. Dominic asked his mother, Teressa, to prepare something for his friends to eat. Teressa deep fried some chicken wings and flavored them with a secret sauce. The wings were an instant hit and it didn’t take long for people to flock to the bar to experience this new taste sensation. From that evening on, buffalo wings became a regular part of the menu at the Anchor Bar. The phenomenon quickly spread across the globe. Although many have tried to duplicate Buffalo Wings, the closely guarded secret recipe is what makes Frank & Teressa’s the proclaimed “Best Wings in the World.” So let’s see how to prepare Buffalo wings with the original sauce that made Frank and Teressa Bellissimo famous. Accept no imitations!
INGREDIENTS 2 1/2 lb. fresh chicken wings (12-16 whole wings) 3 tablespoons butter, melted 4 tablespoons bottled hot pepper sauce (like Frank’s Original) 1 tablespoon paprika 1/2 teaspoon salt 1/2 teaspoon cayenne pepper 1/4 teaspoon black pepper
Celery sticks (optional)
INGREDIENTS FOR THE BLUE CHEESE DIP 1/2 cup sour cream 1/2 cup crumbled blue cheese 1/2 cup mayonnaise 1 tablespoon white wine vinegar or white vinegar
1 clove garlic, minced
If preferred, split chicken wings at joint, pat dry. Deef fry at 350°F for 10-12 minutes, or bake at 425°F for 45 minutes until completely cooked and crispy. Drain. Put in a bowl, add sauce and toss until wings are completely covered. Serve buffalo wings with Blue cheese (or Blue cheese dip) and celery.
BLUE CHEESE DIP Combine dip ingredients – sour cream, mayonnaise, blue cheese, vinegar, and garlic – in a blender or food processor. Blend or pulse until smooth. Cover and chill up to a week.
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