* Crossposted in COOKING
* Crossposted in GOURMET
* Crossposted in HOME_COOKING
* Crossposted in INTERCOOK
* Crossposted in RECIPES
MMMMM----- Recipe via Meal-Master (tm) v8.02
      Title: Anchor Bar Hot Wings
 Categories: Snacks, Chicken, Wings, Blue-chez
      Yield: 12 servings
           Chicken wings
           Read below
  The key to good Buffalo Wings is how you prepare them as well as the
  ingredients and the handling of the wings. The most successful wings
  served up here in Buffalo are what they call "Grade A Grinders."
  Fresh wings that are very large and meaty. Usually, you cannot get
  them in a frozen package, but can get them from a poultry dealer.
  Once you find them make sure they are absolutely fresh. Wash them in
  cold water, split them at the joint and remove the tips. Place them
  on a rack on a pan and refrigerate overnight to let the blood and
  water drain out of the wings. THIS IS A REAL KEY. Drying the wings
  under refrigeration will help to make them a much crispier product,
  once deep fried. Next, use a deep fryer or a very heavy deep pot with
  a thermometer and add the oil. Peanut oil is very good, or a
  commercial product such as can be found at a restaurant cash and
  carry called Mel Fry. Heat the oil up SLOWLY, to 365F, and depending
  on the size of the fryer, deep fry the dry wings 6-8 minutes in small
  batches, until thoroughly done and golden brown. Hold the cooked
  wings in a warm oven if necessary. A combination of melted margarine
  and hot sauce in the ratio of 1 part margarine to 3 parts hot sauce
  will add the right zing. The key here is to add just enough sauce to
  coat the wings - the more sauce you add, the hotter they will be. For
  the very brave, 1 part margarine to 3 parts hot sauce and 1 part
  Tabasco is referred to as "Suicidal Wings" by the late and dear Don
  Bellissimo, who owned the Anchor Bar. Working quickly, place the deep
  fried wings in a large bowl and add the sauce mixture, shaking to
  coat them. There are many good hot sauces to use; the one they use is
  either Durkee Franks Red Hot Sauce or Wingers Original, again found
  in a restaurant cash and carry. Celery sticks and chunky blue cheese
  dressing (Ken's Buffalo Style Blue Cheese is a popular one) and
  plenty of napkins.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.02
      Title: James' World's Hottest Wings!
 Categories: Appetizers, Snacks, Chicken, Wings
      Yield: 1 servings
      2 lb Chicken Wings cut up Buffalo
           - style
      6    Whole sorano chili peppers
      6    Whole red chili peppers
     10    Whole jalapeno peppers
      2 c  White wine
      1    Bottle Tabasco Sauce
    1/2    Bottle Worcestershire sauce
     10 tb Cayenne pepper
     10 tb Durkee red-hot sauce
      1 tb Salt
      3 tb Pepper
    1/2 c  Vinegar
      1    Fire Extinguisher
           - (Optional!)
           -Don't attempt to eat with
           -an ulcer.
  In a blender, carefully puree the peppers, wine, vinegar and all
  spices. Caution, the fumes are deadly and wear rubber gloves or your
  fingers will burn!  Put the puree into a bowl and marinate the wings
  in the bowl in the fridge for 5 days.  After 5 days, carefully remove
  the wings and broil them until cooked. Usually approx 15 mins (+/- 5
  mins). Take the marinade, put it on the stove, add 1/4 cup sugar and
  heat to a boil. reduce until thick. Pour over wings and re-broil for
  about 5 more minutes, serve with soda water for maximum heat effect
  but keep plenty of ice water handy.
MMMMM
       /r
      Steve
  " The ICEMAN "
      --o--
 Net 202, HUB 1500
--- GEcho 1.00
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