MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: POP'S BUFFALO WINGS
 Categories: Poultry, Holiday
      Yield: 6 Servings
 
     50 ea Chicken wing pieces
    1/4 lb Margarine
    1/4 c  Hot sauce
      1 pn Cayenne pepper
      1 pn Garlic salt
           Oil/fat for deep frying
           Black pepper
      1 ds Paprika
           Celery sticks
           Blue Cheese Dip
 
  Deep fry the wing pieces( in small batches) in hot oil at 385 deg for
  10 minutes, or follow package directions. Drain on paper towels;
  sprinkle with black pepper while draining.  While chicken is frying,
  melt margarine in large skillet; mix in hot sauce, garlic salt,  and
  cayenne. As Chicken is drained, toss into the sauce skillet and mix
  in. When all chicken is in the sauce, dash in paprika, mix again and
  allow to stand for a while. Reheat before serving. Serve with celery
  sticks and Blue Cheese Dip.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: ORIGINAL BUFFALO WINGS
 Categories: Poultry
      Yield: 2 Servings
 
      5 lb Fresh large chicken wings
           Peanut oil for frying
           Durkee/French Hot Sauce
           Wingers Original Recipe Hot
           Melted Margarine
           Celery Sticks
           Chunky Blue Cheese Salad Dre
 
  1. Split the wings at the joint and remove the tips. Anchor Bar has
  barrels of tips they use in soup stock. 2. Spread the wings out on a
  rack in a pan and refrigerate so they drain of moisture/blood.A
  minimum of 24 hours. This small step will help produce a 'crispier'
  final product. 3 Heat deep fryerto 350-360 degrees. 4. Fry wings in
  small batches until done-8-10 minutes, depending on the equipment. 5
  Drain of excess oil and immediately place in large bowl and coat with
  hot sauce & melted margarine. 6. Serve with celery sticks and blue
  cheese. NOTE:The amounts of Hot Sauce and Margarine are really to
  taste. Medium 'HEAT' Wings are approx. obtained by using 1 cup of Hot
  Sauce for the entire 5# and 1/2c. of melted margaine. Experiment-some
  places do not use the melted marg. at all and just vary the volume of
  hot sauce to get the taste they want. The background on "Orginal
  Buffalo Chicken Wings" is this: Frank & Theressa's Anchor Bar is
  where it all started. Theressa Bellissimo received by mistake a 30#
  box of wings,ususally used in making soup. Her husband Frank asked
  her one night to fix a snack at the restaurant for he and a bunch of
  his friends. Theressa decided that these wings would be just the
  thing and went out and bought a bottle(s) of cayenne pepper sauce.
  There were many varieties and one was named "FRANKS". She deep fried
  the split wings, mixed the Franks Hot Sauce with some melted
  margarine and coated the deep fried wings. That in short was the
  beginning of an industry. It was 1964, and the Anchor Bar was the
  only spot you could get these things. The secret was in the sauce and
  the sauce was Franks Hot sauce,which was produced by the Frank Tea &
  Spice Co, later on bought by Durkee Foods and now a part of the
  Durkee/French Foods Co.However,back then most folks thought FRANK
  Bellissimo, invented the sauce! Actually,he was more famous around
  here than Dr. Jacob Frank who perfected the Louisiana Sunlong Pepper
  which was the base for the product. Anyway,today the Bellissimo's and
  their son Dominic are all part of history. It was Dominic who
  went"public" with the product and told the story from here to London
  Eng. and to countless publications. The Anchor Bar today is run by
  his wife and still does thousands of pounds of wings a week. ENJOY!!
 
MMMMM
... Sincerely yours Gigi
--- GEcho/386/JAM/V.34+
---------------