Tuesday 04-05-11

Authentic Anchor Bar Buffalo Chicken Wings


This is the original spicy Buffalo chicken wings recipe from the Anchor Bar in Buffalo, NY.  You can adjust the heat by adding less or no cayenne and Tabasco for mild wings, or more for more heat.

There are many Buffalo wing recipes, but this is supposed to be the original, except in the original recipe the wings are deep fried.  The hot oven works beautifully!  I had to use more flour, and had to double sauce to have enough.



36 chicken wings pieces (one wing makes 2 pieces)

1 Tablespoon vegetable oil

1 teaspoon salt

1 cup flour

1 1/2 Tablespoon white vinegar

1/4 teaspoon cayenne pepper

1/8 teaspoon garlic powder

1/4 teaspoon worcestershire sauce

1 teaspoon Tabasco sauce

1/4 teaspoon salt

6 Tablespoon Louisiana hot sauce (Frank’s is the brand used in Buffalo)

6 Tablespoons butter


celery sticks

blue cheese dressing


Preheat oven to 425 degrees.


1.  If necessary cut the wings into 2 pieces.  In a bowl toss the wings with the oil and salt.  Place into a large plastic bag and add the flour.  Shake to coat evenly.  Remove wings from the bag, shaking off excess flour. I did this part in 2 or 3 batches and had to use more flour.  Spread evenly on oiled or sprayed foil-lined cookie sheet(s).  Do not crowd.  Bake for 20 minutes, turn wings over, and cook another 20 minutes or until the wings are cooked and browned.

2.  While the wings are baking, mix all the remaining ingredients for the sauce in a pan, and over low heat bring to a simmer, stirring occasionally, and then turn off.  I ended up doubling the sauce in order to have enough sauce to coat the wings.

3.  After the wings are cooked, transfer to a large mixing bowl.  Pour the sauce over the wings and toss with a spoon or spatula to completely coat.


These are always served with celery sticks and blue cheese dressing on the side.  We aren’t blue cheese people so I made homemade Ranch dressing and it was great!


Serves 6, about 6 pieces per person.





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