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Recipe: Anchor Bar Hot Wings
Similar Categories: Anchor, Bar, Hot, Wings
Wash the wings 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.
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.
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