Categories: Poultry 
      Yield: 2 servings 
  
      5 lb Fresh large chicken wings                Melted Margarine 
           Peanut oil for frying                    Celery Sticks 
           Durkee/French Hot Sauce                  Chunky Blue Cheese Salad Dre 
           Wingers Original Recipe Hot     
  
  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!! GEORGE IN BUFFALO