I am not sure who Larry Sahr is but, this recipe was found while surfin’ the net in 1997, it is the best recipe for “Buffalo Wings” I’ve ever tried. I thought I had lost this and went looking for it again. The site it came from had all the original recipes, except this one. There was a note saying the Anchor Bar people had threatened to sue if they did not remove the wing recipe. If this is not their recipe, WHY would they threaten to sue? And, I’ve eaten at the Anchor in Buffalo…THIS sure tastes like their recipe
Let's see if this lasts or if we get a nasty e-mail.
Larry Sahr's Buffalo Wings
Here is what I believe to be the original recipe, as I learned it in 1982 from "Bubba", an ancient, little black man who said he actually used to make the wings at Frank and Teresa's Anchor Bar, Buffalo, New York, where the original Buffalo Wings were invented during 1964. Today, the Anchor Bar is said to serve up in excess of 70,000 lbs. of these wings each month
The Sauce - makes enough for about 30 wings
6 Tablespoons of FRANK'S Louisiana Hot Sauce (also sold as DURKEE'S)
1/2 stick of margerine (not butter !!)
1 Tablespoon of white vinegar
1/8 to 1/4 teaspoon of Cayenne pepper powder
1/4 teaspoon of red pepper powder
1/8 teaspoon of garlic salt
A dash of black pepper
1/4 teaspoon of Worcestershire sauce
1 to 2 teaspoons of Tabasco sauce
Mix all the ingredients in a samll sauce pan over low heat (and I do mean, low) until the margerine is completely melted, then stir until everything is blended into the sauce. Then get the sauce off of the heat !! This last step is quite important, as any additional heating tends to kill the flavor.
The Wings - use about 30 completely defrosted wings.
Fry in peanut oil (yes, I said peanut oil. Other types of oil don't seem to develop quite the same exquisite flavor.)
Heat the peanut oil to 375 degrees F., and drop in half (15) of the wings, one at a time. Doing it one at a time is important, as you don't want to lower the temperature of the peanut oil too much by dumping in a whole load of cold wings all at one time.
Fry the wings for 12 to 15 minutes, then take them out. Place the other 15 wings in the deep fryer, then drain the hot, cooked wings for a few minutes through a strainer, preferably placed over the deep fryer. If you don't use a strainer, the residual oil will congeal on the wings, making a rather greasy mess.
When all the wings are cooked, put the wings and the sauce in a container with a cover and shake the container until the wings are thoroughly coated. Serve with celery and blue cheese salad dressing.
These MFers are as good as they get, IMHO. And as I said, I've eaten at the Anchor Bar, so that's what I compare wings against.