Распечатать
E-mail
Add a photoПорций: 2
Ингредиенты
- 5 lb Fresh large chicken wings
- Â Â Peanut oil for frying
- Â Â Durkee/French Warm Sauce
- Â Â Wingers Original Recipe Warm
- Â Â Melted Margarine
- Â Â Celery Sticks
- Â Â Chunky Blue Cheese Salad Dre
Инструкции
- 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 chill so they drain of moisture/blood.A minimum of 24 hrs. This small step will help produce a 'crispier' final product. 3 Heat deep fryerto 350-360 degrees. 4. Fry wings in small batches till done-8-10 min, depending on the equipment. 5 Drain of excess oil and immediately place in large bowl and coat with warm sauce & melted margarine. 6. Serve with celery sticks and blue cheese.
- NOTE:The amounts of Warm Sauce and Margarine are really to taste. Medium 'HEAT' Wings are approx. obtained by using 1 c. of Warm Sauce for the entire 5# and 1/2c. of melted margaine.
- Experiment-some places don't use the melted marg. at all and just vary the volume of warm 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 which 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 Warm Sauce with some melted margarine and coated the deep fried wings. Which 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 Warm sauce,that 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 that 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 thousands of pounds of wings a week. ENJOY!! GEORGE IN BUFFALO
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 691g | |
| Recipe makes 2 servings | |
| Calories 1772 | |
| Calories from Fat 1286 | 73% |
| Total Fat 143.43g | 179% |
| Saturated Fat 36.02g | 144% |
| Trans Fat 9.58g | |
| Cholesterol 472mg | 157% |
| Sodium 994mg | 41% |
| Potassium 1016mg | 29% |
| Total Carbs 2.19g | 1% |
| Dietary Fiber 0.3g | 1% |
| Sugars 1.52g | 1% |
| Protein 112.47g | 180% |
