Buffalo Wings
Buffalo, New York's bar-born blaze: chicken wings fried naked, then drowned in cayenne-vinegar butter sauce, with celery and blue cheese to put out the fire. Ingredients: chicken wings, cayenne pepper sauce (Frank's-style), butter, garlic powder, celery sticks, blue cheese dressing, oil for frying.
What it is
Buffalo, New York's bar-born blaze: chicken wings fried naked, then drowned in cayenne-vinegar butter sauce, with celery and blue cheese to put out the fire. Ingredients: chicken wings, cayenne pepper sauce (Frank's-style), butter, garlic powder, celery sticks, blue cheese dressing, oil for frying. Recipe: 1) Split wings; pat bone-dry. 2) Fry at 190°C until deeply crisp, about 10-12 minutes. 3) Melt butter with hot sauce and garlic powder. 4) Toss wings hard in the sauce until lacquered. Serve: immediately, with celery and blue cheese dip, extra napkins non-negotiable. Flavor: fiery, vinegary, buttery — engineered for beer. History: created in 1964 at Buffalo's Anchor Bar — Teressa Bellissimo fried leftover wings and sauced them for her son's friends, and a national ritual was born. See also: Hamburger, Clam Chowder.
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