Recipes
'Authentic Anchor Bar Style Buffalo Wings'
by Steven Jean
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buy mega pounds of wings
cut off tips and toss them in the garbage
disjoint and separate remaining sections
melt enough crisco in a deep fryer or huge fry pot to cover wings
melt a stick of butter and keep in a small cup
keep yourself well hydrated with beer during the process
dump just enough of the separated wing sections into the crisco for a decent sized serving yet allowing each piece enough
space in the fryer or pot so as not to stick together
deep fry the wings until golden brown and crispy - they will float to the top at this stage
remove, drain, dump into a bowl, add enough butter to lightly coat
add plenty of Franks (Durkees) - NO SUBSTITUTES PLEASE! - hot sauce and coat well - add more to make the hotter, and
hotter, and hotter until you reach your hot limit
prepare yourself for this gastric treat by ingesting more beer
then eat wings
continue to repeat process from step number 7 until you, and all around you are way too full of wings and beer
it just don't get no better than this....
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