Posted February 4, 2005 by Nick Lindauer in Hot Sauce News

Wings just taste better in Buffalo

Tuesday, February 01, 2005
By Ron Krueger

I couldn’t believe it when I searched for “Buffalo wings” on the Web and the first two sites had nothing to do with food. Somehow, the official site of Buffalo’s Anchor Bar – where these hot wings originated – is relegated to No. 3.

That made me think about how the Anchor Bar somehow never trademarked the term “Buffalo wings” and everybody and his brother uses it to describe their wings.

Both French’s and Durkee’s at least imply their hot sauces are the real Buffalo wing sauce. Durkee’s even has a line of Buffalo Wings-brand dry rubs.

The bar’s signature sauce is trade-marked as “Original Anchor Bar Buffalo Wing Sauce.” I know that because I just read it off the label.

I bought a bottle at the shrine itself, at 1047 Main Street, about 10 blocks north of downtown Buffalo.

That was after I had polished off an order of wings with the medium treatment. I concluded, after dispatching the first wing, that those drenched in the “original” sauce were better than any I ever had. I may have been dazzled by being inside the shrine but only a little.

Anchor Bar’s sauce is less vinegary and salty than French’s and has a touch of garlic. Some people would doctor it with butter or margarine.

I don’t know why you can’t find it in every supermarket. According to anchorbar.com, you can buy it in Royal Oak and Ann Arbor. A lot of good that does us up here.

So, of course, I am segueing into a mention of Sunday’s Super Bowl between Philadelphia and New England. Buffalo wings are the ultimate football-watching snack, and you can do them at home. Only, bake them instead of deep-frying them. They will be more healthy and almost as good. You can eat two or three more than your usual limit.

This recipe is from the Anchor Bar’s Web site. Use any cayenne sauce you wish. My choice would be Louisiana Hot Sauce.

One of these years, the NFL’s Buffalo Bills again will forge their way into the big game, and we all can make a really big deal about these wings.

As far as the celery and bleu cheese are concerned, their role grows in importance in direct proportion to the heat level of the sauce. At the Anchor Bar, you might want to order extra if you choose the wings with “suicidal” heat.

Buffalo wings

# 2 1/2 lbs. fresh chicken wings (12-16 whole wings)

# 1/2 c. cayenne hot sauce

# Bleu cheese dressing and celery pieces

If desired, split wings at joints and pat dry. Preheat oven to 425 degrees.

Spread wings in a single layer on a baking sheet and bake about 45 minutes, until cooked and crispy. Drain any juices and immediately toss in hot sauce. Allow sauce to drain and set on wings before serving.

Nick Lindauer

The Original Hot Sauce Blog