Anchor Bar Hot Wings Recipes

Steps:

• 1. Chop off the tip of each chicken wing, and discard it (or save for chicken stock). Chop the wing in half (cutting at the joint) to make 2 pieces. Grind on fresh black pepper and sprinkle with salt. (here is where I vary from the recipe - I add the salt and pepper to the melted butter and hot sauce).
• 2. Heat the oil over high heat in a deep skillet, Dutch oven, or a deep-fat fryer until it starts to pop and sizzle (around 400 degrees F). Add half the chicken wings and cook until they're golden and crisp, stirring or shaking occasionally. When done, remove them to drain on paper towels and cook the remaining wings. (I fry them for 7 minutes a batch and after the last batch put them all back into the fryer for two minutes, drain and toss in the sauce).
• 3. Melt the butter over medium heat in a heavy saucepan, add the hot sauce and the 1 tablespoon of vinegar. Stir well and remove from the flame immediately. (I nuked it).
• 4. Place the chicken on a warm serving platter, pour the sauce on top, and serve. (I also vary from the recipe by tossing the wings in a huge bowl with the sauce for total coverage).

Steps:

• Preheat oven to 425 degrees F.
• If necessary, cut whole wings into two pieces. In a bowl toss the wings with the oil, and salt. Place into a large plastic shopping bag, and add the flour. Shake to coat evenly. Remove wings from the bag, shaking off excess flour, and spread out evenly on oiled foil-lined baking pan(s). Do not crowd. Bake for about 20 minutes, turn the wings over, and cook another 20 minutes, or until the wings are cooked through and browned.
• While the wings are baking, mix all the ingredients for the sauce in a pan, and over low heat bring to a simmer, stirring occasionally, and then turn off.
• After the wings are cooked, transfer to a large mixing bowl. Pour the sauce over the hot wings and toss with a spoon or spatula to completely coat.
• These are always served with celery sticks and blue cheese dressing on the side.

Steps:

• 1. Chop off the tip of each chicken wing, and discard it. Chop the wing in half (cutting at the joint) to make 2 pieces. Grind on fresh black pepper and sprinkle with salt if desired. 2. Heat the oil over high heat in a deep skillet, Dutch oven, or deep-fat fryer until it starts to pop and sizzle (around 400 degrees F). Add half the chicken wings and cook until they're golden and crisp, stirring or shaking occasionally. When done, remove them to drain on paper towels and cook the remaining wings. 3. Melt the butter or margarine over medium heat in a heavy saucepan, add the hot sauce and the 1 tablespoon of vinegar. Stir well and remove from the flame immediately. 4. Place the chicken on a warm serving platter, pour the sauce on top, and serve This recipe from CDKitchen for Anchor Bar Buffalo Chicken Wings

Steps:

• Preheat oven to 350 and preheat oil in a deep fryer to 375.
• Fry wings for 8 minutes. (Do this in batches so you don't over crowd).
• Transfer to a tray lined with paper towels to drain.
• Season with salt and pepper.
• In a saucepan, melt butter. Add hot sauce, garlic powder, salt and pepper to taste.
• Toss wings in sauce. Roast 15-20 minutes in preheated oven.
• Serve with Blue cheese or Ranch dressing and celery.