These were invented at the Anchor Bar in Buffalo, New York, in 1964. The classic hot sauce for this recipe is Frank’s RedHot, but other sauces can be substituted. If using hotter varieties such as Tabasco, start with 2 tablespoons hot sauce and add more as desired. The wing tips can be reserved for making stock.
I. FRIED
Please read about Deep-Frying.
Preheat the oven to 200°F. Remove the wing tips from:
Cut each wing into 2 pieces at the joint. Season the wings all over with:
Heat to 375°F in a deep-fryer or deep heavy pot:
A tip of a wing held in the oil should make a lively sizzle. Add as many wings as will fit in a single layer and fry, turning once, until golden brown and cooked through, 10 to 13 minutes. Drain on paper towels and keep warm on a wire rack set over a baking sheet in the oven. Repeat with the remaining wings. Melt in a small saucepan over medium-low heat until foaming:
Remove from the heat and stir in:
Transfer the wings to a large bowl. Pour the sauce over them and toss until evenly coated. Taste and adjust the seasonings. Serve hot with:
II. ROASTED
Though not “traditional,” roasting chicken wings is less of a hassle, especially if you are doubling the recipe for a large party of Super Bowl fans. If your wings need to be divided between two baking sheets, be sure to switch their position on the oven racks when it is time to turn the wings.
Preheat the oven to 425°F. Trim and cut the wings as in version I. Toss them in a large bowl with 2 tablespoons vegetable oil, and season with the salt and black pepper. Place the wings on a broiler pan or a wire rack set over a rimmed baking sheet and roast for 20 minutes. Take the wings out, flip them with tongs, and roast until nicely browned and cooked through, about 20 minutes more. Meanwhile, make the butter-pepper sauce as in version I. When the wings are done, toss them in a bowl with the sauce and serve as above.