For residents of Buffalo, New York, where I was born, true Buffalo wings come only from Frank and Teressa’s Anchor Bar, where owner Teressa Bellissimo invented the dish in 1964. There, wings are fried, then tossed in a combination of melted margarine and hot sauce. Today, the Anchor Bar serves 2,000 pounds of wings each day. We’ve since updated the beloved recipe to use butter instead of margarine.
- Neutral oil (canola, peanut, or sunflower), for frying
- 4 lb. chicken wings (about 40), separated into 2 pieces, wing tips removed, rinsed
- Kosher salt
- 12 tbsp. (3 sticks) unsalted butter
- 1 cup hot sauce, preferably Frank’s Red Hot Original Cayenne Pepper Sauce
- 1 1⁄3 cups chunky blue cheese dressing
- 4 large celery ribs, halved lengthwise, then cut crosswise into 3-inch sticks
- Heat an oven to 200°F. Place a wire rack on a large heat-resistant platter or baking sheet and set it by the stove. In a large Dutch oven fitted with a deep-fry thermometer, pour oil to a depth of 2 inches and heat over medium heat until the oil reaches 350°F. Regulate the heat to maintain the temperature as you prepare the wings for frying.
- Use paper towels to pat the wings dry, then season them lightly with kosher salt. Working in batches, fry the wings until golden brown, about 12 minutes. Transfer the wings to the wire rack and place in the oven to keep warm until all of the wings are fried.
- Meanwhile, make the Buffalo sauce: In a wide, deep skillet, melt the butter over medium-low heat. When the butter is melted, stir in the hot sauce until smooth. Add the wings, toss until completely coated, then remove from the heat. Transfer the wings to a large bowl or platter and serve with with blue cheese dressing and celery on the side.