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