This Chicken is HISTORY or a good excuse for a PARTY

Yes, we plan on winning the:

"2010 Ultimate Baltimore Wings Contest – your vote counts"

http://www.examiner.com/examiner/x-277-Baltimore-Dining-Examiner~y2010m1...

Just the Facts, HON!

There are several stories about the Buffalo Wing, however, three facts remain the same:
1. Chicken wings with Hot Sauce
2. Celery and Blue Cheese
3. The Anchor Bar and the Bellissimo family

July 29th became the Official "Chicken Wing Day"
and the Anchor Bar reports that they serve more than 70,000
pounds a month. WHOA. That's a lota of chicken bones, HON.

Here is a copycat recipe for the Anchor Bar's famous original Buffalo wings. You will need a deep skillet, Dutch oven, or a deep-fryer to fry the chicken wings. It is all about the sauce, which contains only 3 simple ingredients.
Prep Time: 10 minutes
Cook Time: 45 minutes
Ingredients:

* 4 to 5 pounds chicken wings
* Freshly ground black pepper
* Salt (if desired)
* 4 cups vegetable oil
* 4 Tablespoons butter or margarine (1/2 stick)
* 5 Tablespoons Louisiana-brand hot sauce or Tabasco sauce
* 1 Tablespoon white wine vinegar

Preparation:
Chop off the tip of each chicken wings, 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.

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.

Melt the butter or margarine over medium heat in a heavy saucepan, add the hot sauce and the 1 tablespoon of wine vinegar. Stir well and remove from the flame immediately.

Place the chicken on a warm serving platter, pour the sauce on top, and serve.

Yield: 8 to 10 servings

Note: Buffalo Chicken Wings are traditionally served with blue cheese dressing and celery sticks.

Recipe Source: Totally Hot! The Ultimate Hot Pepper Cookbook by Michael Goodwin (Doubleday)
Reprinted with permission.