Anchor Bar Hot Wings - Gbgm64a G.schaeffer Recipe
Recipe
Ingredients
1 chicken wings
1 read below
Recipe
Preparation
The key to good Buffalo Wings is how you prepare them as well as the
ingredients and the handling of the wings. The most successful wings
served up here in Buffalo are what they call "Grade A Grinders."
Fresh wings that are very large and meaty. Usually, you cannot get
them in a frozen package, but can get them from a poultry dealer.
Once you find them make sure they are absolutely fresh. Wash them in
cold water, split them at the joint and remove the tips. Place them
on a rack on a pan and refrigerate overnight to let the blood and
water drain out of the wings. THIS IS A REAL KEY. Drying the wings
under refrigeration will help to make them a much crispier product,
once deep fried. Next, use a deep fryer or a very heavy deep pot with
a thermometer and add the oil. Peanut oil is very good, or a
commercial product such as can be found at a restaurant cash and
carry called Mel Fry. Heat the oil up SLOWLY, to 365F, and depending
on the size of the fryer, deep fry the dry wings 6-8 minutes in small
batches, until thoroughly done and golden brown. Hold the cooked
wings in a warm oven if necessary. A combination of melted margarine
and hot sauce in the ratio of 1 part margarine to 3 parts hot sauce
will add the right zing. The key here is to add just enough sauce to
coat the wings - the more sauce you add, the hotter they will be.
For the very brave, 1 part margarine to 3 parts hot sauce and 1 part
Tabasco is referred to as "Suicidal Wings" by the late and dear Don
Bellissimo, who owned the Anchor Bar. Working quickly, place the deep
fried wings in a large bowl and add the sauce mixture, shaking to
coat them. There are many good hot sauces to use; the one they use is
either Durkee Franks Red Hot Sauce or Wingers Original, again found
in a restaurant cash and carry. Celery sticks and chunky blue cheese
dressing (Ken's Buffalo Style Blue Cheese is a popular one) and
plenty of napkins.
Servings:
12
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Food Tips of the Week
Some reduced carbohydrate diet tips:
* It is possible to make superb smoothies using low carbohydrate yogurt.
I know, you can't really describe it as cooking, but if you really want smoothies you can throw them together with low carb yogurt and your favorite fruit. Obviously, you should ensure you use fruit that is low in carbs and use the whole fruit as the fiber is beneficial.
* Read food labels
Don't believe food labeling that boasts to be 'low carb' - check the nutritional information figures on the reverse of the product. Quite a few are only a little less and in some cases still higher than a competitors normal brand. In addition, beware of 'low sugar' and 'low fat' labels - 'low sugar' does not always mean 'low carb' - usually the carbs are just the same.
* Don't miss meals
Most reduced carb recipes are, rather obviously, low in carbs. Your body must have energy, and carbs are a quick acting source of energy. A low carb diet requires care and attention in controlling your energy intake, as any energy contributed by non-carbohydrate sources is slower acting.
A few tips on healthy eating
If you enjoy eating, but want to get in shape and improve your overall vitality, then, as most people know, you need to start a thoughtfully prepared well-balanced meal plan. In a perfect world, this needs to contain 5 standard portions of grains, fruit and vegetables daily and embrace the right proportion of food types.
Foods rich in flavonoids
(inlcudes lettuce, kale, garden pea and coriander)
The nutrients known as flavonoids found in these fruit, vegetables and pulses are thought by nutritionalists to have properties in fighting cancer.
Doctors looking into the medical effects of flavonoids believe they may well have numerous other health giving properties, including, but not limited to, anti-candida and antitumor capabilities.
Many are also low in calories, so should be included in every diet.
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