Anchor Bar Extreme Buffalo Wing Sauce

On March 4th, 1964, Dominic Bellissimo was tending bar at the Anchor Bar Restaurant in Buffalo, NY. Late that evening, a group of his friends arrived at the bar with voracious appetites. Dominic’s mother, Teressa, prepared chicken wings, a part of the chicken that usually went into the stock pot for soup. Teressa had deep fried the wings and flavored them with a secret sauce. The wings were an instant hit and it didn’t take long for people to flock to the bar to experience this new taste sensation. From that evening on, Buffalo Wings became a regular part of the menu at the Anchor Bar.

Anchor Bar was the 2003 recipient of the James Beard Foundation American Classic Restaurant Award.

Anchor Bar Extreme Heat Buffalo Wing Sauce is for those who demand the heat level above and beyond. A blend of cayenne pepper, vinegar, salt, garlic, margarine and other secret ingredients, this sauce manages to maintain great flavor and fire with excellent cling. All blended together for a rich, smooth fully prepared sauce. No mixing, no mess, no guess work. You’re gonna love it. Simply pour over cooked wings and serve with Bleu cheese. . Look out here comes the heat!

12 FL OZ

To prepare:
2 ½ lbs chicken wings (12-16 whole wings)
½ cup Anchor bar Buffalo wing Sauce
If preferred, split wing at joint, pat dry.
Deep fry at 350° for 10-12 minutes, or bake at 425° for 45 minutes, until completely cooked and crispy .
Drain. Put in bowl, add sauce and toss until wings are completely covered
Serve with celery and blue cheese.