Here is a great article from my upcoming recipe book “The Ultimate Chicken Wings Cookbook” that is coming out this week. The recipe comes from the Anchor Bar in Buffalo, New York, and gives a lot of good key information on preparing great buffalo wings.

Check it out, and look for our new cookbook this week…

Anchor Bar Hot Wings

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.

Try them today. Enjoy…

Peace,

Charlie~

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In celebration of the launch of a new cookbook site, I offer here a recipe from the cookbook “Chocolate Recipes For Chocolate Lovers”.

This is a great recipe to gift to your sweetie, or anyone you are trying to impress.

If you like this recipe, you can get 599 more in this great cookbook at a great price of $14.97. Personally, no home kitchen is complete without a great chocolate cookbook. We all need a “Dove Moment” now and then…

Mocha Truffles
2 packages (12 oz each) Semisweet chocolate chips
8 oz. cream cheese, softened
3 T instant coffee granules
2 tsp. water 1
lb. good dark chocolate cocoa confectionery coating (also known as Summer Coating or Bark)
white confectionery coating, optional (also known as Summer Coating or Bark)
In a microwave-safe bowl or double boiler,
Melt chocolate chips. Add cream cheese, coffee and water; mix well.
Chill until firm enough to shape.
Shape into 1″ balls and place on a waxed paper-lined cookie sheet.
Chill for 1-2 hours or until firm.
Melt chocolate coating (bark) in microwave-safe bowl or double boiler.
Dip balls and place on waxed paper to harden.
If desired, melt white coating and drizzle over truffles

Enjoy…

Charlie~

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