Original Buffalo Wings (Baked)
I was born and raised in Buffalo, NY and graduated from University of Buffalo, so I was there in 1964 for the conception of this now international staple. It was invented at the Anchor Bar on Chippewa, and although the original recipes call for them to be fried, I find them less greasy and just as crunchy and tasty baked. Here pictured with onion rings and potato salad.
Ingredients
- 2½ lbs. chicken wings - 12 to 16 whole wings separated into "flat" and "drumette" pieces (see note)
- ½ cup flour
- 1 tablespoon corn starch - to add crunch
- 1 tablespoon baking powder
- 2 tablespoon vegetable oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ¼ teaspoon cayenne pepper
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground pepper
- ½ cup hot sauce - such as Frank's Red-Hot Original (used in the original wings)
- 2 tablespoon honey
- 4 tablespoon butter
- celery sticks - for serving
- carrot sticks - for serving
- blue cheese or ranch dressing - for serving
Instructions
WINGS
- Pre-heat the oven to 400° and place a wire rack over a baking sheet.
- Whisk together all the dry ingredients and put the mixture into a resealable plastic bag.
- In a large bowl, first toss chicken wings in the oil then dd the chicken wings, seal and toss until well coated with the dry mixture. Transfer to prepared baking sheet and place into the refrigerator. Refrigerate for 1 hour.
- Bake until chicken is golden, and skin is crispy, 50 to 60 minutes, flipping the wings halfway through.
ANCHOR BAR WING SAUCE
- In a small saucepan, whisk together hot sauce and honey. Bring to simmer then stir in butter. Cook until butter is melted and slightly reduced, about 2 minutes.
- Transfer baked wings to a bowl and toss with buffalo sauce until completely coated.
- Heat broiler on low.
- Return wings to rack and broil—watching carefully! —until sauce caramelizes, 3 minutes. Serve with blue cheese or ranch dressing, and vegetables.
Notes
- In the market, you may find chicken wings already separated into the drumette and flat pieces, or they may still be whole, along with the wing tip attached. If you have purchased the latter, you will need to snip off the wing tips and then separate the flat from the drumette at the joint. A good pair of kitchen shears should do the job.