Anchor Bars Buffalo Chicken Wing Recipe

The actual recipe for the Anchor Bar’s Buffalo Chicken Wings is kept a closely guarded secret by the family but that doesnt stop people from posting what they believe to be the original recipe. These are some recipes I found on the Internet.

Bottled "Anchor Bar Medium Original Buffalo Wing Sauce" ingredients (their Medium sauce is supposedly the original): Cayenne Peppers, Distilled Vinegar, Water, Liquid Margarine, Salt, Natural Gums, Spices and Garlic.

Anchor Bar Wing Sauce Recipe?
Posted by BlackRose Nov 5, 2010 10:23 pm, https://www.chowhound.com/

I dug up a little research and came across recipes that "claim" to be the original and just thought I would share and get everyones opinions. The funny thing is... is that the recipe could be so obvious and easy thats why people have no clue to what it is. I think it could just very well be franks and butter or margarine.

Source: Ladies Home Journal - August 1991 - This is supposed to be the REAL Buffalo Wing recipe from the Anchor Bar in Buffalo.

Sauce
6 tablespoons Louisiana Hot Sauce
1/4 cup (1/2 stick) margarine - not butter
1 tablespoon white vinegar
1/8 teaspoon celery seed
1/8 to 1/4 teaspoon cayenne pepper
1/8 teaspoon garlic salt
Dash of black pepper
1/4 teaspoon Worcestershire Sauce
1 to 2 teaspoons Tabasco sauce
Carrot and celery sticks
Marie's Bleu Cheese Dressing

The Sauce: This makes enough for about 30 "wingettes." Mix all the ingredients in a small sauce pan over low heat until the margarine is completely melted. Stir occasionally.

The Wings: Fry the wings in a deep fryer set at 375 degrees F using vegetable or peanut oil. Fry 15 wings at a time for 12 to 15 minutes. Drain the wings for a few minutes then put them in a bowl. After all the wings have been fried, pour the sauce over them, cover the bowl, and shake to completely coat the wings.

They can be eaten now, or you can put them on a baking sheet and bake them for a few minutes to get an extra-crispy coating.

Serve with carrot and celery sticks and Marie's Bleu Cheese Dressing and cold beer (Genee Cream Ale is traditional).

Posted in reply:
sbp may 7, 2012 02:07 pm, https://www.chowhound.com/

I worked in a wing joint up the street from Duff's around 1978, been eating wings since before that, of course. I think the Anchor Bar folks like to embellish the recipe in interviews to make it sound more complicated than it is. Back in the 70's, in Buffalo, it was pretty much common knowledge - Frank's Hot Sauce and Margarine.

Super Secret Supposedly Original Anchor Bar Buffalo Wing Sauce
April 26th, 2019, 12:47 PM. from jfmorris, https://pitmaster.amazingribs.com/

Note: This recipe is extremely similar to recipe above from Ladies Home Journal - August 1991.

Ok, swore I would never share my "secret" buffalo wing sauce recipe, but here goes.

I found this recipe on Usenet in 1994, and printed it off, and its been in a 3 ring binder of recipes ever since. For those of you who don't know what Usenet is.... it was the web before there was a web or a web browser. Anyway, that recipe purported to be the original one from the Anchor bar in Buffalo. I cannot say whether it is or not, but I've been whipping this up on the stove (or grill) for 25 years, and friends and family say its the best. I don't normally look at the recipe after making it that many years, but did to share with my friends here on Amazing Ribs. Here goes!

For a dozen full wings (I usually double or triple this recipe):

- 6 Tbsp Frank's Redhot Sauce
- 1/2 stick margarine (or salted butter - the recipe says margarine only though, as it mixes better)
- 1 Tbsp distilled white vinegar
- 1 to 2 tsp Tabasco sauce (I usually use 1 to reduce heat)
- 1/2 tsp Worchestershire sauce
- 1/4 tsp ground black pepper
- 1/4 tsp red pepper (I use crushed red pepper - ground makes it overly hot)
- 1/4 tsp cayenne pepper
- 1/4 tsp celery seed
- 1/8 tsp garlic salt

Heat the sauce just until the butter or margarine melts. Butter tends to separate more than margins, but you can wisk it up some if that happens.

When grilling, I brush about half the sauce on the wings towards the end of cooking, and reserve half for the table. If frying, I toss the wings in the sauce after the fryer.

Anchor Bar - Buffalo Wing Sauce
Submitted by Dhparsonsjr Updated: February 19, 2016, https://www.epicurious.com/

Note: This recipe is similar to the two recipes above, but without some of the ingredients. Given how Dhparsonsjr says he acquired the recipe, he could have forgotten some of them, or the recipe above could be an embellishment.

"If you know someone from Buffalo, they know someone who told them the secret ingredients to the Anchor Bar's famous Buffalo chicken wings. I know people from Buffalo. This is my version, as described to me many years ago, over almost as many beers."

2/3 cup Frank's Red Hot Sauce
1/2 cup Cold Unsalted Butter
1 1/2 tablespoons White or Red Vinegar
1/4 teaspoon Worcestershire Sauce
1/4 teaspoon Cayenne Pepper
1/8 teaspoon Garlic Powder
1/8 teaspoon Salt to Taste

Combine the hot sauce, butter, vinegar, Worcestershire sauce, cayenne pepper, garlic powder, and salt in a pot and place over medium heat. Bring to a simmer while stirring with a whisk.
As soon as the liquid begins to bubble on the sides of the pot, remove from heat, stir with the whisk, and set aside for use.

Anchor Bar's Buffalo Wings: The Original Hot Wing Recipe
By ANCHOR BAR, BUFFALO, NY, posted JANUARY 27, 2012, https://parade.com/

This recipe does not seem to be authentic because the wings are breaded and baked, not fried with no breading as was first done in the Anchor Bar.

36 chicken wing segments (one wing makes 2 pieces - the flat and the drum)
4 tsp vegetable oil
1 tsp salt
¾ cup flour

8 Tbsp (1 stick) butter
4 tsp cider vinegar
¼ to 1 tsp cayenne pepper, or to taste
⅛ tsp garlic powder
4 to 8 Tbsp hot sauce, or to taste (Frank’s is the brand used in Buffalo)

Celery sticks
Blue cheese dressing

Preheat oven to 425°F.

In a large bowl, toss wings with vegetable oil and salt. Sprinkle flour and toss until wings are evenly covered. Spread out on baking pans lined with aluminum foil. Bake for 20 minutes. Turn wings and bake 20 minutes more or until golden brown.

Meanwhile, in a saucepan, combine butter, vinegar, cayenne pepper, garlic powder, and hot sauce. Bring to simmer over medium. Remove from heat.

When wings are done, transfer them to a large serving bowl and pour hot sauce mixture over them. Toss wings to coat thoroughly with sauce.

Serve with celery sticks and blue cheese dressing … and plenty of napkins.

Serves 6 - 8