Authentic Anchor Bar Buffalo Chicken Wings

I can't believe that I haven't posted this recipe already.  I love these wings.  They are also great with boneless chicken tenders or "drumettes."  Either way they are great!  I like to create a Buffalo Chicken salad with the tenders, lettuce, celery, blue cheese dressing, and carrots.  Yummy!

Authentic Anchor Bar Buffalo Chicken Wings

By John Mitzewich, About.com Guide

This is the original spicy Buffalo chicken wings recipe from the Anchor Bar in Buffalo, NY. You can adjust the heat by adding more or less cayenne and Tabasco.

Makes 6 Servings of Buffalo Chicken Wings (6 per person)

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes

Ingredients:

36 chicken wing pieces (one wing makes 2 pieces - the "flat" and the "drum")
1 tablespoon vegetable oil
1 tsp salt
1 cup all-purpose flour
1 1/2 tablespoons white vinegar
1/4 teaspoon cayenne pepper
1/8 teaspoon garlic powder
1/4 teaspoon Worcestershire sauce
1 teaspoon Tabasco sauce
1/4 teaspoon salt
6 tablespoons Louisiana hot sauce (Frank's is the brand used in Buffalo)
6 tablespoons unsalted butter or margarine
celery sticks
blue cheese dressing

 Preparation:

Preheat oven to 425 degrees F.

1. If necessary, cut whole wings into two pieces. In a bowl toss the wings with the oil, and salt. Place into a large plastic shopping bag, and add the flour. Shake to coat evenly. Remove wings from the bag, shaking off excess flour, and spread out evenly on oiled foil-lined baking pan(s). Do not crowd. Bake for about 20 minutes, turn the wings over, and cook another 20 minutes, or until the wings are cooked through and browned.
2. While the wings are baking, mix all the ingredients for the sauce in a pan, and over low heat bring to a simmer, stirring occasionally, and then turn off.
3. After the wings are cooked, transfer to a large mixing bowl. Pour the sauce over the hot wings and toss with a spoon or spatula to completely coat.

These are always served with celery sticks and blue cheese dressing on the side.

Enjoy!

Blueberry Buckle

This recipe is looks amazing.  It from one of our favorite Food Network chef's, Alton Brown.  

Blueberry Buckle

Recipe courtesy Alton Brown, 2007

Prep Time:  25 min

Inactive Prep Time: 10 min

Cook Time:  35 min

Level:  Easy

Serves:  1 (9-inch) cake

Ingredients:

For the cake:

·         Nonstick cooking spray

·         9 ounces cake flour, approximately 2 cups

·         1 teaspoon baking powder

·         1/2 teaspoon kosher salt

·         1/2 teaspoon ground ginger

·         2 ounces unsalted butter, room temperature

·         5 1/4 ounces sugar, approximately 3/4 cup

·         1 large egg

·         1/2 cup whole milk

·         15 ounces fresh whole blueberries, approximately 3 cups

For the topping:

·         3-1/2 ounces sugar, approximately 1/2 cup

·        1-1/2 ounces cake flour, approximately 1/3 cup

·        1/2 teaspoon freshly ground nutmeg

·         2 ounces unsalted butter, chilled and cubed

For the cake:

Directions:

Preheat the oven to 375 degrees F.

Spray a 9 by 9-inch glass baking dish with nonstick spray and set aside.

In a medium mixing bowl whisk together the flour, baking powder, salt and ground ginger. Set aside.

In the bowl of a stand mixer, with the paddle attachment, beat together the butter and sugar on medium speed until light and fluffy, approximately 1 minute. Add the egg and beat until well incorporated, approximately 30 seconds. Add 1/3 of the flour mixture and beat on low speed just until incorporated and then add 1/3 of the milk and beat until incorporated. Repeat, alternating flour and milk until everything has combined. Gently stir in the blueberries and pour the mixture into the prepared baking dish.

For the topping:

In a small bowl combine the sugar, flour and nutmeg. Add the butter and work into the dry ingredients using a fork to combine. Continue until the mixture has a crumb-like texture. Sprinkle the mixture on top of the cake. Bake on the middle rack of the oven for 35 minutes or until golden in color. Cool for at least 10 minutes before serving.

Enjoy!