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If It's Buffalo, It Must Be Wings

Chargers at the Bills on Sunday. Pretty big game. Who da thunk?

Yes, those Bills, coming off a bye week, are 4-1. The Chargers are 3-3, but they just whupped the Brady-less Pats something awful, and the preseason favorite of many seems finally poised for a strong run.

So it puts us in mind of Buffalo wings, those messy but oh-so-good, lip-smacking items that were invented in Buffalo. (Also, the San Diego Chicken used to be famous, albeit in the wrong sport.)

If you don't know your Buffalo wing lore, it's all here at the website of the Anchor Bar & Restaurant in Buffalo, where the tangy heaters were invented in 1964. Lots of logo gear and recipes at the site, too. Anyone been to the real joint? Do tell.

Anyway, everyone's got their own favorite way of doing hot wings, from preferred level of spicyness to the age-old battle: bleu cheese or ranch on the side? (Bleu is the official recipe, along with celery sticks.)

So no special recipes today from us, unlike our recent discourse on the best, easy ribs. But we do have a couple of strong preferences:

Nothing's worse than under-cooked wings. If the skin hasn't crisped up, it feels pretty slimy to us. So keep those wings in the oven or on the grill for an extra couple of minutes past when your instincts or recipe tell you to remove them.

And if you're using the oven, use high heat: 400-450 degrees, depending on how hot your oven runs. This will give you a nice crunch on the skin.

Second, throw some drummettes into the mix. Yeah, it's not the official way to do things, but people like the variety. And here's a recent news flash: chicken legs actually might help control blood pressure.


By Jonathan Krim  |  October 16, 2008; 7:14 AM ET  | Category:  Food Save & Share:  Send E-mail   Facebook   Twitter   Digg   Yahoo Buzz   Del.icio.us   StumbleUpon   Technorati  
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Visited Anchor Bar this year with the wife, who's an upstate NY native. Have to say I was a bit disappointed. The wings were technically well-executed: meaty, and crispy without being over-done. But successive copy-cats must have upped the level of spice over the years, such that the original thing just tastes downright bland. Too bad.

Posted by: JoeSchmoe | October 20, 2008 7:31 PM

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