Relay-Version: version B 2.10 5/3/83; site utzoo.UUCP Posting-Version: version B 2.10 5/3/83; site rochester.UUCP Path: utzoo!linus!decvax!harpo!seismo!rochester!steve From: steve@rochester.UUCP (Steve Hammond) Newsgroups: net.cooks Subject: regional cookery Message-ID: <3777@rochester.UUCP> Date: Wed, 9-Nov-83 16:31:03 EST Article-I.D.: rocheste.3777 Posted: Wed Nov 9 16:31:03 1983 Date-Received: Fri, 11-Nov-83 08:41:18 EST Sender: steve@rocheste.UUCP Organization: U. of Rochester, CS Dept. Lines: 46 From: Steve Hammond Chicken wings are truelly local to upstate N.Y.(Buffalo) in origin. They were started about 6 years ago at the Anchor Bar as just a snack but now are available all over better bars in the area. I don't know how far they have spread. I think that Duff's in Buffalo now serves the best. Although I don't live there anymore I still go to Duff's when I'm home. Take about 2 pounds of wings and cut them at the 2 joints and throw away the tips(they are all bone). Cook them your favorite way, either broiling for about 10 minutes on a side or deep fry them until crispy. When done, put them in a bowl and pour hot sauce over them to lightly coat them(I have a large tupperware bowl with lid that I put wings and sauce into and then shake). Serve with blue cheese(Marie's is the best) and strips of carrots and celery. Hot Sauce: (not exact because I don't measure the stuff) about: 2T butter " 1/4 c Frank's Louisiana hot sauce " 2t white wine vinegar " 2t lemon juice " 1T honey " a couple shakes of seasoned salt " a couple shakes of cayene pepper* " 1t tabasco sauce(I like'm hot)* melt butter in sauce pan and then add rest of ingredients to melted butter and simmer until bubbly around edges(stirring occassionally). * more or less to desired hotness I guess this is about right. I have never seen a true recipe but this is what I have played around with trying to imitate a well kept secret. Something that I like to do is cook the wings on my barbeque. Double the sauce and use as a barbecue sauce on the wings. I have a Weber grill as all serious outdoor cookers should becuase the cover keeps the suace from making the fire flame up. enjoy... Steve Hammond rochester!steve steve@rochester