BUFFALO WINGS (about 24)

This American bar food staple was first created by Teresa and Frank Bellissimo, owners of the Anchor Bar in Buffalo, New York, during the 1960s in an effort to use up an overabundance of chicken wings. Originally fried, the Gourmet Cookbook also offers a baked version.

4 pounds chicken wings, rinsed under cold water and patted dry with paper towels, wing tips removed and discarded, drumettes and wings separated at the joint

2 tablespoons vegetable oil if grilling, about 6 cups vegetable oil if deep frying

salt

½ stick (4 tablespoons) unsalted butter

¼ cup hot sauce, such as Frank’s Red Hot

1 tablespoon cider vinegar

blue cheese dip to accompany

celery stalks, soaked in a bowl of ice water to cover for 30 minutes and drained, to accompany

---

1. To grill the wings. Prepare a charcoal or gas grill: If using a charcoal grill, open vents in bottom of the grill, then light charcoal. Fire is medium hot when you can hold your hand 5 inches above rack for just 3 to 4 seconds. If using a gas grill, preheat to high, covered, for 10 minutes, then reduce heat to moderately high.

2. Pat wings dry and put in a bowl. Rub 2 tablespoons oil onto wings and season with salt. Lightly oil grill rack and grill wings, uncovered, turning once, until cooked through and golden brown, 16 to 20 minutes total. Transfer to a platter.

3. To deep fry the wings: Heat 1-1/2 inches oil in a 5 to 6 quart deep, heavy pot over high heat until it registers 380* on a deep fat thermometer. Pat 6 or 7 wings dry, carefully lower into oil and fry, stirring occasionally, until cooked through, golden and crisp, 5 to 8 minutes. Transfer to paper towels to drain. Fry remaining wings in same manner. (Return oil to 380* between batches.)

4. To bake the wings: Preheat the oven to 425*, line a baking sheet with aluminum foil and top the foil with a wire rack. Place the wings in a single layer on the rack and bake them for 20 minutes. Flip them over and bake them for 20 to 25 minutes more. If they are not brown enough, run them under the broiler for a few minutes.

5. Coat the wings. Melt butter in a 12 inch skillet over moderately low heat. Stir in hot sauce, vinegar and salt to taste. Add wings and toss to coat.

6. Serve wings warm or at room temperature with dip and celery sticks.

FRANK’S RED HOT

adapted from The Gourmet Cookbook