What was the first wing sauce ever made?
This is it, Anchor Bar's Medium Wing Sauce.
It was developed and perfected by Frank & Teressa's Famous Anchor Bar
restaurant in Buffalo, New York. In 2003, the restaurant was the recipient of the James Beard Foundation American Classic Restaurant Award.
Directions for the perfect wings:
2-1/2 lbs Chicken Wings (12-16 whole wings)
1/2 cup Anchor Bar Wing Sauce
If preferred, split wing joint, pat dry.
Deep fry at 350° for 10-15 minutes until completely cooked and crispy; drain.
Put in a bowl, add sauce and toss until wings are completely covered.
Serve with Bleu Cheese and celery.
Shake well before using -
REFRIGERATE THIS SAUCE AFTER OPENING.
Cayenne Pepper Concentrate (Pepper Vinegar, Salt), Water, Vinegar, Salt,
Xanthan Gum, Garlic, Potassium Sorbate, and Sodium Benzoate as preservatives. Calcium Disodium EDTA added to protect flavor, artificial color (extractives of Paprika, natural flavors, Soy lecithin), red #40. CONTAINS SOY.
12 fluid oz - the bottle is made of plastic.