These were invented at the Anchor Bar in Buffalo, New York, in 1967.
Preheat the oven to 350┬░F.
Remove and discard the wing tips from:
1 1/2 pounds chicken wings
Separate each wing into 2 pieces at the joint; trim excess fat and skin. Stir together on a plate:
1/3 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon ground black pepper
Coat the wings with the flour mixture and shake off the excess. Heat in a deep fryer or deep, heavy pot to 375┬░F:
3 cups vegetable oil
Heat over medium heat until a corner of a wing held in the oil makes a lively sizzle. Add as many wings as will fit in a single layer without crowding; fry, turning once, until golden brown and cooked through, about 10 minutes. Drain on paper towels and keep warm on a baking sheet in the oven. Repeat with the remaining wings. Heat in a small saucepan over low heat until foaming:
3 tablespoons butter
Remove from the heat and stir in:
2 tablespoons red wine vinegar
2 tablespoons hot red pepper sauce, or to taste
Transfer the wings to a large mixing bowl, pour the sauce over the wings, and toss until evenly coated. Taste and adjust the seasonings. Serve hot with:
