Visit my other site, For The Wing, for all things chicken-wing!
Eating wings at the Anchor Bar is on my bucket list, and not near the bottom of the list either. It would be somewhat of a pilgrimage for me. Until I can get there to devour some original Buffalo wings, I’ll have to ‘settle’ for my homemade wings tossed with the real-deal-authentic-wing-sauce. I don’t consider it settling at all, because these wings were fantastic. Just the right amount of heat and absolutely great seasoning. This is bottled magic right here. I could’ve definitely had more. And more.
A True Classic
I ordered Anchor bar wing sauces online. I found the prices to be quite reasonable as was shipping. They now have a number of different varieties available, from the mild to the hot. And even a delicious BBQ-inspired wing sauce! Don’t be shy, back up the truck and get as many sauces as you can fit into your pantry. They won’t last long.
Also try my kickin’ Bayou Blast wings.
Anchor Bar Wings
Ingredients
- 3-4 pounds chicken wings flats and drumettes separated, tips discarded
- 2 tablespoons vegetable oil
- 3 tablespoons your favorite wing seasoning
- Anchor Bar wing sauce to taste
Instructions
- Place wings in a large resealable baggie or container.
- Add the oil and rub, seal, and shake to coat.
- Refrigerate for 1-3 hours.
- When wings are done, transfer to a bowl and drizzle with the sauce. Toss to coat.
- Serve with Ranch or Blue cheese dressing and lots of paper towels.
Notes
Nutrition
Nutritional values are approximate.
