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Meat-Up in Memphis

T-Shirts & More T-Shirts & More
Order men's and women's T-Shirts, Sweatshirts, Aprons, Mugs, Caps, Tote Bags, Flasks, and more, all imprinted with the Pitmaster Club logo. There's even a spiral bound journal where you can make notes on your cooks.

Cool Embroidered Shirt Cool Embroidered Shirt
This beautifully embroidered shirt is the same one Meathead wears in public and on TV. It's wash and wear and doesn't need ironing (really!), but it is a soft cottonlike feel. Choice of four colors and both men's and women's.

Click here for more info.

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Many merchants pay us a small referral fee when you click our links and purchase from them. On Amazon it works on everything from grills to diapers, they never tell us what you bought, and it has zero impact on the price you pay, but has a major impact on our ability to improve this site! And remember, we only recommend products we love. If you like AmazingRibs.com, please save this link and use it every time you go to Amazon.

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BBQ Stars

SPOTLIGHT

Some Of Our Favorite
Tools And Toys

These are not ads. These are products we love and highly recommend. Click here to read more about our medals and what they mean.

 


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Surely you know somebody who loves outdoor cooking who deserves a gift for the holidays, birthday, anniversary, or just for being wonderful. There he is, right in the mirror! Here are our selections of best ideas, all Platinum or Gold Medalists, listed by price.

Click here to see our list of Gold Medal Gifts


Digital Thermometers Are Your Most Valuable Tool And Here's A Great Buy!

maverick PT55 thermometer

A good digital thermometer keeps you from serving dry overcooked food or dangerously undercooked food. They are much faster and much more accurate than dial thermometers. YOU NEED ONE!

Click here for more info on the Maverick PT-55 Waterproof Instant-Read Thermometer Review shown above. It may be the best value in a thermometer out there


If you have a Weber Kettle, you need the Slow 'N' Sear

slow n sear

The Slow 'N' Sear turns your grill into a first class smoker and also creates an extremely hot sear zone you can use to create steakhouse steaks.

Click here for our article on this breakthrough tool


Bring The Heat With Broil King Signet's Dual Tube Burners

the good one grill

The Broil King Signet 320 is a modestly priced, 3-burner gas grill that packs a lot of value and power under the hood. Broil King's proprietary, dual-tube burners get hot fast and are able to achieve high, searing temps that rival most comparatively priced gas grills. The quality cast aluminum housing carries a Limited Lifetime Warranty.

Click here to read our complete review


The Good-One Is A Superb Grill And A Superb Smoker All In One

the good one grill

The Good-One Open Range is a charcoal grill with an offset smoke chamber attached. It is dramatically different from a traditional offset smoker. The grill sits low in front and doubles as a firebox for the smoke chamber which is spliced on above and behind so it can work like a horizontal offset smoker only better. By placing the heat source behind and under the smokebox instead of off to the side, Open Range produces even temperature from left to right, something almost impossible to achieve with a standard barrel shaped offset.

Click here to read our complete review


Pit Barrel Cooker Smoker

Griddle And Deep Fryer All In One

The flat top does the burgers and the fryer does the fries. Use the griddle for bacon, eggs, and home fries. Or pancakes, fajitas, grilled cheese, you name it. Why stink up the house deep frying and spatter all over? Do your fried chicken and calamari outside. Blackstone's Rangetop Combo With Deep Fryer does it all. Plus it has a built in cutting board, garbage bag holder, and paper towel holder. An additional work table on the left side provides plenty of counter space.

Click here to read our detailed review and to order


Pit Barrel Cooker Smoker

The Pit Barrel Cooker May Be Too Easy

The PBC has a rabid cult following for good reason. It is absolutely positively without a doubt the best bargain on a smoker in the world. Period. This baby will cook circles around the cheap offset sideways barrel smokers in the hardware stores because temperature control is so much easier. Best of all, it is only 9 delivered to your door!

Click here to read our detailed review and the raves from people who own them


The Swiss Army Knife Of Thermometers

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The smart folks at ThermoWorks have finally done it: The Swiss Army Knife of thermometers, two in one. Start with the industry standard food thermometer, the Thermapen MK4, (Platinum Medal winner) truly instant (2 to 3 seconds) precise (+ or – 0.7°F). Then they built in an infrared thermometer ideal for measuring the temps of pizza stones, griddles, and frying pans (also great for finding leaks around doors and windows in your house).

Click here to read our test results and comprehensive review and why it won our Platinum Medal.


Compact Powerful Sear Machine For Your Next Tailgater

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Char-Broil's Grill2Go x200 is a super-portable, fun little sizzler made of heavy, rust-proof cast aluminum. The lid snaps shut. Grab the handle and you're off to the party! Char-Broil's TRU-Infrared design produces searing heat while reducing fuel consumption. A 16 ounce LP gas canister is enough to keep you flipping burgers for hours.

Click here to read our detailed review and to order


The Cool Kettle With The Hinged Hood We Always Wanted

NK-22-Ck Grill

Their NK22CK-C Charcoal Kettle Grill puts a few spins on the familiar kettle design. In fact, the hinged lid with a handle on the front, spins in a rotary motion 180 degrees. It's hard to beat a Weber kettle, but Napoleon holds its own and adds some unique features to make the NK22CK-C a viable alternative.

Click here for more about what makes this grill special


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G&F Suede Welder's Gloves

Heat Resistant Gloves With Extra Long Sleeves Hold The Hot Stuff

If you're using oven mitts at the grill, it's time to trade up. Say hello to these suede welder's gloves. They're heat resistant enough to handle hot grill grates, and flexible enough to handle tongs. The extra long sleeves even let you reach deep into the firebox to move hot logs without getting burned. Our Fave.

Click here to read our detailed review

Click here to order from Amazon


GrillGrates Take Gas Grills To The Infrared Zone

grill grates

GrillGrates(TM) amplify heat, prevent flareups, make flipping foods easier, keep small foods from committing suicide, kill hotspots, are easier to clean, flip over to make a fine griddle, and can be easily removed and moved from one grill to another. You can even throw wood chips, pellets, or sawdust between the rails and deliver a quick burst of smoke to whatever is above. Every gas grill needs them.

Click here for more about what makes these grates so special


kareubequ bbq smoker

Our Favorite Backyard Smoker

The amazing Karubecue is the most innovative smoker in the world. The quality of meat from this machine is astonishing. At its crux is a patented firebox that burns logs above the cooking chamber and sucks heat and extremely clean blue smoke into the thermostat controlled oven. It is our favorite smoker, period.

Click here for our review of this superb smoker


Masterbuilt MPS 340/G ThermoTemp XL Propane Smoker

masterbuilt gas smoker

The First Propane Smoker With A Thermostat Makes This Baby Foolproof

Set ThermoTemp's dial from 175° to 350°F and the thermostat inside will adjust the burner just like an indoor kitchen oven. All you need to do is add wood to the tray above the burner to start smokin'.

Click here to read our detailed review


Professional Steakhouse Knife Set

masterbuilt gas smoker

Our founder, Meathead, wanted the same steak knives used by steakhouses such as Peter Luger, Smith & Wollensky, Morton's, Kobe Club, Palm, and many others. So he located the manufacturer and had them stamp our name on some. They boast pointed, temper-ground, serrated, high-carbon stainless-steel, half-tang blades with excellent cutting edge ability. The beefy hardwood handle provides a comfortable grip secured by three hefty rivets. He has machine washed his more than 100 times. They have never rusted and they stay shiny without polishing. Please note that we do not make, sell, or distribute these knives, they just engrave them with our name.

Click here to read our detailed review and to order


PK 360 grill

Is This Superb Charcoal Grill A Kamado Killer?

The PK-360, with 360 square inches of cooking space, this rust free, cast aluminum charcoal grill is durable and easy to use. Four-way venting means it's easy to set up for two zone cooking with more control than single vent Kamado grills. It is much easier to set up for 2-zone cooking than any round kamado. Beautifully designed and completely portable. Meathead says it is his preferrred grill.

Click here to read our detailed review of the PK 360

Click here to order it direct from PK and get a special deal for AmazingRibs.com readers only


Fireboard: The Ultimate Top Of The Line BBQ Thermometer

fireboard bbq thermometer

With the ability to monitor up to six temperatures simultaneously with either Bluetooth or Wifi on your mobile phone, tablet, or computer, Fireboard is the best digital thermometer we’ve tested.

Click here to read our detailed review


Finally, A Great Portable Pellet Smoker

Green Mountain Davey Crockett Grill

Green Mountain's portable Davy Crockett Pellet Smoker is one mean tailgating and picnic machine. But it's also gaining popularity with people who want to add a small, set it and forget it pellet smoker to their backyard arsenal. And with their WiFi capabilities you can control and monitor Davy Crocket from your smart phone or laptop.

Click here to read our detailed review and to order

Announcement

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Meat-Up in Memphis 2020

Join us in Memphis for our Meat-Up! Click here for details. (https://amazingribs.com/memphis2020)
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Super Secret Supposedly Original Anchor Bar Buffalo Wing Sauce

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  • Top | #1

    Super Secret Supposedly Original Anchor Bar Buffalo Wing Sauce

    Ok, swore I would never share my "secret" buffalo wing sauce recipe, but here goes.

    I found this recipe on Usenet in 1994, and printed it off, and its been in a 3 ring binder of recipes ever since. For those of you who don't know what Usenet is.... it was the web before there was a web or a web browser. Anyway, that recipe purported to be the original one from the Anchor bar in Buffalo. I cannot say whether it is or not, but I've been whipping this up on the stove (or grill) for 25 years, and friends and family say its the best. I don't normally look at the recipe after making it that many years, but did to share with my friends here on Amazing Ribs. Here goes!

    For a dozen full wings (I usually double or triple this recipe):

    - 6 Tbsp Frank's Redhot Sauce
    - 1/2 stick margarine (or salted butter - the recipe says margarine only though, as it mixes better)
    - 1 Tbsp distilled white vinegar
    - 1 to 2 tsp Tabasco sauce (I usually use 1 to reduce heat)
    - 1/2 tsp Worchestershire sauce
    - 1/4 tsp ground black pepper
    - 1/4 tsp red pepper (I use crushed red pepper - ground makes it overly hot)
    - 1/4 tsp cayenne pepper
    - 1/4 tsp celery seed
    - 1/8 tsp garlic salt

    Heat the sauce just until the butter or margarine melts. Butter tends to separate more than margins, but you can wisk it up some if that happens.

    When grilling, I brush about half the sauce on the wings towards the end of cooking, and reserve half for the table. If frying, I toss the wings in the sauce after the fryer.

  • Top | #2
    Thanks fer sharin, Amigo!

    I'll haveta look around, see if any local stores carry this "margarine" stuff that ya spoke of...

    Comment


    • jfmorris
      jfmorris commented
      Editing a comment
      I just use butter these days, as we tend to buy that. I just have to whisk it some in order to "emulsify" the sauce. Otherwise it does tend to separate after sitting there for a bit.

      These days I just make this on the corner of the grill in a small sauce pan while direct grilling the wings (on grill grates).

    • MBMorgan
      MBMorgan commented
      Editing a comment
      ... must be some kinda new-fangled condiment or something ... 🤨 ...

    • gcdmd
      gcdmd commented
      Editing a comment
      I think you have to special order it from Amazon.

  • Top | #3
    Thanks for sharing ! we are going to try this .

    Comment


    • Top | #4
      Thanks for sharing. I've had plenty of wings from the Anchor Bar back in my college days. I'm definitely going to give this recipe a try. They also just opened an Anchor Bar Restaurant here in Frederick, MD recently.

      Comment


      • jfmorris
        jfmorris commented
        Editing a comment
        Well, you will have to make this sauce up and let us know what you think, as you are likely going to be the closest thing to an expert around here!

        For many years I deep fried my wings, but for the past year or two I've taken to grilling them at 350, as it is a lot easier to grill and have 10 pounds of wings ready at one time on the grill, than it is with the deep fryer!

    • Top | #5
      Thanx for sharing. This gets added to the, (very long), list of recipes to try...

      Comment


      • Top | #6
        That seems about right. Growing up in the Buffalo area I visited the Anchor Bar many a time. Their wings we great back in the day but their wings have gone down hill over the past 10 years. Now the Anchor Bar is just a big tourist trap in my opinion. There are at least 20 other places in Buffalo I'd rather get wings at than at the Anchor Bar.

        Comment


        • jfmorris
          jfmorris commented
          Editing a comment
          Probably has a lot to do with passing of ownership, as well as of the generation that opened the bar and invented the wings. Sadly most places go downhill when the original owner moves or passes on.

        • JGrana
          JGrana commented
          Editing a comment
          Agreed! Duffs for example. I moved to Rochester NY, an hour to the east. Great wings here as well - if anyone is ever in Rochester, seek out the Distillery - lots of beers on tap and great Buffalo style wings!

      • Top | #7
        I’ve been to Anchor Bar, but don’t like buffalo sauce (in general). I just had their wings with bbq sauce. Thanks for sharing though!

        Comment


        • jfmorris
          jfmorris commented
          Editing a comment
          This is so wrong on so many levels.... Some people just can't take heat though, so I understand. My daughters used to be the same way, but do like this recipe. I dial back the cayenne and tabasco for them though.

      • Top | #8
        I have no idea how authentic this sauce is, but it sounds absolutely delicious. I’ll definitely be trying this on my next batch of wings! Thanks for sharing :-)

        Comment


        • jfmorris
          jfmorris commented
          Editing a comment
          It's certainly not a thick sauce like BBQ sauce, but delicious to either toss the wings on, or just brush it on during the last few minutes of cooking. I toss if frying, and brush on if grilling. With Grillgrates on the grill, it sizzles and vaporizes on the grate and if nothing else, gives off a nice flavorful aroma! I like to think it adds to the wing flavor too though!

        • Santamarina
          Santamarina commented
          Editing a comment
          I always toss my sauce - whether frying, baking, or grilling. They come off the cooker and get tossed in the sauce of the day!

      • Top | #9
        Just made my mouth water thinking about it.

        Comment


        • Top | #10
          It’s has wings. How bad can it be?😃

          Comment


          • Santamarina
            Santamarina commented
            Editing a comment
            We’ve been doing wings in the Big Boss air fryer lately. They come out nice an crispy - like frying - but without all the oil. Definitely better for the heart!

          • HouseHomey
            HouseHomey commented
            Editing a comment
            jfmorris Spinaker Santamarina I’m doing wings this weekend (Monday or tuesday) and they are hot, red and some sweet. Making them for my Korean neighbor, does that count? I owe her and her moms kim chi is bomb!! Wings on my mind now!

          • Spinaker
            Spinaker commented
            Editing a comment
            Post the recipe, if you would. It would be great to see that! HouseHomey

        • Top | #11
          Thank you, sir. Needed a good sauce.

          Comment


          • Top | #12
            jfmorris Thanks for sharing your secret!

            Comment


            • Top | #13
              Thanks a lot for sharing this! I think we can all benefit from a good Wing sauce.

              I think I am going to add ghee instead of margarine. That should add some richness to it to the sauce too.

              Comment


              • Spinaker
                Spinaker commented
                Editing a comment

              • jfmorris
                jfmorris commented
                Editing a comment
                I don't go out of my way to use margarine. The original recipe said it was important, but I find using butter is fine as long as I don't let it get to a boil, and also whisk it or blend it well. A blender would probably emulsify it properly, and I've done that on occasion when making a really large batch, but tend to want to not have to wash the blender...

              • Spinaker
                Spinaker commented
                Editing a comment
                I hear ya. I am gonna give this a run today, with some wings in the deep fryer! jfmorris thanks again for posting this recipe!

            • Top | #14
              Thank you -- been looking to find a good wing sauce with some depth. Looking forward to trying it. Have you ever substituted out the Worchestershire sauce before?

              Comment


              • jfmorris
                jfmorris commented
                Editing a comment
                No. To be honest., by volume, there is very little Worchestershire sauce in there. You could probably skip it. Or be adventurous and sub.... fish sauce?

            • Top | #15
              As I recall the story, originally told to me by a chef who trained at the CIA in NY, Buffalo wings started at the Anchor Bar as an improvisation when the owners' son and some friends staggered in just before closing looking for something to eat. All that was left in the kitchen was leftover wings from making fried chicken. So, the mother fried them up and tossed them in Frank's Hot Sauce (perhaps for punitive reasons) and served them to da boys.

              The other sauce ingredients may have been added later as an embellishment. That said, your recipe looks great. I'll have to try it.

              Addendum:

              I should have done a web search before posting my rely to the original post..

              https://parade.com/26655/anchorbarbu...t-wing-recipe/
              Last edited by gcdmd; April 28th, 2019, 10:42 PM.

              Comment

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