Shrink in the Kitchen

I don’t even know who’s playing, but that’s easy to find out before Sunday.  It’s the one football game I watch each year from start to finish.

It’s not just the game: It’s the terrific and very funny ads and the food.

For years I have been making buffalo wings inspired by the classic recipe from Anchor Bar in Buffalo, New York.

I was lucky enough to complete a pilgrimage to Anchor Bar two years ago.  Man, those people, they were big!  I’m talking about very big people barely able to sit in their seats.  There was so much love on the plates and in the posteriors!

An appetite suppressant to view the girth, but still we ordered a couple of buckets of wings.

We were not disappointed.

The trick here is tons of butter, lots of skin, and pots of oil for deep frying.

Yes, you will feel like dying afterwards.

HAAS TEST KITCHEN BUFFALO WINGS

• Place a pound of chicken wings in a bowl.
• Melt a stick of butter.  Pour butter over wings.
• Add tabasco, paprika, salt, and pepper to taste.
• Heat four cups of Canola oil in a pot.  When mega-hot, add wings, one by one, and cook until dark brown.  Remove and drain on a paper bag.  Turn off heat.
• When wings are dry, reheat oil, add more oil, and fry wings a second time.  Drain on bag.  Allow to dry.
• Adjust salt and pepper.  Add more Tabasco.  Serve with celery sticks and blue cheese dressing.