The Anchor Bar in Buffalo, New York, served the very first plate of this delicacy in 1964. Teressa Belissimo, then co-owner of the bar, chose to deep fry some chicken wings and put all of them in a piquant red blend of hot sauce and margarine. To trim down the heat of the recipe, Belissimo presented the wings with bleu cheese dressing and a small number of celery sticks.
Myths change about how “Mother Teressa,” as grateful inhabitants of Buffalo call her, came up with her wings. Her son said it was a wonderful gesture for bar customers, while her husband says it was an accidental over-delivery of wings that left her having a surplus. In either case, the world is glad for Mrs. Belissimo’s contribution to genius. The Buffalo wing has come far from its very humble bar-food inception and now graces dining tables around the world.
The first sauce had a straightforward recipe, but since its invention during the sixties, wing sauce has evolved quite a few variations. From mild to hot, traditional to off-the-wall, the number of wing recipes expands daily. You’ll find chicken wings poblado that use soy sauce and ginger to get an Asian flair. Other products include fresh peppers, lime, and cumin for a Mexican essence. Check out some of the countless types available for purchase; wings never need to become dull.
Because the sauce is a separate aspect of the dish, there’s no need to use only chicken. Addictive wing sauce shouldn’t be limited to improving only one food; these versatile sauces go with almost everything. Hamburgers, french fries, vegetables, pasta, and seafood can usually benefit from a touch of wing sauce.
Many brands of wing sauces mean loads of freedom for sauce/meat combinations. Start thinking about how the main ingredient will work with a reasonably sweet wing sauce, for example, rather than one that goes heavy on the vinegar or pepper. Oilier wing sauces fit nicely with dry ingredients, while more liquid versions stand up well to cooking in stews and soups. Here are a few possibilities to look into.
Begin with enough olive oil to cover the base of a medium-sized saucepan, about half a tablespoon. Cut an onion, a bell pepper, and 6 ounces of mushrooms into large pieces. Heat the oil inside the pan and add a tbsp of butter. After the oil is heated, add the cut veggies and cook until they are tender but not quite done. Place a single pound of cleaned shrimp in the vegetable mix and sautee up until the shrimp turn pink. Stir in three tbsps of wing sauce and mix to coat everything. Serve along with rice.
Turkey Meatloaf with Wing Sauce:
Warm up the stove to 350 degrees Fahrenheit. While your oven’s warming, dice one onion, a mid-sized carrot, and a stalk of celery into a finely diced blend. Add the minced vegetables to a pound of ground turkey with one egg, a tbsp. Of Worcestershire sauce, as well as a tablespoon of wing sauce. Mix in fresh or dried thyme, salt, and pepper to taste, then include about 1 / 3 of a cup of bread crumbs; you will need the blend to hold its form but not become too dried to stick together.
Shape a combination into a loaf and cover with a mix of half a cup of brown gravy and a tablespoon of wing sauce or perhaps the equivalent amount of tomato sauce plus that magic tbsp. Of wing sauce. Bake at 350 degrees for 90 minutes.
Steamed Clams or Mussels with Wing Sauce:
Steam fresh clams or mussels until they open up. While your shellfish are steaming, dissolve butter (just how much varies according to the number of clams served) and add wing sauce to the melted butter. Add more wing sauce for a strong “wingy” flavor or a smaller amount for just a subtle hint of it.