Nice Looking Thighs On Super Bowl Sunday

Chicken ThighsOn Super Bowl Sunday my husband will be glued to the TV from the first second of the pre-game show to the ending goal. He won’t hear a thing I say, or even know I’m alive, except for during half time. He’s usually not interested in the half-time show, he’s wanting to know what food I’ve got for him. What a guy. LOL

For some reason I can’t understand, I look forward to Super Bowl Sunday. I’ll probably only watch about fifteen minutes of the game and part of the half-time show, but I’m very excited about the menu I’m preparing for the day. It’s a celebration day I look forward to. My daughters, Alyssa and Delayne, who can hardly tell a football from a tennis ball, also look forward to Super Bowl Sunday.

So, what’s a girl to make???

This is where I get to the thighs. I know the title is a bit deceptive, but hey, some say I have a criminal mind. LOL Anyway, I found what is supposed to be the original Anchor Bar (located in Buffalo, NY) Baked Buffalo Wings recipe on the That’s My Home Recipe site. IMO, it’s even better made with chicken thighs (more meat).

Anchor Bar Buffalo Wings (The Original!!!) ***I’ve modified it a bit as noted***

Sauce 6 tablespoons Louisiana Hot Sauce (I make this to taste)
1/4 cup (1/2 stick) margarine – not butter
1 tablespoon white vinegar
1/8 teaspoon celery seed (I use 1/2 can of cream of celery soup)
1/8 to 1/4 teaspoon cayenne pepper
1/4 teaspoon ground garlic powder
1/2 tsp salt
Dash of black pepper
1/4 teaspoon Worcestershire Sauce
1 to 2 teaspoons Tabasco sauce (I make this to taste)
Carrot and celery sticks
Marie’s Bleu Cheese Dressing

The Sauce: This makes enough for about 30 “wingettes” (I use 2 pkg cut up chicken thighs, about 10 thighs). Mix all the ingredients in a small sauce pan over low heat until the margarine is completely melted. Stir occasionally.

The Wings: Fry the wings (I use thighs) in a deep fryer set at 375 degrees F using vegetable or peanut oil (I’ve fried them in a skillet to reduce fat, or I’ve skipped the frying and just baked them crispy). Fry 15 wings (4 thighs) at a time for 12 to 15 minutes. Drain the wings (thighs) for a few minutes then put them in a bowl. After all the wings (thighs) have been fried, pour the sauce over them, cover the bowl, and shake to completely coat the wings.

They can be eaten now, or you can put them on a baking sheet and bake them for a few minutes to get an extra-crispy coating. When I skip the frying, I bake them, on a baking sheet heavily sprayed with pan spray at 350 for 50 minutes.

Serve with carrot and celery sticks and Marie’s Bleu Cheese Dressing and an iced beverage.

That’s My Recipe Source: Ladies Home Journal – August 1991 – This is supposed to be the REAL Buffalo Wing recipe from the Anchor Bar in Buffalo.