Buffalo Wings

Several years ago as we were heading to Niagara Falls we accidentally discovered the Anchor Bar in Buffalo, New York. One could say the Anchor Bar invented the buffalo Wing. The wings were so good we ending up having dinner there several times. We did however resist purchasing one of those wing ding hats that many of the patrons were sporting. These wings are a milder version of what the Anchor serves up, if you don't have a hot grill outside, don't bother making these wings, they taste so much better right off the grill.

• 3/4 cup red wine or cider vinegar


• 2 Tb olive oil


• 2 Tb Worcesterhire sauce


• 2 Tb chilli powder


• 1 ts red pepper flakes


• salt and pepper


• 1 Tb Tabasco sauce

4 pounds chicken wings. ( I prefer the wingettes which have been separated into 2 pieces)

Mix together the vinegar, oil, Worcestershire sauce, chili powder, red pepper flakes, salt, pepper and Tabasco sauce. I like to place the chicken wings in a large zip lock back and pour in the marinade. I usually do this in the morning, turning the bag whenever I open the refridgerator throughout the day so they are well marinaded by dinner. Next you want to heat up your grill, remove the wings from the marinade, if they seem very wet pat them dry with a paper towel. Remember to reserve the marinade as you will be brushing the wings with the marinade as they cook 20 to 30 minutes. Serve them the Anchor Bar way......celery and blue cheese sauce for dipping.

Blue Cheese Sauce

• about 1/2 cup mayo


• a tad more than a 1/2 cup sour cream


• 3/4 cup crumbled blue cheese


• 2 ts worcestershire sauce


• 1 clove garlic clove minced


• salt and pepper

Celery sticks