of tips they use in soup stock. 2. Spread the wings out on a rack in a pan and refrigerate so they drain of moisture/blood.A minimum of 24 hours. This small step will help produce a 'crispier' final product. 3 Heat deep fryerto 350-360 degrees. 4. Fry wings in small batches until done-8-10 minutes, depending on the equipment. 5 Drain of excess oil and immediately place in large bowl and coat with hot sauce & melted margarine. 6. Serve with celery sticks and blue cheese. NOTE:The amounts of Hot Sauce and Margarine are really to taste. Medium 'HEAT' Wings are approx. obtained by using 1 cup of Hot Sauce for the entire 5# and 1/2c. of melted margaine. Experiment-some places do not use the melted marg. at all and just vary the volume of hot sauce to get the taste they want. The background on "Orginal Buffalo Chicken Wings" is this: Frank & Theressa's Anchor Bar is where it all started. Theressa Bellissimo received by mistake a 30# box of wings,ususally used in making soup. Her husband Frank asked her one night to fix a snack at the restaurant for he and a bunch of his friends. Theressa decided that these wings would be just the thing and went out and bought a bottle(s) of cayenne pepper sauce. There were many varieties and one was named "FRANKS". She deep fried the split wings, mixed the Franks Hot Sauce with some melted margarine and coated the deep fried wings. That in short was the beginning of an industry. It was 1964, and the Anchor Bar was the only spot you could get these things. The secret was in the sauce and the sauce was Franks Hot sauce,which was produced by the Frank Tea & Spice Co, later on bought by Durkee Foods and now a part of the Durkee/French Foods Co.However,back then most folks thought FRANK Bellissimo, invented the sauce! Actually,he was more famous around here than Dr. Jacob Frank who perfected the Louisiana Sunlong Pepper which was the base for the product. Anyway,today the Bellissimo's and their son Dominic are all part of history. It was Dominic who went"public" with the product and told the story from here to London Eng. and to countless publications. The Anchor Bar today is run by his wife and still does thousands of pounds of wings a week. ENJOY!! GEORGE IN BUFFALO