Sorry, I don't have the recipe, but I do have a source for you: Top Secret Recipes [ http://www.topsecretrecipes.com ] If the recipe is not on his web site at present, it may be in one of his books. Good luck! If worse comes to worse, maybe Houlihan's would sell you a pint for home use?Do you have a copycat recipe for Houlihan's boneless buffalo chicken strip sauce?
Houlihan's recipe is a closely guarded secret, but here is the ORIGINAL BUFFALO WING RECIPE created by Teresa Bellissimo, owner of the Anchor Bar and Restaurant in Buffalo NY. It is taken from Totally Hot! The Ultimate Hot Pepper Cookbook.
ORIGINAL BUFFALO WING SAUCE RECIPE
FROM ANCHOR BAR IN BUFFALO NY
4-5 lbs Chicken wings
Freshly ground black pepper
Salt (if desired)
4 cups Vegetable Oil
4 Tbs butter or margarine (1/2 stick)
5 Tbs Louisiana-brand hot sauce or Tabasco sauce
1 Tbs white wine vinegar
Chop off the tip of each chicken wing, and discard it. Chop the wing in half (cutting at the joint) to make 2 pieces. Grind on fresh black pepper and sprinkle with salt if desired. Heat the oil over high heat in a deep skillet, Dutch oven, or deep-fat fryer until it starts to pop and sizzle (around 400 degrees F). Add half the chicken wings and cook until they're golden and crisp, stirring or shaking occasionally. When done, remove them to drain on paper towels and cook the remaining wings. Melt the butter or margarine over medium heat in a heavy saucepan, add the hot sauce and the 1 tablespoon of vinegar. Stir well and remove from the flame immediately. Place the chicken on a warm serving platter, pour the sauce on top, and serve with celery sticks and bleu cheese dressing on the side.
The link below has this recipe's history as well as the recipe for homemade bleu cheese dressing:
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