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Anchor Bar

1047 Main Street, Buffalo, NY - (716) 886-8920
Posted By Stephen Rushmore on 2/24/2007 8:16:00 AM
According to the Anchor Bar owners, they accidentally invented the Buffalo chicken wing while making chicken stock in 1964. The rest is history.

The key to the tastiest chicken wings you can find anywhere is the cooking process and the sauce. Contrary to how most restaurants prepare the wings-– at the Anchor Bar they are fried-- NOT baked. This makes the skin have a crunchy outer shell and the meat on the bone moist and tender. The sauce is tangy with a slight hint of vinegar and spice. I prefer to order the wings medium-hot to hot, but other levels of heat include mild, medium, BBQ and if you are feeling brave--“Suicidal.”

It's easy to pinpoint the locals dining by what's on their table. They order beef on weck or a wings portion three times the size of a casual wing eater. During my last visit I encountered a couple splitting a portion of 50 wings and a pitcher of beer for lunch!

If you are not planning a trip to Buffalo anytime soon, the Anchor Bar's website offers wings shipped to your home. With proper preparation (read: deep fry and Anchor Bar sauce) they are nearly as good as eating them at the restaurant.

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Scorecard

4 - Overall: One of the Best - Worth a Trip
Overall: One of the Best - Worth a Trip
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Reviewers Photos [Upload Your Photos]

Notice the crispy exterior on the wing.  The leftover sauce is tasty to mop-up with bread.
"Notice the crispy exterior on the wing. The leftover sauce is tasty to mop-up with bread."
Stephen Rushmore





Crisp skin, hot and, believe it or not, chickeny, not drowning in sauce, and fresh, crisp celery to boot.
"Crisp skin, hot and, believe it or not, chickeny, not drowning in sauce, and fresh, crisp celery to boot."
Bruce Bilmes and Susan Boyle


The deep-frying process keeps these wings crisp and intact.
"The deep-frying process keeps these wings crisp and intact."
Stephen Rushmore


Potatoes like these have various names across the country.  Here they're called Anchor Chips, and they're prepared particularly well at Anchor.  In the background is marinated eggplant.
"Potatoes like these have various names across the country. Here they're called Anchor Chips, and they're prepared particularly well at Anchor. In the background is marinated eggplant."
Bruce Bilmes and Susan Boyle


A typical platter of 10 wings.
"A typical platter of 10 wings."
Stephen Rushmore


You can really taste the bleu cheese in this creamy bowl of wing soup.  (Photo and caption by buffetbuster.)
"You can really taste the bleu cheese in this creamy bowl of wing soup. (Photo and caption by buffetbuster.)"
Bruce Bilmes and Susan Boyle


The traditional Northeast Restaurant Wall Of Fame.  Continued on the opposite wall, too.
"The traditional Northeast Restaurant Wall Of Fame. Continued on the opposite wall, too."
Bruce Bilmes and Susan Boyle


Interior decor
"Interior decor"
Michael Stern



""Home of the Original" chicken wing is proclaimed before you walk into the bar."
Stephen Rushmore



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