Buffalo Wings - Which Munich Bars & Restaurants?

Ok, so I've tried buffalo wings at numerous places in Munich and am disappointed each time. I tried the ones at the American Bar on Leopoldstr. and found them to be horrible as well as many little delivery places which use BBQ sauce or some other strange sauce. Does anyone know of a place that has wings which are good? Blue cheese and real buffalo style sauce?

Hiya,
I don't know anywhere that does them but I could give you a sauce recipe if you want one? My blue cheese sauce is the one with lumps in though (basic vinagrette with blue cheese crumbled through it). I don't know how authentic mine are btw - I use a mix of maple syrup, honey, tomato ketchup, jalapeno tabasco, worchestershire sauce (instead of vinegar) & paprika. I bake and don't deep-fry.
Well that is how I make them but here is another recipe, the "original" recipe from the Anchor Bar in Buffalo, N.Y. which made the chicken wings famous
4 to 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 wings in a pot and pour the sauce on top, mixing well.
Transfer to platter and enjoy!!!
Cheers
Katrina

That is making my mouth water. Thanks for the recipe, I think i'll try that out one night this week. I should bring this recipe to a place and tell them to do it this way.

I would be interested in your recipe as well Katrina, if you don't mind posting here. Thanks

Hiya
I make a big batch and then freeze them bagged into portions as I find that the marinade gets into the meat better that way. From memory it is like this but I taste a lot to get it right.
1/2 cup honey & 1/2 maple syrup
1/2 cup tomato ketchup
1/4-1/2 cup lea and perrins worchestershire sauce (to taste, I like a lot though)
1 tsp paprika (smoked if you can get it)
Tabasco to taste (I like quite a big shake but keep trying it to get the strength you like)
Combine the lot and bring to a rapid boil in a heavy bottomed saucepan and keep stirring it. You might want to wear long oven gloves/an apron at this point as the sugar will make the mixture scalding hot. The sugar in the honey and maple syrup wil start to caramelise and turn the mixture darker, turn the heat off and keep stirring. If you think that it is sticking remove from the hob completely. DO NOT ADD WATER at this stage as it will spit and you will get a nasty burn.
Leave to cool off and then check the seasoning, you might need more worchestershire sauce or tabasco. Should the sauce be too hot, add tomato ketchup. The sauce should be quite thick and you can now paint your chicken pieces with it. I do the pieces in the hottest oven available over a rack with a drip tray underneath because I don't like sluttery sauces.

Blue cheese dressing:
Mash same amount grams to mls of Roquefort, crumbled and double cream (so 80g to 80ml say) and add a dash of yoghurt or milk to liquidfy a bit.
Make a vingarette from 3 parts olive oil to 1 part white wine vinegar (could also use garlic vinegar - 3tbsp to 1 tbsp oil if 80g/ml are your other amounts) and whisk/stir into the cheezy mash.

I take no consequences for the state of your arteries however!
Katrina

@katrina

Thanks, will give it a try and see how it goes. I will try to keep the arteries clear! Drink plenty of beer, err fluids when I try these out.

@Katrina
I made the wings last night. I used your blue cheese recipe. It was pretty damn good. For the Buffalo wing sauce I used to same recipe that some guy had used to win the annual buffalo wing contest in Buffalo, NY. I mixed Frank's Red Hot sauce with butter, white vinagar, salt and a little pepper. However the chicken was kinda poor, so next time I think I am going to go with pre-made wings.

This has got me thinking (and few things really do)...

Munich has an annual chili-cookoff so why not an annual Buffalo wing competition? Individuals and establishments could enter.

I, a native New Yorker, nominate myself to be one of the judges.

/places idea on back burner in hell at a temp of 31F

If they had a Buffalo wing competition I would be there in a heart beat. Get this, the guy who won the Bufallo wing contest last year for eating the most wings in under 12 minutes took out about 75 of them. That's insane. He also holds the record for most Matzah balls too. He's my idol...

Fusilli...

The question is - where did you find Frank's Red Hot here?

SZ-editor, i brough a bottle back with me from the states. I knew it would come in handy..i'm running low on it and will probably have someone ship some more bottles over here soon as that stuff goes pretty fast...

To Fusilli: am glad to hear that you liked it! I think I like the stickier wings though even when it isn't original. If I ever see any Frank's Red Hot anywhere I'll let you know though.
Katrina

I will check at the PX as well for the Frank's Red Hot Sauce, might be able to help out as well.

The Idea of a BUffalo wing contest has been proposed, however i'm not to sure about the details so i'll let DrivinWest take it from here.

BTW you can get Wishbone Blue Cheese Dressing for Buffalo Wings in Karstadt at Nordbad because I saw it last night, about 5€. None of that Frank's stuff though.
Katrina

@Katrina

Tried your recipe for wings today, turned out good. I used Fusilli's idea and tried the Frank's Hot Sauce, which turned out pretty good as well.

Thanks to both of you for the ideas!

glad it worked out..I am in the process of eating them right now. Only i used boneless chicken strips with that recipe. much better cause you get more chicken.

Okay, so wait...

you can get Frank's Red Hot Sauce here? Where?

Cause that's the only stuff I use for my wings--it's like it's made for Buffalo Wings or something.

When I get that book review, I'll hook you up with some Frank's.

@fusilli - I think I will try the breast idea, sounds good. Sauce is just right anyway, Weiss bier goes great with 'em.