|Alternative names||Buffalo chicken wings |
Hot wings 
|Place of origin||United States|
|Region or state||Buffalo, New York|
|Created by||The Anchor Bar restaurant. Buffalo New York.|
|Main ingredients||Chicken wing |
Cayenne pepper hot sauce
A Buffalo wing in American cuisine is an unbreaded chicken wing section (flat or drumette) that is generally deep-fried and then coated or dipped in a sauce consisting of a vinegar-based cayenne pepper hot sauce and melted butter prior to serving. They are traditionally served hot, along with celery sticks and carrot sticks with blue cheese dressing or, primarily outside of New York, ranch dressing for dipping. Buffalo wings are often called simply "wings", "hot wings", or "chicken wings".
Buffalo wings have gained in popularity in the United States and abroad, with some North American restaurant chains featuring them as a main menu item. The name "Buffalo" is now also applied to other spiced fried foods served with dipping sauces, including boneless chicken wings (made from chicken breast meat), chicken fries, chicken nuggets, popcorn chicken, shrimp, and cauliflower. It also describes other dishes, such as pizza, that are seasoned with the Buffalo-style sauce or a Buffalo flavor seasoning.
There are several different claims about the invention of Buffalo wings. One of the claims is that Buffalo wings were first prepared at the Anchor Bar in Buffalo, New York, by Teresa Bellissimo, who owned the bar with husband Frank in 1964. At the time, chicken wings were inexpensive and undesirable, primarily being used for stock or soup.
Several versions of the story of the invention of the Buffalo wing have been circulated by the Bellissimo family and others including:
Although an article published about the Anchor Bar in a local newspaper during 1969 does not mention Buffalo wings, a local competitor of the Anchor Bar, Duff's, began selling Buffalo wings in that year.
In 1977, the city of Buffalo issued an official proclamation celebrating Anchor Bar co-owner Frank Bellissimo and declared July 29, 1977 to be Chicken Wing Day. Throughout the 1970s and 1980s Buffalo wings gained in popularity as a bar food and appetizer across the United States and Canada. Large franchises specializing in Buffalo wings have emerged, notably Buffalo Wild Wings founded in 1982 and Hooters in 1983. McDonald's began selling Mighty Wings as an option in 1990 at their restaurant locations in the United States. In 1994, following four Super Bowl appearances by the Buffalo Bills football team, the Domino's pizza chain added Buffalo wings to their national menu, followed by Pizza Hut the next year.
As the market for chicken wings expanded, restaurants began to create and use a variety of sauces in addition to buffalo sauce. Some of these new chicken wing sauces were influenced by Chinese, Japanese, Thai, Caribbean, and Indian cuisines. Other flavors created by restaurants include unique combinations, such as Blueberry BBQ Wing Sauce and Maple/Bacon Glaze for example, to help keep customer interest and grow their businesses. After the price of raw wings increased, and with a growing desire by some diners for a neater eating experience, restaurants began to offer a menu item called "boneless wings," sometimes marketed under the name wyngz. Boneless wings are essentially small pieces of skinless, boneless chicken breast that are coated in flour and spices, then fried or baked. They are usually coated in or served with the same sauces as Buffalo wings. The growing popularity in recent years of Buffalo wing consumption, and of restaurants serving wings, have led to actual and perceived shortages of chicken wings in the United States during certain times.
In many areas of the United States, chicken wing festivals are held—with Buffalo wings being used in competitive eating events such as at Philadelphia's Wing Bowl and the National Buffalo Wing Festival. It has also become commonplace for restaurants to offer a wing-eating contest. Many bars and restaurants intentionally create an extra-hot sauce for this purpose, and customers are sometimes rewarded with their picture posted on the restaurant's wall or website, a commemorative T-shirt, a free meal or a combination of rewards for successfully completing the challenge.
The chicken wings used for Buffalo wings are usually segmented into three parts: drumette, flat, and flapper or pointer, the last of which is usually discarded, although some restaurants serve them with this latter part still connected to the flat. Traditionally, the wings are deep-fried in oil, without breading or flour until they are well browned. Alternatively, they may be baked, grilled, or broiled.
Cayenne pepper-based hot sauce, melted butter, and vinegar are the standard base of Buffalo wing sauce, which may be made mild, medium, or hot. Other ingredients are also common, although less dominant, such as Worcestershire sauce and garlic powder. Commercial ready-to-use wing sauce is made with varying levels of spiciness. The cooked chicken wings are placed in a bowl or pot and shaken to coat the wings completely covering them in sauce before serving.
Traditionally, Buffalo wings are served with small sticks of celery (accompanied sometimes with baby carrots or carrot sticks), and blue cheese dipping sauce on the side. Ranch dressing, however, is the most popular wing dipping sauce in the United States. These sides act not only as a dip but as cooling elements for those eating particularly spicy wings, due to the fat content of the dips acting as a solvent and taking away the hydrophobic capsaicin when swallowing, which would otherwise cling to the tongue and maintain the burning sensation.