Ingredients:
For the Wings:
- 2 pounds chicken wings, separated into drumettes and flats
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon paprika (optional)
- Vegetable oil for frying (about 4 cups)
For the Buffalo Sauce:
- 1/2 cup hot sauce (preferably Frank’s RedHot)
- 4 tablespoons unsalted butter
- 1 tablespoon white vinegar
- 1/4 teaspoon Worcestershire sauce
- 1/4 teaspoon garlic powder
- Pinch of cayenne pepper (optional for extra heat)
- Salt to taste
For Serving:
- Celery sticks
- Carrot sticks
- Blue cheese or ranch dressing
Instructions:
- Prepare the Wings:
- Pat the chicken wings dry with paper towels. Season them with salt, black pepper, garlic powder, and paprika if using.
- Let the wings sit at room temperature for about 30 minutes to ensure even cooking.
- Fry the Wings:
- In a deep fryer or a large, heavy-bottomed pot, heat the vegetable oil to 375°F (190°C).
- Fry the wings in batches, making sure not to overcrowd the pot. Cook each batch for about 10-12 minutes, until the wings are golden brown and crispy.
- Use a slotted spoon to transfer the wings to a paper towel-lined plate to drain excess oil.
- Make the Buffalo Sauce:
- In a small saucepan, melt the butter over low heat. Add the hot sauce, white vinegar, Worcestershire sauce, garlic powder, and cayenne pepper if using. Stir until the sauce is well combined and heated through.
- Taste and adjust the seasoning with salt if needed.
- Toss the Wings:
- Place the fried wings in a large mixing bowl. Pour the warm Buffalo sauce over the wings and toss until the wings are evenly coated.
- Serve:
- Serve the Buffalo wings hot, with celery and carrot sticks on the side, and blue cheese or ranch dressing for dipping.
Origin Story of Buffalo Wings
The origin of Buffalo wings is as spicy and flavorful as the wings themselves. This beloved appetizer was born in Buffalo, New York, in the early 1960s, at a family-owned establishment called the Anchor Bar. The bar was co-owned by Teressa and Frank Bellissimo, and it was here that the iconic dish came to life.
The story goes that one late night in 1964, Teressa Bellissimo was faced with an unexpected request. Her son, Dominic, had brought a group of friends to the bar, and they were looking for a snack. Teressa, searching for something quick to prepare, reached for some chicken wings, which at the time were considered a less desirable part of the bird, often used for making broth or discarded altogether.
In a moment of culinary inspiration, Teressa decided to deep-fry the wings and toss them in a homemade sauce made from butter and hot sauce. To balance the heat of the sauce, she served the wings with celery sticks and blue cheese dressing, which were originally meant to accompany a different dish.
The wings were an instant hit. Word quickly spread, and the dish became a staple at the Anchor Bar, eventually gaining popularity far beyond Buffalo. The wings were dubbed “Buffalo wings” in honor of their birthplace, and they soon became a sensation across the United States, particularly as a game-day snack.
Buffalo wings have since evolved, with countless variations and levels of spiciness, but the original recipe from the Anchor Bar remains a closely guarded secret. What started as a late-night improvisation has become one of America’s most iconic dishes, celebrated in restaurants, bars, and homes around the world. The annual National Buffalo Wing Festival, held in Buffalo, New York, pays tribute to this delicious creation, drawing thousands of wing enthusiasts from across the globe.
