A Buffalo wing, hot wing or wing is a chicken wing section (drumette or flat) that is traditionally fried unbreaded and then coated in sauce.
Classic Buffalo-style chicken wing sauce is composed of a vinegar-based cayenne pepper hot sauce and butter. Buffalo wings are traditionally served with celery sticks and blue cheese dressing or ranch dressing.
Buffalo wings were first prepared at the Anchor Bar in Buffalo, New York by Teressa Belissimo, who owned the bar along with her husband Frank Lenz. Upon the unannounced, late-night arrival of their son, Dominic, with several of his friends from college, Teressa needed a fast and easy snack to present to her hungry guests. It was then that she came up with the idea of deep frying chicken wings (normally thrown away or reserved for stock) and tossing them in cayenne hot sauce.
The first Chicken Wing Day took place in Buffalo, NY on July 29, 1977
In honor of the eventful occasion, here’s my all-time favorite “wing-related” clip (Thank you Adam Richman for your sacrifice, lol), my own personal wing recipe for grilled wings from our cookbook, MEAT FIRE GOOD, and an extremely helpful video I found on how to cut and trim chicken wings for grilling.
Sizzlin’ Buffalo Wings
From MEAT FIRE GOOD
This is pretty close to the original spicy Buffalo chicken wings recipe from the Anchor Bar, in Buffalo NY, where they first appeared in October, 1964. The recipe has been modified slightly for the grill.
36 chicken wings, separated
1 Tbs vegetable oil
1 tsp salt
1 C all-purpose flour
1 ½ Tbs white vinegar
¼ tsp cayenne pepper
¼ tsp garlic powder
1 tsp Tabasco sauce
¼ tsp Worcestershire sauce
¼ tsp seasoned salt
6 Tbs Frank’s Red Hot Sauce
6 Tbs unsalted butter
blue cheese dressing
Mix all except chicken, salt, oil and flour in a pan, bring to a simmer, stirring, and then cool.
Toss the wings with the oil, and salt. Place into a large plastic bag, add the flour, and shake to coat evenly. Remove from the bag, shaking off excess flour.
Place wings on hot grill, turning several times until golden brown.
Remove wings from grill and place them in a sealed bowl with the sauce and shake well.
Serve immediately with blue cheese and chilled celery sticks.