The buffalo wing might just be the epitome of American cuisine and ingenuity. I don’t mean to sound facetious, because if I had to choose one specific food item to only ever eat again, buffalo chicken wings would be in contention.
Invented in, well you guessed it, Buffalo, NY, chicken wings are a staple on the menus of sports bars across the world, but especially in America. According to the National Chicken Council, Americans were expected to consume approximately 1.4 billion chicken wings on Super Bowl Sunday alone this past year. Anchor Bar, an unassuming sports bar in Buffalo, NY deserves credit for this wild phenomenon, having invented the buffalo chicken wing in 1964.
If you follow their original method, a traditional buffalo wing is never breaded and only fried. Once cooked and crispy, the buffalo wings are then tossed with a peppery sauce and served with a side of blue cheese and celery sticks. Today there are countless variations of flavors, preparation, and cooking methods. There are high profile brands built squarely on the concept of the buffalo wing. Buffalo Wild Wings has over 1,200 locations nationwide and brings in over $3 billion in revenue per year. The buffalo chicken wing is practically an industry in and of itself.
Out of respect to the traditional method, my Crispy Garlic Buffalo Wings stay close to the original concept but with a couple of notable twists. For a health reasons more than anything, I baked the chicken wings instead of frying them. To get a similar crispy result, I coated the wings in a mixture of salt and baking powder several hours prior. The salt and baking powder draws moisture away from the skin and creates a crispy texture during the cooking process. And, in general, I can’t get enough garlic. In anything. I love it. So, I added freshly minced garlic to hot sauce, butter, and brown sugar to create a finger licking good Garlic Buffalo Sauce to coat the crispy baked buffalo wings.
What’s the history of the buffalo wing?
The origin of the buffalo wing is attributed to Teressa Bellissimo, who along with her husband Frank, owned the Anchor Bar in Buffalo, New York. The story goes that in 1964, Teressa created the first buffalo wing out of necessity. Her son and some of his friends visited the bar late at night, and Teressa needed a quick and tasty snack to serve them. She took the chicken wings, which were usually used for making stock, and deep-fried them. She then tossed the wings in a sauce made of hot sauce, butter, and other seasonings.
The wings were an instant hit and gained popularity among the bar’s patrons. Over time, the buffalo wing spread in popularity throughout Buffalo and eventually gained recognition across the United States. Today, they are enjoyed at sports bars, restaurants, and gatherings as a popular finger food.
The name “buffalo wing” comes from the city of Buffalo, New York, where the dish was invented. It is important to note that the term “buffalo” in this context refers to the city and not the actual buffalo animal. The buffalo wing is not made from buffalo meat but rather chicken wings.
Buffalo wings are typically served with celery sticks and blue cheese dressing or ranch dressing on the side, which provide a cool and creamy contrast to the spicy wings. The sauce used for buffalo wings is traditionally made with a combination of hot sauce, butter, vinegar, and spices. However, there are now countless variations of the sauce, with different levels of spiciness and flavor profiles.
The buffalo wing has become an iconic part of American cuisine, particularly associated with sports events and gatherings where they are often enjoyed while watching games. They have also inspired various spin-offs and adaptations, such as boneless wings, different flavors of sauces, and alternative cooking methods like baking or grilling.
Crispy Garlic Buffalo Wings
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servings4
hours1
hour5
hoursBuffalo chicken wings baked crispy and golden browned, tossed in a homemade garlic buffalo sauce
Ingredients
2 pounds buffalo chicken wings
1 tablespoon baking powder
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon garlic powder
2 tablespoons olive oil
- Garlic Buffalo Sauce
1 cup hot sauce
1/2 cup brown sugar
4 cloves garlic, minced
1/2 cup butter
2 tablespoons white wine vinegar
1 tablespoon Worcestershire sauce
1/2 teaspoon ground black pepper
2 tablespoons dried chives
Directions
- Pat the buffalo chicken wings dry with paper towels. Toss to evenly coat with baking powder, salt, pepper, and garlic powder. Place on a foil lined baking sheet. Cover with plastic wrap and refrigerate for at least 3 hours.
- Preheat oven to 425°. Remove the seasoned buffalo chicken wings from the refrigerator at least 30 minutes before cooking, allowing them time to warm up to room temperature.
- Toss buffalo chicken wings in olive oil and place on a wire racked baking sheet. For easier cleanup, place tin foil beneath the wire rack to collect drippings. Bake at 425° for 50-60 minutes.
- In a small saucepan, heat butter and minced garlic over medium heat. Stir until the butter has melted and the garlic becomes fragrant, 2-3 minutes. Add the hot sauce, brown sugar, white wine vinegar, Worcestershire sauce, pepper, and chives. Whisk together until well combined. Turn the heat down to low and let the sauce reduce down for 10 minutes, whisking occasionally. Remove from heat until wings are finished cooking.
- Once the wings are cool enough to handle, combine with the garlic buffalo sauce in a large bowl. Toss together until the wings are thoroughly coated.
