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📍 New York

Buffalo wings

· Street food

Fried chicken wings drenched in a hot sauce with butter, served with celery and blue cheese dressing.

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Buffalo wings: Fried chicken wings drenched in a hot sauce with butter, served with celery and blue cheese dressing.
Photo: Clotee Pridgen Allochuku · CC BY 2.0 · via Wikimedia CommonsPhoto resized, converted to WebP and cropped for display.
⏱ 35 min🍽 4 servings📊 Easy🏷 Commonly associated
Preparation
15 min
Cooking
20 min
Waiting and resting
0 min

History

They were created in 1964 at the Anchor Bar in Buffalo, New York, where Teressa Bellissimo fried wings and coated them in hot sauce, serving them with celery and blue cheese because that was what she had on hand. From that improvised snack came one of the most widespread appetizers in the United States.

Ingredients

Adjust quantities

Only numeric quantities at the start of an ingredient are adjusted. Descriptive quantities, seasoning to taste and timings remain unchanged; check them when changing servings.

Preparation

  1. 1

    Pat the wings dry and fry them in hot oil until golden and crisp.

  2. 2

    Melt the butter and mix it with the hot sauce (and the vinegar) until combined.

  3. 3

    Drain the wings and toss them in a bowl with the sauce to coat.

  4. 4

    Serve right away with celery and blue cheese dressing.

Cooking tips

  • Fry in batches and check 74 °C in the wings before coating with sauce.

Technique and preparation

What to check during preparation

Dry and separate wing pieces for even frying. Work in batches and control oil heat; a large batch lowers temperature and makes the coating greasy. Check that the chicken center reaches 74 °C with a thermometer away from bone; exterior browning is insufficient. Combine sauce and melted butter away from strong heat. Coat the wings just before serving to preserve their texture.

References to consult

References provide information about the dish, its context or a technique. Quantities in this version may differ from those in the source.

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