“Buffalo” Wings
Once in my early twenties, I happened to be in Buffalo, New York for a wedding of a dear friend. On our site-seeing day, the gang of us revelers happened to drive right by the Anchor Bar, home of the “Original Buffalo Chicken Wings.” Did you know that Buffalo wings are so called because they were first invented in Buffalo, NY? I didn’t, and it had always been one of those oddities that gnawed at the back of my brain during these beer filled nights. In San Francisco, we had Tommy’s Buffalo Burgers made with real buffalo meat. But buffalo wings? Hah! Mystery solved.
Buffalo Wing Sauce vs. Marinade
Buffalo wings are traditionally deep fried and slathered with Buffalo wing sauce. But these baked Buffalo wings are what I prefer. The wings are broiled after they’ve been marinating in a spicy sauce. This recipe will show you how to make Buffalo wings that taste great, with less mess and easy clean-up.
How to Prepare Chicken Wings
You can buy a handy, giant bag of fresh or frozen wings that are already separated into drumettes and flats—the party parts—with none of the wee tips. However, we’ve found the quality of intact, fresh chicken wings to be much better. They’re meatier and their skin is more supple. To prep them, use a sharp, sturdy knife to cut through two joints, separating each wing into the plump drumette and the smaller flat (also known as a plank). Save the tips for stock, or discard them.
READ THE FULL TUTORIAL: How to Prep Chicken Wings
What to Serve With Buffalo Wings
Abundant celery sticks and blue cheese dressing are the classic side. However, ranch dressing is also tried and true.
Love Wings? Try These Recipes!
Air Fryer Chicken Wings Pressure Cooker Teriyaki Chicken Wings Slow Cooker Honey Buffalo Chicken Wings Buffalo Wing Ramen
2 pounds chicken wings (about 12 wings)
3 tablespoons unsalted butter, melted
4 tablespoons bottled hot pepper sauce (like Crystal or Frank’s Original)
1 tablespoon paprika
1/2 teaspoon salt
1/2 teaspoon cayenne pepper
1/4 teaspoon black pepper
For the blue cheese dip:
1/2 cup sour cream
1/2 cup crumbled blue cheese
1/2 cup mayonnaise
1 tablespoon white wine vinegar or white vinegar
1 clove garlic, minced
To serve:
Celery sticks (optional)
Food safety note: when cutting raw chicken it is best to use a cutting board reserved just for cutting raw chicken. Wash thoroughly when finished. Do not let raw chicken juices come in contact with other food. Serve with Blue Cheese Dip and celery sticks.
