Football Sundays and the Origin of Buffalo Wings
Football season is underway, and what goes better with football than buffalo wings? That's right--this time around, we're looking for FOX UP's Top Choice for wings.
Thursday, we did a little investigation into the history of buffalo wings and how they're made.
Although you'll hear a few different stories about the origins of buffalo wings, we found one that seems the most credible.
This version tells us that buffalo wings were created in 1964 at the Anchor Bar in Buffalo, New York. Co-owner Teressa Belissimo whipped them up when her bar unexpectedly filled with her son's friends, home from college, and she needed a quick snack to feed them. It was at that moment that she decided to fry the chicken wings, which were usually thrown out or used for chicken stock. After frying them, she tossed them in a sauce with spicy cayenne pepper and then served them up with blue cheese dressing and celery, a very strange combination. But the wings were an instant hit...and the rest is history.
Now that we know where they came from, let's find out how they're made.
First, the raw wings are dipped in the fryer where they cook in oil for about seven minutes. This gives the wings their crispy coat and golden color. They get a good shake so they don't stick together, and then it's time for that savory sauce. These days it's more than just "hot" wings. How about barbecue? Garlic? Teriyaki? The choice is all yours.
Amie Hart says she looks for "flavor, juiciness, and not too much crisp" in her wings.
Another wing lover we spoke with says she can't get enough.
"I'm a big fan of chicken, love the boneless and garlic, can't go wrong with garlic," says Gina Tilly.
Find great wings at a local sports bar.
