Buffalo wings are believed to have been invented in 1964 at the Anchor Bar in Buffalo, New York, through Teressa Bellissimo. According to popular:
One night time, Teressa’s son Dominic got here to the bar and requested an overdue-night snack. The kitchen had an abundance of chicken wings, which were often used to make soup or thrown out since they had been considered a less suitable cut of meat at the time.
Teressa, looking for a quick solution, deep-fried the wings (without breading) to cause them to be crispy, then covered them in a simple sauce made from hot sauce and butter. She served the wings with celery sticks and blue cheese dressing, which have been commonplace accompaniments for highly spiced meals in the region.
The result became a hit, and the wings quickly gained popularity in Buffalo, spreading to different parts of the U.S. Over the years.

Why Call “Buffalo”?

The dish took its name without delay from the town of Buffalo where it originated, not from the animal (buffalo). It’s a geographical name just like how dishes like Chicago deep-dish pizza or New York-style pizza are named after their respective cities.

Ingredients

For the Chicken Wings:

• 2 pounds chicken wings (drumettes and flats, separated)
• 1 tablespoon baking powder (for crispiness)
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon smoked paprika (optional, for extra flavor)
• Vegetable oil (for frying)

For the Buffalo Sauce

• 1/2 cup unsalted butter
• 1/2 cup Frank’s Red Hot sauce (or any preferred hot sauce)
• 1 tablespoon white vinegar (for tanginess)
• 1/4 teaspoon Worcestershire sauce (optional, adds depth of flavor)
• 1/4 teaspoon garlic powder (optional, for extra zing)
• Salt, to taste (optional)

Preparation & Cooking Time:

• Preparation Time: 20-25 Minutes
• Frying Time: 8-10 Minutes
• Total Time: 30-35 Minutes

Cooking Method and Steps

These homemade buffalo wings are crispy on the outside and juicy on the inside, lined in a zesty, tangy buffalo sauce. Whether you fry, bake, or air fry them, they’re ideal for game day, events, or any time you crave a deliciously highly spiced snack. Serve with celery and your favourite dipping sauce for the ultimate treat.
To make this Macaroni and cheese recipe easy, follow these steps.

Step 1. Prepare the Chicken Wings

• If your wings are whole, use a pointy knife or kitchen shears to split the wing into two pieces the drumette (the meaty piece) and the flat (the center part with two bones). You can discard or save the wing hints (or use them to making broth).
• Pat the wings dry with paper towels. Dry wings will get crispier when fried.

Step 2. Coat with Baking Powder and Seasonings

• In a bowl, combine the baking powder, salt, pepper, garlic powder, onion powder, and smoked paprika.
• Add the chicken wings to the bowl and toss them properly, ensuring they’re evenly coated with the dry combination. The baking powder is prime for making the wings more crispy.

Step 3. Fry the Wings

• Heat approximately 3-4 cups of vegetable oil in a deep fryer or large pot to 375°F (190°C). If you are using a frying thermometer, it’s crucial to maintain the oil temperature for the crispiest outcomes.
• Once the oil is heated, carefully decrease the wings into the hot oil, working in batches to avoid overcrowding the pan. Fry for approximately 8-10 mins, or until the wings are golden brown and crispy, turning every so often with tongs to make sure even cooking.
• Remove the wings from the oil and place them on a paper towel-lined tray to drain excess oil.

Step 4. Make the Buffalo Sauce

• In a small saucepan, melt the butter over medium temperature.
• Once the butter is melted, whisk in the hot sauce and vinegar, and cook for 1 minute to combine. Add the Worcestershire sauce, garlic powder, and salt if favored.
• Let the sauce simmer on low for approximately 3-5 mins, stirring occasionally, until it thickens slightly and becomes smooth.

Step 5. Toss the Wings in Sauce

Place the fried wings in a bowl. Pour the buffalo sauce over the wings, then toss them until they may be lightly covered in sauce. Be gentle however thorough to make sure every wing receives a nice layer of sauce.

Step 6. Serve

• Transfer the sauced wings to a serving platter or bowl.
• Serve with celery sticks and both blue cheese or ranch dressing on the side for dipping.

Additional Tips

• Crispier Wings: For even crispier wings, you may bake them for 5-10 mins after frying at 400°F (200°C) to dry out any last moisture and crisp up the skin.
• Adjust the Heat: If you want your buffalo wings hotter, add extra hot sauce or maybe a sprint of cayenne pepper to the buffalo sauce. For milder wings, reduce the hot sauce or add a bit extra butter to tone it down.