Chicken wings fans worldwide owe Teressa Bellissimo from the Anchor Bar in Buffalo, New York, a big thank you for her contribution to the appetizer field. The story goes that one night in 1964, when her son brought a bunch of friends into her bar, Teressa decided to use up a shipment of wings that she had received by mistake. After combining a few ingredients, the rest is history. Buffalo, New York, became the namesake for one of America's hottest appetizers.
Prior to Teressa's creative recipe, chicken wings were considered one of the least desirable parts of the chicken, mostly used in stocks and soups. Now they are one of the bestselling parts of the chicken.
Most chicken wings recipes aren't difficult. Although Teressa's recipe is a closely held secret, recipes abound for both fried wings and baked wings. While the original recipe was made with fried chicken, baking the wings is a common cooking method. They can also be made in the crock pot. When baking the wings, a foil-lined sheet is useful to make clean-up easier. Traditional Buffalo wings are typically served with blue cheese and celery.
Regardless of which cooking method is chosen, chicken wings are messy. Lots of napkins are required.
Traditional Buffalo chicken wings
- 36 chicken wing segments
- 4 tsp vegetable oil
- 1 tsp salt
- ¾ cup flour
- 8 Tbsp (1 stick) butter
- 4 tsp cider vinegar
- ½ to 1 tsp cayenne pepper
- 1/8 tsp garlic powder
- 4 to 8 Tbsp Frank's Hot Sauce
- Celery sticks
- Blue cheese dressing
Preheat oven to 425°F
In a large mixing bowl, toss wings with oil and salt. Add flour to mixing bowl and toss until wings are evenly coated. Line a baking pan with tinfoil and spread wings out. Bake for 20 minutes, turn and bake for 20 more minutes or until golden brown.
While chicken is baking, in a saucepan combine butter, cayenne pepper, hot sauce, vinegar and garlic powder. Once sauce is simmering, remove from heat.
When wings are finished baking, transfer them to a large bowl and pour sauce over the top. Toss to coat thoroughly. Serve immediately.
Chicken wings in soy sauce
- 2 dozen chicken wings (wingettes and drumsticks) – do not salt
- 1/2 c. soy sauce
- 1/2 c. water
In a large skillet, arrange wings. Mix water and soy sauce; pour over wings and cover. Bring sauce to a simmer (do not boil) and cook for 1 hour, turning wings every 15 minutes. As the sauce thickens, ensure the chicken is coated evenly. Serve with rice or stir-fried vegetables.
Chicken wings in honey sauce
- 3 lbs. chicken wings (wingettes and drumsticks)
- salt and pepper
- 2 c. honey
- 1 c. soy sauce
- 1/2 c. ketchup
- 1/4 c. oil
- 2 cloves garlic, minced
- sesame seeds