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Ellen’s Kitchen & Garden

Buffalo Wings started in ’60s, as did the Super Bowl

Posted Friday,
January 30, 2015
1 ·
Photo/Ellen Fox Emerson
By .(JavaScript must be enabled to view this email address)

With the Super Bowl this weekend, your plans may include hosting a party or going to one. Either way food always plays a major part of the event.

My first choice in sports bar food would be Buffalo Wings.

Often wondering how dishes come by their names, I found that two restaurants in Buffalo, N.Y., claim to have created this wonderful spicy treat.

One story of the dish: At the “Anchor Bar,” a family-owned Italian restaurant, Teressa Bellissimo created the wings sensation one Friday night in 1964.

Apparently some friends at the bar got hungry. Tending bar, Teressa’s son wanted to offer them something special, but free.

At that time, wings typically got used for chicken stock. So Teressa cut in half and deep-fried the wings, without breading them, and topped them with hot sauce.

Another story of the dish: Also in 1960s and in Buffalo, the proprietor of “John Young’s Wings and Things” served them fried as standard fare. His wings differed in that they were breaded and served whole. John covered them with his special “mambo sauce.”

Then, in the 1970s, “Buffalo wings” began sweeping across the nation, eventually becoming standard restaurant appetizers and bar fare.

I prefer the battered variety. But either way, I love Buffalo wings.

Should you want unbattered wings, here’s another recipe I published three years ago.

Enjoy the game.

Battered and Fried Buffalo Wings

3 pounds of chicken wings
1 quart of canola oil

2 cups of buttermilk
1/2 cup of Texas Pete’s Hot Sauce
1 teaspoon of salt
1 teaspoon of cayenne pepper

1 cup of gluten-free or regular flour
2 teaspoons of baking powder
1 teaspoon of pepper
2 teaspoons of cornmeal (optional)
1 tablespoons of salt
1/4 teaspoon of cayenne pepper
1/2 teaspoon of paprika

½ cup of melted butter
1 cup of Texas Pete’s Hot Sauce

Cut the wings at the joints, leaving three pieces. Discard or freeze the tips for later use in a broth. Mix the buttermilk, hot sauce, salt and cayenne pepper. Put the wings in a bowl or re-sealable plastic bag and add the buttermilk mixture. Let marinate at least three hours or overnight.

If frying in a skillet, use enough oil to measure one inch deep. Heat the oil to 350 to 375°F. While the oil is heating, mix the flour, baking powder, corn flour and spices in a large bowl. Drain the chicken and then dredge each piece in the flour mixture shaking off any excess flour.

Place the chicken in the heated oil (not to crowd) and fry 8 to 10 minutes or until a nice golden brown and the temperature should register to165° F.

While the chicken is cooking melt the butter and stir in the hot sauce. Keep warm.

Once cooked, place the wings on paper towels to drain off excess oil. Once drained, place on a platter and coat with hot sauce. These can be served as is or with some celery and blue cheese dressing
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EarthTrauma · February 11, 2015 at 1:05 pm
As a Buffalonian myself, the Anchor Bar was the only source for origin of the Chicken Wing. Also wings were not as ubiquitous as early as you claim. However they are not best. That title goes do Duff's. Moreover you couldn't find a "Buffalo Wing" outside of Western New York until the mid 1990's.

Although I appreciate the recipe you've given, it is NOT true Buffalo Wings as there is no Frank's RedHot Sauce listed. Finally....true Buffalo Wings are NOT breaded. That is blasphemy.
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