Ah, the rare winged buffalo. Native to those elusive parts of the range where unicorns coalesce. For as few people who’ve spotted them, it’s a mystery how we manage to devour so many of their delicious wings.
I mean, 1.35 billion during Super Bowl festivities alone.
Alright… you got us. Why are buffalo wings called buffalo wings? Turns out, buffalo wings have nothing to do with the more accurately named bison who roam around South Dakota looking like they’re wearing big furry hats and neck scarves.
Going Beyond Buffalo, New York
If you guessed they’re named after Buffalo, New York, you wouldn’t be wrong. Rumor has it an eating establishment called Anchor Bar in Buffalo invented them—or rather, their owner Teressa Bellissimodid—after being accidentally shipped wings instead of other chicken parts and, as such, the now famous snack was invented out of a desire not to waste perfectly good poultry. Food born from necessity is a common theme in these 14 dishes with surprising origins.
A reported spin-off of this story is that Teressa’s son, Dominic, in true college-kid-visiting-home form, asked his mom if she’d whip up a snack for him and his friends late one night. After all, isn’t this when all the good recipes come about? The most likely exhausted mom probably suggested the kids make themselves some PB&Js, but my guess is they showered her with compliments about her exceptional cooking skills, and she folded, throwing some unbreaded chicken wings into a deep fryer and then dousing them in hot sauce before retiring to bed to watch HGTV, or whatever the equivalent to that was in 1964.
Unfortunately, there is no immediate family member of Teressa Bellissimo alive today to verify these stories, so a bit of mystery still shrouds the elusive buffalo wing.
Serve my fiery hot wings on game day or any time friends and family gather. If you don’t like a ton of sweetness, add the honey slowly and taste as you go. —Logan Holser, Clarkston, Michigan
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You'll want to keep an extra stack of napkins nearby once people start reaching for these sweet and sticky wings. The brown sugar marinade makes every bite finger-lickin' good! —Laura Mahaffey, Annapolis, Maryland
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The sweet-and-sour sauce in this recipe was originally for pork spareribs, but my family has always enjoyed it this way. The longer the wings sit in the ketchup, ginger and orange marmalade sauce, the better they taste. They can be served warm or cold. -Lora Fletcher, Lyons, Oregon
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I love wings. I love nachos. Together, they are the perfect pairing! This recipe earned an award in a "Wings and Ribs" contest we held at our summer cottage. —Lori Stefanishion, Drumheller, Alberta
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Bird is the word when it comes to these wings. They’re baked to a perfect golden brown and hum with mild, delicious Asian spices. Thanks to an overnight marinade, the chicken inside stays tender while the skin maintains that signature crunch. —Crystal Jo Bruns, Iliff, Colorado
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For a change from spicy buffalo sauce, try these sweet and sticky wings. There's a good chance they'll become your new favorite! —Susan Seymour, Valatie, New York
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These fall-off-the-bone-tender wings have just the right amount of heat. The cool blue cheese dressing creates the perfect flavor combination for dipping. —Kevalyn Henderson, Hayward, Wisconsin
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My hot wings are a foolproof way to curry a little favor with the men in my life. Thanks to tons of sweet (orange marmalade) and hot (Sriracha) flavors bursting through with every bite, these wings are a winner on game day—or any day of the week. —Jennifer Locklin, Cypress, Texas
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This slow cooker recipe is perfect for parties. Start the wings in before you prepare for the party, and in a few hours, you'll have wonderful appetizers! —Ida Tuey, Kokomo, Indiana
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These golden wings make a mouthwatering hot appetizer. —Gloria Jarrett, Loveland, Ohio
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My husband fine-tuned this recipe—and the results were spectacular! These spicy-hot grilled wings are true party pleasers. You can easily adjust the heat level by altering the amount of chili powder. The wings take a little time, but they're worth it. —Angela Roster, Greenbackville, Virginia
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We have an annual cook-off at our cabin. One time the theme was wings and ribs, so I made wings with chutney, and everyone cheered. The flavors are refreshing on warm days. —Lori Stefanishion, Drumheller, Alberta
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My father and husband love bourbon flavor, so I add it to tangy wings baked in peach preserves. Stand back and watch these wings fly. —Christine Winston, Richmond, Virginia
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We enjoy eating these chicken wings while watching football on TV, but make them for any special occasion for a crowd favorite! The pepper sauce gives just the right amount of heat.—Della Clutts, New Tazewell, Tennessee
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A pleasant, mild blend of peanut and curry flavors makes up the sauce for these wings. I doubled the recipe, and was I glad I did! The tasty wings were devoured. —Kristen Proulx, Canton, New York
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These spicy Buffalo-style chicken wings are wonderfully seasoned. They're an easy crowd-pleasing snack. —Myra Innes, Auburn, Kansas
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I took these slow-cooked wings to work, and they vanished before I even got a bite! The tangy sauce is lip-smacking good. —Sherry Pitzer, Troy, Missouri
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Some wonderful maple syrup I brought back from my last trip to Vermont inspired my recipe. These wings have been a hit with family and friends. They're very versatile—use them for TV snacks, hors d'oeuvres for parties or showers, or appetizers—or double or triple the recipe and make the wings a main dish you can serve with a salad or corn on the cob on the side. —Janice Henck, Clarkston, Georgia
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I make these spicy appetizers for parties and football games and never have any leftovers. The hot wings contrast nicely with the cool but zippy dip. When the wings run out, we use the extra cilantro dip on tortilla chips. —Barbara McConaughey, Houlton, Wisconsin
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Cranberry wings remind me of all the wonderful celebrations and parties we've had through the years. My daughter’s friends can’t get enough of them. —Noreen Danek, Cromwell, Connecticut
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These delectable wings are so easy to make, and they offer year-round versatility, from summer cookouts to autumn tailgates. My husband likes them so much he'll stand out in the snow to grill them! —Lisa Linville, Randolph, Nebraska
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These slow cooker wings are a fun appetizer for gatherings. I sometimes like to serve the saucy chicken over rice as a main dish. Either way you do it, these Asian-inspired wings will be a hit! —June Eberhardt, Marysville, California
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These spicy barbecue wings are so easy to make. I fix a double batch since my family thinks they're great. You should see them disappear! —Joan Rose, Langley, British Columbia
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Who would have guessed that mixing maple syrup, chili sauce and lime juice would make chicken wings taste so good? Family and guests alike will scramble to ensure they get more than one of these utterly delicious wings—so be sure to make extras! —Taste of Home Test Kitchen
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I first tasted this delicious chicken dish when I attended a class on using honey in cooking. When I prepare this recipe for a party, it's one of the first dishes to disappear! —Debbie Dougal, Roseville, California
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I received the recipe for these yummy baked chicken wings from a cousin on Vancouver Island during a visit there a few years ago. They're an appealing appetizer, but also a favorite for Sunday lunch with rice and a salad. —Joan Airey, Rivers, Manitoba
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When I moved to Kansas City from Texas, I brought many of my mom's best-loved recipes with me, including these saucy sweet-and-sour wings. This recipe turned a friend of mine, who's not a fan of chicken, into a real wing lover. —Susan Wuckowitsch, Lenexa, Kansas
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When I take these grilled wings to events, there are never any leftovers! Friends and family love them. —Ashley Gable, Atlanta, Georgia
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Savor the flavors you crave! These distinctive wings deliver a sweet, salty and slightly spicy taste with every bite. —Barb Miller, Oakdale, Minnesota
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The meat literally falls off the bones of these wings! Spice lovers will get a kick out of the big sprinkling of red pepper flakes. —Sue Bayless, Prior Lake, Minnesota
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What’s With the Celery and Blue Cheese?
Unfortunately, all that exists are guesses as to these side dishes’ histories. One would think the celery and blue cheese helps cool your palate after setting your tongue on fire with the hot sauce coating. It could be that’s all that tired Teressa had in her fridge and she, like most moms, wanted her child to eat some doggone vegetables once in a while. It’s also a given that cheese goes well with anything, and blue cheese doesn’t often get the spotlight, so Teressa decided to let it have its 15 minutes of fame next to the wings. We think it’s time to shine the light on blue cheese again with these 55 recipes sprinkled with the good stuff.
Whatever the reason, buffalo wings were quick to catch on, perhaps because they were cheap to buy and make or perhaps because people loved that it was now acceptable, encouraged even, to eat sticky sauce-covered bird arms with their fingers in public. Wings were declared the official food of sports watching and beer drinking, and restaurants dedicated entirely to the eating of chicken wings took off in popularity.
What’s In Buffalo Sauce?
Buffalo sauce itself, typically some combination of hot sauce, vinegar, butter, Worcestershire sauce and spices, was found to deliciously coat things beyond wings, like pizza, meatballs, dips, meatloaf, deviled eggs, even salad, as well as made into a soup.
In Buffalo, New York, where it all began, former Mayor Stan Makowski declared July 29 as National Chicken Wing Day. Wing fanatics can find free or super cheap wings throughout the city this day.
Of course, any day can be National Chicken Wing Day if you make them at home. Here’s our recipe for traditional Buffalo Chicken Wings. Or, if you want to save the rare winged buffalo, you can go with these Five Spice Chicken Wings instead.
The post Why Are Buffalo Wings Called Buffalo Wings? appeared first on Taste of Home.
Amanda Kippert
