Buffalo Wings
Buffalo Wings were invented in 1964 at the Anchor Bar restaurant in Buffalo, New York, according to the most widely told culinary legend, when owner Teressa Bellissimo fried leftover chicken wings and covered them in an improvised sauce for a group of hungry young men, including her son, who unexpectedly showed up at the restaurant late at night. The dish quickly became a local sensation, then a national one, transforming a chicken part previously considered nearly worthless into an emblematic dish. The city of Buffalo remains a fierce defender of the original recipe, where authentic wings are never fried in batter or breading, unlike many commercial variants found elsewhere in the country. Super Bowl season turns Buffalo Wings into a national phenomenon, with Americans consuming over one and a half billion wings annually just during the weekend of the big game, a culinary habit that has become almost as important as the game itself.
Double frying for crispness
The wings fry twice in hot oil, a technique that guarantees extremely crispy skin without using batter or breadcrumbs.
Butter and hot sauce coating
The classic sauce is made from melted butter mixed with Louisiana hot sauce, in a ratio that balances richness with spicy tang.
Cooling blue cheese dip
A thick blue cheese sauce made with sour cream and dill is served alongside, offering a cooling contrast to the sauce's heat.
Celery and carrot sticks
Raw celery and carrot sticks are traditionally arranged on the platter, cleansing the palate between spicy bites.
Ingredients 4 servings
- 1.2 kg chicken wings
- Oil for frying
- 120 g butter
- 180 ml Louisiana hot sauce
- 1/2 tsp garlic powder
- Salt to taste
- 150 g crumbled blue cheese
- 100 g sour cream
- 2 tbsp chopped dill
How to make it
- 1The chicken wings are dried well with paper towels, removing any surface moisture for optimal frying.
- 2Oil is heated in a deep pot to a temperature of one hundred sixty degrees, and the wings fry in small batches for eight minutes, until light golden.
- 3The first-fried wings are lifted onto a rack and left to rest for ten minutes, allowing internal heat to stabilize.
- 4The oil is heated again, this time to one hundred ninety degrees, and the wings fry a second time, four to five minutes, until extremely crispy and deep golden.
- 5While the wings rest after the second frying, butter melts over low heat in a saucepan, mixed with the Louisiana hot sauce, garlic powder, and a little salt.
- 6The butter and hot sauce mixture is stirred well, until homogeneous and slightly emulsified, then taken off the heat.
- 7The hot wings go into a large bowl, and the sauce is poured over, tossing vigorously to coat them completely and evenly.
- 8For the blue cheese sauce, the crumbled cheese mixes with the sour cream and chopped dill, leaving visible chunks of cheese for texture.
- 9Buffalo Wings are served immediately, hot, alongside the blue cheese sauce and raw celery and carrot sticks.
Nutritional info
per serving (~350 g)
Estimated nutritional values.
Pairs perfectly with
