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Here is a bit of trivia for all of us who love Buffalo flavored anything (amazing to see how much this flavor has grown around the globe), but never knew how this delicious flavor originally got its name. Oh, and I must not be alone with a positive review because the Anchor Bar sells over 1000 pounds, yes, one thousand pounds, of Buffalo wings currently every single day. Anchor Bar was opened in Buffalo, New York in 1935 by Frank and Teressa Bellissio. Well, there's the answer to what Buffalo means when it was actually chicken!
In 1964 their son, Dominic, was tending bar when a group of his friends arrived wanting something to satisfy their hunger. So, Dominic asked his mom to come up with something for his friends to eat. Teressa decided to deep fry chicken wings that were normally used back then for soup stock or were just thrown away. She dipped them in hot sauce and margarine, and other secret ingredients, and set out blue cheese for dipping sauce. After that, they were served as hors d'oeuvres at the bar and were initially offered for free, but the word quickly spread and people were flocking to the bar to take a taste, so they quickly became a regular on the menu.
I am not sure when the celery became a standard to serve with them but they are a perfect companion. If anyone knows who introduced the celery I would love to know. :-)
By Deeli from Richland, WA
Editor's Note: Here is a link to Wikipedia's article on Buffalo Wings. It states "While the wings were deep frying, Teressa decided to serve left over celery sticks with blue cheese to her son and his friends to tide them over." There are other versions of the origin there as well.
Preheat oven to 350 degrees F. Line a baking dish with aluminum foil.
Cut chicken wings into three sections and set aside the wing tip sections for future broth making use. Season the other sections with the garlic powder and place in the baking dish.
Combine barbecue sauce, honey, soy sauce, and teriyaki sauce in a bowl, pour over the wings and bake, uncovered, at 350 degrees until sauce is thick and sticky, turning once, about 50 to 60 minutes.
By Deeli from Richland, WA
My food partner kept on craving for spicy chicken wings particularly the buffalo wings. We cannot afford to go to a restaurant so I decided to make my own version with his preferred level of spicyness.
And, of course, serve with celery sticks and blue cheese salad dressing for dipping.
Cut off and discard small tip of each wing. Cut apart main wing bone and second wing bone at joint. Sprinkle wings with salt. If desired, add pepper, to taste.
Cut the tips off the wings and discard. Cut remaining chicken wings in half at the joint. Deep fry wings in about 2 inches of oil in skillet until done. Drain on paper towels.
Mix the wine vinegar with the milk, and allow the milk to curdle. Add the yellow onion, garlic, parsley, mayonnaise, bleu cheese, lemon juice, salt pepper, and cayenne.
I parboil chicken wings before I bake them for buffalo wings. I place an onion, carrot, garlic clove and two bouillon cubes in with the wings and water to cover. Simmer one hour.
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This recipe is easy to adjust to your own degree of hotness!
Mix all ingredients except Louisiana Hot Sauce and dip the wings in your mixture, put wings on grates on a cookie sheet or on greased aluminum foil for easy cleaning. Bake 30 minutes to 45 minutes, turning and brushing several times with sauce until crisp. Brush with the hot sauce instead of your mix for a little extra kick or use Tabasco at the last basting.
By Ann Winberg from Loup City,NE
I just want to say that many people are allergic to canola oil but don't know it. They think it is the food and not the oil. If you experience stomach upset or cramps after eating anything made with canola oil, use a different kind. (05/11/2010)
I didn't know that, thanks for the warning. I use any kind of oil, canola just happened to be the one on the original recipe. (05/11/2010)
By Ann Winberg
Whisk 1/4 cup pepper sauce, oil, garlic and pepper in a large bowl until blended. Add chicken and toss to coat. Cover and marinate in refrigerator, for 4 hours if possible, even better overnight, turning bag occasionally. Make dressing: Meanwhile, stir all ingredients together in a small bowl. Heat broiler. Place chicken on a jellyroll pan in a single layer. Broil 6-8 minutes, turning once until cooked through.
By Robin from Washington, IA