Deep-fried unbreaded chicken wings tossed in butter and Frank's RedHot, served with celery sticks and blue-cheese dressing. The signature Buffalo dish, invented at Anchor Bar in 1964.

Teressa Bellissimo of Anchor Bar at 1047 Main Street fried a batch of chicken wings late one Friday night in 1964 for her son Dominic and his friends. She tossed them in butter and Frank's RedHot Cayenne Pepper Sauce and served them with celery sticks and blue-cheese dressing from the salad bar. The dish spread from Anchor Bar to Duff's (1969 wing addition) and then nationwide, becoming an American institution.

Where to eat Buffalo chicken wings in Buffalo

5 editor picks for Buffalo chicken wings in Buffalo, ranked by editorial score. All Buffalo signature dishes · Buffalo chicken wings across every city.

Make it at home

Serves 435 minEasy

Ingredients

  • 2 lbs chicken wings, split into drumettes and flats
  • Vegetable oil for deep frying, about 6 cups
  • 1/2 cup Frank's RedHot Cayenne Pepper Sauce
  • 4 tablespoons unsalted butter
  • 1 tablespoon white vinegar
  • 1 teaspoon Worcestershire sauce
  • Celery sticks, to serve
  • Blue-cheese dressing, to serve

Method

  1. Pat the wings completely dry with paper towels. Dry wings fry crispier.
  2. Heat oil in a deep heavy pot to 375 F (190 C).
  3. Fry the wings in batches for 10 to 12 minutes until deep golden and the skin is crisp.
  4. Drain on a wire rack set over paper towels.
  5. Melt the butter in a small saucepan, then whisk in the hot sauce, vinegar and Worcestershire.
  6. Toss the hot wings in a large bowl with the sauce until evenly coated.
  7. Serve immediately with celery sticks and blue-cheese dressing.

Editor tip. The double-fry trick (fry 6 min, rest, fry 4 min) gives the crispest skin. Authentic Buffalo wings are unbreaded.

Common allergens: Egg, Dairy.