Buffalo Wings

The story

Buffalo wings are widely associated with the Anchor Bar in Buffalo, New York, where Teressa Bellissimo is credited with serving fried chicken wings coated in hot sauce and butter in 1964. Chicken wings had long been eaten in other American traditions, but this preparation turned a low-cost cut into a nationally recognised bar food. The defining feature is the balance between chilli heat, vinegar and butter. Proper wings should have crisp skin beneath the sauce rather than a soft, heavily breaded coating. Celery sticks and a cool blue cheese dressing provide contrast to the hot, salty glaze. Buffalo wings became part of American sports-bar culture and are strongly associated with game days, especially the Super Bowl. In Buffalo, sauce heat levels and the use of blue cheese rather than ranch are taken seriously. They are designed for informal sharing and eating by hand.

Ingredients

• Dairy
• 30 gram butter
• Other
• as needed celery sticks
• as needed Blue cheese dip
• Protein
• 0.6 gram chicken wings
• Seasoning
• 0.5 tablespoon baking powder
• 0.5 teaspoon salt
• 45 millilitre hot sauce
• 0.5 teaspoon vinegar

Method

1. Dry and season the wings

   Pat the wings very dry, then toss with baking powder and salt. Chill uncovered for 30 minutes if you have time.

   Look for: The skin should look dry and lightly coated. Tip: Baking powder raises the skin pH and helps it crisp in the oven. Avoid: Wet wings will steam instead of crisp.

2. Bake until crisp

   Set the oven to 220 C / 425 F. Arrange wings on a rack and bake for 40-45 minutes, turning once.

   Look for: The skin should be blistered and crisp at the edges. Tip: A wire rack gives better air circulation. Avoid: Do not crowd the tray or the wings will soften in their own moisture.

3. Make the Buffalo sauce

   Warm hot sauce and butter together over low heat until glossy. Do not boil hard.

   Look for: The sauce should be smooth and orange-red. Tip: Classic Buffalo sauce is simple: hot sauce, butter and good timing. Avoid: Boiling can split the butter from the hot sauce.

4. Toss and serve

   Toss the hot wings with sauce just before serving, then serve with celery and blue cheese dressing if liked.

   Look for: The wings should be coated but still crisp underneath. Tip: Serve immediately for the best texture. Avoid: Do not sauce them too early or the crust softens.