The year is 1964. Wings are an unloved part of the chicken. Butchers sell them for pennies. Restaurants use them, if it all, in soup. One morning a distributor mistakenly delivers a crate of wings to the Anchor Bar, a restaurant in downtown Buffalo owned by Italian immigrants Frank and Teressa Bellissimo. Teressa wants to send the crate back. Frank doesn’t want to disturb the distributor. A fight ensues. What is she going to do with all those wings? Later that night, unable to sleep, Teressa gets up, goes to her kitchen, and begins experimenting. By dawn, the Buffalo wing was born.
A traditional Buffalo wing is an unbreaded chicken wing, cut in half (with the tip discarded), deep-fried and coated in a mixture of cayenne-pepper sauce and butter
There was pepper sauce in Belissimo’s kitchen because she was from Sicily and Sicilian cuisine is spicy
Wings were originally given out free at the Anchor Bar, along with peanuts and pretzels. The practice was ended because customers liked wings so much they stopped ordering regular meals
Celery and blue cheese were added as a side when wings were later put on the menu
2014 marks the 50th anniversary of the birth of the Buffalo wing (the exact date is believed to be March 4, 1964)