Okay, I admit.  There are some things that are huge staples in our everyday lives when it comes to food but I have no idea nor clue, where the concept came from. 

All I know is there are some things that are “so damn delicious” that I don’t even give it a second thought as to the origination.  I just want to eat, have seconds, burp and have some more.

Hot Wings, Buffalo Wings or whatever you call them is one of those delicacies that we really don’t think about.  We just  eat, lick our fingers and eat some more.

Here’s some information I found that I think you’ll enjoy on this subject.  Here are also some tips in the event you are making your own wings at home.

History of Buffalo Wings

Buffalo chicken wings are a true Cinderella story. Thanks to Teresso  Bellissimo, the owner of Anchor Bar in Buffalo, N,Y., the wings formerly  considered scraps used in chicken stock and soup are now a much-loved appetizer  worthy of an entire day dedicated to their tastiness. Former Buffalo mayor  Stanley Makowski proclaimed July 29 as “Chicken Wing Day” in 1977.

The Inaugural Wings Buffalo wings were born Oct.  30, 1964, when Dom Bellissimo, bartender at Anchor Bar and son of the owners,  challenged his mother to whip up a late-night snack for his friends. “They  wanted something different. [Teresso] remembered she had these chicken wings  that were too meaty to use as scraps.”  She chopped off the tip of  each wing, tossed them in the fryer, added a spicy red sauce, and served them up  with celery and blue-cheese dressing. Needless to say, they were an instant  hit.

The Secret Formula There is no secret formula to great tasting Buffalo Wings.  The tastes vary and can range from hot, mild and spicy all the way to Cajun, fire engine hot, hot with a splash of vinegar and everything else in between.

If you want Oscar winning wings, here are some further suggestions.

• Never use frozen wings

• Big wings work best: Small chicken wings are for  stock and soup. Only the big wings have enough meat to sink your teeth into.

• Dish out for good oil: Use the best oil money can  buy. Fry up your wings in a saturated fat-free oil.

• Give them a good fry: It is mandatory that the fryer be able to  maintain a high cooking temperature for the duration of the cooking process.

• Top It All Off : Here’s a good recipe, full of flavor, I’m sure you will love.

  • 2 tablespoons butter
  • 2 garlic cloves (minced)
  • 1 tablespoon flour
  • 1 cup Frank’s red hot sauce (Only use this!)
  • 2 tablespoons red wine vinegar
  • 1 -3 tablespoon crushed red pepper flakes (optional depending on how hot you like it!) (optional)

Melt the butter in the pan.

Add the garlic and sauté for 3 to 4 minutes.

Add the flour and whisk until smooth, cook for 1 more minute.

Add the Franks and the vinegar, bring to a boil.

If desired add the pepper flakes and simmer for 2 or 3 minutes.

Pour over  your wings and enjoy.

SG