Buffalo chicken wings originated in the 1960s at the Anchor Bar in Buffalo, New York, where they were first served with a buttery hot sauce and blue‑cheese dressing. They quickly became a staple of American bar food and are now synonymous with game‑day gatherings and casual parties.

In the Midwest, wings are often served with a ranch dip instead of blue cheese. In the South, a honey‑garlic glaze or extra‑spicy cayenne rub is popular. Some coastal versions add a splash of lime or use a vinegar‑based hot sauce for a tangier profile.

Traditionally they are served hot, tossed in a butter‑hot‑sauce mixture, accompanied by crisp celery sticks, carrot sticks, and a side of creamy blue‑cheese dressing for dipping. The wings are usually presented on a simple platter without additional garnishes.

Buffalo wings are a go‑to snack for Super Bowl parties, Fourth of July barbecues, and casual gatherings like tailgates, birthdays, and sports‑watching events across the United States.

The classic Buffalo sauce balances heat from cayenne‑based hot sauce with richness from melted butter, creating a glossy, slightly oily coating that clings to the crisp skin, a flavor profile distinct from sweeter BBQ or smoky chipotle sauces.

Common errors include not drying the wings, which leads to splattering; frying at too low a temperature, resulting in soggy wings; overcrowding the pot, which drops oil temperature; and over‑coating with sauce, which makes the crust soggy.

Cornstarch creates a lighter, crispier crust because it forms a thin barrier that fries quickly, whereas flour can produce a heavier, doughier coating. The cornstarch also helps the hot sauce adhere better after frying.

Yes. You can coat and refrigerate the wings for up to 24 hours before frying. After cooking, store leftovers in an airtight container in the refrigerator for up to 3 days or freeze uncooked coated wings for up to 2 months.

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