Buffalo wings originated in the 1960s at the Anchor Bar in Buffalo, New York, where they were first served as a late‑night snack. Over the decades they have become a staple of American bar food, symbolizing casual gatherings, sports events, and party platters.

In the South, wings are often deep‑fried and tossed in a vinegar‑based hot sauce; in the Midwest, a sweeter glaze with honey or brown sugar is common; some coastal versions add garlic‑butter or Asian‑inspired sauces. Frank Proto’s version adds ketchup for subtle sweetness and a stick of butter for richness.

They are typically presented on a platter with a side of blue‑cheese dressing, celery sticks, and carrot sticks. The wings are tossed in sauce just before serving so they stay crisp, and diners often use their fingers, getting sauce on their faces and hands.

Buffalo wings are a go‑to dish for Super Bowl parties, game nights, casual get‑togethers, and barbecues. Their finger‑food nature makes them perfect for sharing while watching sports or during informal celebrations.

The dish embodies the American love for bold, spicy flavors combined with indulgent textures—crispy fried chicken coated in a tangy, buttery hot sauce. It pairs well with other comfort foods like fries, onion rings, and beer.

Traditionally the sauce uses hot sauce (like Frank’s or Crystal), butter, and a pinch of salt. Frank Proto adds ketchup for sweetness. Substitutes include using a different hot sauce brand, margarine instead of butter, or a dash of honey in place of ketchup.

Classic pairings include loaded nachos, coleslaw, potato wedges, and a cold beer or a crisp lager. For a more complete meal, serve with a side of mac and cheese or a simple green salad.

The overnight drying step creates an ultra‑crisp skin, while the addition of ketchup and a whole stick of butter gives the sauce a balanced sweet‑spicy profile that’s richer than standard Buffalo sauce.

Common errors include skipping the drying step (resulting in soggy wings), frying at too low a temperature (making them greasy), and overheating the sauce (causing it to separate). Follow the drying, temperature, and low‑heat sauce guidelines for best results.

Keeping the sauce on low heat prevents the butter from separating and the hot sauce from scorching, resulting in a smooth, glossy glaze that clings to the wing skin without becoming grainy.

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Epicurious emphasizes precise technique, clear visual cues, and scientific explanations—such as the importance of drying wings overnight—while many other channels focus more on quick hacks. This results in consistently reproducible, restaurant‑quality results for home cooks.