Buffalo wings originated in the 1960s at the Anchor Bar in Buffalo, New York, where they were first served with a spicy hot sauce and blue‑cheese dressing. They have become a staple of American bar food and are synonymous with game‑day gatherings.

Beyond the classic hot sauce, regional twists include honey‑garlic, BBQ, and Asian‑inspired sauces. Some areas serve them with celery sticks and ranch instead of blue‑cheese, reflecting local palate preferences.

In Buffalo, wings are traditionally deep‑fried, tossed in a mixture of Frank's RedHot sauce and melted butter, and served with celery sticks, carrot sticks, and a side of blue‑cheese dressing.

Buffalo wings are a go‑to snack for sports events, especially football games, as well as parties, barbecues, and casual gatherings where finger foods are preferred.

The use of baking powder in the dry rub creates a restaurant‑level crisp without deep‑frying, and the air fryer reduces oil usage while still delivering that signature crunch and flavor.

Common errors include not drying the wings thoroughly, skipping the baking powder, overcrowding the basket, and not finishing with the high‑heat 2‑minute blast. Each of these reduces crispness.

Baking powder raises the pH of the skin and creates tiny bubbles during cooking, which dry out the surface and produce a lighter, crunchier crust than cornstarch, especially in an air fryer environment.

Yes, you can season the raw wings and refrigerate them up to 24 hours before cooking. After cooking, store in an airtight container in the fridge for up to 3 days and reheat in the air fryer for a few minutes.

The skin should be deep golden‑brown, visibly crisp, and should snap when you bite into it. The meat inside should be juicy and fully cooked (internal temperature 165°F).

The YouTube channel Cooking with Coit focuses on clean comfort cooking, offering simple, health‑conscious recipes that use everyday ingredients and modern kitchen gadgets like air fryers.

Cooking with Coit emphasizes minimal oil, quick prep, and equipment‑friendly methods (e.g., air fryers) while still delivering classic flavors, whereas many other channels rely on traditional frying or more complex techniques.