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Historical Transformation of the Buffalo Chicken Wing

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While some of the facts surrounding the creation of the "Buffalo Chicken Wing" are debated, it's certain that the Buffalo-style addition transformed public perception of this cut of chicken from garbage to greatness.

Today, the Buffalo Chicken Wing is served in many restaurants, bars, and homes with or without football playing. While some of the facts surrounding its creation are debated, it's certain that the Buffalo-style addition transformed public perception of this cut of chicken from garbage to greatness.

In the 1960s, the chicken wing was usually thrown away or used to flavor stock. Now, it's the most popular and expensive chicken part. Why the change? It was the idea of smothering the fried wing without breading in a hot sauce and serving it with celery and blue cheese dressing.

How that idea came to be is debatable. Most agree that it was invented by Teressa Bellissimo, the co-owner of Buffalo, New York's Anchor Bar in 1964.

Based on the most authoritative retelling, chicken wings were mistakenly delivered instead of necks. Teressa created the wing recipe to sell as an appetizer.

Her son says he asked her to make something unique for the bar regulars who had been spending a great deal of money there. Others say it was a late-night snack for her son and his friends.

Regardless of how it happened, the recipe's popularity took off within weeks and spread like wildfire.
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