Siriracha, Jalapeno, Maple-Chipotle, Jerk, BBQ, Orange-glazed, Pineapple-teriyaki, Apricot-glazed, Cherry-glazed, Malaysian-inspried, Curried and so MANY MORE!
Deep-fried chicken wings have long been a staple of Southern cooking.
But the concept of cooking wings in peppery hot sauce was born in 1964
at the Anchor Bar in Buffalo, New York, when co-owner
Teressa Bellissimo cooked leftover wings in hot sauce as a late-night
snack for her son and his friends.
Guys liked them so much that the Bellissimos put them on the menu the
next day. Served with celery slices and bleu cheese sauce, “Buffalo
Wings” were an instant hit.
A good plate of wings is sure to hit the spot. while the deep-fried, hot sauce-doused version is still the top dog among the chicken-wing eating public, there is plenty to do with a wing beyond Buffalo. Here are some of the best around town representing numerous styles including Korean, Vietnamese, Thai, American barbecue, and of course some Buffalo-style for the purists.
Coded By Anais Veras