Will you be having buffalo/chicken wings during the Super Bowl? Where are the best wings?
With the Super Bowl around the corner, it seems that buffalo chicken wings may have become the country’s favorite football-watching food. While the annual rumors that we’re running out of wings simply aren’t true, wings have indeed become the most expensive part of the chicken due to their popularity when fried and covered in buffalo sauce.
Few of us realize, though, that less than 50 years ago, wings were considered one of the least desirable cuts of the chicken—a throwaway part often cooked into stock—and “buffalo” was just a wooly ungulate that wandered the Plains.
Despite the recency of the invention, the event itself is shrouded in mystery. Nevertheless, there is one thing we know for certain: the “buffalo” in the name definitively refers to the city in Western New York. The most authoritative account is by New Yorker writer Calvin Trillin, who investigated the dish’s history in 1980 as he sampled the city’s most well-regarded wing joints. He presented two competing versions of how a stroke of serendipity led Teressa Bellissimo, proprietor of the Anchor Bar, to invent the dish in 1964.