Buffalo Chicken Wings

What buffalo has wings?  Buffalo, New York!  There was a time in the not-too-distant past when chicken wings were relegated as scraps worthy only of the stock or soup pot.  Nowadays, hot Buffalo wings are all the rage as appetizers and party fare.

Super Bowl weekend is unquestionably the biggest time of the year for wings.  More than 1.25 billion wing portions were consumed during Super Bowl weekend in 2012, totaling more than 100 million pounds of wings, according to the National Chicken Council’s (NCC) 2012 Wing Report.  If the wings were laid end-to-end they would circle the circumference of the Earth – more than twice – a distance that would reach approximately a quarter of the way to the moon.

Buffalo wings were born Oct. 30, 1964, when Dom Bellissimo, bartender at Anchor Bar and son of the owners, challenged his mother to whip up a late-night snack for his friends.  They wanted something different.  She had these chicken wings that were too meaty to use as scraps.  She chopped off the tip of each wing, tossed them in the fryer, added a spicy red sauce, and served them up with celery and blue-cheese dressing.  Needless to say, they were an instant hit.

Today the Anchor Bar dishes up 2,000 pounds of Buffalo wings every day. That’s more than seven tons of chicken wings each week. And Anchor Bar exports bottles of its original Buffalo Wing Sauce all over the world—to Japan, Italy, France, Germany, and other countries.

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