The Buffalo Wings were invented in 1964, by Teressa Bellissimo at Anchor Bar in Buffalo, New York. This dish is traditionally served hot with celery sticks and carrot sticks with blue cheese dressing or ranch dressing for dipping. Locals call them just “wings.”
Buffalo wings have gained popularity in the U.S. and abroad, with some North American restaurant chains featuring them as a staple menu item. The “Buffalo” name is now also used for other spicy fried foodstuffs served with dipping sauces, including boneless “fingers” of chicken, chicken fries, chicken nuggets and popcorn chicken and shrimp.
It also chronicles other dishes, such as pizza, seasoned with Buffalo-style sauce or Buffalo seasoning. Honey Buffalo wings need to be crispy while being sweet and spicy at the same time. This combo is perfect for a match day. Better yet, both teams will like these wings — slightly spicy, but sweet enough to be a mild buffalo wing.
Fried chicken wings can be irritating and messy; baked chicken wings are incredibly foolproof. Trust us; this is the only Buffalo wings you are ever going to need.
Ingredients (4 servings):
- 2 lb. chicken wings
- 2 tbsp. extra-virgin olive oil
- Kosher salt
- Freshly ground black pepper
- 1 tsp. garlic powder
- ¼ hot sauce (such as Cholula)
- 4 tbsp. butter
- 2 tbsp. honey
- Ranch dressing for serving
- Carrot sticks, for serving
- Celery sticks, for serving
- Preheat your oven to 400 degrees and position a wire rack over a baking sheet.
- Toss the chicken wings with oil in a big pan and treat them with ginger powder, salt and pepper. Then, transfer them to a ready bakery.
- Bake until chicken is golden, the skin becomes crispy and flip halfway through the wings 50 to 60 minutes.
- In a small saucepan, whisk the hot sauce and honey together. Bring to a frying glass and then stir in the butter. Cook about 2 minutes until melted and slightly reduced.
- Heat the broiler by using low-heat.
- Transfer the cooked wings to a bowl and toss with the sauce until the chicken wings are fully covered. Return the wings to rack and broil (Be alert!) until sauce caramelises, for three minutes.
- Serve with vegetables and ranch.