"Fried chicken wings have been a Southern food staple for eons, but the saucy, spicy rendition was born out of a mom's desire to dazzle (or maybe just feed) her kid. Buffalo, New York, bar owner and mother, Teressa Bellissimo, was asked to whip up a snack for her son and his friends when late-night hunger pangs struck. Thankfully, the Anchor Bar had chicken wings on reserve (typically meant for soup), so Mom grabbed the wings, deep-fried them, and then smothered them in hot sauce."
"From sports bars to steakhouses, Buffalo-style chicken wings have evolved into a beloved menu item. And let's not forget the chain restaurants dedicated exclusively to wings. To determine which eatery makes the best version of Buffalo chicken wings (without actually traveling to Buffalo), I went to six popular chains and put the birds to the test. I ordered classic Buffalo wings at each haunt and evaluated them based on the flavor and consistency of the sauce,"
Teressa Bellissimo, owner of the Anchor Bar in Buffalo, deep-fried wings reserved for soup in 1964, tossed them in hot sauce for her son and his friends, and the spicy appetizer became a local hit. Buffalo-style chicken wings evolved from that back-of-house moment into a nationwide restaurant staple and spawned chains dedicated to wings. A comparison sampled classic Buffalo wings from six popular chains, evaluating sauce flavor and consistency alongside chicken meat and skin taste and texture. The comparison produced clear winners and a notable loser: Chili's medium Buffalo sauce was excessively oily and lacked authentic Buffalo character.
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