Buffalo chicken wings are divided into two pieces (the wingtips discarded), then fried and coated with a mild, oil-based hot sauce; and served with blue cheese dressing and celery sticks. They were invented by Teressa Bellissimo October 30, 1964, at the Anchor Bar in Buffalo, New York ... No food origin story is ever simple, and even this recent and well-recorded event has three versions: 1. The wings were a spontaneous snack for Bellissimo's son Frank and friends; 2. The wings were a Friday-midnight inspiration for Catholic customers who had not had meat all day; 3. The wings had been delivered in error instead of necks and backs for spaghetti sauce or stock, and were salvaged as appetizers.
-- From "The Oxford Companion to American Food and Drink" (2007)
-- Image from Anchor Bar menu
* Anchor Bar website: @
* Entry from "Atlas of Popular Culture in the Northeastern United States" (click on "Buffalo Wings"): @
* Entry from "The Story Behind the Dish: Classic American Foods" (Mark McWilliams, 2002): @
* Entry from "Frommer's 500 Places for Food and Wine Lovers" (Holly Hughes, 2009): @
* "An Attempt to Compile a Short History of the Buffalo Chicken Wing" (Calvin Trillin, The New Yorker, August 1980): @
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