American · Main course · SAMPLE RECIPE
Buffalo wings · oven-baked with cayenne butter sauce
Unbreaded chicken wings baked until browned, then tossed in a bright hot-sauce-and-butter coating. Celery and blue-cheese dressing bring the familiar Buffalo-style finish.
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A NOTE FROM THE KITCHEN
These wings are baked, then sauced.
The base batch serves four as a generous snack or light main. Use split wing flats and drumettes rather than whole wings with tips. A vinegar-based cayenne hot sauce is the starting ingredient; bottled finished wing sauce already contains other ingredients and gives a different balance.
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Buffalo wings · oven-baked with cayenne butter sauce
Sample recipe awaiting kitchen testing. Timings are estimates.
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BEHIND THE DISH · Buffalo, New York
Buffalo wings · oven-baked with cayenne butter sauceBeyond the plate.
A coating of cayenne hot sauce and butter turns small chicken-wing pieces into a bold, tangy favorite.
ORIGINS & EVOLUTION
A city gives a style its name.
Buffalo wings are closely associated with Buffalo’s bar and tavern food. Anchor Bar’s account of their rise centers on Teressa Bellissimo and a late-night serving of sauced wings. The dish became much broader than one venue, with local cooks and restaurants developing their own versions.
CULTURAL CONTEXT
Hot wings, cool accompaniments.
Unbreaded wing pieces, a spicy butter-based coating, celery, and blue-cheese dressing form a familiar combination. Flats and drumettes offer different shapes and textures. The wings are often shared at the table, where the cooling accompaniments offer a change of pace between bites.
AT THE TABLE
An oven method for home kitchens.
Our version bakes the wings on a rack instead of deep-frying them. The hot sauce and butter are combined separately and tossed with the cooked wings just before serving. Purchased blue-cheese dressing keeps the side preparation straightforward.
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