There are various stories relating to the origins of buffalo wings, most famously that they originated at the Anchor bar in Buffalo, New York. The owners of the bar itself, Frank and Teressa Bellissimmo, give differing accounts on the origin of the dish whilst both giving assurance that the dish was first served in their bar.
Boneless buffalo wings, made not with wings but with bite sized pieces of breaded chicken breast, are a popular variation on the dish. This slightly sweet take on the original includes maple syrup which helps to keep the hot sauce and butter mix sticky in order that it coats the wings evenly.
- 100 g plain flour
- 1/2 teaspoon garlic powder
- 1 teaspoon paprika
- 1/4 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1 kilo chicken wings jointed, wing tips removed
- 75 ml Frank's wing sauce
- 50 g salted butter
- 1 tablespoon maple syrup
In a bowl, add plain flour, garlic powder, paprika, sea salt and black pepper. Mix well and set aside.
Heat oil for deep frying to 180c. Fry the wings in batches if necessary. Press each chicken wing piece into the seasoned flour, discarding any excess. Place the wing pieces carefully into the hot oil and fry for 15 minutes or until golden and crispy. Remove the cooked wings from the oil, drain off any excess and place in a large bowl.
Heat the Frank's wing sauce, salted butter and maple syrup over a medium heat until the butter is melted and the sauce is piping hot. Pour the sauce over the wings, toss well until evenly coated and arrange on a serving plate. Serve with blue cheese dip and celery slices.