In 1985 I brought the first buffalo chicken wings to Fort Collins,Colorado.Working for Jake and Jerry Maas @ the County Cork pub I went to the supermarket, bought the materials out of my own pocket, cooked them and gave them to the customers.The following week they were listed on table tents,the week after that they were on the menu,the week after that we sold them @ happy hour @ ten cents each.They are now listed @ over eighty restaurants in Fort Collins.I hope I am remembered in life for more than that but how cool eh!

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The best wings anywhere are to be found at Gabriel's Gate Rest. & bar on Allen Street. Anchor Bar's are good, but they usually overcook them

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I'm From Buffalo and i love the wings

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I'm from WNY (The South Towns), and I always add a few splashes of Lea and Perrins Worchestershire to my sauce. Had some great luck adding a few teaspoons of bread crumbs to the sauce-- lets more sauce stay on the wing! I've always said that a couple of Gennesse Cream Ales ("The Green Death") and a dozen suicidal (with straight Frank's) wings will "Cure anything that ails you" Glenn Fischer

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I am proud to be a Buffalonian. Wings are definitely a comfort food for me.

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I DO belive that the Anchor Bar in Buffalo was the first--however, I will go with whatever YOU might believe--I order the Original Hot sauce from the Anchor Bar in Buffalo...I use FRESH chicken wings ONLY--no frozen--fry in hot peanut oil until totally crispy then toss 'em in a stainless bowl of the Anchor Sauce--adding more hot sauce if needed--Oh Bless you--what a treat--and this is from a Southern Woman that is used to Fried Chicken and "tater salad"--Anchor Sauce is the BEST. Headed to order a gallon right now............

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I was born, raised, and currently living in Buffalo, NY. While the wings at Anchor Bar are good, they are far from the best in the city. Try 911 Tavern in South Buffalo - by far the greatest wings ever made. It's a just small little bar, but take it from someone who has eaten more than their fair share of wings - you wont find better!

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You need to add apple cider vinegar to make it authentic.
However,Frank's has a buffalo wing sauce that already has it in there. But to that you need to add the liquid butter.
Try it on chicken legs or breasts too if you get annoyed with the little wings.

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As a former Buffalonian, I left before wings became popular, however, I fondly remember driving to Hamburg, NY for Beef on Weck. I've had kummelweck rolls flown to Seattle for my enjoyment!

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Buffalo wings are a necessity at house on Super Bowl Sunday. It just wouldn't be right if we didn't have a big bowl of these wings.

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I am very happy to say I was born in Buffalo and the West Coast loves Buffalo Wings..

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ratio of 2 to 1 of hot sauce to butter.......... yes include the apple cider vinigar and a splash of salt pepper and a little sugar too. little tabasco sauce for the extra kick.

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I have yet to find a hot sause for wings that doesn't have a terrible after taste. Cholula is the only one I have found that is both hot and has good after taste. Wings painted with evoo and shaken in a dry mix of hot spices, then baked are my favorate. When done, dip in your favorate hot sause and/or blue cheese dressing.

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For more flavor heat the sauce and add some brown sugar and (for more heat) habanero pepper sauce - mmmm !

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I am originally from Western Mass, now living in South FLA, and I buy my sauce directly from the Anchor bar! I make killer wings with this sauce and my own additions (can't tell ya, have to kill ya) and grill and bake them. Fall off the bone freakin' good wings!! Hot, the only way to go!

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THE sauce (unless you like BBQ better):

(1/4 lb butter should make enough sauce for 8 wings with some left for dipping at the end, because its too good to let any go to waste!)

4 tb Tabasco for each 1/4 lb butter (yes these are hot)
1/2 tsp vinegar for each 1/4 lb butter (less vinegar if using 1 lb butter or more)
1/8 lb of dark brown sugar for each 1/4 lb butter (yes they are sweet)

Bring it all to a boil then simmer for at least 20 minutes till the sugar begins to caramelize and the sauce thickens enough to leave a heavy coating on a wooden spoon)

For the wings themselves, I marinate in a combo of dark sweet beer (eg Porter) and Tabasco (2 tbs per bottle of beer) for 3 - 4 hours, drain and dry them, dredge in flour/cinammon/cayenne mixture to taste. I use 1 cup flour, 1 tsp cinammon, 1tbs cayenne.

The biggest mistake is to use oil that isnt hot enough. There should be a pop when a drop of water hits it, and too many wings at one time will cool it down too much. 12-15 minutes in the oil should be plenty. Do them 8-10 at a time in a large pot, and move the done ones to a 250 deg oven to keep them warm. I prefer Canola oil to standard veggie oil, and Canola doesnt seem to retain heat as well, so doing it in batches is key.

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reading this article and all these reviews has made me so very hungry!!!! licking my lips!!!

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Besides the hot sauce and the butter, I also like to add a few splashes of white vinagar and a whole bunch of salt and pepper. Don't forget to fry them to a crisp!

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I have traveled the usa, and I now live in Boston, but the best wings in the nation are at Keg South, Dixie
Hwy. Miami, Florida....5 blocks from dadeland mall. i dare you to find better wings

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CHOLULA sauce is the best in the world. I discovered it on Maui-- try it ,not "vinegary" like the most popular brand---spicy but nice!!!!

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