- published: 18 Oct 2011
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A Buffalo wing or Buffalo chicken wing in the cuisine of the United States is a chicken wing section (wingette or drumette) that is generally deep-fried, unbreaded, and coated in vinegar-based cayenne pepper hot sauce and butter. They are traditionally served hot, along with celery sticks and/or carrot sticks with blue cheese or ranch dressing for dipping. There are also boneless wings, from which the humerus and other bones have been removed.
Cayenne pepper hot sauce and melted butter or margarine are the basis of the sauce, which may be mild, medium, or hot. Typically, the wings are deep-fried in oil (although they are sometimes grilled or baked) until they are well browned. They are then drained, mixed with sauce, and shaken to coat the wings, completely covering them in the sauce.
There are several different claims about how Buffalo wings were invented.
One of the more prevalent claims is that Buffalo wings were first prepared at the Anchor Bar in Buffalo, New York, by Teressa Bellissimo, who owned the bar with husband Frank. Several versions of the story have been circulated by the Bellissimo family and others:
A wing is a type of fin with a surface that produces aerodynamic forces facilitating movement through air and other gases, or water and other liquids. As such, wings have an airfoil shape, a streamlined cross-sectional shape producing lift.
The word "wing" from the Old Norse vængr for many centuries referred mainly to the foremost limbs of birds (in addition to the architectural aisle.) But in recent centuries the word's meaning has extended to include lift producing appendages of insects, bats, pterosaurs, boomerangs, some sail boats and aircraft, or the inverted airfoil on a race car that generates a downward force to increase traction.
Various species of penguins and other flighted or flightless water birds such as auks, cormorants, guillemots, shearwaters, eider and scoter ducks and diving petrels are avid swimmers, and use their wings to propel through water.
A wing's aerodynamic quality is expressed as its lift-to-drag ratio. The lift a wing generates at a given speed and angle of attack can be one to two orders of magnitude greater than the total drag on the wing. A high lift-to-drag ratio requires a significantly smaller thrust to propel the wings through the air at sufficient lift.