Origin of Buffalo Wings

• Although Buffalo chicken wings have enjoyed a great deal of popularity in the U.S. for several decades, the chicken wing was considered scrap meat until the mid-1960s when Teressa Bellissimo, owner of a Buffalo, N.Y., tavern, concocted the dish as a way to use a shipment of wings that was sent to her by mistake. She fried the wings without breading them, slathered them in hot sauce, and served them with celery sticks and a side of blue cheese dressing. The wings were an instant hit with patrons of her Anchor Bar.

No Need to Skin 'Em

• You can make chicken wings a bit healthier by using cooking methods that don’t involve frying. Baked wings won’t absorb as much grease, yet they still maintain a dynamic flavor. Don't bother to remove the skin when baking chicken wings; simply wash the wings and pat them dry using paper towels. Cover the bottom of a baking dish with cooking spray or a thin layer of vegetable oil. Season the wings with salt, pepper, Cajun spice, garlic and onion powder, if desired. Do not use breading, as authentic Buffalo chicken wings are prepared without any coating. Bake at about 350 degrees Fahrenheit until the internal temperature is 180 degrees F as measured with a meat thermometer. Turn the wings once or twice during the cooking process to ensure they brown evenly and the skin doesn't stick to the dish. Remove the wings from the oven and toss them in your favorite hot sauce. Alternatively, pour the sauce over the chicken wings prior to baking. Turn the wings occasionally to distribute the sauce evenly.

Traditional Method

• No matter how you prepare them, you don't have to remove the skin from chicken wings unless you cannot eat the skin for health reasons. Whether fried or baked, purists usually claim that the skin is the best part of a Buffalo hot wing. Always cut each wing at the joint to ensure you have both a mini drumstick and a flat piece. To prepare traditional Buffalo hot wings, heat vegetable or peanut oil to about 350 degrees F and fry the chicken wings until the internal temperature is 180 degrees F. Drain and toss them in your favorite hot sauce. Alternatively, you can bread the chicken wings prior to cooking, but it’s not necessary.

Skinning a Wing

• If you must remove the skin from your chicken wings, cut out the flap of skin that connects the drummie and the flat piece at the joint. Using a sharp knife, gently work the tip of the knife alongside the meat to remove the skin on both sections. To increase your grip, dip your fingers in salt, but discard the salt when you are finished. Prepare skinless chicken wings as if they're regular wings.