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Latest Culinary e-newsletter
ONE HOT COMMODITY
Share this on facebook Buffalo is getting spicy Labor Day weekend with the National Buffalo Wing Festival. This two day ode to chicken wings features amateur sauce contests, a wing eating competition and even a Miss Buffalo Wing Pageant. Make sure you grab plenty of napkins; it’s going to be saucy.

Drew Cerza

Q&A with the Wing King
In Buffalo, wings are practically royalty. So, it makes sense that the presider of the National Buffalo Wing Festival be called a king. The Wing King, Drew Cerza, answers some questions about the country’s favorite bar food.

Yancey's Fancy

How Hot Are You?
Buffalo likes to walk on the spicy side, but how much heat can you handle? Choose your favorite Yancey’s Fancy House of Heat cheese and enter our contest to win an overnight stay and admission to the National Buffalo Wing Festival!

Buffalo wings

The best wings in town
When it comes to who has the best wings in town, Buffalonians tend to get a little heated. There’s the age old debated between Duff’s and Anchor Bar, but some local swear by Gabriel’s Gate. Check out all the options for yourself and decide which wing reigns supreme.


Watson's chocolate wingsThe sweet side of wings

Even your sweet tooth can get in on the wing action with chocolate wings from Watson’s Chocolates.
Book your hotel room now!Book Your Hotel for the Wing Fest!

Rooms are selling out fast, so click here to be sure you get a reservation!
 
The Original Buffalo Wing Recipe
Wings & Sauce ingredients

24 Chicken Wings (ABOUT 4 LBS.)
Salt (OPTIONAL)
Freshly ground black pepper
4 cups vegetable or corn oil
1/4 cup butter or margarine
2 to 5 tsp. hot sauce
1 tsp. white vinegar
 		Bleu Cheese Dip ingredients

1 cup mayonnaise
2 tbsp. finely chopped onion
1 tsp. finely minced garlic
1/4 cup finely chopped parsley
1/2 cup sour cream
1 tbsp. lemon juice
1 tbsp. white vinegar
1/4 cup crumbled bleu cheese
Salt & pepper to taste

WINGS & SAUCE
Cut off tips and separate each wing at the joint.

Sprinkle wings with salt and pepper to taste.

Heat oil in deep-fat fryer or large heavy pot. When it is quite hot, add half the wings and cook about 10 minutes, stirring occasionally. When wings are golden brown and crisp, remove them and drain well.

Add remaining wings and repeat process. Meanwhile, melt butter in saucepan; add hot sauce to taste and vinegar.

Pour hot sauce over wings and mix well to cover.

Serve with Blue Cheese Dressing and celery sticks.

For true Buffalo-style taste, use Frank & Teressa’s Original Anchor Bar Wing Sauce.

BLEU CHEESE DIP
Combine the ingredients above and chill for one hour before serving.