Buffalo wing
A Buffalo wing, in the cuisine of the United States, is an unbreaded chicken wing section (flat or drumette) that is generally deep-fried then coated or dipped in a sauce consisting of a vinegar-based cayenne pepper hot sauce and melted butter prior to serving. The Buffalo wing was invented in 1964 at the Anchor Bar in Buffalo, New York by Teressa Bellissimo. They are traditionally served hot, along with celery sticks and carrot sticks with blue cheese dressing or, primarily outside of New York, ranch dressing for dipping.
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