The Kitchen Project | History Project | Contact Us | About Us | Free Food History Course | Food History Search

More History on
Buffalo Wings

Some Competing Stories on who started Buffalo Wings

One more story that is worth mentioning is that there was a competing
restaurant in Buffalo in the mid '60s called Wings and Things.

John Young created a "Mambo sauce" ( a version of a hot sauce) that he served
with
full chicken wings that were breaded (unlike the Anchor Bar)
fried topped with sauce as opposed to tossing them in the sauce.

John Young, owner of Wings N’ Things

John Young from "Wings and Things"

More about John Young and his Mambo Wings

 

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

by Jim Galbo

I am originally from Buffalo, NY and I recall "wings" popping onto the bar scene in the late 1960's although they didn't really seem to become a popular bar food staple until the 1970's when corner taverns offered them for a mere ten cents each. They quickly advanced in price to fifteen cents and then to twenty-five cents where they remained for quite awhile. The tavern owners didn't mind not making much (if anything) on the wings themselves because they prompted increased beer and mixed drink sales to alleviate the heat factor. Currently wings sell for five to six dollars for ten pieces, that's five whole chicken wings cut into ten pieces.

The origin? I know Anchor Bar has been telling their story(ies) for many years but consider this:  My late father told me of a barbeque shack on the East side of Buffalo that he and some friends used to frequent for chicken, lake fish and ribs. The owner was an older Black man (name unremembered) who relocated from the south (not sure where) who didn't barbeque the wing portion of his chickens because they often burned and the customers complained. He froze the wings and a couple times per month he would thaw and deep fry them, toss them in his hot sauce and sold them for almost nothing. No celery or carrot sticks, no bleu cheese or ranch dipping sauce, just southern fried wings in hot sauce. Coincidence?

Comentary from Stephen:
I found it interesting in this hot sauce bottle dug up that was in an African -American cafe that was 120 years old. Although every culture has had some form of hot sauce, the red Louisiana style hot sauce may have it's roots in Africa, like "The Blues" it may have been popularized in the states by the African American culture.

~~~~~~~~~~~~~~~~~~~~~~~~

From my Chef-Botanist, friend John King, is sort of a Legend in my own mind, because he is modest and has led a life of extreme adventure, as a free spirit chef from the 60's that hung with Joni Mitchell, Grateful dead and others…….

I have had on the subject of so-called Buffalo Wings. Namely, that I
think that it is a lot of fuss over nothing. I like hot, spicy, wet
chicken wings, mind you; and, breasts, drummies, thighs and more.
However, I was making these things well before they were "invented" in upstate New York . It is nothing but ("nothing"; but, a very good
dish!) chicken piquante; or, as I learned it, pollo picante (picante
de pollo to some).

The breasts were reserved, generally, for paying
customers; while we galley slaves made do with whatever scraps we were
able to negotiate or purloin. And, now, I see that it has gone
full-circle: people are making chicken breasts and referring to it as
being buffaloed! Yet, it's just chicken or sauce piquante, a French -
and, New Orleans - (and, old Barbary Coast or San Francisco ) classic ;
or, in my style, salsa picante or sofrito picante.

You must bear in mind that restaurateurs and almost all true chefs are a word apart
from bartenders and their minions. Not to put the latter down; just
acknowledging their overall lack of professional standing when it
comes to fine cooking and dining.

 

 

 


 

 

 

Related History

The History of Hot Sauce

 

Thanks for information from this website

http://www.anchorbar.com/


 

 

Search for Food History Articles

Would love to hear your comments on our
Facebook site

Follow us at the
Food History Cafe on Twitter

 

 

 

Frank"s Original Hot Sauce
Considered the traditional Hot Sauce in Buffalo for Wings.

 

 

Frank's Red Hot Wing Sauce

This already has a vinegar addition to it. We like it very much

 

 

 

1 Million Scoville
Concentrated Pepper Extract

For the Hardcore

  • Guaranteed to be 1,000,000 Scoville Units
  • Certified by HPLC A.O.A.C.
  • Add it by the drop to any recipe or for kicking up the heat of your Buffalo Wings
  • It will also keep animals from nibbling your favorite garden plants and shrubs
  • 4 oz bottle

 

 

 

Frank's Red Hot Seasoning
Mix

 

 

Presto Combination Deep Fryer and Steamer

Does about 6 servings,
Versitale basket for steaming, blanching and deep frying.

 

 

Professional Style
Deep Fryer
Hamilton Beach
3 Liter Capacity

 

 

100% Pure Vanilla Products the Best Ever


Premium Extracts

Madagascar Vanilla Beans


Pure Ground Vanilla

My Cooking Essentials

 

magic Bullet

Magic Bullet MBR-1701 17-Piece Express Mixing Set

 

 

 

Zwilling J.A. Henckels Twin Signature 7-Piece Knife Set with Block  

 

 

Microplane 40020 Grater/Zester  

 

 

 

 

 

 

 

 

Other Recomended Books
Google
 
Web www.kitchenproject.com

Food History Course
5 free E-Lessons

Come Explore with me..
The History of Food

Have you ever wondered as I have.....

Who invented the first "Caesar Salad"?

How about the first salad or what was the first salad dressing?

How did Salad get the name Salad?

We explore different topics like famous restaurant dishes, famous fun foods like popcorn, famous Menus like Elvis's wedding reception, and popular food dishes that were invented by accident. Also tools and resources, that you can use to find information on different food and their origins

Just sign up here and you will get your first lesson instantly.

Click here to sign up

  ( We keep your address private )

 The Kitchen Project | History Project | Contact Us | About Us | Free Food History Course | Food History Search

 

Food History Newsletter

Get weekly updates in your mail box with new interesting food history articles

Just sign your name and email address and click the submit button


Full Name :
Email :