The History of the Chicken Wing
The history of chicken wings is an intriguing tale that mirrors cultural changes and culinary innovation. Here’s a summary of how chicken wings evolved into a cherished dish, especially in the United States:
Origins
Early Beginnings: Chickens have been part of the human diet for millennia across the globe. Yet, the distinct preparation and fame of chicken wings developed later.
America’s Introduction: In the United States, chicken wings became popular in the mid-20th century, particularly after World War II, as poultry farming grew, making chicken more available and economical.
The Buffalo Wing Phenomenon
Buffalo, New York: The contemporary idea of chicken wings as a tasty starter dates back to 1964 in Buffalo, New York. The Anchor Bar is recognized for creating the original Buffalo wings.
The Creation Story: Legend has it that Teressa Bellissimo, co-owner of the Anchor Bar, invented the dish as a late-night snack for her son and his friends, frying up leftover wings, coating them in a spicy cayenne pepper sauce, and serving them with celery and blue cheese dressing.
Popularization and Evolution
1970s and 1980s Explosion: The dish’s popularity soared in Buffalo and then nationwide during the 1970s and 1980s, propelled by the emergence of sports bars and casual dining.
Super Bowl Influence: Chicken wings became synonymous with Super Bowl gatherings, their link to relaxed snacking and sports celebrations solidifying their status in American culture.
Variations and International Influence
Regional Variations: With the rise in popularity of chicken wings, diverse regional takes and flavors appeared, including BBQ wings in the South, Korean-style wings, and various inventive sauces and rubs.
Global Adaptations: The chicken wing concept has also led to global variations, blending flavors from different international cuisines
With ever increasing popularity of outdoor cooking and backyard entertainment, the 4-gal Bayou® Fryer feeds a crowd.
Perfectly fry fish, shrimp, chicken, fries, hushpuppies and onion rings with this innovative 4-gal stainless outdoor fryer. A fryer that heats from the “inside out”, not the bottom, so cooking oil stays clean and food always tastes great!
Heating from the “inside out”, a horizontally mounted rear jet burner blasts intense hot air through inner vent tubing under the oil, then exits safely through a rear exterior vertical exhaust. Heat transfers through the metal tubing into the oil.
The fryer V-Bottom collects loose batter below the heat source to prevent scorching. Cooking oil stays cleaner and lasts much longer. Stainless construction and bottom Drain Valve provide easy clean-up.
Make your backyard a Wild Life refuge for food, fun, and fellowship with a Bayou Classic® 4-gal Fryer.
