Buffalo, NY—the location of PLS Classes’ headquarters (PLS 3rd Learning), also known as the city of good neighbors. You may be asking, “What brings all these people together?” The answer is simple, chicken wings and football. We Buffalonians take pride in our city, The Buffalo Bills, and our wings.
To help you get ready for game day, we’re sharing a brief history of the Buffalo Chicken Wing and a recipe so you can bring a little taste of Buffalo to your watch party.
History of the Chicken Wing
In 1964, Teressa Bellissimo, co-owner of the Anchor Bar Restaurant, whipped up a late night snack for her son Dominic and his friends. She took the leftover chicken pieces that she would use in soup, deep fried them up, and covered them in a special sauce that she created. The guys liked them so much that the Bellissimos put them on the menu the next day. Served with celery slices and bleu cheese sauce, “Buffalo Wings” were an instant hit. (Fun fact: We just call them wings here.)
But who has the best wings in Buffalo? Anchor Bar may be the originator, but Buffalonians argue that Duffs, Elmos, or Bar Bill Tavern, amongst others, might be better. If you’re ever passing through Buffalo, check out Buffalo Eats for a full list of top spots.
Recipe: Buffalo Chicken Wing Dip
Blue cheese, chicken and hot sauce—it’s a winning combination. If you love the taste of wings, you’re sure to enjoy this recipe compliments of our marketing director at PLS Classes. Put this dish out and watch it disappear!
2 cups shredded chicken (grocery store bought rotisserie chicken works best)
1 bottle Anchor Bar medium wing sauce (If you can’t find the sauce in your area, you can also use Franks Hot Sauce — add a little butter if you prefer it to be less spicy.)
1 jar blue cheese dressing (we like Rooties)
16 oz cream cheese
1 bag of shredded cheddar cheese
Add wing sauce to shredded chicken. This is best prepared the day before and refrigerated.
Place a layer of cream cheese in the bottom of a pan (¼ inch deep). Spread chicken mixture on top. Drizzle blue cheese dressing over the chicken mixture — use as much or as you like but at least half the jar. Cover with a thin layer of shredded cheese. Bake uncovered in a 350 degree oven for 30 minutes until bubbly. Serve with tortilla chips, carrots, and celery sticks.