The chicken wing craze got started in the 1970s and 1980s in the USA and has done nothing but gain popularity since. Establishments such as Buffalo Wild Wings were leaders in making this odd snack hugely popular, but there is hardly a popular restaurant that does not serve a handful of flavored of wings today.
It’s odd how cuts of meat that once were looked down upon suddenly become popular. Ribs, ham hocks, and turkey necks are all good examples, (most made the jump from poor folks food to mainstream popularity) but none are as popular as wings. Along with popularity, the price of wings has gone up sharply over the years, and something that was once almost given away.
There are a variety of reason for American’s love of wings. Perhaps foremost, is our love of hand portable foods (it’s the reason tamales became popular to the farm workers in the Mississippi Delta as a food they could take to the fields with them). But there can be no denying that wings are just plan delicious. It would be a hard choice for me to pick my favorite flavor, but deep fried with a crispy batter would be near the top. Baked are good, especially if you are watching your diet, but they are also good cooked over a smokey wood fire. Always remember not to cook food fresh out of the refirgator, allow it to come to room temp first.
Americans also have a passion for dipping sauces, and there are plenty that go well with wings. It is just hard to beat crispy wings dipped in blue cheese dressing (especially if your dressing is home made!), which has to be the most popular choice. Next in popularity has to be Ranch dressing. It’s cool and creamy and especially good if the wings are spicy. Wings covered in a good BBQ sauce are hard to beat too (again, especially if the wings are grilled and sauced while grilling). Other popular sauces are Honey sriracha, garlic parm, Jerk sauce, and teriyaki.
I am not much for bland anything, so I think seasoning wings aggressively is always a good idea. I always use Tony Chachere’s Creole Seasoning (on almost everything), red pepper flakes, and occasionally a good Italian or Greek seasoning made by Gustus Vitae. Season before you cook and while you cook too, I call it seasoning in layers and it really does make a difference.
