Ask ten Buffalonians for the best wings in Buffalo, NY and you’ll get ten answers, a few raised voices and at least one person who swears the real place is out in the suburbs. That’s part of the fun. Before you pick a favorite, it helps to know what a Buffalo wing is supposed to be, how locals order them, and what kinds of spots are worth your time.
Quick answer: A traditional Buffalo wing is a fried, unbreaded chicken wing tossed in a butter-and-hot-sauce coating and served with celery and blue cheese. Locals call them simply “wings,” usually order medium, and argue about flats versus drums. The best approach is to try a mix of historic bars, neighborhood taverns and pizzeria-style spots rather than chase a single ranking.
Where the Buffalo Wing Came From
The most widely told origin story points to the Anchor Bar on Main Street in 1964. In that version, Teresa Bellissimo, co-owner with her husband Frank, fried up a batch of wings, tossed them in hot sauce and served them with celery and blue cheese to a late-night crowd. Wings were mostly an afterthought then, often used for stock or thrown out, so the idea was a small stroke of kitchen improvisation.
Like most food legends, the details are debated. Other Buffalo operators have claimed a role in popularizing the dish, and family accounts differ on who first thought of it. What’s not in dispute is that wings became a Buffalo signature, and the Anchor Bar is still the best-known place to start the story. Check current hours and details before you go, since busy tourist-friendly spots can have long waits.
What makes it a “Buffalo” wing
- No breading. The original is a plain fried wing, not a battered one.
- The sauce. A blend of hot sauce (Frank’s RedHot is the classic base) and butter, tossed to coat.
- The sides. Celery sticks and blue cheese dressing, and sometimes carrots.
- The name. Around here, nobody says “Buffalo wings.” They’re just wings.
How Locals Order Wings
Ordering wings in Buffalo is less about a menu and more about a few small decisions. Knowing them helps you blend in.
Flats vs. drums
A wing has two parts. The drum (drumette) looks like a mini drumstick and is meaty and easy to eat. The flat (wingette) has two thin bones, more skin and, for many purists, more flavor. Plenty of locals have a firm side. Most places will do all flats or all drums if you ask, though some charge extra or decline when busy, so it’s worth asking politely.
Heat level: mild, medium, hot
Medium is the default for many locals and a safe first order. Heat scales are not standardized, though. A medium at one bar can taste like a hot at another, so ask how the kitchen defines it. If you’re unsure, start one step milder than you think you need.
Blue cheese and celery, not ranch
Chunky or creamy blue cheese is the traditional dip, and the celery is there to cool things down. Ranch is available almost everywhere, and nobody will stop you, but blue cheese is what most Buffalonians consider correct.
Crispness and other tweaks
- Extra crispy or well done: Fried longer, so the skin holds up under sauce.
- Naked: Wings with no sauce, which you can dip or toss yourself.
- Sauce on the side: Handy for takeout so the wings don’t steam in the box.
- Charcoal-grilled: A smoky, less greasy alternative offered at a few spots, including the long-running Bar-Bill Tavern in East Aurora.
| Choice | What it means | Good for |
|---|---|---|
| Flats | Two-bone section, more skin | Crispy-skin fans |
| Drums | Meaty, easy to hold | First-timers, kids |
| Medium | Classic balanced heat (varies by bar) | Most people |
| Extra crispy | Fried longer | Takeout, saucy orders |
| Blue cheese | The traditional dip | Everyone |
How to Find the Best Wings in Buffalo, NY
Because “best” depends on whether you like crispy, saucy, smoky or fiery, a better strategy is to sample different kinds of places. Here are the main types, and what each offers.
The historic originals
The Anchor Bar is the obvious pilgrimage stop, and it’s worth visiting once for the history. It’s a good way to taste a reference point for what you’ll compare everything else against. Expect a tourist crowd, especially in summer and around Bills home games.
Longtime wing and tavern spots
Some of the most trusted names are family-run taverns and wing houses with loyal regulars. Duff’s in Amherst has a long reputation locally, with a heat scale that is famously serious. Bar-Bill in East Aurora is another institution, known for its wings and its place in the village. Look for places that have been around for decades and still have a line on game day.
Pizzerias that do wings
In Buffalo, the pizza place often does wings too, and does them well. If you’re curious about the pizza side of things, our upcoming guide to Buffalo-style pizza and cup-and-char pepperoni pairs naturally with a wing order.
Corner bars and neighborhood taverns
Some of the best wings are in places with no reputation outside their zip code: a South Buffalo tavern, a Black Rock corner bar, a Cheektowaga or West Seneca spot where everyone knows the bartender. Ask a local where they get wings on a Sunday and you may find a favorite you can’t find in any guide.
Breweries and modern kitchens
Newer places experiment with brines, smoking, dry rubs and house sauces. These can be excellent, though they’re a different animal than the classic. If you’re mapping a day around beer, see our upcoming guide to craft beer in Buffalo.
| Type of spot | What to expect | Best time to go |
|---|---|---|
| Historic originals | Classic style, history, visitors | Off-peak hours |
| Wing and tavern institutions | Regulars, strong heat scales | Weeknights |
| Pizzeria wings | Great combo orders | Takeout |
| Neighborhood bars | Local flavor, casual | Game days |
| Newer restaurants and breweries | Creative sauces and techniques | Weekends |
Eating Wings Around the Region
Wings aren’t confined to one neighborhood, which is part of why a “best” list is slippery. Elmwood Village and Allentown have bars with plenty of wing options, and the stretch around Hertel in North Buffalo has its own loyal crowd. Out in the suburbs, towns like Amherst, Tonawanda, Kenmore, Lancaster and Orchard Park each have long-standing taverns that locals defend fiercely. If you’re thinking of where to settle based on food and lifestyle, our guides to the best neighborhoods in Buffalo and the best suburbs of Buffalo give a sense of what each area is like day to day.
For a food-first approach, our upcoming guide to the best food neighborhoods in Buffalo will help you plan by area.
Wings and the Bills
Wings are woven into game day. Whether it’s a tailgate in an Orchard Park lot, a living room in West Seneca or a bar before a Sabres game downtown, a tray of wings is almost always part of the plan. In winter, a wing run through lake-effect snow is practically a rite of passage. If you’re new to the weather, the Buffalo winter survival guide can help you plan those runs safely.
Beyond Wings: Other Buffalo Classics
If you’re building a food itinerary, wings are only one stop. Beef on weck, a roast beef sandwich on a salted, caraway-topped kaiser roll, is the other great local sandwich, and our upcoming beef on weck guide covers what it is and how to order it. On Fridays, especially during Lent, the Buffalo fish fry tradition takes over many of the same taverns. For more ideas on how to spend your time, see our guide to things to do in Buffalo.
Tips for Your First Wing Crawl
- Start with medium. It’s the best baseline for comparing places.
- Order a small batch at each stop. Splitting a half order lets you try more places.
- Taste them plain-ish first. Notice the crisp, the sauce balance and the blue cheese before adding anything.
- Check current details. Hours, wait times and menus change, so confirm before you go.
- Ask the bartender. Locals love to be asked, and you’ll learn about places you won’t find online.
FAQ
Who invented the Buffalo wing?
The most common account credits Teresa Bellissimo at the Anchor Bar in 1964. Other accounts exist, but the Anchor Bar is the generally accepted birthplace in local lore.
Do people in Buffalo call them Buffalo wings?
Rarely. Locals just say “wings.” The “Buffalo” label is mostly used outside the region.
Are Buffalo wings breaded?
Traditionally, no. They’re fried plain and tossed in a butter-and-hot-sauce mixture. Breaded wings are a variation you’ll find in some places, but they’re not the classic style.
Flats or drums, which is better?
It’s personal preference. Flats have more skin and are favored by many purists, while drums are meatier and easier to eat. Order both and decide for yourself.
What should I order if I’m new to Buffalo?
A medium order with blue cheese and celery, ideally at a place with a long local track record. Then branch out to hotter sauces or charcoal-grilled styles.
