Chicken Wings are probably not the first thing you think of when you think of Bark (but hopefully you think about us all the time!). That said, we crank out some seriously tasty hot wings.
And like everything we make, our wings are pretty traditional all the while using some pretty amazing ingredients to get them to your plate, like Free Bird Chicken.
So, we thought it would only be appropriate to throw you all some knowledge about where these little fried flavor bombs originated.
As the story goes, Teressa Belissimo invented the Buffalo Wing in the namesake town in 1964. Depending on which story you stick to, either her son and his friends came by late night in need of a snack; or, as many of the patrons were Catholic and it was Friday night, Mrs. Belissimo wanted to treat everyone to meat at midnight.
Either way, wings were the only thing left in the kitchen, and like any cook worth their weight, she made the most of them. After frying them, she tossed them in a buttery hot sauce, and bam, history is made. She served them up with their house salad dressing (blue cheese) and some celery sticks.
Of course, other cultures have been cooking chicken wings long before the Buffalo wing was born (the chinese fry them up and toss in oyster sauce). This sparked a ton of new iterations of the chicken wing here in the states (if you haven’t tried the wings at Pok Pok, do yourself a favor and add them to your wing crawl pit stop right after Bark).
Our wing sauce is a simple blend tomato, a few different hot sauces including the Bark hot sauce, garlic, onion, butter, and seasoning. For the simplest way to make wings at home, just toss some Frank’s red hot in a pan and warm up with butter and a squeeze of lemon, you’ll be good to go.