Why BuffWing Exists
From Buffalo to your kitchen.
Outside of Western New York, it is surprisingly difficult to find Buffalo wings made the way they were meant to be, though there are a few gems out there. I once had some very good wings in Prague, of all places.
Many restaurants miss the mark, including many chain restaurants that even use the words "Buffalo" and or "wing" in their name. Wings are often baked, breaded, over-sauced, under-sauced, wrong-sauced, or served with ranch dressing. The details that make great wings, such as preparation, drying, frying temperature, and sauce balance, are often overlooked.
When I talk about Buffalo wings with people, they often do not understand my passion for them. They are confused about why I care so much.
The Anchor Bar in Buffalo, New York, widely credited as the birthplace of Buffalo wing.
I think the reason is simple. Many people have never actually had a great Buffalo wing.
If you have had one, you know exactly what I mean. The skin is crisp, the meat is juicy, the sauce is buttery and balanced with cayenne pepper, and it is served with blue cheese and celery. Once people experience a wing made the right way, their eyes widen and they suddenly understand. They keep eating them long after they probably should stop.
If you find yourself on this website, there is a good chance you have had that experience and want to recreate it. If you have not, the only real way to understand the appeal is to eat a great Buffalo wing one way or another.
This site can help with that.
Growing up in Buffalo, I never felt the need to make wings myself. Good wings were everywhere. You could get them almost anywhere, at almost any time of day.
After moving away from Buffalo, that changed. Good wings were suddenly hard to find. That is what inspired me to start learning how to make them at home.
BuffWing exists to share that process so anyone can recreate real Buffalo wings in their own kitchen.
BuffWing exists to help people make great Buffalo wings at home through clear techniques, tested recipes, and the right equipment.
Hi, I'm Dan.
I was born and raised on the Upper West Side of Buffalo, New York. Growing up surrounded by some of the best wing joints in the world, from La Nova just down the street to the legendary Anchor Bar, I had no idea how lucky I was.
Wings were not just food. They were part of family gatherings, childhood memories, and the rhythm of life in Buffalo.
After college and several restaurant jobs, I moved away from Buffalo in the early 2000s. That is when I discovered something surprising. Good Buffalo wings are hard to find outside Western New York.
In addition to missing them myself, I wanted to show my California friends what Buffalo wings were really all about. I started hosting wing parties and they quickly became very popular.
So I started experimenting at home.
I bought a fryer and began testing, adjusting, and refining the process. I wanted to understand what actually produces the crispy skin, tender meat, and balanced sauce that define great Buffalo wings.
Over time, curiosity turned into an obsession.
BuffWing is the result of that obsession.
Let’s make the world a better place. One perfect wing at a time.
Start Here
If you want to learn how to make authentic Buffalo wings at home, start with the fundamentals.