“If you eat a chicken wing or a chicken tender in some parts of the country, I probably supplied it.” – Herschel Walker
My kids love to eat wings, so we have tried virtually every place in and around Saint Augustine looking for the very best chicken wings. My kids love their wings Teriyaki style, while I tend to gravitate to wings that are grilled and blackened. I like light amounts of sauce when I am not having them grilled.
Salt Life Food Shack: Salt Life on the beach in Saint Augustine is a great place to sit outside and eat, with a menu that rocks on so many different levels. You will love their blacked wings, fried then grilled, and seasoned with blackening seasoning.
321 A1A Beach Blvd., St Augustine, FL 32080
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World Famous Oasis Restaurant: This is my son Calvin’s favorite place on the beach to get his Teriyaki wings fix. Great atmosphere with live music most nights and on weekends.
4000 A1A S, St Augustine, FL 32080
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JT’s Seafood Shack: While not in Saint Augustine, it’s a great place and worth the ride south. I stumbled across JT’s by accident, saw a ton of cars out front and went inside to see why it was so popular. Great food is the attraction, and their grilled blackened wings, seen in the photo at top of article, were incredible. Blackened wings not on menu, so you have to ask for it.
5224 N. Ocean Shore Blvd, Palm Coast, FL 32137
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Gator’s Dockside Murabella: This place just opened last year, and it’s become quite the draw for locals. Really enjoyed their grilled wings, and love playing trivia on the overhead screens. Great place to watch a game, too.
105 Murabella Pkwy, St Augustine, FL 32092
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The birthplace of the Chicken Wing: Buffalo, New York
It was 52 years ago, March 4, 1964, that Teressa Bellissimo, the owner of a small restaurant in Buffalo, New York called Anchor Bar, accidentally invented an American classic: the Buffalo chicken wing.
“Wings [used to be] considered scraps. [They were] sold for pennies, and sometimes used to make soup,” Reynolds told us. “One morning, [Bellissimo] received a crate of them by mistake, [and] could not possibly make enough soup to use them all.”
The fiesty Bellissimo was irritated by the error and wanted to return the wings to her distributor, Reynolds explained, but her mild-mannered husband protested. By the next day, Bellissimo had come up with a solution. She decided to deep-fry the naked wings, dress them in a mixture of vinegar and butter, and serve them with sticks of celery and a rich blue cheese dressing.
“Business boomed. The Anchor Bar expanded. Others wanted in,” Reynolds said. “Dom Zanghi, who was a friend of the Bellissimos, recalled that in the 1960s local restaurant owners would sidle up to him, naked, in the steam rooms of downtown Buffalo, offering to bribe him for the recipe.”
Well, that’s one way to finagle a recipe. But as is true of many legends, the Buffalo wing’s own history is a bit muddled. Some claim that the first wing was fried at the Anchor Bar in October, not March. Others say it was actually a cook named John Young who invented the Buffalo wing, although his version was breaded and served alongside a secret, “mambo sauce.”
We may never know the full story, although Reynolds is convinced that the Bellissimos tell the truth. In some respects, it doesn’t matter—at least when it comes to enjoying a hearty plate of wings.
If you’re not up for a trek to Buffalo, New York, try making your own Buffalo wings with this traditional recipe from Saveur. It doesn’t need to be football season for them to be delicious.
Peanut oil, for frying
4 lb. chicken wings (about 40), separated into 2 pieces, wing tips removed, rinsed
12 tbsp. margarine
1 cup hot sauce, preferably Frank’s Red Hot Original Cayenne Pepper Sauce
1 ⅓ cups chunky blue cheese dressing
4 ribs celery, halved lengthwise, then cut crosswise into 3″ sticks
1. Heat oven to 200°. Pour oil to a depth of 2″ in a 6-qt. Dutch oven, and heat over medium heat until a deep-fry thermometer reads 350°. Dry wings thoroughly with paper towels, and working in batches, fry wings until golden brown, about 12 minutes. Transfer wings to a wire rack set over a baking sheet, and place in oven to keep warm until all wings are fried.
2. Heat margarine in a 12″ deep-sided skillet over medium heat; stir in hot sauce until smooth. Add wings, and toss until completely coated. Serve wings in a large bowl with dressing and celery on the side. source