Celebrate National Chicken Wing Day 2025: History, Recipes, Festivals

Buffalo, New York, is the undisputed birthplace of the chicken wing, earning them the nickname “Buffalo wings.” Back in 1964, Teressa Bellissimo at the Anchor Bar transformed wings—then just soup stock scraps—into a legend. Late one night, her son Dominic and his college buddies craved a snack. Teressa deep-fried wings, tossed them in butter and hot sauce, and served them with celery and blue cheese. The result? An instant hit that sparked a global obsession. But she wasn’t alone—John Young’s Wings’n Things, opened in 1963, served breaded wings with a tomato-based sauce, proving Buffalo’s wing game was already heating up.

By 1969, Duff’s in Amherst jumped in, and soon, wings were a Buffalo staple. In 1977, Mayor Stan Makowski declared July 29 Chicken Wing Day, noting that Buffalonians devoured thousands of pounds weekly. Today, wings come in hundreds of flavors—barbecue, lemon pepper, honey mustard, you name it. As I’ve learned on I Can Do Another 12, where we’ve judged wings from dive bars to Michelin-star kitchens, the Buffalo sauce’s tangy kick still reigns supreme. Fun fact: “Buffalo” now flavors everything from shrimp to potato chips, often paired with blue cheese for that authentic wing vibe. Wing King Drew Cerza, who founded the National Buffalo Wing Festival in 2002, keeps the legacy alive, and I’ve got mad respect for his Throwdown win against Bobby Flay in 2007.Join the Chicken Wing Festival

All July Long Since 2018, we’ve expanded National Chicken Wing Day into a month-long Chicken Wing Festival across Burlington, Hamilton, Etobicoke, and Bloor West (West Toronto). Whether you’re a heat-seeker chasing ghost pepper sauce or a sweet-sauce fan, our festival is your playground. Visit your favorite wing joints, try new spots, and vote for the “Best Wings in Town” by July 31, 2025. The winning restaurant will be crowned the 2025 Chicken Wing Headquarters, a title we take seriously after scarfing down countless wings on I Can Do Another 12. Voters get entered to win Red Bull Racing Sunglasses (worth $200)! Plus, join our Chicken Wing Month Photo Contest: snap a pic of you enjoying wings, send it to [email protected], and you could be featured on our social media, in snapd, or win a year’s supply (12 bottles) of Frank’s Red Hot Sauce. Check event details at [insert link to festival page] and tag us @PintsForksFriends. What’s your go-to wing flavor? Drop it in the comments!

Fifty years ago, Ed Fisher cooked wings outside his Atlanta store, boosting demand for his kamado-style grills. This recipe captures that magic. (No Big Green Egg? Adapt for any grill with indirect heat.)Prep Time: 10 min | Cook Time: 45-55 min | Servings: 4-6

Ingredients:

• 2 lbs chicken wings
• 3 tbsp olive oil
• 3 tbsp Big Green Egg Savory Pecan Rub (or your favorite BBQ rub)
• ½ cup Ed’s Famous Wing Sauce (or Frank’s Red Hot mixed with 2 tbsp melted butter)

Instructions:

1. Lightly coat wings with olive oil, then evenly dust with Savory Pecan Rub. Let rest at room temperature for 15 minutes.
2. Set up your Big Green Egg (or grill) for indirect cooking with a ConvEGGtor or similar setup, targeting 400°F/204°C. Use the 5-Piece EGGspander System for extra space if available.
3. Place wings across two levels of the grill. Close the dome and cook for 20 minutes without disturbing.
4. Check wings, rotating those closer to the heat for even cooking. Cook another 20 minutes.
5. Ensure wings are bronze, with tightened skin and an internal temp above 165°F/74°C (total cook time: 45-55 min).
6. Toss wings in a bowl with Ed’s Famous Wing Sauce. Serve hot with celery and blue cheese. Pro Tip: Add a pinch of cayenne to the rub for extra heat.

This recipe, born from our I Can Do Another 12 smoke-offs, delivers smoky, charred wings with a bold sauce that’s a champion in any wing-eating league.

Prep Time: 15 min + 24 hr marinade | Cook Time: 2-3 hr | Servings: 6-8

Ingredients: 3-4 lbs chicken wings

• ¾ cup Tabasco (or your favorite hot sauce)
• 8 tbsp (1 stick) salted butter
• ½ cup fresh lemon juice
• ¼ cup vegetable oil
• 2 tbsp Worcestershire sauce
• 4 cloves garlic, minced
• 2 tsp coarse salt
• 1 tsp black pepper
• Splash of IPA (your choice)
• “Y’all Ain’t Ready” Dust (or your favorite BBQ rub)
• Buffalo sauce for finishing (e.g., Frank’s Red Hot

Instructions:

• In a pot over low heat, melt butter and combine with Tabasco, lemon juice, vegetable oil, Worcestershire, garlic, salt, pepper, and a splash of IPA. Cool slightly
• Marinate wings in the sauce for 24 hours in the fridge
• Smoke wings low and slow at 225°F/107°C over mesquite or hickory wood for 2-3 hours, until nearly tender (internal temp ~160°F/71°C)
• Preheat a grill to high (450°F/232°C). Sprinkle wings with “Y’all Ain’t Ready” Dust and char for 3-5 minutes per side until crispy and 165°F/74°C internally.
• Toss in Buffalo sauce and serve immediately. Pro Tip: Double the garlic for a bolder kick.