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The evolution of hot wings in the United States happened more recently than you might think. In 1965, Buffalo wings were a local delicacy in (you guessed it) Buffalo, New York.

Their inception is debated, with the widely recognized origin story taking place at Anchor Bar in 1964. While the specifics aren’t clear, it’s believed bar co-owner Teressa Bellissimo whipped up the dish from leftover bits of chicken tossed with the Frank’s Red Hot sauce she had on hand.

The Bellissimo family has long been credited with the creation of Buffalo wings, but another story is contesting the narrative. John Young, a Black man in segregated 1960s Buffalo, was serving up his version of wings tossed in a spicy Mumbo sauce. Young claims the Bellissimos had eaten his wings before their ‘invention’ skyrocketed to success.

It’s true that Americans had been eating fried chicken long before the 1960s. Preparing a whole chicken is a labor-intensive process, one that was typically reserved for Sunday dinners after church services in Southern states. The chicken brought together the community for a shared meal. This article from the BBC dives deep into the origins of fried chicken in the South.

It’s no surprise that John Young – originally from the South – brought his tradition north and served it, with his own flair, in Buffalo.

Regardless of which chicken came first in Buffalo, the trend of spicy wings served alongside cooling veggies and dip spread quickly. Pizzerias picked up the cuisine, marketing it as perfect game-day or party grub. By the 1980s, chain restaurants started popping up across the country specializing in wings. Notably, Buffalo Wild Wings opened its first location in Columbus, Ohio in 1982.

In the south, different kinds of wing sauces increased in popularity, creating a shift in colloquial branding from ‘Buffalo wings’ to the more general ‘hot wings.’ In Nashville, the already popular Nashville hot chicken (served as a chicken ‘patty’ on slices of white bread) was served as wings. In Atlanta, lemon pepper became a local staple.

It’s said that the lemon pepper dry rub became popular because it was cleaner and easier to eat than the saucy Buffalo wings. After all, white t-shirts were a fashion staple made popular by the rap music industry – a deeply relevant cultural touchstone for Atlanta in the early 2000s.

Outside the United States, variations of fried chicken have picked up steam along with the rise of American chicken wings. In large part, fried chicken is popular in countries with strong street food culture, as chicken is easy to prepare quickly.

But, in some other countries, variations of chicken wings have been around for centuries. You could argue both the Bellissimos and John Young were late to the chicken wing game with American hot wings.

In Thailand, gai tod is an immensely popular street food, known for its unique sweet and umami flavor, served alongside steamed or sticky rice.

In Japan, karaage has stuck around since as early as the 17^th century but increased in popularity after World War II. Unlike other styles, karaage is not dredged in batter before frying. With karaage, the chicken is marinated and coated in starch before frying, producing a much lighter and less greasy product.

Jamaican jerk wings have also been a staple since the 17^th century, featuring the iconic spice blend and traditional method of smoking the meat.

Har cheong gai is the Singaporean version of chicken wings, famous for its unique fermented prawn paste batter.

In China, xi’an style wings are known for their use of Sichuan peppercorns, creating a numbing sensation in the mouth.

One variation of Korean fried chicken is called yangnyeom-tongdak. Korean fried chicken is almost always double fried, leading to a distinctive crispy texture. This version is coated in a gochujang-forward sauce, creating a spicy but sweet taste.

Pica pollo in the Dominican Republic and chicharrónes de pollo in Puerto Rico are both lime-forward versions of crispy fried chicken.

Chicken 65, named for the year 1965, was created and popularized by the Buhair Hotel in India. The chicken is marinated in yogurt and spices before frying, making a uniquely fiery orange bite of chicken.

Frango a passarinho is a common tapas plate in Brazil, perfect for soaking up the drinks you’ll enjoy throughout the rest of the night.

Immerse yourself in hot wing culture with the Denver Center Theatre Company’s The Hot Wing King from April 25 to May 25.