https://nanobotco.github.io/buffalo-wings/2026-09-16T00:00:00ZNaNhttps://nanobotco.github.io/buffalo-wings/style/alabama-white/2026-09-16T00:00:00Z

Wings smoked over hickory and then coated or dunked in white sauce — a mayonnaise-based barbecue sauce with vinegar, lemon juice, black pepper, salt, and in many versions cayenne and horseradish.

https://nanobotco.github.io/buffalo-wings/style/atlanta-lemon-pepper/2026-09-16T00:00:00Z

A wing cooked without breading and finished in lemon pepper — granulated lemon zest mashed with cracked black pepper, then baked and dried, usually with salt and sugar in the blend. Atlanta orders it two ways.

https://nanobotco.github.io/buffalo-wings/style/baltimore-old-bay/2026-09-16T00:00:00Z

A wing finished in Old Bay — a blend of eighteen herbs and spices built in Baltimore in 1939, celery salt first, with red and black pepper and paprika, and bay leaves, mustard, cardamom, cloves and ginger among the…

https://nanobotco.github.io/buffalo-wings/style/buffalo/2026-09-16T00:00:00Z

A chicken wing cut into a drumette and a flat, deep-fried bare — no batter, no flour — then shaken in a bowl with melted butter and a vinegar-based cayenne pepper sauce, and served hot with celery, carrot sticks and a…

https://nanobotco.github.io/buffalo-wings/style/caribbean-jerk/2026-09-16T00:00:00Z

Wings dry-rubbed or wet-marinated in Jamaican jerk seasoning and cooked over fire until the outside blackens.

https://nanobotco.github.io/buffalo-wings/style/chicago-mild-sauce/2026-09-16T00:00:00Z

Wings fried hard — left in the oil past golden until the skin goes dark and brittle — then handed over a counter in a box with french fries and a slice of white bread, the whole box doused in mild sauce.

https://nanobotco.github.io/buffalo-wings/style/dc-mumbo/2026-09-16T00:00:00Z

Fried chicken wings, usually whole and uncut, sold through the window of a Washington carryout and drowned in mumbo sauce — red, sweeter than barbecue sauce and by turns sharper or more sour, depending whose kitchen…

https://nanobotco.github.io/buffalo-wings/style/garlic-parm/2026-09-16T00:00:00Z

A fried wing tossed in melted butter or oil with garlic and grated parmesan, often with dried herbs and black pepper, sometimes finished with more cheese out of the bowl so it sits in visible flecks.

https://nanobotco.github.io/buffalo-wings/style/korean-american/2026-09-16T00:00:00Z

Chicken fried twice so the crust comes out thin and brittle — Julia Moskin of The New York Times called it "thin, crackly and almost transparent" — then hand-painted with sauce by brush rather than shaken in a bowl, so…

https://nanobotco.github.io/buffalo-wings/style/memphis-dry-rub/2026-09-16T00:00:00Z

A wing finished with the rub that Memphis puts on ribs — salt and a spice blend, house by house, usually paprika-led — and handed over without sauce.

https://nanobotco.github.io/buffalo-wings/style/nashville-hot/2026-09-16T00:00:00Z

Hot chicken's method put on a wing: marinate in a water- or buttermilk-based seasoned blend, flour, fry, then paint with a cayenne paste loosened with fat drawn from the fryer.

https://nanobotco.github.io/buffalo-wings/style/rochester-breaded/2026-09-16T00:00:00Z

A chicken wing dredged in seasoned flour before it goes in the oil, fried until the coating sets hard, then glazed rather than tossed loose — most often in Country Sweet, a sweet-and-tangy sauce a Rochester kitchen…

https://nanobotco.github.io/buffalo-wings/style/smoked-bbq-wing/2026-09-16T00:00:00Z

A wing cooked on a barbecue pit rather than in oil: rubbed, smoked over wood until the fat renders, then finished — brushed with a tomato sauce and set over higher heat to tack up, or dropped briefly in the fryer so the…

https://nanobotco.github.io/buffalo-wings/sauce/alabama-white-sauce/2026-09-16T00:00:00Z

A mayonnaise-based barbecue sauce, thin, pale and sharp. Typical ingredients are vinegar, lemon juice, salt, pepper, cayenne pepper and horseradish stirred into mayonnaise.

https://nanobotco.github.io/buffalo-wings/sauce/blue-cheese-dressing/2026-09-16T00:00:00Z

A thick white dip of blue cheese with mayonnaise and buttermilk, sour cream or yogurt, plus milk, vinegar, onion powder and garlic powder.

https://nanobotco.github.io/buffalo-wings/sauce/buffalo-sauce/2026-09-16T00:00:00Z

Cayenne pepper hot sauce cut with melted butter. Two things, warmed together and held warm, poured over fried wings in a metal bowl and shaken.

https://nanobotco.github.io/buffalo-wings/sauce/crystal-hot-sauce/2026-09-16T00:00:00Z

A reddish-orange Louisiana pepper sauce made by Baumer Foods since 1923: aged red cayenne peppers, distilled vinegar, salt. Three ingredients on the 6 fl oz bottle; the gallon jug adds xanthan gum.

https://nanobotco.github.io/buffalo-wings/sauce/franks-redhot/2026-09-16T00:00:00Z

A thin orange cayenne pepper sauce: aged cayenne red peppers, distilled vinegar, water, salt, garlic powder, in that order on the label. McCormick & Company makes it.

https://nanobotco.github.io/buffalo-wings/sauce/garlic-parmesan-sauce/2026-09-16T00:00:00Z

A pale, garlicky wing coating with parmesan in it. Two versions share the name: a creamy emulsified sauce built on oil and egg yolk with parmesan powder, sold bottled; and a kitchen mix of melted butter, minced garlic…

https://nanobotco.github.io/buffalo-wings/sauce/honey-bbq-sauce/2026-09-16T00:00:00Z

A thick sweet red sauce: corn syrup or sugar, vinegar, tomato, honey, smoke flavour and spices. Sticky enough to hold on a wing without butter, sweet enough to caramelise under a broiler or on a grill.

https://nanobotco.github.io/buffalo-wings/sauce/hot-honey/2026-09-16T00:00:00Z

Honey with chillies in it. Sweet first, then a heat that builds slowly — the flavour writers describe as "sweet-first" with a "slow-building heat".

https://nanobotco.github.io/buffalo-wings/sauce/jerk-marinade/2026-09-16T00:00:00Z

A wet marinade, or a dry rub, built on allspice and Scotch bonnet peppers — both native to Jamaica and grown there by the Taíno.

https://nanobotco.github.io/buffalo-wings/sauce/lemon-pepper-seasoning/2026-09-16T00:00:00Z

A dry blend of granulated lemon zest and cracked black peppercorns. The zest is mashed into the pepper so citrus oil soaks in, then the mix is baked and dried.

https://nanobotco.github.io/buffalo-wings/sauce/lemon-pepper-wet/2026-09-16T00:00:00Z

A wing that has been through something wet and then through lemon pepper.

https://nanobotco.github.io/buffalo-wings/sauce/mango-habanero/2026-09-16T00:00:00Z

A sweet-then-hot wing sauce: mango purée and corn syrup in front, habanero and cayenne behind. Orange, thick, and built to be tossed.

https://nanobotco.github.io/buffalo-wings/sauce/memphis-rub/2026-09-16T00:00:00Z

A dry mix of salt, paprika, sugar and spices, patted onto meat before it cooks and shaken over it again after.

https://nanobotco.github.io/buffalo-wings/sauce/mild-sauce/2026-09-16T00:00:00Z

A red-brown condiment poured over fried chicken and wings on Chicago's South and West Sides. Recipes vary a great deal; many versions combine ketchup, barbecue sauce and hot sauce.

https://nanobotco.github.io/buffalo-wings/sauce/mumbo-sauce/2026-09-16T00:00:00Z

A carryout condiment of Washington, D.C.: red-orange, thick, poured over fried chicken wings, french fries, fried jumbo shrimp and fried rice.

https://nanobotco.github.io/buffalo-wings/sauce/nashville-hot-oil/2026-09-16T00:00:00Z

A cayenne paste, spooned onto fried chicken the moment it leaves the fryer.

https://nanobotco.github.io/buffalo-wings/sauce/old-bay/2026-09-16T00:00:00Z

A blend of eighteen herbs and spices built on celery salt — salt and celery seed — with red pepper, black pepper and paprika.

https://nanobotco.github.io/buffalo-wings/sauce/ranch-dressing/2026-09-16T00:00:00Z

A savoury creamy dressing of buttermilk, salt, garlic, onion, black pepper and herbs — commonly chives, parsley and dill — mixed into mayonnaise or another oil emulsion.

https://nanobotco.github.io/buffalo-wings/sauce/soy-garlic-sauce/2026-09-16T00:00:00Z

A brown glaze of soy sauce, sugar and garlic, brushed onto fried chicken after the fryer. Sweet and savoury rather than hot; often heavily garlicky.

https://nanobotco.github.io/buffalo-wings/sauce/sweet-chili-sauce/2026-09-16T00:00:00Z

A clear, thickened red sauce of chillies, rice wine vinegar and sugar, often with garlic and sometimes fish sauce. Red chilli peppers — Fresno, Thai or red jalapeños — give it its flecks.

https://nanobotco.github.io/buffalo-wings/sauce/teriyaki-sauce/2026-09-16T00:00:00Z

Soy sauce, mirin or sake, and sugar, boiled down to a glaze. The Japanese name for it is tare (タレ).

https://nanobotco.github.io/buffalo-wings/sauce/yangnyeom-sauce/2026-09-16T00:00:00Z

A sweet and spicy glaze built on gochujang — a fermented Korean paste of red chili powder, glutinous rice, fermented soybean powder, barley malt powder and salt — with garlic, sugar and other seasonings.

https://nanobotco.github.io/buffalo-wings/dish/beef-on-weck/2026-09-16T00:00:00Z

Rare roast beef, hand-carved thin, on a kummelweck roll topped with kosher salt and caraway seeds.

https://nanobotco.github.io/buffalo-wings/dish/boneless-wings/2026-09-16T00:00:00Z

Small pieces of skinless, boneless chicken breast coated in flour and spices, then fried or baked, like a chicken nugget, and tossed in or served with the same sauces as a Buffalo wing.

https://nanobotco.github.io/buffalo-wings/dish/buffalo-chicken-dip/2026-09-16T00:00:00Z

Shredded chicken, cream cheese, cayenne-and-butter wing sauce and a dairy dressing, baked until it bubbles and eaten hot with chips, celery or bread.

https://nanobotco.github.io/buffalo-wings/dish/buffalo-chicken-pizza/2026-09-16T00:00:00Z

A pizza sauced with cayenne-and-butter wing sauce instead of tomato, topped with chicken and mozzarella, and finished with blue cheese or ranch.

https://nanobotco.github.io/buffalo-wings/dish/celery-and-carrots/2026-09-16T00:00:00Z

Cut celery, usually with carrot sticks, served cold beside hot wings with a cup of blue cheese or ranch that both the vegetables and the wings go into.

https://nanobotco.github.io/buffalo-wings/dish/chicken-and-waffles/2026-09-16T00:00:00Z

Fried chicken on a waffle, eaten with butter and syrup as a waffle would be, and often with hot sauce.

https://nanobotco.github.io/buffalo-wings/dish/chicken-riggies/2026-09-16T00:00:00Z

An Italian-American pasta dish from the Utica–Rome area of New York: chicken, rigatoni, and hot or sweet peppers in a spicy cream-and-tomato sauce. Variations are many; the peppers and the rigatoni are the constants.

https://nanobotco.github.io/buffalo-wings/dish/french-fries/2026-09-16T00:00:00Z

Potatoes cut into even batonnet or julienne strips, dried, and deep-fried.

https://nanobotco.github.io/buffalo-wings/dish/fried-rice-plate/2026-09-16T00:00:00Z

Whole fried chicken wings served over egg fried rice with mumbo sauce, sold from Chinese-American carryouts across the Washington, D.C. metropolitan region.

https://nanobotco.github.io/buffalo-wings/dish/garbage-plate/2026-09-16T00:00:00Z

Hot dog or hamburger meat and a meat hot sauce piled on a bed of side dishes — usually macaroni salad and home fries — with onions and mustard, and buttered bread alongside.

https://nanobotco.github.io/buffalo-wings/dish/jojo-potatoes/2026-09-16T00:00:00Z

A potato wedge that has been breaded, pressure-fried and spiced — not a bare wedge, and not a fry. The pressure fryer is a pressure cooker filled with hot oil, so the potato cooks fast and hard while keeping its water.

https://nanobotco.github.io/buffalo-wings/dish/mozzarella-sticks/2026-09-16T00:00:00Z

Elongated pieces of mozzarella coated in breadcrumbs or batter and fried, served as an hors d'oeuvre with marinara. On a wing menu they are the thing a table orders when half of it does not want wings.

https://nanobotco.github.io/buffalo-wings/dish/mumbo-fries/2026-09-16T00:00:00Z

French fries under mumbo sauce, from a Washington, D.C. carryout.

https://nanobotco.github.io/buffalo-wings/dish/pickled-radish/2026-09-16T00:00:00Z

Cubed pickled daikon in a sweet-sour brine, served cold in a small tub beside Korean fried chicken.

https://nanobotco.github.io/buffalo-wings/dish/pizza-logs/2026-09-16T00:00:00Z

Mozzarella, and often pepperoni, rolled in an egg-roll wrapper and deep-fried, served with marinara to dip.

https://nanobotco.github.io/buffalo-wings/dish/the-pitcher/2026-09-16T00:00:00Z

Draught beer sold by the jug for a table to share. It is the other half of a wing order almost everywhere wings are sold, and in two traditions it is named into the food: Hooters built its concept on wings and beer, and…

https://nanobotco.github.io/buffalo-wings/dish/white-bread-and-pickles/2026-09-16T00:00:00Z

Two slices of plain white sandwich bread with pickle chips on top, and the hot chicken laid over both. The bread catches the cayenne paste and the fat coming off the bird; the pickles cut it.

https://nanobotco.github.io/buffalo-wings/dish/wing-basket/2026-09-16T00:00:00Z

The unit a bar sells wings in: a count of pieces in a basket or on a plate, lined with paper, with celery and carrots, a cup of blue cheese or ranch, and usually fries.

https://nanobotco.github.io/buffalo-wings/fry/air-fryer/2026-09-16T00:00:00Z

A small countertop convection oven that reaches deep-frying temperatures without submerging the food in oil.

https://nanobotco.github.io/buffalo-wings/fry/baking-powder-bake/2026-09-16T00:00:00Z

The home method that gets wing skin to crisp in an oven: toss dried wings with baking powder and salt, bake low to render and dry, then hot to brown.

https://nanobotco.github.io/buffalo-wings/fry/breaded-fry/2026-09-16T00:00:00Z

Coating a wing before it goes in the oil — flour, seasoned flour, batter or crumbs — so the crust rather than the skin carries the crunch and holds the sauce.

https://nanobotco.github.io/buffalo-wings/fry/brine/2026-09-16T00:00:00Z

Salting the bird before it cooks. Brining treats food with brine or coarse salt, which preserves and seasons it while enhancing tenderness.

https://nanobotco.github.io/buffalo-wings/fry/deep-fryer/2026-09-16T00:00:00Z

The machine or pot the wing goes into: food submerged in hot fat rather than shallow-fried in a pan. A commercial vat, a chip pan, a wok, a Dutch oven or a cast-iron pot all do it.

https://nanobotco.github.io/buffalo-wings/fry/double-fry/2026-09-16T00:00:00Z

Frying in two passes with a rest between them. The first pass cooks the piece through and drives water out of the skin; the rest lets the surface dry and the interior even out; the second pass, hotter, builds the crust.

https://nanobotco.github.io/buffalo-wings/fry/dredge/2026-09-16T00:00:00Z

Coating food before it fries. One common method for preparing food for deep frying involves adding multiple layers of batter around the food — cornmeal, flour or tempura — and breadcrumbs may be used.