Remembering Kevin Moore

Low-Carb Chicken Done Right With Wing-Time Buffalo Wing Sauce

One of the greatest food creations of all-time has got to be whoever came up with the chicken wing. There are four stories floating around out there regarding the origins of this wonderful low-carb delicacy and they’re all certainly plausible:

1. In October 1964, a Buffalo, NY-based bar owner named Teressa Belissimo needed to feed her son Dominic and his friends from college who came home late at night and forced her to scramble for a quick and simple snack idea. She decided to take some chicken wings which were rarely used for anything more than chicken stock in those days and whip in some cayenne pepper sauce for some added zip before dropping them in the deep fryer. Teressa provided them with celery sticks and blue cheese to go with the wings and the rest is history.

2. The son from the above story Dominic recalled how they were created by stating his mother Teressa Bellisimo came up with the idea for the chicken wings as a way to show gratitude and appreciation for the bar patrons who were regular customers. The story goes that they were frequented by mostly Catholics on Friday nights who abstained from meat until Saturday, so they’d serve the wings at midnight.

3. It turns out the delivery truck mistakenly brought wings to the bar instead of the backs and necks that they use for making spaghetti sauce. So Frank Bellisimo asked his wife to come up with something interesting to do with the wings. Thus was born the chicken wing!

4. And finally, a tee-totally separate story involves a man named John Young who said he came up with his own special “mambo sauce” at his Buffalo, NY-based restaurant he eventually registered under the name “John Young’s Wings ‘n Things” sometime in the 1960s.

Whatever the origin, I’m just glad we have these mouthwatering delicacies to savor and enjoy on our healthy low-carb lifestyle. I used to wonder what the big deal was about gnawing on a bone trying to get the minuscule amount of meat off of the chicken wing, but then I tasted it and was hooked. It’s a great snack idea not just for watching football games, but virtually anytime you get the hankering for something tasty, filling, and hits the spot for that little something. But you’ve got to make sure you have the right kind of sauce to make sure it doesn’t have anything in it you don’t want and that it is done right. I’ve got just the thing for you: Wing-Time Buffalo Wing Sauce.

While buffalo wings might have been born in the 1960s, it wasn’t until 1994 when Wing-Time perfected the most famous and best Buffalo sauce you’ll ever taste! These premium sauces are made with only the finest ingredients that have no added sugars, are gluten-free, do not contain preservatives, and are even low in sodium for people watching their salt intake. It comes in four flavors: Mild, Medium, Hot, and Garlic. I’m a big sucker for garlic and butter on my chicken wings, so that last one is my favorite. Regardless of how spicy you like it, the Wing-Time Buffalo Wing Sauce has just the flavor for you. Give ’em a try on your next batch of chicken wings!

NOTICE OF DISCLOSURE: http://cmp.ly/3

  • Joe Matasic

    Soybean oil is definitely an ingredient I don’t want. I’ll be skipping this like most of the fake sauces. You can do the original recipe with just butter and hot sauce simmered together.

    • THANKS Joe! I avoid soy as much as possible, too, but there’s just a small amount in this sauce. If you use it on occasion, it’s a good option for people.

  • AstroNutrition

    I love chicken wings! Though right now I’m trying a low carb diet of course, together with a regular exercise! Good day!

  • Sharon Johnson

    I LOVE buffalo wings! The sauce is so easy to make from scratch – just butter and hot sauce (your choice). If I’m making 6 whole wings, I’ll use about 6 tablespoons of butter melted, then add the hot sauce and stir until butter is blended. Fry (or bake) your wings, then put them in the sauce and toss. Yummy!