As the 2017 Hudson Valley Wing Wars approaches, I have found myself getting in yet another discussion about 'what makes a good chicken wing?' Is it the sauce? Is it the chicken? Is it the fact that they have been fried, grilled, smoked or baked? Does that make the magic happen?

If you talk to 5 people you will get 5 different answers.

The Buffalo Wing was allegedly 'created' in 1964 in Buffalo, New York at a place called the Anchor Bar. These first "Buffalo Wings" were deep fried and served in a cayenne based hot sauce that had been mixed with butter. Now days, the term "Buffalo" as it relates to food means that what ever you are eating has had some version of this sauce applied to it.

But this was only the beginning. Today the choices of sauce toppings are innumerable. Hot, mild, sweet, savory, atomic, Jamaican, Hawaiian, there are even restaurants in the Hudson Valley that have 'Marist Wings', 'Vassar Wings' and 'CIA Wings.'

  • Which cooking method do you prefer? Frying, baking/roasting, grilling or smoking?
  • Which kind of sauce do you prefer? Hot, mild, sweet or 'wild'?
  • Do you have a favorite place to get your wings? Restaurant, Pub, Your House?
  • What do you consider to be the perfect chicken wing? Can you describe it for us?
  • Do you have a photo that you want to send us of your perfect wing? Email it to

If you know what it takes to be the best wing in the Hudson Valley, join us for Hudson Valley Wing Wars on Saturday January 28, 5-9PM at Motorcyclepedia in Newburgh. Each person in attendance that night can vote for the Best Wings in a few different categories. Get your tickets early as the price will increase the day of the event.


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