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About the Product
Oklahoma 07 Chicken Wing Sauce
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Deep-fried chicken wings have long been a staple of Southern
cooking. But the concept of cooking wings in peppery hot sauce was
born in 1964 at the Anchor Bar in Buffalo, New York, when co-owner
Teressa Bellissimo cooked leftover wings in hot sauce as a
late-night snack for her son and his friends. The guys liked them so
much that the Bellissimos put them on the menu the next day. Served
with celery slices and bleu cheese sauce, “Buffalo Wings” were an
instant hit. The rise of the chicken wing and its correlation to American football all had to do with timing. Cooking the whole bird was trendy in the sixties and seventies, but in the eighties U.S. consumers started preferring boneless-skinless breast meat, and wings became an inexpensive byproduct for chicken producers. Restaurants and bars realized they could charge low prices for the relatively inexpensive protein, and due to the spicy/salty nature of the sauce, they discovered that beer sales would go through the roof when customers ate wings. At the same time, sports bars with multiple TVs and satellite dishes were becoming more and more common in America thanks to rapidly developing technology; and the most popular sporting event to watch with friends in bars is football. Wings were easily shareable and affordable, a great “group food” to eat with other people, and are the perfect pairing with a pitcher of beer. And so the pigskin-chicken wing bond was born. Good with Hamburgers, chicken, fish, salads, hot dogs, noodles, 
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