In Buffalo New York in 1964, a little place called Anchor Bar served the first recipe of what Americans now lovingly refer to as Buffalo style wings. The inventor, Teressa Bellissimo, needed to feed a crowd late one night. All she had was a bunch of chicken wings, so she fried them up, tossed them in hot sauce and melted butter, and served them with celery and blue cheese because that’s what the bar had at the time…talk about a magnificent improvisation! We flatbread fans know exactly how to feed a crowd using a handful of ingredients, right? We do it everyday!

Today, “Buffalo style” takes on a whole wide range of culinary connotations, from pasta to pizza, but basically it involves the same basic flavors. Wings are arguably the best, most classic way to enjoy buttery hot sauce and rich, creamy blue cheese dressing, at least in my opinion.

Any chicken wings seem to have a cult following, and for good reason! Whenever I roast a whole chicken, the little wings are the first things I snack on when it’s freshly out of the oven. My better half begs to disagree, so that means all the wings for me. He doesn’t care for chicken on the bone, but loves blue cheese, so I made him this flatbread recipe to show him a little love. If boneless chicken wins me his heart, then boneless chicken he shall have. Besides, wings make for great bar food, but aren’t as practical to make at home since you need a fryer.

I use a pre-made spicy breaded chicken patty to make this a quick dinner or weekend lunch, and serve it up on a flatbread Foldit so a bun doesn’t overwhelm all the delicious flavors. If you have a favorite wing or hot sauce, by all means use it! Just make sure there’s plenty of crunch and an ample dose of blue cheese. Your own wing lover will thank you!

Stay spicy!

-Amy at Flatout