What Are Chicken Wing Dings? A Deep Dive Into This Tasty Snack

People all over the United States love chicken wing dings as an appetizer, and they bring them to parties and sporting events everyday. They’re a popular snack for game days, barbecues, and anytime you want a quick bite with a lot of flavor because they’re crunchy on the outside, juicy on the inside, and can be used with a lot of different sauces. But what are chicken wing dings? Where did they come from? And how should you cook them for the best taste? Let’s learn more about where these tasty finger foods came from, how to make them, and how to enjoy them.

A Brief History of Chicken Wing Dings

While chicken wings themselves have been around for as long as chickens have, the concept of “chicken wing dings” is a relatively recent phenomenon that originated in Buffalo, New York. As the story goes, in 1964 Teressa Bellissimo, owner of the Anchor Bar, was looking for a way to utilize the unused chicken wings from her stock. She decided to deep fry them and serve them alongside a spicy hot sauce made with vinegar and butter. Thus, the Buffalo wing was born!

The idea spread quickly across the country, not just in Buffalo. Different restaurants and bars started to offer their own versions of Buffalo wings by trying out different sauces and ways to cook them. This led to the creation of the “chicken wing ding,” which is basically a Buffalo wing cut into small pieces. It was easy to share, dip, and snack on dings, which made them the perfect party food and game-watching snack. Their popularity skyrocketed through the 70s, 80s, and beyond.

What Exactly Are Chicken Wing Dings?

Chicken wing dings are small bite-sized chicken wing pieces that have been fried or baked. They are usually made from either drumettes (the thick first section of the wing) or flats (the middle wing section) that have been cut into smaller pieces. The wing tips are often removed.

Dings can be bought plain, but they taste best when they are tossed or covered in sauces and seasonings that are full of flavor. Common examples include:

• Buffalo The tangy, peppery original – a sauce of hot sauce, butter, and vinegar

• Barbecue: Sweet, sticky, and smoky.

• Garlic Parmesan: Savory, garlicky, and coated in parmesan.

• Asian: Often featuring ginger, sesame, and soy flavors.

• Honey mustard: Sweet honey balanced by the tang of mustard.

Seasoning and sautéing chicken wings can be done in a lot of different ways. Restaurants often have entire menus dedicated to unique ding flavors.

Preparing Perfect Chicken Wing Dings at Home

Part of the appeal of chicken wing dings is their versatility – they can be baked or fried at home with fairly minimal effort. Here are some tips for nailing homemade dings every time:

Start with quality wings – Look for plump wings with smooth, taut skin. Rinse and pat thoroughly dry. Cut wings into drumettes and flats then slice into 1-2 inch pieces.

Season generously – A simple salt, pepper, and garlic powder mixture works wonders. Apply seasonings before and after cooking.

** Fry for maximum crunch** – Fill a heavy pot with 2-3 inches of oil and heat to 350°F. Working in batches, fry dings for 8-10 minutes until deeply golden. Drain on paper towels.

Or bake for a healthier option – Arrange on a baking sheet and bake at 400°F for 25-30 minutes, flipping once. They won’t be quite as crispy but still tasty!

Toss in your favorite sauce – From Buffalo to teriyaki to lemon pepper, let your tastebuds guide you. Just a couple minutes of tossing and your wings will be perfectly coated.

Serve immediately – Chicken wing dings are best enjoyed right away while still hot and super crispy. Dig in while they’re fresh!

Tips for Serving Wing Dings

Once your chicken wing dings are cooked to golden perfection, you’ll want to serve them up in style. Here are some pointers:

• Focus on flavor pairings – Match your sauce or seasoning to a complementary dip. Ranch works well with Buffalo, honey mustard loves barbecue, blue cheese pairs nicely with plain or garlic dings.

• Offer an array of dip options – Provide more than one sauce/dip so guests can customize. Ranch, blue cheese, barbecue sauce, and honey mustard are crowd pleasers.

• Make it shareable – Arrange cooked dings in the center of a platter surrounded by dipping sauces. Provide plenty of napkins.

• Include veggie sides – Fresh crudités like carrot and celery sticks balance out the fried dings. Their crunch also mimics the texture.

• Keep them warm – If you need to keep dings warm for a buffet, place them in a 200°F oven on a sheet pan layered with paper towels. This prevents sogginess.

Why We Love Chicken Wing Dings

Chicken wing dings hold a special place in America’s heart, and it’s easy to see why. Here are some of the qualities that make them an undisputed favorite:

Their universally loved flavor – Chicken wings strike a perfect balance between savory meat and crispy, fatty skin. Who doesn’t love that? Dings maximize this flavor payoff in snackable pieces.

Satisfying crunch – The signature crunch of dings is incredibly addictive. That shattering bite lets you know they’re fresh from the fryer.

Endless customization – With so many seasoning and sauce options, you could enjoy dings multiple times a week without getting bored.

Perfect for sharing – Dings are the ideal group snack. Easy to pass around and pick at over drinks, the game, or a movie.

Nostalgic factor – For many, dings are intertwined with memories of childhood parties, sports bars, and good times. Comfort food at its finest!

So next time you’re craving a tasty, crispy snack that everyone will enjoy, look no further than good old chicken wing dings. A party classic for good reason!