Chicken wings are the small, bony cut from the wing of the chicken, prized for a high skin-to-meat ratio that turns crisp when fried or grilled while the meat underneath stays tender. Their best-known preparation, Buffalo wings, tossed in a tangy hot sauce, is generally credited to Buffalo, New York's Anchor Bar in the 1960s, though the exact origin is debated. Beyond American bar food, wings appear across cuisines, including Chinese preparations like kung pao chicken and Korean double-fried wings finished in a sweet-spicy glaze.