The combination of buffalo wings and celery has been bothering the party and Super Bowl party on Friday night. Why should we match our lightest vegetables with rotten, fat-soaked chicken wings?

This is a necessary question. There are leftovers.

As early as 1964, in Buffalo, new york, Frank and Teresa Bayless were faced with a late-night request from their adult son Dominic to find something to eat for him and his friends at the Anchor Bar in Moss, Bayless. In order to satisfy their appetite, Teresa put some chicken wings, margarine and hot sauce together, which triggered the chicken wing obsession in the region and even the whole country. However, Buffalo residents don't call chicken wings Buffalo wings, just as the French don't call French fries French fries. They just call them chicken wings or chicken wings. )

Teresa finished the first wing with what she had in the bar. She made chicken wings with homemade blue cheese sauce and celery sticks left over from appetizing salad. Dominic and his friends ate, and the combination got stuck.

When Theresa used what was available, it turned out that she chose some very complementary pairs. Celery has high water content and crisp texture, which is in perfect contrast with the salt and fat of chicken wings. It provides a refreshing and hydrating rest time, especially when your consumption reaches dozens. And because they are easy to digest, they will not interfere with the thermonuclear bomb that has exploded in your stomach.

Some chicken wing lovers choose ranch sauce instead of blue cheese. Although there is enough cream in any kind to relieve the afterburning of hot sauce, Buffalo locals think that pasture is a curse. As early as 20 18, Frank's RedHot was the main food sauce used to prepare wings in Teresa's first cookbook. It wrongly recommended pasture on social media, which led to virtual collapse. Imagine what would happen if they suggested carrots.