Buffalo Wings

Deep-fried chicken wings: invented at the Anchor Bar in Buffalo, New York, in 1964, tossed in a sauce of melted butter, cayenne hot sauce (Frank's RedHot canonically), and sometimes a splash of vinegar. Served with celery and carrot sticks and a small bowl of blue cheese dressing for dipping. The signature is the chicken-skin fat from the fryer, the buttery cayenne coating, the vinegar acidity, and the cooling blue cheese on the side. The wine must handle aggressive chilli heat, fried fat, and vinegar simultaneously while not fighting the blue cheese dip.