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Beyond the Buffalo wing: Local cooks’ tasty innovations

The Buffalo-style chicken wing wasn’t the first wing style, even in Buffalo. Having celebrated its official 50th anniversary this year, the Buffalo wing has conquered the world. But when it comes to the imagination of cooks seeking to take the wing in different directions, Frank’s hot sauce and butter are just the beginning.

Duke’s Bohemian Grove Bar, 253 Allen St., Buffalo. Dry rubbed, smoked, slathered with BBQ sauce and then grilled, the smoked chicken wings stand out from the crowd.

Essex Street Pub, 530 Rhode Island St., Buffalo. Rubbed, smoked then “dry fried” in Bourbon Surfer BBQ Sauce.

Falafel Bar, 3047 Sheridan Drive, Amherst. Chicken wings fried and tossed in a piquant green hot sauce powered with jalapenos and garlic.

K Café, 546 Niagara Falls Blvd., Tonawanda. Sweet-spicy ginger garlic wings, sticky Asian glaze.

Merge, 439 Delaware Ave., Buffalo. The seitan wings are amenable to meat-eaters and veggie types alike. Seitan is wheat gluten, a component of wheat flour, easily made into a dough that can become a mock-meat foundation.

Niagara Seafood, 837 Niagara St., Buffalo. Fish sauce wings are crispy skinned with sweet funk from a fish sauce glaze.

Tandoori’s Royal Indian Cuisine, 7740 Transit Road, Amherst. Pasli Ke Panje are wings marinated in spiced yogurt then roasted in the intense heat of the tandoor oven.

Theas, 634 Main St., East Aurora. Berbere chicken wings, seasoned with a blend of Ethiopian spices, served mild to medium. Mitmita can be added for extra heat, while honey and lemon can both be added for sweetness.

See a Buffalo News photo gallery of these alternative wings.

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