In classic Buffalo wings, the wing sections are usually fried without breading.
Traditional Buffalo wings are generally deep-fried plain, with no flour coating, batter, panko, cornmeal, or tempura crust. Frying the bare skin lets it brown and crisp before the hot sauce is added. The wings are then tossed in a sauce commonly based on cayenne pepper hot sauce and melted butter.
The usual pieces are the drumette and the flat, separated at the joints from a whole chicken wing. Classic servings are often accompanied by celery and carrot sticks plus blue-cheese dressing, although ranch is also widely served. “Buffalo” refers to Buffalo, New York, not the animal.
Breading is a common source of confusion because many restaurants sell breaded or battered wings, and boneless “Buffalo wings” are typically pieces of chicken breast coated before frying. Those are popular variations, but the canonical bone-in Buffalo wing is unbreaded. The dish’s exact origin is disputed, though the Anchor Bar in Buffalo is central to the best-known 1960s story.