What main chicken part is used to make Buffalo wings?

The main chicken part used to make Buffalo wings is the chicken wing.

A traditional Buffalo wing is made from a section of the bird’s wing, usually the drumette or the flat. The wing tip is often removed and saved for stock, while restaurants may serve the drumette and flat separately or attached. The drumette resembles a small drumstick, which is why the two pieces are sometimes confused.

Buffalo wings became associated with Buffalo, New York, where the Anchor Bar is widely credited with popularizing the dish in 1964. The origin story is disputed, however, and John Young also claimed an important earlier role in Buffalo’s wing culture. Early wings were inexpensive and often treated as scraps, but their popularity transformed them into a valuable menu item.

“Boneless wings” are a common source of confusion: they are generally pieces of chicken breast prepared with Buffalo-style sauce, not actual wings. The name refers to the flavor and preparation rather than the anatomical cut.