Buffalo Chicken Wings (continued)

[Bapopik at AOL.COM]

   We know the story, but don't have the citations.
   This is from NATION'S RESTAURANT NEWS, 28 February 1972, pg. 13, col. 1:

_Are Chicken Wings_
_Emerging Food Fad?_
   BUFFALO, N.Y.--Anchor Bar, an Italian restaurant here, claims to have started a new food fad: chicken wings.
   Dominic Bellissimo, son of Anchor Bar's founder, estimated that the eatery sold 13.5 tons of chicken wings during the Christmas holidays alone.  "At least 40 places in the area have jumped on the bandwagon," Bellissimo (Col. 2--ed.) reported on the new fad.
   (Nick Calabrese of the Woodshed in The Packet Inn, North Tonawanda, agreed about the new found popularity of chicken wings.  "Wings started out as a poor man's meal," he said.  "They used to be cheap, like macaroni, and like macaroni, they suddenly became fashionable.")
   _Celery Sticks_
   The Anchor Bar buys fresh chicken wings and then cuts them in half along the joint to create a tiny "drumstick" and an equally tiny "wing."  The halves are then prepared with assembly-line efficiency, going through a "spice bath" and being coated with barbecue sauce.  They can be spiced and flavored either mild, medium or hot and cooked to the crispness desired by the customer.
   Bellissimo serves his chicken wings with celery sticks and a dressing (usually blue cheese, but French, Italian, or Thousand Island is also available).
   Cost for a single order of 10 wings is $1.50 while a double order of 20 wings goes for $2.

(I'll check SUNY Buffalo publications and the Buffalo phone book, but not just this minute--ed.)