Picky Buffalo

The Picky Buffalo is a sharing platter of crispy chicken pieces coated in a spicy, buttery buffalo sauce. Its origin traces to Anchor Bar in Buffalo, New York, where the first buffalo wings were created in 1964. The dish migrated to the United Kingdom, where "picky" refers to a casual assortment of finger foods often served in pubs and fast-casual restaurants. Key ingredients include fried chicken—either wings, tenders, or boneless chunks—and a sauce made from cayenne pepper hot sauce and melted butter. A great version is distinguished by an exceptionally crunchy exterior that stays crisp under the sauce, a balanced heat that builds without overwhelming, and a generous coating that clings to every piece. Traditional accompaniments such as blue cheese dip and celery sticks are common, though some venues offer ranch dressing instead. Regional variations abound: in the UK, barbecue or honey buffalo alternatives appear, and the heat level is often toned down compared to American versions. Chicken George in Bedford, Regno Unito, serves their Picky Buffalo as part of a "picky" menu, as noted by the food creator Only Scrans. Many British outlets pair the dish with thick-cut chips or a side of coleslaw rather than raw vegetables. The best renditions avoid sogginess by saucing the chicken just before serving and using a double-dredge for extra crunch.