Original Buffalo Wings aren't the "original" Buffalo-wing joint, but what restaurant, save for Anchor Bar in Buffalo, can really purport to be. That doesn't mean it doesn't serve one of the truest representations of the original dish. These are Buffalo wings to please even the jaded wing connoisseur. It's is a back-to-basics method that doesn't attempt to improve on the original formula. The wings are deep-fried without batter, their naked skins exposed to hot oil until the subcutaneous fat turns golden-sheened and crisp. A soak in a piquant mixture of butter and hot sauce comes after in ever-increasing levels of heat. The potato chips taste like something like a home cook would make, each slightly burnt swoop biting with the density of foam and a wafer-like crispness. To quench the burn of the wings, it's better to opt for the potato salad, an herbed mound of cool that's not overburdended by mayo. And should you tire of fried chicken wings, Original Buffalo Wings also uses its fryers to produce a respectable heap of fish and chips. No, they're not original, either, but they're still good.