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Americans will devour 1.25 billion chicken wings on Super Bowl Sunday -- that's four wings for every man, woman and child. (Cathy Miller/Inside Jersey)

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What do you get the Super Bowl snack that has everything? Crispy, spicy and creamy, Buffalo wings with its classic blue cheese sauce turn 50 this year. In 1964, Teressa Bellissimo, the co-owner of the Anchor Bar in Buffalo, served up leftover wings with celery slices and blue cheese sauce to her son Dominic and his friends as a late night snack; it became a hit at the bar and eventually the rest of America, in part because the formerly unloved chicken part was so cheap and readily available.

This year, Americans will eat 1.25 billion wings during Super Bowl XLVIII, about 20 million more than last year -- more chicken supply and lower prices this year -- which matches the record level set in 2012, according to the National Chicken Council's 2014 Wing Report.

That's nearly four wings for every man, woman and child in America. Laid wingtip to wingtip, they would stretch from Seattle to MetLife Stadium.

While blue cheese may be the classic accompaniment to chicken wings, ranch dressing is tops with most diners, according to a new National Chicken Council poll, followed by barbecue sauce. Only 32 percent of those asked preferred blue cheese, although Northeasterners are significantly more likely to stick with big blue than diners in other parts of America. They're also more likely to prefer Buffalo wings over milder andeven spicier versions.

Looking to liven up your Super Bowl spread? Consider these twists on the classic:

â¢ Peanut-crusted chicken wings: This Southeastern Asian take from Susanna Hoffman and Victoria Wise's new cookbook, "Bold," is crunchy and pairs well with a fish sauce spiked with lime and finely chopped chiles.

â¢ Avocado chipotle wings: Verona's own Floyd Cardoz, the "Top Chef Masters" winner, coats wings in Wondra flour for extra crispiness, then serves them with a smooth, spicy avocado sauce.

â¢ Everything bagel wings: Dredge wings with a mixture of poppy, sesame, sea salt, caraway, onion flakes, and granulated onion and garlic and roast until golden.

â¢ Orange-glazed wings: The Food Network's Alton Brown steams his wings, then roasts them for crispy skin, and finally glazes them with an orange juice, hoisin, honey, soy and rice wine vinegar glaze.

â¢ Kung pao chicken wings: Dale Talde, who is bringing his Brooklyn-born Asian-American bistro Talde to Jersey City later this year, has won raves for his sweet and spicy deep-fried wings, topped with peanuts, cilantro and scallions and served with a buttermilk ranch dressing.

â¢ Masala chicken wings: "American Masala" cookbook author Suvir Saran marinates the wings in olive oil with salt, cracked pepper, garam masala, paprika, cayenne pepper and cumin, then bakes them -- the better to mingle with your guests instead of communing with cooking oil.