[1] The Wyandotte was created in the United States in the 1870s by four people, H. M. Doubleday, John Ray, L. Whittaker and Fred Houdlette.

[1] The body is of medium length, broad in the back and with a deep, full and well-rounded breast.

[10]: 85–86 In the United States, nine color varieties are recognized by the American Poultry Association: black (1893), blue (1977), buff (1893), Columbian (1905), golden laced (1888), partridge (1893), silver laced (1883), silver penciled (1902) and white (1888).

[4] The Poultry Club of Great Britain recognizes barred, black, blue, blue-laced, blue partridge, buff, buff-laced, Columbian, gold-laced, partridge, red, silver-laced, silver-pencilled and white.

It matures moderately rapidly, and hens are good layers of large brown eggs.