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Speaker 1: Hello, and welcome to Saber production of iHeartRadio. I'm Annie

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Speaker 1: Reese and I'm Laurn.

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Speaker 2: Vogel Bomb and today we have a classic episode for

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Speaker 2: you about chicken wings.

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Speaker 1: Yes, well, is there any particular reason this one was

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Speaker 1: on your mind? Lauren?

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Speaker 2: Yes, this is our kind of paired episode with the

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Speaker 2: Ranch classic that we ran last week, because Ranch and

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Speaker 2: chicken wings are a thing that goes together. If you

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Speaker 2: don't hate Ranch or chicken wings. Yeah, I don't know

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Speaker 2: your life, but yeah, yeah, chicken wings are a ridiculously

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Speaker 2: popular food right around the Super Bowl, and that thing

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Speaker 2: is coming up as we record this episode. So yeah,

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Speaker 2: the episode originally came out in January of twenty nineteen.

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Speaker 2: What a time.

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Speaker 1: What wow that they had a moment there.

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Speaker 2: Yeah, okay, you went back, you went back?

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Speaker 1: I did? I did.

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Speaker 2: Yeah.

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Speaker 1: And you know, we have a lot of tent pole

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Speaker 1: events as we call them, going on right now, which

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Speaker 1: are just kind of holidays or.

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Speaker 2: Yeah, things that you can kind of rely on being there. Yeah.

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Speaker 1: Yeah, And so we were coming up with our topic

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Speaker 1: ideas and you mentioned the Big Game as I call it,

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Speaker 1: and I completely I It's like I came out of

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Speaker 1: a trance and I was like, what day is it

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Speaker 1: that's coming up? Yeah?

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Speaker 2: Yeah, Well, if you're really only in it for the food,

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Speaker 2: then it's kind of a state of mind rather than

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Speaker 2: a particular holiday.

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Speaker 1: So stay in mind. I like that, And yes, I

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Speaker 1: have gotten my chicken wings.

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Speaker 2: You have to cook.

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Speaker 1: I'm going to cook.

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Speaker 2: Oh.

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Speaker 1: Ok, good, but I'm ready. That's good.

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Speaker 2: Apparently a lot of people in the country are ready.

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Speaker 2: According to the National Chicken Counts, Americans are going to

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Speaker 2: eat one point for eight billion chicken wings billion with

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Speaker 2: the B wow during the Super Bowl during during the

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Speaker 2: game this year, twenty twenty six. So, which is a

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Speaker 2: number that I totally understand. That's a number that I

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Speaker 2: have a solid comprehension of because I'm good at math.

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Speaker 2: Like most people. Most people can absolutely conceive of what

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Speaker 2: one point four eight billion chicken wings looks like.

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Speaker 1: Yeah, it's a lot, It's a lot. Yeah.

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Speaker 2: This one features our amazing friend Ramsey Yunk, who is

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Speaker 2: now producing a podcast with Killer Mike. It's called Conversate

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Speaker 2: with Killer Mike and you can listen to it wherever

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Speaker 2: podcasts are found. Congratulations to him.

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Speaker 1: Yeah. I'm not often on social media, but occasionally when

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Speaker 1: I get on there, I see pictures from what he's doing,

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Speaker 1: and I'm like, it's so cool. Yeah, live in the life,

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Speaker 1: my friend. I'm so happy for you. This is what

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Speaker 1: you want it.

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Speaker 2: Absolutely absolutely yeah. So so go check that out. But

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Speaker 2: I suppose, without further ado, we should let former Annie,

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Speaker 2: Lauren and Ramsey take it away.

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Speaker 1: Hello, and welcome to Savor. I'm Annie Reese.

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Speaker 2: And I'm Lauren Vogelbaum, and today we're talking about chicken wings.

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Speaker 2: And we are joined by our compatriot Ramsey.

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Speaker 3: Hi, Ramsey, Hello, thank you for having me.

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Speaker 2: You're very thank you for being here.

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Speaker 1: Yeah, you've come up a couple of times on the show.

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Speaker 1: I think a lot of listeners will be familiar with

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Speaker 1: your name and you You and I. I even posted

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Speaker 1: on our Instagram account a while because I was trying

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Speaker 1: to figure out how many wings we ate at this

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Speaker 1: wing festival that we attended together, so people people might know.

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Speaker 4: Yeah, for the record, I think you actually ate more

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Speaker 4: than I did at that festival.

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Speaker 3: I'm very and yeah, and we did close it down though.

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Speaker 1: We closed it down, and that those people from the

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Speaker 1: Atlanta Braves they were leaving and they had those hats

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Speaker 1: that you had to like win and you just went

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Speaker 1: up and said, Yo, give me a hat.

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Speaker 3: We went home with a lot of braves hats and

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Speaker 3: some foam hands as well.

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Speaker 1: I checked and I ate twenty eight wings. Twenty eight wings, Yes,

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Speaker 1: and I never found the ice cream. And like I

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Speaker 1: said in the post, that was the great tragedy of

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Speaker 1: the whole event.

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Speaker 2: You there was ice cream at the Chicken Wing Festival.

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Speaker 2: Was it like blue cheese flavored? You know, I'll never know,

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Speaker 2: oh man, see.

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Speaker 1: Tragedy, tragedy. But yes, it is about time for the

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Speaker 1: big you know what I'm talking about.

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Speaker 2: Yeah, we as we record this, it's coming up.

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Speaker 1: The house stuff works game night. Actually, you know I'm

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Speaker 1: both joking, but that's also we are a big wing office.

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Speaker 1: Here are a lot of people really love their chicken wings.

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Speaker 2: Well Atlanta is a really big wing town.

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Speaker 1: Yes, yeah, but we're gonna yeah, we're gonna talk about

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Speaker 1: that sure. And like I mentioned in our Ranch episode

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Speaker 1: with Ben Bowlin, we the first food stuff video we

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Speaker 1: did was on chicken wings and it was for this

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Speaker 1: big game that is of the football variety.

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Speaker 2: We can say it, we can say the word super Bowl.

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Speaker 2: I know they knock on the door football jail.

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Speaker 3: Well, it's here in Atlanta. So they come out this year.

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Speaker 3: That's right, So they can come and find us if

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Speaker 3: they want.

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Speaker 2: Don't give them any ideas. I so, okay, So you

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Speaker 2: guys are pretty into chicken wings. I will say I

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Speaker 2: am into them now, but they're not my favorite food

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Speaker 2: by far, Like I would rather eat most other foods

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Speaker 2: before I would eat a chicken wing. And this stems

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Speaker 2: back to the seventh grade. Ooh, in science lab, I

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Speaker 2: had to dissect a chicken wing, and I was so

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Speaker 2: upset about it. Not because I was like, it was

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Speaker 2: just gross. It was just really gross and I didn't

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Speaker 2: like it, and I refused to eat chicken wings for

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Speaker 2: at least a decade afterwards. Wow had a lasting impact,

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Speaker 2: it really did. It was so squidgy. I seriously don't

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Speaker 2: like working with raw meat.

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Speaker 4: That doesn't sound healthy as I mean, like a health

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Speaker 4: hazard as well if you're dissecting.

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Speaker 2: Yeah, I think it's less of a health hazard than

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Speaker 2: a frog.

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Speaker 3: Yeah.

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Speaker 1: I've never heard of anybody dissecting a chicken wing.

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Speaker 2: It's it's apparently popular. When I was looking. When I

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Speaker 2: was googling various things for this at the chicken wing

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Speaker 2: dissection project came up in like a lot of my results.

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Speaker 1: I did a frog and a cat and an al pellet.

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Speaker 1: That's the one that made me vomit.

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Speaker 3: She did a baby pig. Oh really Yeah.

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Speaker 4: I took a zoology class in high school and we

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Speaker 4: did pretty much everything, but with no chicken wings, jellyfish,

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Speaker 4: and a bunch of other stuff.

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Speaker 2: If you're going to like jellyfish and baby pigs, you

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Speaker 2: don't really need the chicken wing like you're you're basically

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Speaker 2: a more advanced yeah. Ah god, just the nerves running.

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Speaker 2: Oh I'm not happy about it anyway.

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Speaker 1: I can't wait till we talk about how delicious they are.

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Speaker 1: And I did want to include this quote at the top,

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Speaker 1: A blue collar dish for a blue collar town, and

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Speaker 1: we will talk about what town that is, even though

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Speaker 1: you probably most definitely know what is in a little bit,

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Speaker 1: let's build some suspense here. Yeah, and talking about suspense,

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Speaker 1: our question chicken wings. What are they?

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Speaker 2: Well, they're the wings of chickens.

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Speaker 1: There you go.

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Speaker 2: You had it here first, folks. No, when Americans say

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Speaker 2: chicken wing, we usually have a very specific dish in mind.

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Speaker 2: It's a wing with the bony tip removed and then

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Speaker 2: split at the elbow. Joint into a wingett or flat

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Speaker 2: the forewing, and a drummet or drum the upper wing.

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Speaker 2: The pieces are then deep fried and coated in some

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Speaker 2: kind of savory, sweet spicy sauce, the result being like

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Speaker 2: a handheld snack sized food, with an optimally crispy, crunchy

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Speaker 2: skin on the outside and tender, fatty meat on the inside.

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Speaker 2: They could be served as an appetizer, main dish, or

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Speaker 2: side with a usually a creamy dip blue cheese or ranch,

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Speaker 2: often with raw celery and carrot sticks alongside, And those

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Speaker 2: sauces that you can serve a chicken wing with are legion.

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Speaker 2: I think the most common are probably a buffalo being

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Speaker 2: butter and hot sauce hot sauce here meaning a thin

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Speaker 2: sauce made with vinegar and period hot peppers, and then

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Speaker 2: barbecue sauce lemon pepper and kariaki rubs can also be

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Speaker 2: applied instead of a sauce, like Jerk style for example.

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Speaker 2: And trends come and go right now, I think with

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Speaker 2: the rise of Korean cuisine in the United States, Korean

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Speaker 2: style barbecue sauces are just everything in quotation marks, Yet

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Speaker 2: no those are rising in popularity. I've seen those in

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Speaker 2: a lot of menus I have and this is related,

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Speaker 2: so go with me on this trip.

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Speaker 1: I have a plethora of katies in my life. I

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Speaker 1: have a lot of friends named Katie and like not

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Speaker 1: only friends, but like best friends, okay, and all of

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Speaker 1: them don't like spicy food, oh like not even I

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Speaker 1: remember for one of them, we would go to Zaxby's

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Speaker 1: after school sometimes and my mom would she would we

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Speaker 1: would have to get wimpy sauce because my friend couldn't

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Speaker 1: have anything above wimpy. And every time I hang out

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Speaker 1: with their two katies in particular, I'm thinking of they're

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Speaker 1: the ones that want buffalo wings. But a lot of

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Speaker 1: restaurants in Atlanta have a very fun naming system. Yes,

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Speaker 1: and so it's buffalo wild, Buffalo wacky buffalo fun style,

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Speaker 1: Like there's no way of knowing is the spicy one.

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Speaker 1: There's no system like with Zaxby's I can tell. So

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Speaker 1: we usually like fail every time and I just end

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Speaker 1: up eating the chicken wings and we have to order

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Speaker 1: something else too. So I would love a like, you know,

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Speaker 1: dot like the chili peppers, chili peppers something, because I'm

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Speaker 1: just like shooting in the dark. Yeah, Miss it you

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Speaker 1: could ask the server. That would require speaking to some

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Speaker 1: actual telephone.

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Speaker 2: Oh man, all right, well I understand, thank you, and

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Speaker 2: I almost believe that you're not doing it on purpose

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Speaker 2: so that you can just eat a lot of chicken

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Speaker 2: wings by yourself. Thank you, Lauren. Well, regardless, recipes for

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Speaker 2: creating said wings differ. Some folks like a little bit

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Speaker 2: of breading flour or corn starch. You can bake them

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Speaker 2: or grillam instead of frying. My favorite wings are smoked

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Speaker 2: before being fried. The double fries considered scientifically superior by

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Speaker 2: some More on that later on. Uh, And lots of

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Speaker 2: restaurants do use pre processed wings like they've already been

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Speaker 2: seasoned and battered and par fried at a plant and

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Speaker 2: then a quick frozen and chipped out to restaurants that

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Speaker 2: just kind of refry them real quick. Nutrition wise, it's

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Speaker 2: fried chicken.

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Speaker 1: Yeah. One of my favorite recipes that I make is

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Speaker 1: a healthy one, and I know it's three hundred calories

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Speaker 1: for ten wings.

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Speaker 2: That's not bad.

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Speaker 1: That's what I usually make for the Super Bowl is

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Speaker 1: as I said in the Ranch episode, I don't watch it,

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Speaker 1: but I make all the food associated with it and

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Speaker 1: have a great time.

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Speaker 2: Yeah, Oh, I mean they're they're high in protein, Like

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Speaker 2: that's not gonna a little bit if that's not going

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Speaker 2: to kill you.

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Speaker 1: Yeah, yeah, I mean it's it varies wildly and widely.

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Speaker 2: Depending on and yet like the sauce can have a

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Speaker 2: lot of sugar in it. It's it, yeah, Milegit will

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Speaker 2: vary mm hm.

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Speaker 4: Typically what I'll do is I do like a dry

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Speaker 4: brine and let them sit for a day or so

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Speaker 4: and then put them in the oven at a high

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Speaker 4: heat and just cook them off that way and then

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Speaker 4: mix like a little sauce like buffalo sauce or depending

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Speaker 4: on taraiaki style. And I grew up in Southeast Asia,

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Speaker 4: so I have a lot of Asian influences in my

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Speaker 4: sauces and all that stuff that I like to use,

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Speaker 4: And so I'll do that a lot, or you know,

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Speaker 4: whatever I have in the kitchen that can whip up

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Speaker 4: pretty easily.

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Speaker 1: You know, we didn't say why we asked you to

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Speaker 1: come on this episode.

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Speaker 3: No, I'm still curious why.

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Speaker 1: Because you requested it over a year ago. We have

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Speaker 1: in our ideas sheet chicken wings, Ramsey, and you're just

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Speaker 1: you're a big connoisseur.

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Speaker 4: So I do like the wing and you have had

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Speaker 4: my wings before at game night when I had people over.

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Speaker 3: From work at my house.

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Speaker 2: Oh that's right.

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Speaker 4: I don't think I had any of those wings because

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Speaker 4: when I came back from the kitchen they were gone.

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Speaker 4: It wasn't which is a good sign that something good

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Speaker 4: was resented.

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Speaker 1: Yes, absolutely, yes, and I promise it wasn't just me.

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Speaker 1: So if we talk about some chicken wing numbers every year,

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Speaker 1: it seems we hear about an impending wing shortage around

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Speaker 1: the time of the Super Bowl. Apparently this is less

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Speaker 1: a shortage and more of a price increase due to

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Speaker 1: supply and demand. An estimated one point three billion wings

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Speaker 1: are consumed over a Super Bowl weekend in the United States, and.

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Speaker 2: That number is growing year over year by like ten

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Speaker 2: to forty million wings. Yeah, and y'all that's just over

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Speaker 2: one weekend. One meat industry agency estimated that Americans eat

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Speaker 2: twenty eight billion wing segments like drums and flats every year.

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Speaker 3: It's a lot of chickens.

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Speaker 1: Yeah, yeah, Hooters, Hooters. I read that and then it

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Speaker 1: was like, wait a minute, no, this is in our notes.

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Speaker 1: Hooters sells thirty pounds a year. There was a chicken

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Speaker 1: wing heist. What in our home state of Georgia a

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Speaker 1: couple of years ago before the Super Bowl, and the

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Speaker 1: stolen goods were worth sixty five thousand dollars.

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Speaker 2: I love, I love a food heist.

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Speaker 1: Food heist. That needs to be a movie, Spielberg. If

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Speaker 1: you're listening, there you go. That's your next.

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Speaker 3: One sponsored by Hooters.

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Speaker 1: Oh yeah, I mean it's already there.

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Speaker 2: Oh yeah. Chicken wings are a pretty frequent competitive eating food.

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Speaker 2: The current Wing Bowl record, which is a yearly competition

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Speaker 2: in Philly consisting of two rounds of fourteen minutes each,

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Speaker 2: is five hundred and one wings in those twenty eight minutes.

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Speaker 1: That puts my twenty eight in perspective. Yeah.

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Speaker 2: This was accomplished in twenty eighteen by one Molly Julier Skyler.

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Speaker 1: According to the Hamilton soundtrack, that would be Skyler because

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Speaker 1: that's how they spell the Skylar last name. The Skyler sisters.

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Speaker 1: It's a whole song.

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Speaker 2: I believe you entirely.

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Speaker 1: Thank you.

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Speaker 2: There's a lot of belief coming your eye.

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Speaker 1: I like it. I really appreciate it.

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Speaker 2: Meanwhile, the Guinness World Record for largest chicken wing eating

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Speaker 2: competition overall is from twenty seventeen when Amazon Web services

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Speaker 2: included two hundred and fourteen participants not strictly related to eating.

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Speaker 2: The Guinness record for the most items taken out of

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Speaker 2: hot oil with bare hands in one minute went to

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Speaker 2: Contree Chun in twenty ten. They pulled twelve chicken wings.

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Speaker 1: Out of a fryar with their bare hands. Yeah, why

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Speaker 1: wouldn't you do that? I to get the record?

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Speaker 2: Clearly it was for an Italian game show. I'm not

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Speaker 2: sure other than that, like, psychologically, I can't answer that question.

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Speaker 1: This story is getting more and more fun if we

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Speaker 1: look away from the wing and at the flavor of buffalo.

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Speaker 1: You can get buffalo flavored almost anything. Oh yeah, and

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Speaker 1: you can get every flavor of buffalo wing. It sounds

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Speaker 1: like it should be some kind of like physics property.

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Speaker 2: But I mean, hot sauce is delicious, and butter is

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Speaker 2: also delicious when you combine them. A thing that I

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Speaker 2: have a really hard time not ordering when I see

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Speaker 2: it on a restaurant menu is buffalo grilled chicken sandwiches. Yeah,

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Speaker 2: if that's all on there, I'm basically guaranteed to order it.

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Speaker 4: There was a good portion of my when I say

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Speaker 4: good portion, probably about like three to four years where

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Speaker 4: I would if I could get something buffalo styled.

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Speaker 3: Yeah, I would totally do that.

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Speaker 1: That's it.

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Speaker 4: And this was when I became, I guess, more food conscious,

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Speaker 4: like where my food's coming from and where source and

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Speaker 4: all that. I was like, Hey, can I just get

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Speaker 4: that grilled but get buffalo.

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Speaker 3: Sauce tossed on it?

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Speaker 2: Yeah?

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Speaker 3: Like I was just like, you know, I kind of

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Speaker 3: healthy but not really.

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Speaker 4: Yeah, I think it's spicy.

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Speaker 1: I think I told the story once on this show,

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Speaker 1: but in case I didn't. There's an establishment that's well

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Speaker 1: known in Atlantic called the Vortex, and it's a burger

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Speaker 1: place and I went on a first date there and

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Speaker 1: I've made made two major mistakes. One, I was wearing

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Speaker 1: a white shirt no matter what you get at the Vortex,

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Speaker 1: oh steak.

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Speaker 2: Yeah, for me wearing a white shirt in general, that's

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Speaker 2: not a part of my lifestyle.

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Speaker 1: And then the second mistake I made was did you

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Speaker 1: order the triple Bypass?

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Speaker 2: No?

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Speaker 3: It comes with a cigarette.

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Speaker 1: I know I did not make that mistake. Making me

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Speaker 1: feel better about myself though, I ordered the buffalo sauce burger,

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Speaker 1: and I mean, within a second just dribbled down all

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Speaker 1: the white shirt.

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Speaker 2: Yeah.

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Speaker 1: We never had a second date, but I don't think

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Speaker 1: that's why it might have played into it.

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Speaker 3: I probably would have ordered the same thing.

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Speaker 2: Here's one speaking of ordering. Okay, do you guys have

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Speaker 2: an opinion about drums versus flats and which is better? Oh?

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Speaker 1: I do, what's yours?

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Speaker 2: Because there's a debate about this.

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Speaker 1: Yes, there is.

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Speaker 3: I like drums.

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Speaker 2: I do too, but I feel like most people like flats.

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Speaker 2: I like drums as well. Three man, that's crazy, producer Andrew. Yeah,

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Speaker 2: heck y'all, this is rare because most people prefer flats.

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Speaker 3: Yeah.

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Speaker 2: Both sides claim that their preferred wing piece has the

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Speaker 2: best ratio of skin to meat to fat sauce, and

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Speaker 2: that it is also easier to eat than the other type,

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Speaker 2: and that second one is subjective clearly, But like, for

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Speaker 2: the record, there is more meat on a drum and

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Speaker 2: more like skin fat sauce on a flat.

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Speaker 4: So well, I like I like the drums mainly because

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Speaker 4: I feel like I don't have to work as much

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Speaker 4: as I do with the flats because of the parts

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Speaker 4: of the bones that are associated with that.

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Speaker 3: Yeah.

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Speaker 4: Now, like the soushi would obviously be just eat boneless

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Speaker 4: chicken wings, which I actually like. The experience of eating

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Speaker 4: chicken wings, like it's like a it's like that finger

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00:18:53,720 --> 00:18:55,679
Speaker 4: food that you can go to that you know what

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Speaker 4: you're going to get, like you have some sort of

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Speaker 4: beverage with you, and you got your sauce, and you

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Speaker 4: got your dipping sauce, and then you got your your

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Speaker 4: vegetables that go along with But so I like the experience.

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00:19:07,280 --> 00:19:09,960
Speaker 4: But if I were to be able to order just drums,

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Speaker 4: I would definitely go that were.

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Speaker 3: Out because I think it's a little bit easier.

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Speaker 2: Yeah.

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Speaker 3: Yeah, you're not really getting into the bone.

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Speaker 2: Yeah, you're not digging at it with your little paws

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Speaker 2: just as much as Yeah, I feel like a trash

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Speaker 2: panda whenever I eat wings in general, but more so.

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Speaker 1: Than I eat in general, I feel. But I will

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Speaker 1: say I have had wings that were like not at

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Speaker 1: a at a restaurant for you know, twenty wings for

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Speaker 1: ten bucks, but like from a well known farm in Georgia,

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Speaker 1: and they had a lot more meat on them. And

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Speaker 1: I enjoyed that experience a lot more, oh man, because

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Speaker 1: it was blessed Like I'm already at the bone right

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Speaker 1: barely biting anything off. It was like, this is a

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Speaker 1: lot of meat and also one of our coworkers, Paul,

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Speaker 1: he won't eat chicken wings because he doesn't like the

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Speaker 1: experience of like having to work a meat on the bone.

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Speaker 4: I have a good friend Stephanie who has saying experienced.

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00:20:03,520 --> 00:20:05,440
Speaker 4: She She's like, I will not eat it just shows

385
00:20:05,480 --> 00:20:06,440
Speaker 4: I want to touch that bone.

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Speaker 2: Oh yeah, oh no. I like feeling like a trash panda.

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Speaker 2: I'm a fan.

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Speaker 1: I actually got made fun of it in middle school

389
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Speaker 1: because my mom used to send fried chicken like a

390
00:20:15,000 --> 00:20:18,040
Speaker 1: one drumstick with me to school for lunch and I

391
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Speaker 1: would get all of the meatoff and people would look

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Speaker 1: at me as if I was some sort of monster.

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Speaker 1: I don't waste anything, okay, And sales of chicken wings

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00:20:28,320 --> 00:20:31,840
Speaker 1: have been more than fair. They have gone upwards of

395
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Speaker 1: billions of dollars a year. In twenty thirteen, the number

396
00:20:35,880 --> 00:20:39,199
Speaker 1: of chicken wing franchises came out to over fifteen hundred,

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Speaker 1: and that number has grown by an annual eleven percent

398
00:20:42,520 --> 00:20:46,399
Speaker 1: over the past decade, and other franchises, just so you

399
00:20:46,440 --> 00:20:50,800
Speaker 1: can compare, the growth is around three percent. The same year,

400
00:20:51,119 --> 00:20:55,920
Speaker 1: the top thirteen wing franchises made four point one billion dollars,

401
00:20:55,960 --> 00:20:58,280
Speaker 1: and if you look specifically at Buffalo Wild Wings, which

402
00:20:58,280 --> 00:21:01,600
Speaker 1: I have never been to. They made one point three

403
00:21:01,680 --> 00:21:04,800
Speaker 1: billion dollars in twenty thirteen and their sales have gone

404
00:21:04,880 --> 00:21:09,000
Speaker 1: up by nine hundred thirty six percent over the last

405
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Speaker 1: ten years. In the US, wings are now the most

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00:21:13,080 --> 00:21:15,919
Speaker 1: expensive part of the chicken, but for most of history

407
00:21:16,119 --> 00:21:17,639
Speaker 1: that has not been the case.

408
00:21:18,520 --> 00:21:22,119
Speaker 2: It's apparently a really volatile market when when they're cheap,

409
00:21:22,240 --> 00:21:24,840
Speaker 2: restaurants offer such like lost leader deals on them that

410
00:21:24,880 --> 00:21:29,439
Speaker 2: it inflates demand and the cost balloons. Apparently, when McDonald's

411
00:21:29,520 --> 00:21:32,400
Speaker 2: rolled out one of their wing deals in twenty thirteen,

412
00:21:32,720 --> 00:21:36,760
Speaker 2: it disrupted the entire industry. It was chicken wing chaos.

413
00:21:36,840 --> 00:21:38,160
Speaker 1: Not chicken wing chaos.

414
00:21:40,440 --> 00:21:45,719
Speaker 2: Nonetheless, yeah, wings are a fairly inexpensive food, except when

415
00:21:45,720 --> 00:21:46,040
Speaker 2: they're not.

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00:21:46,320 --> 00:21:46,760
Speaker 1: Of course.

417
00:21:47,320 --> 00:21:49,960
Speaker 2: Back in twenty fifteen, in honor of Super Bowl forty nine,

418
00:21:50,040 --> 00:21:54,240
Speaker 2: a Manhattan restaurant called Old Homestead Steakhouse served a dozen

419
00:21:54,240 --> 00:22:00,360
Speaker 2: wings for four nine hundred dollars, Oh dear, when each

420
00:22:00,480 --> 00:22:04,239
Speaker 2: order came with four flavors covered in fai gras or

421
00:22:04,280 --> 00:22:07,480
Speaker 2: smothered in cream infused with a Louis The eighth kangnac

422
00:22:08,160 --> 00:22:12,200
Speaker 2: or coated with caviar, the fourth flavor was cobe filet

423
00:22:12,280 --> 00:22:15,359
Speaker 2: mignon on the bone, marinated in sake that costs like

424
00:22:15,400 --> 00:22:16,479
Speaker 2: a thousand bucks a bottle.

425
00:22:17,200 --> 00:22:20,879
Speaker 1: Oh my goodness, this is a life we will never know.

426
00:22:21,200 --> 00:22:22,560
Speaker 3: Yeah, stunt for yourself.

427
00:22:24,640 --> 00:22:27,800
Speaker 1: You're on the right, kitched myself to your shooting star.

428
00:22:29,640 --> 00:22:32,480
Speaker 4: I mean, on a personal note, that does not sound

429
00:22:32,520 --> 00:22:33,840
Speaker 4: a good way to eat a chicken wing to me.

430
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Speaker 4: So it just sounds like over indulgence, Like what can

431
00:22:38,040 --> 00:22:40,879
Speaker 4: I dip this wing in to make it more expensive?

432
00:22:41,160 --> 00:22:45,239
Speaker 2: Yeah, at least those like powdered gold coated wings that

433
00:22:45,280 --> 00:22:48,120
Speaker 2: we talked about in our Edible Gold episode. At least

434
00:22:48,200 --> 00:22:51,320
Speaker 2: those like like it's not going to impact the flavor

435
00:22:51,320 --> 00:22:54,600
Speaker 2: too much and like you get a fun Instagram photo.

436
00:22:55,040 --> 00:22:57,560
Speaker 2: I don't know. These looked gross, Like they looked so

437
00:22:57,720 --> 00:23:00,320
Speaker 2: gross that I almost said to all of the people

438
00:23:00,359 --> 00:23:02,919
Speaker 2: sitting around me here in our office, like, oh, Scott,

439
00:23:03,280 --> 00:23:04,879
Speaker 2: check out this gross thing. But then they looked so

440
00:23:05,000 --> 00:23:06,280
Speaker 2: gross that I felt bad doing it.

441
00:23:07,160 --> 00:23:09,440
Speaker 1: WHOA that's saying something that is.

442
00:23:10,359 --> 00:23:13,280
Speaker 2: Yeah, but chicken wings are one of those really interesting

443
00:23:13,520 --> 00:23:17,160
Speaker 2: foods that come from this kind of like lowbrow conception

444
00:23:17,520 --> 00:23:21,920
Speaker 2: that do get kind of celebrated in a highbrow cuisine.

445
00:23:23,040 --> 00:23:26,960
Speaker 1: Yeah, and you you Ramsey sent along an essay that

446
00:23:26,960 --> 00:23:28,960
Speaker 1: you found and it came out pretty recently, didn't it.

447
00:23:29,040 --> 00:23:32,520
Speaker 4: Yeah, it came out, came out this week. Actually, our

448
00:23:32,600 --> 00:23:34,960
Speaker 4: coworker Pam sent it over to me. She knew I

449
00:23:35,040 --> 00:23:37,880
Speaker 4: was coming on here because I was nervous about being

450
00:23:37,920 --> 00:23:39,880
Speaker 4: on the show, and.

451
00:23:39,680 --> 00:23:42,360
Speaker 1: She's like, so starstruck I am.

452
00:23:42,640 --> 00:23:42,840
Speaker 3: You know.

453
00:23:43,840 --> 00:23:45,360
Speaker 4: She sent it over to me and I was taking

454
00:23:45,359 --> 00:23:48,199
Speaker 4: a look at it, and basically it was written by

455
00:23:48,440 --> 00:23:52,719
Speaker 4: Erica Hawkins for Munchies on Vice called Chicken Wings Are

456
00:23:52,800 --> 00:23:56,119
Speaker 4: My Culture. And it was really interesting because you know,

457
00:23:56,160 --> 00:23:58,399
Speaker 4: it's not really necessarily something I really ever thought about

458
00:23:58,560 --> 00:24:02,159
Speaker 4: too much, but it talks about how wing culture has

459
00:24:02,320 --> 00:24:05,080
Speaker 4: mixed in with like black stereotypes and all that, and

460
00:24:05,320 --> 00:24:07,040
Speaker 4: talks about a little bit about the low and high

461
00:24:07,119 --> 00:24:10,840
Speaker 4: end culture of wings, which I, you know, outside the

462
00:24:10,920 --> 00:24:14,560
Speaker 4: article have personal opinions because I feel that is definitely

463
00:24:14,680 --> 00:24:17,880
Speaker 4: wings are for the people, and you know, some restaurants

464
00:24:17,920 --> 00:24:22,000
Speaker 4: have definitely increased the value of the wing as high

465
00:24:22,040 --> 00:24:25,240
Speaker 4: ticket items or you can't go and spend you know,

466
00:24:25,320 --> 00:24:27,160
Speaker 4: five to ten bucks on a plate.

467
00:24:26,920 --> 00:24:29,320
Speaker 2: Of wings, you know, Yeah, now it's like twenty now,

468
00:24:29,320 --> 00:24:30,160
Speaker 2: it's twenty It's like.

469
00:24:30,160 --> 00:24:32,920
Speaker 4: Oh, here's three wings for fifteen dollars. I'm like, wow,

470
00:24:32,960 --> 00:24:34,160
Speaker 4: that's pretty expensive.

471
00:24:34,760 --> 00:24:35,960
Speaker 3: But I digress.

472
00:24:36,040 --> 00:24:38,320
Speaker 4: Anyway, In the articles, she definitely brought up like the

473
00:24:38,640 --> 00:24:42,239
Speaker 4: culture and the house associated with with black stereotypes and

474
00:24:42,840 --> 00:24:46,840
Speaker 4: it being like a cheap food source. And she quoted

475
00:24:47,200 --> 00:24:51,119
Speaker 4: Claire Schmidt, who's a professor at the University of Maryland

476
00:24:51,160 --> 00:24:54,000
Speaker 4: who does studies on race and folklore, and she said, like,

477
00:24:54,520 --> 00:24:57,760
Speaker 4: chickens were always been a part of Southern diets and

478
00:24:57,880 --> 00:25:01,080
Speaker 4: they had a particular utility with slaves, and they were

479
00:25:01,240 --> 00:25:05,240
Speaker 4: cheap food source, and they were easy to feed and

480
00:25:05,320 --> 00:25:08,760
Speaker 4: a good source of meat. And as it being a

481
00:25:08,800 --> 00:25:10,520
Speaker 4: food that you eat with your hands, it was also

482
00:25:10,600 --> 00:25:13,880
Speaker 4: therefore always considered dirty and table manners are a way

483
00:25:14,000 --> 00:25:16,800
Speaker 4: of kind of determining who is worthy of respect or not.

484
00:25:17,960 --> 00:25:20,680
Speaker 1: Yeah, we kind of talked a little bit about that

485
00:25:20,760 --> 00:25:23,480
Speaker 1: in our Fried Chicken episode.

486
00:25:24,359 --> 00:25:28,080
Speaker 2: Yeah, like the trajectory of chicken from being a food

487
00:25:28,200 --> 00:25:30,440
Speaker 2: considered not good enough for upper class people to eat

488
00:25:31,000 --> 00:25:33,760
Speaker 2: to this thing that like in a reverse way, like

489
00:25:35,280 --> 00:25:39,440
Speaker 2: held up as a champion of the people by these

490
00:25:39,600 --> 00:25:41,800
Speaker 2: very upper class humans.

491
00:25:41,960 --> 00:25:44,320
Speaker 1: Well, that's the thing in this article and I am

492
00:25:44,400 --> 00:25:47,479
Speaker 1: someone who is very out of the loop. I will

493
00:25:47,520 --> 00:25:52,400
Speaker 1: admit it of celebrity culture, but it came with examples

494
00:25:52,440 --> 00:25:57,639
Speaker 1: of I would say, celebrities who were generally out of touch,

495
00:25:57,760 --> 00:25:59,880
Speaker 1: or if not out of touch, then they just lived

496
00:25:59,880 --> 00:26:03,840
Speaker 1: to different lifestyle than most of us. Eating chicken wings

497
00:26:03,880 --> 00:26:10,960
Speaker 1: is a way to say like, hey, yeah, and it's

498
00:26:11,040 --> 00:26:16,480
Speaker 1: just an interesting phenomena.

499
00:26:16,800 --> 00:26:17,960
Speaker 3: Well, yeah, she definitely brought us.

500
00:26:18,040 --> 00:26:20,639
Speaker 4: I think she said like celebrities are normalized by eating

501
00:26:20,720 --> 00:26:23,040
Speaker 4: chicken wings and stuff. And you know, you can take

502
00:26:23,080 --> 00:26:26,320
Speaker 4: that either way you want, whether it's you know, cultural

503
00:26:26,320 --> 00:26:30,480
Speaker 4: appropriation or what. But I mean it's you know, definitely

504
00:26:30,640 --> 00:26:31,000
Speaker 4: I'm out.

505
00:26:31,040 --> 00:26:32,719
Speaker 3: I'm right there. I'm in the same loop as you.

506
00:26:32,840 --> 00:26:34,600
Speaker 4: I was like, wow, I didn't know this was a thing,

507
00:26:35,800 --> 00:26:39,160
Speaker 4: especially when people are dipping them in gold and sprinkle

508
00:26:39,240 --> 00:26:41,919
Speaker 4: them in with twenty four k gold dust and then

509
00:26:41,960 --> 00:26:44,200
Speaker 4: eating them like it's you know whatever.

510
00:26:44,359 --> 00:26:47,320
Speaker 3: You know, It's definitely definitely food for our thoughts.

511
00:26:47,880 --> 00:26:53,040
Speaker 1: Ooh, well, it is a trend that I would say

512
00:26:53,040 --> 00:26:55,360
Speaker 1: we're seeing in a lot of places. Is just this

513
00:26:56,640 --> 00:26:59,680
Speaker 1: going to a restaurant and ordering a burger that says

514
00:26:59,680 --> 00:27:02,439
Speaker 1: its government cheese on it, and yeah, that's eighteen dollars.

515
00:27:03,040 --> 00:27:05,560
Speaker 1: I think it's just happening in a lot of places,

516
00:27:05,600 --> 00:27:09,720
Speaker 1: but this is a particular. It seems to be very

517
00:27:09,760 --> 00:27:13,560
Speaker 1: popular right now chicken wings. And we even said at

518
00:27:13,560 --> 00:27:21,679
Speaker 1: that wing fest, what's happening to Yeah, Well, I mean

519
00:27:21,720 --> 00:27:25,760
Speaker 1: I'm all about experimentation and you know, trying new recipes.

520
00:27:26,160 --> 00:27:29,280
Speaker 1: You like you said, you grew up in Partspasia, so

521
00:27:29,320 --> 00:27:31,080
Speaker 1: you have experience with other types of chicken.

522
00:27:31,200 --> 00:27:32,000
Speaker 3: Yeah.

523
00:27:32,040 --> 00:27:38,280
Speaker 4: My first membrance of chicken wings was so we spent

524
00:27:38,440 --> 00:27:42,960
Speaker 4: a year in Nigoya, Japan, and they have a style

525
00:27:43,200 --> 00:27:49,320
Speaker 4: there called tabasaki, and basically what that is it's a

526
00:27:49,520 --> 00:27:54,080
Speaker 4: dry brind with black pepper. Usually probably keep it in

527
00:27:54,160 --> 00:27:57,040
Speaker 4: there like in a When I say, Brian, basically you're

528
00:27:57,160 --> 00:28:00,080
Speaker 4: doing some sort of science with the chicken.

529
00:28:00,560 --> 00:28:03,240
Speaker 2: Like a salting to pull out some moisture from it.

530
00:28:03,400 --> 00:28:03,600
Speaker 3: Yeah.

531
00:28:03,640 --> 00:28:05,320
Speaker 4: And I do a lot of my foods like that,

532
00:28:05,359 --> 00:28:07,320
Speaker 4: with like my turkeys. I think I told you I

533
00:28:07,680 --> 00:28:11,440
Speaker 4: dried Brian my turkey this year for Thanksgiving. And basically

534
00:28:11,480 --> 00:28:12,840
Speaker 4: what you do is you put a bunch of salt

535
00:28:12,880 --> 00:28:14,960
Speaker 4: on it, then you put whatever spices you want on it,

536
00:28:15,520 --> 00:28:18,920
Speaker 4: and then that those spices are then sucked into the

537
00:28:19,000 --> 00:28:24,120
Speaker 4: meat through I a saucemosis. Ye, And then how that

538
00:28:24,160 --> 00:28:27,000
Speaker 4: differs from just like a regular brine where you use liquids.

539
00:28:27,359 --> 00:28:31,160
Speaker 4: It basically the spices are stay stay inside the meat

540
00:28:31,200 --> 00:28:32,840
Speaker 4: instead of it going in and out of the meat

541
00:28:33,000 --> 00:28:34,639
Speaker 4: through a wet brine.

542
00:28:34,640 --> 00:28:36,800
Speaker 2: I guess you could say, yeah, definitely.

543
00:28:36,560 --> 00:28:41,040
Speaker 4: Anyway, Yeah, so this style is basically is black peppered

544
00:28:41,960 --> 00:28:44,880
Speaker 4: brind for a bit and then they fry it once

545
00:28:45,000 --> 00:28:47,200
Speaker 4: at a lower temperature, then they fry again at a

546
00:28:47,240 --> 00:28:49,880
Speaker 4: higher temperature, and then they put like a sweet and

547
00:28:49,960 --> 00:28:52,920
Speaker 4: spicy sauce on it. But that was my first experience

548
00:28:54,800 --> 00:28:56,400
Speaker 4: for chicken wings, which was.

549
00:28:56,840 --> 00:28:58,600
Speaker 1: So delicious, really good.

550
00:28:58,640 --> 00:29:02,920
Speaker 4: And it's such like I tried that recipe that I

551
00:29:03,000 --> 00:29:05,640
Speaker 4: pulled a lot of that information from was actually a

552
00:29:05,680 --> 00:29:10,280
Speaker 4: recipe I treated my folks once where I recreated that

553
00:29:10,360 --> 00:29:14,600
Speaker 4: whole wing setup. And it is a process just because

554
00:29:14,600 --> 00:29:17,320
Speaker 4: of how, oh yeah, how you have to if you

555
00:29:17,360 --> 00:29:20,600
Speaker 4: have to deep fry something twice, the temperature gauging and

556
00:29:20,840 --> 00:29:23,200
Speaker 4: all that type stuff, and especially when you're binding something,

557
00:29:23,280 --> 00:29:25,000
Speaker 4: you know, the but it was it was definitely a

558
00:29:25,040 --> 00:29:26,400
Speaker 4: treat for all of us to recreate.

559
00:29:28,160 --> 00:29:30,080
Speaker 2: But science wise, that's how you're supposed to do it

560
00:29:30,440 --> 00:29:33,200
Speaker 2: from what I have read, and I'll get into that later,

561
00:29:33,280 --> 00:29:35,400
Speaker 2: but I did also want to point out that, yeah, yeah,

562
00:29:35,400 --> 00:29:37,440
Speaker 2: I mean, like America is far from the only place

563
00:29:37,480 --> 00:29:41,480
Speaker 2: that cooks and eats chicken wings. I ran across a

564
00:29:41,520 --> 00:29:45,240
Speaker 2: bunch of Southeast Asian style wing recipes that are deboned

565
00:29:45,280 --> 00:29:48,160
Speaker 2: wings stuffed with like basically the things that you would

566
00:29:48,160 --> 00:29:51,440
Speaker 2: put into dumplings or spring rolls, ground pork noodles, made

567
00:29:51,440 --> 00:29:53,920
Speaker 2: of being a rice, flour, chopped vegetable stuff like that,

568
00:29:54,080 --> 00:29:57,480
Speaker 2: and then deep fried. Obviously obviously.

569
00:29:59,000 --> 00:29:59,840
Speaker 1: Sounds delicious.

570
00:30:00,120 --> 00:30:01,400
Speaker 2: Frying is what brings us all together.

571
00:30:01,520 --> 00:30:05,560
Speaker 1: Really well, we had that terrible I guess it worked out, Okay,

572
00:30:05,640 --> 00:30:06,040
Speaker 1: it did.

573
00:30:06,680 --> 00:30:08,160
Speaker 2: We only screamed a little bit.

574
00:30:08,760 --> 00:30:12,120
Speaker 4: Oh yeah, did you guys try to break the world

575
00:30:12,160 --> 00:30:15,200
Speaker 4: record for pulling things on the.

576
00:30:14,720 --> 00:30:17,360
Speaker 1: Record for being the most afraid of frying chicken?

577
00:30:17,440 --> 00:30:20,960
Speaker 3: Yes? I think we want from when you guys started right, yeah, yeah.

578
00:30:21,680 --> 00:30:23,720
Speaker 2: Yeah, we made a video where we fried some chicken

579
00:30:23,720 --> 00:30:27,960
Speaker 2: and both of us were very apprehensive, and it showed.

580
00:30:27,920 --> 00:30:31,120
Speaker 4: That was like right when I started working here, and

581
00:30:32,560 --> 00:30:34,200
Speaker 4: it was like one of the greatest days because you

582
00:30:34,240 --> 00:30:36,880
Speaker 4: guys brought in fried chicken and champagne.

583
00:30:37,360 --> 00:30:38,880
Speaker 1: Oh yeah, we did do that.

584
00:30:39,000 --> 00:30:41,320
Speaker 3: I was like, whoa, Okay, this happens at work here.

585
00:30:41,760 --> 00:30:45,640
Speaker 1: Behind the scenes of that event. So our office manager

586
00:30:45,680 --> 00:30:47,480
Speaker 1: at the time, she still works here, but she is

587
00:30:47,560 --> 00:30:51,440
Speaker 1: now not office manager but Tamika. She sent out an

588
00:30:51,480 --> 00:30:54,760
Speaker 1: email saying, okay, people who made these videos, because we

589
00:30:54,800 --> 00:30:57,880
Speaker 1: had to make these eight videos for Amazon, we're gonna

590
00:30:57,960 --> 00:31:01,520
Speaker 1: show the video. Please request of food food item that

591
00:31:01,600 --> 00:31:05,160
Speaker 1: you would like for this series because we're gonna have like.

592
00:31:05,080 --> 00:31:06,880
Speaker 2: A group like at lunch and viewing.

593
00:31:06,920 --> 00:31:10,880
Speaker 1: And yeah, and I was out at a party so

594
00:31:10,920 --> 00:31:15,200
Speaker 1: a little tipsy, and I replied to the email joking,

595
00:31:15,840 --> 00:31:19,200
Speaker 1: and I said, obviously fried chicken and champagne, because that's

596
00:31:19,200 --> 00:31:20,480
Speaker 1: what our video was about.

597
00:31:20,360 --> 00:31:24,120
Speaker 2: Right, well, mostly about champagne and sparkling wine. But one

598
00:31:24,160 --> 00:31:26,760
Speaker 2: of our great interviewees said, you know, the best food

599
00:31:26,800 --> 00:31:28,920
Speaker 2: to eat with sparkling wine is fried chicken.

600
00:31:29,360 --> 00:31:31,880
Speaker 1: So I send this email out at ten pm. It's

601
00:31:31,920 --> 00:31:34,840
Speaker 1: so good ten pm on like a Tuesday, and I

602
00:31:34,960 --> 00:31:43,000
Speaker 1: accidentally replied all and so serious, poted and said, sure thing,

603
00:31:43,120 --> 00:31:44,680
Speaker 1: I'll make sure that happens.

604
00:31:45,120 --> 00:31:46,680
Speaker 3: I think I read that email was like I need

605
00:31:46,720 --> 00:31:47,880
Speaker 3: to be friends with that person.

606
00:31:48,680 --> 00:31:50,920
Speaker 1: Afterwards, a lot of people came up to me and were.

607
00:31:50,760 --> 00:31:53,840
Speaker 3: Like, hello, how long have you worked here?

608
00:31:55,080 --> 00:31:58,440
Speaker 1: No, but it worked out. I'm glad that was an

609
00:31:58,440 --> 00:32:02,840
Speaker 1: early experience for you. All right, So all of this,

610
00:32:03,360 --> 00:32:06,360
Speaker 1: all of this intro aside. We do have a lot

611
00:32:06,440 --> 00:32:08,120
Speaker 1: of history to talk about with you.

612
00:32:08,480 --> 00:32:10,680
Speaker 2: We do. But first we're going to take a quick

613
00:32:10,720 --> 00:32:21,600
Speaker 2: break for a word from our sponsor, and we're back.

614
00:32:21,600 --> 00:32:27,240
Speaker 1: Thank you sponsor, Yes, thank you. All right, some history. So,

615
00:32:27,320 --> 00:32:30,440
Speaker 1: the deep fried chicken wing has been a staple of

616
00:32:30,480 --> 00:32:34,320
Speaker 1: Southern cuisine for a long time, and you can, yees

617
00:32:34,400 --> 00:32:38,000
Speaker 1: see our fried chicken episode for more about that. If

618
00:32:38,000 --> 00:32:40,720
Speaker 1: we look at the Buffalo chicken wing, or sort of

619
00:32:40,720 --> 00:32:44,640
Speaker 1: this sauce sports bar, big game trademark chicken wing, that

620
00:32:44,760 --> 00:32:48,280
Speaker 1: is a bit more of a recent food invention or innovation.

621
00:32:49,600 --> 00:32:53,280
Speaker 1: Of course, there are multiple versions of this story, huh.

622
00:32:53,600 --> 00:32:56,040
Speaker 1: But here's the one that you'll see the most, that

623
00:32:56,080 --> 00:32:59,080
Speaker 1: you probably have heard, at least in passing. One time

624
00:32:59,600 --> 00:33:02,680
Speaker 1: late night in nineteen sixty four, looking for something to

625
00:33:02,760 --> 00:33:05,760
Speaker 1: cook her son and his friends, the co owner of

626
00:33:05,840 --> 00:33:11,880
Speaker 1: the Anchor Bar in Buffalo, New York, Teresa Bellissimo, got

627
00:33:11,880 --> 00:33:14,840
Speaker 1: the idea to cook some leftover chicken wings in sauce.

628
00:33:15,480 --> 00:33:18,000
Speaker 1: Sometimes depending on which version you're eating, it's hot sauce,

629
00:33:18,080 --> 00:33:23,640
Speaker 1: sometimes it's melted butter and cayenne, depending And surprise, they

630
00:33:23,680 --> 00:33:27,520
Speaker 1: loved them so much so that buffalo wings were featured

631
00:33:27,560 --> 00:33:30,720
Speaker 1: on the menu the very next day, and these wings

632
00:33:30,720 --> 00:33:33,920
Speaker 1: were served with the side of celery sticks and blue cheese,

633
00:33:34,240 --> 00:33:38,240
Speaker 1: and they were a best seller. For a little backstory,

634
00:33:38,240 --> 00:33:40,520
Speaker 1: the Anchor Bar was founded in nineteen thirty nine by

635
00:33:40,640 --> 00:33:44,360
Speaker 1: married couple Frank and Theresa Bellissimo, and there is a

636
00:33:44,440 --> 00:33:48,040
Speaker 1: riff on the origin story above. According to Frank, we

637
00:33:48,080 --> 00:33:51,520
Speaker 1: own an accidental delivery of chicken wings as opposed to

638
00:33:51,600 --> 00:33:55,520
Speaker 1: chicken necks for the invention of buffalo wings. The chicken

639
00:33:55,520 --> 00:33:58,320
Speaker 1: necks were used as a part of their spaghetti sauce recipe.

640
00:33:58,680 --> 00:34:03,040
Speaker 1: Frank tasked to with coming up with an appetizer featuring

641
00:34:03,120 --> 00:34:08,479
Speaker 1: chicken wings and presto buffalo wings. Dominic has a different take.

642
00:34:08,680 --> 00:34:11,840
Speaker 1: In his version, it was a late Friday night in

643
00:34:11,960 --> 00:34:14,400
Speaker 1: nineteen sixty four and at the time a lot of

644
00:34:14,520 --> 00:34:18,920
Speaker 1: Roman Catholics didn't eat meat apart from fish on Fridays,

645
00:34:19,480 --> 00:34:22,480
Speaker 1: so Dominic requested that his mom whip up something with

646
00:34:22,680 --> 00:34:25,279
Speaker 1: meat to hand out for free to the regulars who

647
00:34:25,360 --> 00:34:28,719
Speaker 1: had been spending a lot of money at midnight. Once

648
00:34:28,760 --> 00:34:32,560
Speaker 1: they could have meat, so she went for the cheapest

649
00:34:32,600 --> 00:34:36,920
Speaker 1: meat she had, chicken wings. Both stories claim that she

650
00:34:37,000 --> 00:34:39,520
Speaker 1: cut the wing in half, resulting in a drum, and

651
00:34:39,719 --> 00:34:42,799
Speaker 1: flat fried them Sand's breading and doused them in a

652
00:34:42,840 --> 00:34:45,800
Speaker 1: hot sauce of some type. Both claim they became popular

653
00:34:45,880 --> 00:34:49,520
Speaker 1: in the city in mere weeks and where they were

654
00:34:49,640 --> 00:34:53,040
Speaker 1: and are simply called wings. Our chicken wings and served

655
00:34:53,080 --> 00:34:55,720
Speaker 1: mild medium are hot, so they're not called Buffalo wings

656
00:34:55,920 --> 00:35:01,600
Speaker 1: in Buffalo, they're just wings, just wings. Modernly, the anchor

657
00:35:01,640 --> 00:35:05,040
Speaker 1: bar serves seventy pounds of chicken a month.

658
00:35:05,239 --> 00:35:05,680
Speaker 2: Wow.

659
00:35:06,040 --> 00:35:07,440
Speaker 1: Yeah, and I.

660
00:35:07,400 --> 00:35:09,280
Speaker 3: Bet they don't order chicken necks anymore.

661
00:35:10,200 --> 00:35:10,600
Speaker 2: I don't.

662
00:35:10,800 --> 00:35:14,320
Speaker 1: I would bet not, but I kind of want to

663
00:35:14,360 --> 00:35:16,880
Speaker 1: go and investigate for myself.

664
00:35:17,080 --> 00:35:17,920
Speaker 2: Yeah.

665
00:35:18,160 --> 00:35:20,439
Speaker 1: To spread the popularity of the dish and to sell

666
00:35:20,480 --> 00:35:24,200
Speaker 1: some hot sauce, the son of the owner, Dominic Bollismo,

667
00:35:24,280 --> 00:35:26,560
Speaker 1: and Dick Wagner, the person who sold hot sauce to

668
00:35:26,560 --> 00:35:30,960
Speaker 1: the anchor bar, went on the road and restaurants slowly

669
00:35:31,120 --> 00:35:34,320
Speaker 1: got on board. But there is another version of the story,

670
00:35:34,360 --> 00:35:37,319
Speaker 1: and it goes that John Young invented the buffalo wing

671
00:35:37,440 --> 00:35:40,719
Speaker 1: in the sixties. Young told a reporter that growing up

672
00:35:40,800 --> 00:35:44,759
Speaker 1: in an African American community, chicken wings was often in

673
00:35:44,840 --> 00:35:48,879
Speaker 1: the meal lineup. He incorporated that at his restaurant, John

674
00:35:48,960 --> 00:35:52,239
Speaker 1: Young's Wings and Things, and he added what he called

675
00:35:52,280 --> 00:35:55,040
Speaker 1: a mambo sauce to his wings. These wings were a

676
00:35:55,080 --> 00:35:57,759
Speaker 1: little bit different. They were breaded and fried and served whole,

677
00:35:57,800 --> 00:36:00,279
Speaker 1: as opposed to flats and drums. But I feel this

678
00:36:00,320 --> 00:36:02,480
Speaker 1: is another case that we see so often of a

679
00:36:02,480 --> 00:36:10,360
Speaker 1: lot of simultaneous things happening and then one person popularized them. Yeah, yeah, yeah,

680
00:36:10,360 --> 00:36:13,160
Speaker 1: but it was probably around a long time before, or

681
00:36:13,160 --> 00:36:14,520
Speaker 1: at least a decent time before.

682
00:36:14,719 --> 00:36:18,120
Speaker 2: Oh yeah, I think I this is like mildly on

683
00:36:18,160 --> 00:36:20,279
Speaker 2: the record, but I think that I saw reports of

684
00:36:20,800 --> 00:36:25,800
Speaker 2: at least chicken wings specifically being consumed separately from the

685
00:36:25,880 --> 00:36:29,880
Speaker 2: rest of the chicken, like five to seven thousand years ago.

686
00:36:30,719 --> 00:36:32,239
Speaker 1: Oh so that's a decent amount of.

687
00:36:32,160 --> 00:36:34,839
Speaker 2: Time, So I think, yeah, yeah, yeah, And.

688
00:36:34,800 --> 00:36:37,680
Speaker 1: Like like you said earlier, Lauren, they were certainly being

689
00:36:37,920 --> 00:36:42,799
Speaker 1: eaten in other countries at the same time, probably before this.

690
00:36:43,080 --> 00:36:46,920
Speaker 1: Yeah yeah, But anyway, these are the stories you'll probably see.

691
00:36:47,880 --> 00:36:49,600
Speaker 1: I've never heard of this place, but I guess it's

692
00:36:49,640 --> 00:36:53,640
Speaker 1: still around. Duff's Chicken Wing chain got started in nineteen

693
00:36:53,680 --> 00:36:54,319
Speaker 1: sixty nine.

694
00:36:54,440 --> 00:36:56,600
Speaker 2: I think it's a Canadian thing, Oh is it?

695
00:36:56,640 --> 00:37:00,719
Speaker 1: I think? Oh wow, did listeners from Canady let us know?

696
00:37:00,920 --> 00:37:02,640
Speaker 2: Did you just include the note because of Deff Spear

697
00:37:02,719 --> 00:37:04,960
Speaker 2: from the IA.

698
00:37:05,760 --> 00:37:10,960
Speaker 4: I saw Duff Speer. Well, yeah, then that's one of

699
00:37:11,000 --> 00:37:14,560
Speaker 4: the things about the story is that beer was always associated.

700
00:37:15,200 --> 00:37:17,800
Speaker 4: I think when all their stories, like we were drinking

701
00:37:17,920 --> 00:37:19,520
Speaker 4: and we wanted this dish.

702
00:37:19,640 --> 00:37:22,520
Speaker 1: And yeah, it continues.

703
00:37:22,719 --> 00:37:27,080
Speaker 2: And as we talked about in our Ranch episode, the

704
00:37:27,239 --> 00:37:32,759
Speaker 2: capsaicin that makes hot peppers hot and stuff like Buffalo sauce. Yeah,

705
00:37:32,800 --> 00:37:35,640
Speaker 2: it's alcohol soluble. It's not water soluble, so you drink

706
00:37:35,680 --> 00:37:37,040
Speaker 2: a glass of water, it's not going to cool your

707
00:37:37,040 --> 00:37:39,239
Speaker 2: mouth down. But it is alcohol soluble. So you drink

708
00:37:39,280 --> 00:37:41,480
Speaker 2: some beer and it's gonna get it off your tongue.

709
00:37:41,640 --> 00:37:43,799
Speaker 3: Oh wow. No, no, yeah, And.

710
00:37:43,880 --> 00:37:48,680
Speaker 1: We'll get into that a tiny bit more later. But yeah, no,

711
00:37:48,680 --> 00:37:54,680
Speaker 1: no it. People got hipped to that when they were selling.

712
00:37:54,960 --> 00:37:57,800
Speaker 1: I'm just going to say that the City of Buffalo

713
00:37:57,880 --> 00:38:01,919
Speaker 1: declared July twenty ninth, nineteen seventy as Chicken Wing Day.

714
00:38:02,640 --> 00:38:05,439
Speaker 1: It gave credence to the anchor bar origin story. Some

715
00:38:05,480 --> 00:38:08,280
Speaker 1: say because during the seventies it would have been controversial

716
00:38:08,520 --> 00:38:11,839
Speaker 1: to give credit to a black man. Absolutely quote, where

717
00:38:12,000 --> 00:38:15,560
Speaker 1: is the success of mister Bellissimo's tasty experiment in nineteen

718
00:38:15,640 --> 00:38:18,160
Speaker 1: sixty four? Has grown to the point where thousands of

719
00:38:18,200 --> 00:38:22,880
Speaker 1: pounds of chicken wings are consumed by Buffalonians in restaurants

720
00:38:22,880 --> 00:38:30,000
Speaker 1: and taverns throughout our city each week. And uh, yeah, people,

721
00:38:30,000 --> 00:38:31,760
Speaker 1: if anyone is from Buffalo.

722
00:38:32,160 --> 00:38:34,319
Speaker 2: Oh, please write in and let us know what it's like. Yes,

723
00:38:34,480 --> 00:38:35,760
Speaker 2: please please.

724
00:38:36,080 --> 00:38:38,480
Speaker 1: Yeah. In the meantime, we have more history for you.

725
00:38:38,520 --> 00:38:41,480
Speaker 1: But first one more quick break forward from our sponsor,

726
00:38:49,760 --> 00:38:52,480
Speaker 1: and we're back, Thank you, sponsor, Yes, thank you. And

727
00:38:52,520 --> 00:38:58,040
Speaker 1: we're back with an aside about Hooters and Buffalo Wild Wings. Okay, okay,

728
00:38:58,400 --> 00:39:02,240
Speaker 1: So these places started opening in the in the eighties

729
00:39:02,320 --> 00:39:07,000
Speaker 1: and they gave chicken wings center stage on their menus.

730
00:39:07,480 --> 00:39:09,400
Speaker 1: I've never been dyed in these places, but I believe

731
00:39:09,400 --> 00:39:10,160
Speaker 1: that is a fact.

732
00:39:11,840 --> 00:39:14,160
Speaker 2: How did you avoid it? Okay? Please keep going?

733
00:39:14,239 --> 00:39:14,680
Speaker 1: Okay.

734
00:39:15,040 --> 00:39:18,760
Speaker 4: My first Atlanta wing experience was at A BW Three's

735
00:39:18,880 --> 00:39:20,200
Speaker 4: Buffalo Wild Wings.

736
00:39:20,239 --> 00:39:21,440
Speaker 1: Oh my goodness.

737
00:39:21,440 --> 00:39:23,840
Speaker 4: And it was not because it was not because of choice,

738
00:39:23,960 --> 00:39:26,600
Speaker 4: is because of my where I lived at the time.

739
00:39:26,800 --> 00:39:28,279
Speaker 2: Oh yeah yeah, and that.

740
00:39:28,360 --> 00:39:30,120
Speaker 4: Was like the closest I was like driving around, I

741
00:39:30,160 --> 00:39:31,560
Speaker 4: was like, oh, I can go for some wings and

742
00:39:31,560 --> 00:39:35,719
Speaker 4: then loop and that was like my only I've done

743
00:39:35,760 --> 00:39:38,000
Speaker 4: it a couple more times, but it's it's kind of

744
00:39:38,040 --> 00:39:42,000
Speaker 4: like a bleak experience. It's oh yeah, yeah, there's they

745
00:39:42,080 --> 00:39:44,920
Speaker 4: black out all the windows. Well I think we're going

746
00:39:45,000 --> 00:39:47,280
Speaker 4: to talk about it like it's a sports bar. Oh

747
00:39:47,880 --> 00:39:50,440
Speaker 4: so they black out all the windows because of glare.

748
00:39:50,600 --> 00:39:51,279
Speaker 3: They don't feel like.

749
00:39:51,280 --> 00:39:53,720
Speaker 1: The so people can't see your shade.

750
00:39:53,760 --> 00:39:55,839
Speaker 3: Yeah, it's not like it's not like a Vegas thing.

751
00:39:55,880 --> 00:39:58,080
Speaker 3: It's like, let's just don't little forget about time and

752
00:39:58,120 --> 00:40:00,000
Speaker 3: then they'll eat about eat all the wings.

753
00:40:00,920 --> 00:40:02,320
Speaker 2: Okay, are you sure?

754
00:40:02,680 --> 00:40:03,600
Speaker 3: Yeah?

755
00:40:03,640 --> 00:40:09,319
Speaker 1: My ex boyfriend we dated for three years, and you

756
00:40:09,360 --> 00:40:11,239
Speaker 1: know there are tears of restaurants. So you have a

757
00:40:11,239 --> 00:40:13,320
Speaker 1: favorite of like fast Feo, do you have a favorite?

758
00:40:13,719 --> 00:40:16,520
Speaker 1: So he loved Buffalo Wild Wings. It was one of

759
00:40:16,520 --> 00:40:19,320
Speaker 1: his favorite of that like Socific. I don't want to

760
00:40:19,320 --> 00:40:22,520
Speaker 1: throw him under the real chicken wing bus, but he

761
00:40:23,000 --> 00:40:25,520
Speaker 1: loved Buffalo Wild Wings. And perhaps that says something about

762
00:40:25,520 --> 00:40:27,320
Speaker 1: me that I never went.

763
00:40:28,680 --> 00:40:29,120
Speaker 2: That does.

764
00:40:29,360 --> 00:40:31,880
Speaker 1: I think I've got some things to think about later.

765
00:40:32,440 --> 00:40:37,560
Speaker 1: But okay, many think that the first televised mention of

766
00:40:37,640 --> 00:40:41,360
Speaker 1: Buffalo Wings happened in this decade too, on the Today Show.

767
00:40:42,840 --> 00:40:45,920
Speaker 1: Buffalo Wild Wings, by the way, was founded in nineteen

768
00:40:45,960 --> 00:40:48,160
Speaker 1: eighty two after a fellow who had spent some time

769
00:40:48,200 --> 00:40:51,480
Speaker 1: in Buffalo, New York, realized he couldn't find any good

770
00:40:51,640 --> 00:40:53,920
Speaker 1: Buffalo Wings in Ohio. I feel like I've read a

771
00:40:53,960 --> 00:40:57,000
Speaker 1: lot of stories of change that started that way. Oh yeah.

772
00:40:57,160 --> 00:41:02,200
Speaker 1: Nowadays they have sixteen sauce and stores all across the

773
00:41:02,320 --> 00:41:04,600
Speaker 1: United States and Canada, and you heard the numbers at

774
00:41:04,600 --> 00:41:09,040
Speaker 1: the top. They are doing just fine. Buffalo Wings hit

775
00:41:09,080 --> 00:41:13,000
Speaker 1: it big in the nineteen nineties when they made their

776
00:41:13,040 --> 00:41:16,960
Speaker 1: way onto the menu of some McDonald's. You might have

777
00:41:17,040 --> 00:41:21,560
Speaker 1: heard of that across the country as Mighty Wings.

778
00:41:22,040 --> 00:41:25,439
Speaker 2: I do remember that ad campaign, do you. Oh, there's

779
00:41:25,440 --> 00:41:27,440
Speaker 2: so many McDonald's ad campaigns that are just right in

780
00:41:27,440 --> 00:41:30,960
Speaker 2: the back of my brain. That's terrible, very effective. Well

781
00:41:31,080 --> 00:41:32,160
Speaker 2: McDonald's bart though.

782
00:41:33,280 --> 00:41:36,919
Speaker 1: Following that example, KFC debuted hot Wings a year later,

783
00:41:37,400 --> 00:41:41,279
Speaker 1: and Domino's Pizza did the same in nineteen ninety four.

784
00:41:41,360 --> 00:41:43,840
Speaker 1: We told you we'd be bringing up that date again.

785
00:41:44,160 --> 00:41:48,279
Speaker 1: It's an unmovable date in the timeline of food. They

786
00:41:48,320 --> 00:41:51,120
Speaker 1: spent thirty two million dollars on that roll out, by

787
00:41:51,120 --> 00:41:54,720
Speaker 1: the way, what but I'd say it was successful. Another

788
00:41:54,760 --> 00:41:59,160
Speaker 1: thing that brought a lot of awareness to Buffalo wings

789
00:41:59,480 --> 00:42:03,600
Speaker 1: might have been definitely was the football team, the Buffalo Bills.

790
00:42:04,680 --> 00:42:07,799
Speaker 1: They were around during the early nineties. I guess they're

791
00:42:07,840 --> 00:42:09,719
Speaker 1: not around anymore. I again, I.

792
00:42:09,640 --> 00:42:10,839
Speaker 3: Don't want they're still round.

793
00:42:12,200 --> 00:42:15,239
Speaker 1: Jeezez No.

794
00:42:15,600 --> 00:42:19,799
Speaker 4: I know very little about professional sports, but I know

795
00:42:19,880 --> 00:42:21,960
Speaker 4: that the Buffalo Bills are still around.

796
00:42:22,120 --> 00:42:23,600
Speaker 1: I apologize Buffalo.

797
00:42:23,239 --> 00:42:27,319
Speaker 2: Bills, and it is not denying you.

798
00:42:27,840 --> 00:42:33,080
Speaker 1: No, no, my bad unsubscribed. Congratulations for bringing a lot

799
00:42:33,120 --> 00:42:35,200
Speaker 1: of awareness to one of my favorite foods. I do

800
00:42:35,360 --> 00:42:38,560
Speaker 1: appreciate it. In two thousand and one, Buffalo kicked off

801
00:42:38,560 --> 00:42:43,160
Speaker 1: its inaugural National Buffalo Wing Festival. By twenty fifteen, it

802
00:42:43,239 --> 00:42:47,200
Speaker 1: was seeing seventy thousand attendees per year who were eating

803
00:42:47,400 --> 00:42:49,880
Speaker 1: twenty five tons of chicken wings.

804
00:42:50,520 --> 00:42:53,320
Speaker 2: Around two thousand and six, and innovation in meat plant

805
00:42:53,360 --> 00:42:57,000
Speaker 2: technology made wings cheaper and safer. Up until then, a

806
00:42:57,080 --> 00:43:00,239
Speaker 2: workers had been separating flats from drums by hand like

807
00:43:00,320 --> 00:43:04,400
Speaker 2: bandsaws or similar equipment, but then a segmentor was developed

808
00:43:04,400 --> 00:43:07,040
Speaker 2: to a to reduce dangerous labor and increase output.

809
00:43:09,280 --> 00:43:12,279
Speaker 1: By the way, in nineteen ninety three, Philadelphia hosted the

810
00:43:12,320 --> 00:43:15,279
Speaker 1: inaugural wingble eating Contest, which we mentioned at the top.

811
00:43:15,560 --> 00:43:20,520
Speaker 1: Still going, McDonald's Mighty Wings appeared on menus again starting

812
00:43:20,520 --> 00:43:25,040
Speaker 1: in twenty thirteen. But this begs the question why are

813
00:43:25,120 --> 00:43:28,440
Speaker 1: chicken wings such a big football food other than obviously

814
00:43:28,440 --> 00:43:33,040
Speaker 1: they're delicious. The answer lies with timing. In the sixties

815
00:43:33,040 --> 00:43:36,440
Speaker 1: and seventies, Americans cooked and ate whole chickens, but boneless

816
00:43:36,480 --> 00:43:40,000
Speaker 1: chicken breasts became all the rage in the eighties, and

817
00:43:40,080 --> 00:43:44,040
Speaker 1: this meant that chicken wings became an inexpensive byproduct. Restaurants

818
00:43:44,040 --> 00:43:47,319
Speaker 1: realized they could offer these wings for cheap, but speculated

819
00:43:47,360 --> 00:43:52,480
Speaker 1: the spiciness would boost beer sales that it all comes

820
00:43:52,560 --> 00:43:57,560
Speaker 1: back they were correct. Simultaneously, more and more bars were

821
00:43:57,600 --> 00:44:02,080
Speaker 1: outfitting with satellite televisions, and these televisions were playing sports.

822
00:44:02,600 --> 00:44:05,960
Speaker 1: This was the birth of the sports bar, playing multiple

823
00:44:06,040 --> 00:44:10,960
Speaker 1: games across multiple TVs. In the United States, football that is,

824
00:44:11,040 --> 00:44:14,560
Speaker 1: American football was the favorite among sports fans to watch

825
00:44:14,640 --> 00:44:17,800
Speaker 1: in bars with friends. Chicken wings were a relatively cheap,

826
00:44:17,920 --> 00:44:21,400
Speaker 1: shareable protein that lent itself to such a gathering and

827
00:44:21,440 --> 00:44:25,880
Speaker 1: it went well with that oh so popular sports drink beer.

828
00:44:26,800 --> 00:44:29,920
Speaker 2: Let me say sports drink, I think like gatorade. I

829
00:44:29,960 --> 00:44:31,919
Speaker 2: guess beer is the second sports drink.

830
00:44:32,000 --> 00:44:35,839
Speaker 1: Yeah, sure, thank you, thank you. I do have some

831
00:44:35,880 --> 00:44:39,279
Speaker 1: friends that there was a study that It's one of

832
00:44:39,320 --> 00:44:41,799
Speaker 1: those studies that I'm like, you just did this to

833
00:44:42,360 --> 00:44:44,279
Speaker 1: justify something to yourself. But there was a study that

834
00:44:44,280 --> 00:44:46,759
Speaker 1: came out a couple of years ago that said scientifically

835
00:44:46,800 --> 00:44:48,960
Speaker 1: it's good to drink beer before and after you work out.

836
00:44:49,000 --> 00:44:52,479
Speaker 1: And I was like, you just want to drink beer,

837
00:44:52,560 --> 00:44:55,040
Speaker 1: don't That's all it is.

838
00:44:55,960 --> 00:44:57,320
Speaker 2: And now fastward.

839
00:44:57,480 --> 00:45:01,000
Speaker 1: Now you can get expensive chicken wings, nice restaurants.

840
00:45:02,360 --> 00:45:02,600
Speaker 2: Yeah.

841
00:45:03,040 --> 00:45:04,160
Speaker 3: Yeah.

842
00:45:04,200 --> 00:45:06,880
Speaker 2: And Ramsey, you had a little bit of a note

843
00:45:06,880 --> 00:45:09,720
Speaker 2: that we said we'd come back to about Atlanta being

844
00:45:09,840 --> 00:45:10,680
Speaker 2: a wing town.

845
00:45:11,120 --> 00:45:11,319
Speaker 3: Yeah.

846
00:45:11,400 --> 00:45:16,239
Speaker 4: So Atlanta is known as the lemon pepper hub of

847
00:45:16,920 --> 00:45:19,759
Speaker 4: I guess the world possibly, if not the United States.

848
00:45:19,840 --> 00:45:23,200
Speaker 4: You got your Buffalo wings, but I al would say

849
00:45:23,239 --> 00:45:26,160
Speaker 4: that Alanta is definitely referred to as the lemon Pepper

850
00:45:27,600 --> 00:45:29,719
Speaker 4: And I think all the things goes to our hip

851
00:45:29,760 --> 00:45:31,520
Speaker 4: hop rap culture that we have here.

852
00:45:31,560 --> 00:45:34,040
Speaker 3: As far as all the artists that kind of rap.

853
00:45:33,840 --> 00:45:36,480
Speaker 4: About wings, where they get their wings and how they

854
00:45:36,560 --> 00:45:37,719
Speaker 4: like their wings and all that.

855
00:45:38,560 --> 00:45:40,520
Speaker 3: In particular. You know, you got Cucci Maine.

856
00:45:40,640 --> 00:45:42,880
Speaker 4: He has a lemon Nade song where he talks about

857
00:45:43,360 --> 00:45:46,720
Speaker 4: he likes his lemon pepper wings, and you got two chains.

858
00:45:46,800 --> 00:45:49,840
Speaker 4: He has a song called hot Wings that's actually recorded

859
00:45:49,880 --> 00:45:53,400
Speaker 4: at a American deli where he's rapping about eating chicken wings.

860
00:45:53,480 --> 00:45:55,560
Speaker 4: I mean, it's it's definitely part of our culture here

861
00:45:55,560 --> 00:45:59,080
Speaker 4: in Atlanta. And I've I don't think I ever had

862
00:45:59,200 --> 00:46:01,840
Speaker 4: lemon pepper wings until I came to Atlanta.

863
00:46:02,080 --> 00:46:03,359
Speaker 2: Oh yeah, I don't think I had either.

864
00:46:03,680 --> 00:46:04,080
Speaker 3: Yeah.

865
00:46:04,760 --> 00:46:06,799
Speaker 4: So I mean I think we all of us here

866
00:46:06,840 --> 00:46:09,000
Speaker 4: have our favorite spots that get wings and stuff like that.

867
00:46:09,080 --> 00:46:11,239
Speaker 4: But like you know, there's still debate of where to

868
00:46:11,239 --> 00:46:14,120
Speaker 4: get the best wing in Atlanta, and you know, what

869
00:46:14,560 --> 00:46:16,399
Speaker 4: serves the best style and how you want to cook

870
00:46:16,440 --> 00:46:17,560
Speaker 4: it and how you want to eat it and all

871
00:46:17,600 --> 00:46:18,120
Speaker 4: that stuff.

872
00:46:19,040 --> 00:46:23,160
Speaker 1: Yeah, it's funny. And the the article that you shared,

873
00:46:23,840 --> 00:46:26,920
Speaker 1: I unfortunately am not up to date with the show Atlanta,

874
00:46:27,040 --> 00:46:29,399
Speaker 1: but it was like a plot point in there.

875
00:46:29,520 --> 00:46:31,239
Speaker 4: Oh yeah, it was totally a plot point. Like they

876
00:46:31,280 --> 00:46:34,879
Speaker 4: went to g R crickets. They went, they got lemon

877
00:46:34,920 --> 00:46:37,120
Speaker 4: pepper wet. Like you go into a story like hey,

878
00:46:37,160 --> 00:46:38,920
Speaker 4: how do you want like wings? Do you go lemon

879
00:46:38,960 --> 00:46:40,960
Speaker 4: pepper wet and like that's how you get your wings.

880
00:46:41,160 --> 00:46:47,120
Speaker 4: And we have a I wouldn't call it a epidemic.

881
00:46:47,280 --> 00:46:50,279
Speaker 4: We have a problem around Atlanta where if you look

882
00:46:50,280 --> 00:46:52,000
Speaker 4: on the street, if you get off the airport, you're

883
00:46:52,000 --> 00:46:54,120
Speaker 4: probably going to see a chicken.

884
00:46:53,880 --> 00:46:56,000
Speaker 2: Bone, chicken wing bones, chicken wing.

885
00:46:55,840 --> 00:46:59,239
Speaker 4: Bone specifically from your time you get your bags too,

886
00:46:59,280 --> 00:47:00,880
Speaker 4: when you get in your car, you'll probably see a

887
00:47:00,920 --> 00:47:04,600
Speaker 4: chicken leg, chicken bone anywhere. Like, yeah, we had there's

888
00:47:04,600 --> 00:47:09,640
Speaker 4: an Instagram account called Wings of atl which I subscribe to,

889
00:47:09,920 --> 00:47:12,520
Speaker 4: and it's it's funny because like you will literally find

890
00:47:12,960 --> 00:47:14,280
Speaker 4: wings all over Atlanta.

891
00:47:14,400 --> 00:47:16,239
Speaker 2: Yeah, once someone points it out to you. It's one

892
00:47:16,280 --> 00:47:18,279
Speaker 2: of those things like like that word you've never heard before,

893
00:47:18,280 --> 00:47:20,040
Speaker 2: but then you hear it once and suddenly it's everywhere.

894
00:47:20,160 --> 00:47:21,680
Speaker 2: Once you start noticing it, you're like, oh no, we

895
00:47:21,719 --> 00:47:23,560
Speaker 2: eat a lot of chicken wings, and we eat them

896
00:47:23,600 --> 00:47:26,680
Speaker 2: apparently on the go, and sometimes there's no trash cans

897
00:47:26,920 --> 00:47:31,520
Speaker 2: and so that's just I mean, the ire biodegradable It's true.

898
00:47:31,760 --> 00:47:35,799
Speaker 1: I do. Probably I walk everywhere that I can, and

899
00:47:35,840 --> 00:47:38,440
Speaker 1: I anywhere I'm walking, I will see chicken wing bones.

900
00:47:39,440 --> 00:47:42,640
Speaker 2: I love that about the hip hop culture celebrating chicken

901
00:47:42,640 --> 00:47:45,040
Speaker 2: wings because it is such like a food of the people,

902
00:47:45,160 --> 00:47:47,880
Speaker 2: and when you're talking about segments of your life that

903
00:47:47,920 --> 00:47:51,880
Speaker 2: are like to you just just part of you and

904
00:47:51,960 --> 00:47:54,760
Speaker 2: part of what it means to be you, and especially

905
00:47:54,760 --> 00:47:59,440
Speaker 2: something that is kind of bucking against these negative stereotypes

906
00:47:59,480 --> 00:48:01,719
Speaker 2: that have been put out about people who look like

907
00:48:01,760 --> 00:48:03,920
Speaker 2: you for so many years, it's really wonderful to have

908
00:48:04,000 --> 00:48:06,600
Speaker 2: people just go like, yeah, I like chicken wings, what

909
00:48:07,000 --> 00:48:07,479
Speaker 2: they're great.

910
00:48:07,920 --> 00:48:08,200
Speaker 3: Yeah.

911
00:48:08,280 --> 00:48:10,480
Speaker 1: I also love the specific ordering of like.

912
00:48:10,719 --> 00:48:14,279
Speaker 2: Oh yeah, well, oh yeah, no, a lemon pepper rup

913
00:48:14,320 --> 00:48:16,879
Speaker 2: is totally different and I cannot necessarily approve of it.

914
00:48:18,280 --> 00:48:23,120
Speaker 1: Lauren's message of the episode strong opinion, love it.

915
00:48:23,560 --> 00:48:28,359
Speaker 4: Yeah, And for me personally, like I don't go if

916
00:48:28,400 --> 00:48:31,239
Speaker 4: I see wings on a menu. There's certain places I

917
00:48:31,280 --> 00:48:34,200
Speaker 4: will order them, and they arguably have some of the

918
00:48:34,239 --> 00:48:37,080
Speaker 4: best wings. But you know, you got your gr Crickets

919
00:48:37,400 --> 00:48:39,800
Speaker 4: and that it is definitely a staple here in Atlanta,

920
00:48:39,840 --> 00:48:42,840
Speaker 4: and you got your other restaurants, Like I mentioned American

921
00:48:42,840 --> 00:48:45,719
Speaker 4: deli and other places that. You know, it's just really

922
00:48:45,760 --> 00:48:47,840
Speaker 4: dependent on where you like to get your wings.

923
00:48:49,200 --> 00:48:49,400
Speaker 3: You know.

924
00:48:49,520 --> 00:48:51,880
Speaker 4: For me, there's a place I was like, oh, this

925
00:48:52,040 --> 00:48:54,720
Speaker 4: is great wings. I had never had smoked wings before.

926
00:48:54,920 --> 00:48:57,560
Speaker 4: Oh yeah, And like I remember, I could go there

927
00:48:57,560 --> 00:49:00,680
Speaker 4: and I could spend like seven bucks and I can

928
00:49:00,719 --> 00:49:03,960
Speaker 4: get six wings and they come to the side of fries.

929
00:49:04,400 --> 00:49:07,880
Speaker 4: Now you go that same spot and it's like twelve dollars,

930
00:49:08,080 --> 00:49:11,439
Speaker 4: fourteen dollars. I'm like, that's not that's you know, I'd

931
00:49:11,480 --> 00:49:14,600
Speaker 4: rather make wings myself, enjoy them, eat them the way

932
00:49:14,600 --> 00:49:17,280
Speaker 4: I like. You know, obviously I'm not smoking them, brinding

933
00:49:17,320 --> 00:49:19,239
Speaker 4: them and deep rind them twice and all the other

934
00:49:19,280 --> 00:49:21,719
Speaker 4: stuff all the time. But yeah, you know, it's it's

935
00:49:21,719 --> 00:49:24,840
Speaker 4: definitely wings for me have always been wing for the people,

936
00:49:25,040 --> 00:49:26,120
Speaker 4: you know, food for the people.

937
00:49:26,400 --> 00:49:29,680
Speaker 1: Yeah. And I'm always kind of curious with like, well,

938
00:49:29,800 --> 00:49:32,279
Speaker 1: was it that we just weren't paying for something that

939
00:49:32,280 --> 00:49:34,919
Speaker 1: we should have been paying for? Like did you say

940
00:49:34,920 --> 00:49:37,200
Speaker 1: about the tomato, Like do we just have to pay more?

941
00:49:37,280 --> 00:49:39,080
Speaker 2: Do we just have to get used to paying a

942
00:49:39,120 --> 00:49:40,400
Speaker 2: fair price for tomatoes?

943
00:49:40,520 --> 00:49:40,800
Speaker 1: Yeah?

944
00:49:41,000 --> 00:49:43,600
Speaker 2: I mean, and that does work into especially when you're

945
00:49:43,600 --> 00:49:47,839
Speaker 2: talking about this number of chickens that we were like,

946
00:49:48,320 --> 00:49:51,040
Speaker 2: what was what was it? I forget the ridiculous number,

947
00:49:51,239 --> 00:49:55,239
Speaker 2: like over twenty billion chicken wings or chicken segment.

948
00:49:55,719 --> 00:49:56,359
Speaker 1: Yeah per year.

949
00:49:56,920 --> 00:49:59,960
Speaker 2: Yeah, you're you're getting into food production questions at that point,

950
00:50:00,280 --> 00:50:04,920
Speaker 2: and how to sustainably and morally raise that number of

951
00:50:05,000 --> 00:50:09,000
Speaker 2: animals and pay workers to do that thing and processing

952
00:50:09,440 --> 00:50:13,520
Speaker 2: not letting people get their hands cut off during processing,

953
00:50:13,920 --> 00:50:15,680
Speaker 2: all that kind of fun stuff.

954
00:50:15,840 --> 00:50:18,879
Speaker 1: Yay food. Yeah, I mean it's always good to ask

955
00:50:18,920 --> 00:50:22,040
Speaker 1: those questions or big proponents of that, And we're also

956
00:50:22,040 --> 00:50:24,400
Speaker 1: big proponents of some science.

957
00:50:24,840 --> 00:50:28,560
Speaker 2: Yeah. All right, So my very favorite serious eats writer,

958
00:50:28,680 --> 00:50:33,760
Speaker 2: one J Kenji Lopez Alt, did some serious wing experimentation

959
00:50:33,960 --> 00:50:36,800
Speaker 2: and he arrived at a few methods for producing superior

960
00:50:36,880 --> 00:50:39,839
Speaker 2: chicken wings all right, where in superior, by the way,

961
00:50:40,000 --> 00:50:42,720
Speaker 2: is meant to mean super crispy on the outside, super

962
00:50:42,760 --> 00:50:45,600
Speaker 2: tender on the inside without using any kind of breading

963
00:50:45,719 --> 00:50:47,360
Speaker 2: or dredging, which he considers cheating.

964
00:50:47,640 --> 00:50:48,480
Speaker 1: Ah, I love it.

965
00:50:48,560 --> 00:50:51,759
Speaker 2: Yeah. So he found that to crisp a wing to

966
00:50:51,800 --> 00:50:54,359
Speaker 2: its full potential without drying out the meat, you want

967
00:50:54,360 --> 00:50:58,280
Speaker 2: to fry them twice, initially at a relatively low temperature

968
00:50:58,320 --> 00:51:00,520
Speaker 2: for a relatively long period of time, say like a

969
00:51:00,680 --> 00:51:03,120
Speaker 2: two hundred and fifty fahrenheit or it's about one hundred

970
00:51:03,160 --> 00:51:05,439
Speaker 2: and twenty celsius, for up to twenty minutes to cook

971
00:51:05,480 --> 00:51:08,960
Speaker 2: the meat and glatinize all this stretchy, stiff collagen in

972
00:51:09,000 --> 00:51:11,839
Speaker 2: the skin and the connective tissue. Then let him cool

973
00:51:11,920 --> 00:51:14,360
Speaker 2: down a little bit and briefly refry at a hotter

974
00:51:14,360 --> 00:51:18,200
Speaker 2: temperature around like four hundred fahrenheit or about two hundred celsius.

975
00:51:18,239 --> 00:51:20,520
Speaker 2: And this lets a few things happen. And I find

976
00:51:20,520 --> 00:51:22,920
Speaker 2: it so interesting that Ramsey, you were saying that special

977
00:51:22,960 --> 00:51:24,920
Speaker 2: recipe that you did that one time, is this is

978
00:51:24,960 --> 00:51:28,959
Speaker 2: like exactly how you did it. So first, the now

979
00:51:29,120 --> 00:51:33,520
Speaker 2: soft skin can expand more as escaping water vapor pushes

980
00:51:33,560 --> 00:51:37,400
Speaker 2: and bubbles it outward, so it stretches out thinner. A second,

981
00:51:37,600 --> 00:51:41,080
Speaker 2: the initial low temperature of the fry allows the wing

982
00:51:41,120 --> 00:51:44,120
Speaker 2: to retain a lot of internal moisture while driving out

983
00:51:44,440 --> 00:51:48,239
Speaker 2: some of the external moisture, meaning that the proteins in

984
00:51:48,280 --> 00:51:51,279
Speaker 2: the skin that brown up so beautifully can get right

985
00:51:51,320 --> 00:51:53,759
Speaker 2: to it quick. Frying means that your chicken won't soak

986
00:51:53,840 --> 00:51:58,120
Speaker 2: up grease and get soggy, so nice and crisp. He

987
00:51:58,280 --> 00:52:02,200
Speaker 2: also tested methods for oven baked wings that are just

988
00:52:02,280 --> 00:52:06,600
Speaker 2: as or almost as good as deep fried. The secret

989
00:52:06,600 --> 00:52:08,880
Speaker 2: there is getting rid of some of that external moisture

990
00:52:08,920 --> 00:52:11,600
Speaker 2: again by drying the wings in an open pan in

991
00:52:11,640 --> 00:52:14,799
Speaker 2: the fridge overnight, coated with some dry brine, basically some

992
00:52:14,960 --> 00:52:18,080
Speaker 2: baking powder and salt. And the salt we talked about earlier,

993
00:52:18,160 --> 00:52:21,720
Speaker 2: the baking powder. I didn't have time to like really

994
00:52:21,760 --> 00:52:24,719
Speaker 2: scientifically figure out what was going on here, but it

995
00:52:24,760 --> 00:52:29,320
Speaker 2: improves browning for a number of complex reasons, involving the alkalinity,

996
00:52:30,040 --> 00:52:34,200
Speaker 2: the Mallard reaction, peptide bonds in the proteins in the skin,

997
00:52:34,320 --> 00:52:36,200
Speaker 2: and carbon dioxide bubbles.

998
00:52:36,920 --> 00:52:38,320
Speaker 1: It's a lot of cool science stuff.

999
00:52:38,280 --> 00:52:40,360
Speaker 2: A lot of cool science. A little bit of baking

1000
00:52:40,360 --> 00:52:42,560
Speaker 2: powder you don't want too much because then it tastes

1001
00:52:42,600 --> 00:52:45,399
Speaker 2: like baking powder, which is metallic, and you don't really

1002
00:52:45,400 --> 00:52:48,920
Speaker 2: want to eat very much of that. No not, I mean,

1003
00:52:49,080 --> 00:52:52,200
Speaker 2: or maybe you do. I don't know your life.

1004
00:52:52,360 --> 00:52:56,279
Speaker 1: We don't, we don't. I'm gonna have to dry that

1005
00:52:56,320 --> 00:52:59,040
Speaker 1: out because I my the healthy ones I mentioned earlier

1006
00:52:59,080 --> 00:53:01,480
Speaker 1: that I make, I mean healthy.

1007
00:53:01,200 --> 00:53:04,080
Speaker 2: Healthier, healthier, share less oil that's healthier share.

1008
00:53:04,160 --> 00:53:08,920
Speaker 1: Yeah, I bake them. Yeah, I'll have to give this

1009
00:53:08,960 --> 00:53:11,200
Speaker 1: a whirl because you know the game's coming.

1010
00:53:11,480 --> 00:53:12,560
Speaker 3: Oh it is a big game.

1011
00:53:14,719 --> 00:53:16,920
Speaker 1: Is that a movie? It better be a movie big game,

1012
00:53:17,040 --> 00:53:20,200
Speaker 1: the Big Game, I think it is.

1013
00:53:20,440 --> 00:53:23,200
Speaker 3: There's the game completely different.

1014
00:53:23,000 --> 00:53:26,480
Speaker 2: I'm sure, and there's Big. There's Big that's also different.

1015
00:53:26,600 --> 00:53:29,399
Speaker 1: So combine the plots of those two movies and we

1016
00:53:29,840 --> 00:53:30,719
Speaker 1: are ready to go.

1017
00:53:33,040 --> 00:53:34,080
Speaker 3: I don't want to see that movie.

1018
00:53:34,360 --> 00:53:36,960
Speaker 2: I know. Poor Tom Hanks, Michael.

1019
00:53:36,680 --> 00:53:48,000
Speaker 1: Douglas, Michael Douglas, I'm telling you Callas Hollywood remake. Well,

1020
00:53:48,040 --> 00:53:50,239
Speaker 1: I think this about brings us to the end of

1021
00:53:50,640 --> 00:53:53,920
Speaker 1: this episode. Thank you so much for joining us.

1022
00:53:54,000 --> 00:53:56,399
Speaker 4: Ramsey, thanks for having me, and feel free to bring

1023
00:53:56,440 --> 00:53:59,640
Speaker 4: me in. Like I said earlier when I was asked

1024
00:53:59,640 --> 00:54:01,719
Speaker 4: by didn't definitely didn't want to wing this.

1025
00:54:02,280 --> 00:54:05,720
Speaker 1: Oh he's very good with the puns, so Ramsey's he's

1026
00:54:06,120 --> 00:54:06,760
Speaker 1: pretty sharp.

1027
00:54:06,880 --> 00:54:08,920
Speaker 2: Oh yeah, yeah, I would. I would say that that

1028
00:54:09,200 --> 00:54:12,080
Speaker 2: between like the two of you and like maybe Jonathan

1029
00:54:12,120 --> 00:54:15,440
Speaker 2: Strickland and probably Ben Bolan, like this office has some

1030
00:54:15,560 --> 00:54:19,200
Speaker 2: really good pun game, and man, I don't want to

1031
00:54:19,200 --> 00:54:21,160
Speaker 2: see that kind of competition though, Like that would be

1032
00:54:21,200 --> 00:54:27,920
Speaker 2: it would get it would get ugly. Thunderdown, and that

1033
00:54:27,960 --> 00:54:30,480
Speaker 2: brings us to the end of this classic episode. We

1034
00:54:30,560 --> 00:54:33,160
Speaker 2: hope that you enjoyed listening to it for the first

1035
00:54:33,160 --> 00:54:36,480
Speaker 2: time the second time, who knows how many times as

1036
00:54:36,520 --> 00:54:37,799
Speaker 2: much as we did bringing it back.

1037
00:54:38,920 --> 00:54:42,719
Speaker 1: I know. Usually Ramsey and I do communicate over the

1038
00:54:42,840 --> 00:54:47,920
Speaker 1: big game because he cooks. He's a good he cooks

1039
00:54:48,080 --> 00:54:50,720
Speaker 1: very good wings. He's a great cook in general. Yeah,

1040
00:54:50,760 --> 00:54:53,560
Speaker 1: he is. So I'm excited to see what he's he's

1041
00:54:53,600 --> 00:54:56,279
Speaker 1: going to be up to. And as always, listeners, we

1042
00:54:56,360 --> 00:54:59,480
Speaker 1: love hearing what food things you get up to, be

1043
00:54:59,600 --> 00:55:05,000
Speaker 1: they all related or otherwise. Oh absolutely, yeah, yeah, yes,

1044
00:55:05,520 --> 00:55:09,520
Speaker 1: and remember to go check out Conversate with Killer Mike

1045
00:55:09,719 --> 00:55:13,760
Speaker 1: and get a look here. Oh, listen at what Ramsey

1046
00:55:13,880 --> 00:55:17,680
Speaker 1: is up to these days. Yeah, and if you would

1047
00:55:17,760 --> 00:55:19,719
Speaker 1: like to contact us, we would love to hear from you.

1048
00:55:19,719 --> 00:55:22,560
Speaker 1: You can email us at Hello atsavorpod dot com.

1049
00:55:22,680 --> 00:55:25,359
Speaker 2: We're also on social media. You can find us on

1050
00:55:25,719 --> 00:55:28,719
Speaker 2: Instagram and blue Sky at savor pod, and we do

1051
00:55:28,760 --> 00:55:31,879
Speaker 2: hope to hear from you. Savere is a production of iHeartRadio.

1052
00:55:32,040 --> 00:55:34,279
Speaker 2: For more podcasts from my Heart Radio, you can visit

1053
00:55:34,280 --> 00:55:37,400
Speaker 2: the iHeartRadio app, Apple Podcasts, or wherever you listen to

1054
00:55:37,440 --> 00:55:40,400
Speaker 2: your favorite shows. Thanks as always to our super producers

1055
00:55:40,520 --> 00:55:43,360
Speaker 2: Dylan Fagan and Andrew Howard. Thanks to you for listening,

1056
00:55:43,440 --> 00:55:45,000
Speaker 2: and we hope that lots of more good things are

1057
00:55:45,040 --> 00:55:53,440
Speaker 2: coming your way.