{ "built": "2026-09-18", "edges": [ { "to": "alabama-white-sauce", "type": "sauce", "name": "Alabama white sauce", "as": "The sauce itself — mayonnaise, vinegar, lemon, pepper — invented in Decatur in 1925 and bottled from 1994.", "rel": "sauce", "from": "alabama-white" }, { "to": "big-bob-gibson-bar-b-q", "type": "place", "name": "Big Bob Gibson Bar-B-Q", "as": "Where the sauce was made and where the smoke-then-dunk method is recorded.", "rel": "origin", "from": "alabama-white" }, { "to": "bob-gibson", "type": "person", "name": "Bob Gibson", "as": "Made the sauce in 1925 and put it on chicken before he put it on anything else.", "rel": "person", "from": "alabama-white" }, { "to": "smoked-bbq-wing", "type": "style", "name": "Smoked barbecue wings", "as": "Same pit, different finish: this one gets dunked in a pale vinegar sauce instead of brushed with a red one.", "rel": "kin", "from": "alabama-white" }, { "to": "ranch-dressing", "type": "sauce", "name": "Ranch dressing", "as": "The other white sauce on an American wing plate, and the one this gets mistaken for — that one is a cold dressing, this one goes on hot meat.", "rel": "contrast", "from": "alabama-white" }, { "to": "smoke-then-fry", "type": "fry", "name": "smoke then fry", "as": "How a pit gets wing skin to tighten before the sauce goes on.", "rel": "fry", "from": "alabama-white" }, { "to": "sauce-on-the-side", "type": "fry", "name": "sauce on the side", "as": "How white sauce most often reaches a wing outside Alabama — as a dip rather than a dunk.", "rel": "fry", "from": "alabama-white" }, { "to": "memphis-dry-rub", "type": "style", "name": "Memphis dry-rub wings", "as": "The neighbouring barbecue city's answer to the same pit: a rub at the end where this uses a sauce.", "rel": "contrast", "from": "alabama-white" }, { "to": "buffalo", "type": "style", "name": "Buffalo wings", "as": "The other wing named for a place and defined by one sauce, though that one is fried and tossed and this one is smoked and dunked.", "rel": "contrast", "from": "alabama-white" }, { "to": "lemon-pepper-seasoning", "type": "sauce", "name": "Lemon pepper", "as": "The blend itself — lemon zest mashed into cracked pepper, baked and dried — launched for seafood in 1967 and turned here into a wing.", "rel": "sauce", "from": "atlanta-lemon-pepper" }, { "to": "lemon-pepper-wet", "type": "sauce", "name": "Lemon pepper wet", "as": "The wet half of the order: a sauce under the seasoning, credited to the American Deli and made famous by a television episode set somewhere else.", "rel": "sauce", "from": "atlanta-lemon-pepper" }, { "to": "american-deli", "type": "place", "name": "American Deli", "as": "Credited with inventing lemon pepper wet, and the restaurant the Atlanta scene was actually modelled on.", "rel": "origin", "from": "atlanta-lemon-pepper" }, { "to": "jr-cricketts", "type": "place", "name": "J.R. Crickets", "as": "Where Atlanta filmed the wings, without having them on the menu; it added lemon pepper wet in 2017 in the show's honour.", "rel": "place", "from": "atlanta-lemon-pepper" }, { "to": "wing-cafe", "type": "place", "name": "The Wing Cafe & Tap House", "as": "An Atlanta wing counter working the same plate.", "rel": "place", "from": "atlanta-lemon-pepper" }, { "to": "fried-rice-plate", "type": "dish", "name": "the fried rice plate", "as": "What sits under the wings at an Atlanta counter, and part of why the plate reads local.", "rel": "dish", "from": "atlanta-lemon-pepper" }, { "to": "all-flats", "type": "term", "name": "all flats", "as": "Half the order in Atlanta, and named in the verse that carried the dish out of the city.", "rel": "term", "from": "atlanta-lemon-pepper" }, { "to": "wet-and-dry", "type": "term", "name": "wet and dry", "as": "The two states this style is ordered in, and the pair of words that do the work.", "rel": "term", "from": "atlanta-lemon-pepper" }, { "to": "wingstop", "type": "place", "name": "Wingstop", "as": "Sells lemon pepper nationally; it ranked second among its Super Bowl flavours in the National Chicken Council's round-up.", "rel": "place", "from": "atlanta-lemon-pepper" }, { "to": "buffalo", "type": "style", "name": "Buffalo wings", "as": "The style lemon pepper was laid over to cut its heat, by Wikipedia's account of how it started.", "rel": "origin", "from": "atlanta-lemon-pepper" }, { "to": "memphis-dry-rub", "type": "style", "name": "Memphis dry-rub wings", "as": "The other American wing sold dry, from a rib counter rather than a fryer.", "rel": "contrast", "from": "atlanta-lemon-pepper" }, { "to": "old-bay", "type": "sauce", "name": "Old Bay Seasoning", "as": "The blend the whole style is — celery salt, red and black pepper, paprika and fifteen more, built in Baltimore in 1939.", "rel": "sauce", "from": "baltimore-old-bay" }, { "to": "memphis-dry-rub", "type": "style", "name": "Memphis dry-rub wings", "as": "The other American wing finished dry, though that rub comes off a smoker and this one comes off a crab pot.", "rel": "contrast", "from": "baltimore-old-bay" }, { "to": "atlanta-lemon-pepper", "type": "style", "name": "Lemon pepper wings", "as": "Another city's seasoning wing, with citrus where this has celery seed.", "rel": "contrast", "from": "baltimore-old-bay" }, { "to": "wet-and-dry", "type": "term", "name": "wet and dry", "as": "The pair of words that decide whether the seasoning goes on bare or through butter.", "rel": "term", "from": "baltimore-old-bay" }, { "to": "naked-fry", "type": "fry", "name": "the naked fry", "as": "What the wing has to be for a dry seasoning to stick — no batter to hide under.", "rel": "fry", "from": "baltimore-old-bay" }, { "to": "french-fries", "type": "dish", "name": "french fries", "as": "Take the same can, at the same bar, in the same basket.", "rel": "dish", "from": "baltimore-old-bay" }, { "to": "chickie-and-petes", "type": "place", "name": "Chickie's & Pete's", "as": "Built a business on a seasoned fry in the next state up, on the same Mid-Atlantic taste for spiced potatoes.", "rel": "place", "from": "baltimore-old-bay" }, { "to": "buffalo", "type": "style", "name": "Buffalo wings", "as": "The style that made a wing a sauced thing; Old Bay answers with a wing that is seasoned and not sauced at all.", "rel": "contrast", "from": "baltimore-old-bay" }, { "to": "hot-sauce-labels", "type": "art", "name": "Hot sauce labels", "as": "The yellow can is doing the same work a hot sauce label does — a regional identity you can hold.", "rel": "art", "from": "baltimore-old-bay" }, { "to": "anchor-bar", "type": "place", "name": "Anchor Bar", "as": "Claims the invention, dates it to 4 March 1964, and has trademarked the phrase.", "rel": "place", "from": "buffalo" }, { "to": "john-young", "type": "person", "name": "John Young", "as": "Sold breaded whole wings in mumbo sauce here from 1961, three years before the Anchor Bar's date.", "rel": "person", "from": "buffalo" }, { "to": "teressa-bellissimo", "type": "person", "name": "Teressa Bellissimo", "as": "Fried the wings the Anchor Bar's version turns on.", "rel": "person", "from": "buffalo" }, { "to": "buffalo-sauce", "type": "sauce", "name": "Buffalo sauce", "as": "Cayenne pepper sauce cut with melted butter, and the whole of what makes a wing Buffalo.", "rel": "sauce", "from": "buffalo" }, { "to": "celery-and-carrots", "type": "dish", "name": "celery and carrots", "as": "Came off the bar's antipasto tray on the first night and never left the plate.", "rel": "dish", "from": "buffalo" }, { "to": "blue-cheese-dressing", "type": "sauce", "name": "Blue cheese dressing", "as": "The dip Buffalo serves; asking for ranch marks you as from somewhere else.", "rel": "sauce", "from": "buffalo" }, { "to": "naked-fry", "type": "fry", "name": "the naked fry", "as": "Fried bare, which is the method the style is argued over.", "rel": "fry", "from": "buffalo" }, { "to": "rochester-breaded", "type": "style", "name": "Rochester breaded wings", "as": "Seventy miles east, breading the same bird — the nearest rival and the oldest argument.", "rel": "contrast", "from": "buffalo" }, { "to": "the-origin-fight", "type": "story", "name": "The origin fight", "as": "Three Bellissimo stories, one John Young, and no document that settles it.", "rel": "story", "from": "buffalo" }, { "to": "buffalo-word", "type": "term", "name": "Buffalo", "as": "How a city's name came to mean a sauce.", "rel": "term", "from": "buffalo" }, { "to": "jerk-marinade", "type": "sauce", "name": "Jerk marinade", "as": "Allspice and Scotch bonnet, and the reason the seasoning goes on before the fire instead of after it.", "rel": "sauce", "from": "caribbean-jerk" }, { "to": "peppas-jerk-chicken", "type": "place", "name": "Peppa's Jerk Chicken", "as": "Gavin Hussey's Flatbush counter, where the birds are washed in vinegar and charred until the skin crackles.", "rel": "place", "from": "caribbean-jerk" }, { "to": "grill", "type": "fry", "name": "the grill", "as": "The split oil drum with a hinged lid, standard since around the 1960s, which is what a jerk fire actually is.", "rel": "fry", "from": "caribbean-jerk" }, { "to": "the-toss", "type": "fry", "name": "the toss", "as": "The step this style never reaches — the flavour is in the meat before it meets heat.", "rel": "contrast", "from": "caribbean-jerk" }, { "to": "smoked-bbq-wing", "type": "style", "name": "Smoked barbecue wings", "as": "The other American wing cooked with smoke rather than oil; that one takes sauce at the end, this one took its seasoning at the start.", "rel": "contrast", "from": "caribbean-jerk" }, { "to": "mango-habanero", "type": "sauce", "name": "Mango habanero", "as": "The wing board's sweet-and-scotch-bonnet register, arrived at from a chain kitchen rather than a jerk pan.", "rel": "kin", "from": "caribbean-jerk" }, { "to": "buffalo", "type": "style", "name": "Buffalo wings", "as": "The style whose menu jerk now shares — one word on a board of twelve, stripped of the barrel and the hours.", "rel": "contrast", "from": "caribbean-jerk" }, { "to": "brine", "type": "fry", "name": "the brine", "as": "A wet jerk marinade does the same work, over hours, and leaves the seasoning inside the meat.", "rel": "fry", "from": "caribbean-jerk" }, { "to": "blondies-sports-bar", "type": "place", "name": "Blondies Sports", "as": "A New York bar whose long sauce board is where a jerk wing meets a Buffalo one.", "rel": "place", "from": "caribbean-jerk" }, { "to": "mild-sauce", "type": "sauce", "name": "Mild sauce", "as": "The sauce itself — ketchup and tomato paste, sugar, vinegar, cayenne — poured over the whole box rather than tossed with the wings.", "rel": "sauce", "from": "chicago-mild-sauce" }, { "to": "mild-sauce-word", "type": "term", "name": "mild sauce", "as": "A word that names neither a heat level nor a brand, and confuses every reader who meets it first on a Buffalo menu.", "rel": "term", "from": "chicago-mild-sauce" }, { "to": "harolds-chicken-shack", "type": "place", "name": "Harold's Chicken Shack", "as": "Opened 22 June 1950 at 47th and Kenwood, and the shop most responsible for carrying mild sauce out of the South Side.", "rel": "place", "from": "chicago-mild-sauce" }, { "to": "uncle-remus-saucy-fried-chicken", "type": "place", "name": "Uncle Remus Saucy Fried Chicken", "as": "The West Side house Wikipedia names alongside Harold's for making the sauce popular.", "rel": "place", "from": "chicago-mild-sauce" }, { "to": "harold-pierce", "type": "person", "name": "Harold Pierce", "as": "Founded the shacks, and let each franchisee build its own character rather than matching a template.", "rel": "person", "from": "chicago-mild-sauce" }, { "to": "argia-b-collins", "type": "person", "name": "Argia B. Collins", "as": "Trademarked a Chicago barbecue sauce called Mumbo, the thread that ties this style to Washington's.", "rel": "person", "from": "chicago-mild-sauce" }, { "to": "french-fries", "type": "dish", "name": "french fries", "as": "Under the wings and taking the same pour; the fries are part of the dish, not a side.", "rel": "dish", "from": "chicago-mild-sauce" }, { "to": "extra-crispy", "type": "term", "name": "extra crispy", "as": "What 'fried hard' asks for, in the words another city uses.", "rel": "term", "from": "chicago-mild-sauce" }, { "to": "dc-mumbo", "type": "style", "name": "Mumbo sauce wings", "as": "The same argument in another city: whether one sauce travelled east or two grew separately, and nobody has settled it.", "rel": "contrast", "from": "chicago-mild-sauce" }, { "to": "chicken-shack-signs", "type": "art", "name": "Chicken shack signs", "as": "The cook chasing a chicken with a cleaver, sometimes in neon, sometimes hand-painted, and never twice the same.", "rel": "art", "from": "chicago-mild-sauce" }, { "to": "buffalo", "type": "style", "name": "Buffalo wings", "as": "The other city where a wing is defined by one sauce, though there the sauce is tossed and here it is poured.", "rel": "contrast", "from": "chicago-mild-sauce" }, { "to": "mumbo-sauce", "type": "sauce", "name": "Mumbo sauce", "as": "The sauce this style is entirely about, and the thing two cities and a trademark board have fought over.", "rel": "sauce", "from": "dc-mumbo" }, { "to": "mumbo", "type": "term", "name": "mumbo", "as": "A word spelled two ways in the same block, and litigated as a trademark and as a generic term.", "rel": "term", "from": "dc-mumbo" }, { "to": "yums-carry-out", "type": "place", "name": "Yum's II Carry-Out", "as": "A Washington carryout of exactly the kind this style lives in.", "rel": "place", "from": "dc-mumbo" }, { "to": "horaces-and-dickies", "type": "place", "name": "Horace & Dickie's Seafood", "as": "A D.C. counter in the same fried trade.", "rel": "place", "from": "dc-mumbo" }, { "to": "capital-city-mambo-sauce", "type": "place", "name": "Capital City Mambo Sauce", "as": "Bottled the D.C. sauce in 2011, lost the trademark fight, and changed a letter.", "rel": "place", "from": "dc-mumbo" }, { "to": "argia-b-collins", "type": "person", "name": "Argia B. Collins", "as": "Trademarked Mumbo in Chicago in 1958, which is why the D.C. claim has to answer to a Chicago one.", "rel": "person", "from": "dc-mumbo" }, { "to": "john-young", "type": "person", "name": "John Young", "as": "Sold breaded wings in mumbo sauce in Buffalo from 1961 and credited a Washington restaurant with the idea.", "rel": "person", "from": "dc-mumbo" }, { "to": "mumbo-fries", "type": "dish", "name": "mumbo fries", "as": "The same pour on potatoes, and the other half of the carryout order.", "rel": "dish", "from": "dc-mumbo" }, { "to": "fried-rice-plate", "type": "dish", "name": "the fried rice plate", "as": "What sits under the wings in the box at a Chinese-owned D.C. carryout.", "rel": "dish", "from": "dc-mumbo" }, { "to": "chicago-mild-sauce", "type": "style", "name": "Chicago mild sauce wings", "as": "The other city's sweet red pour, and the one this style may or may not descend from.", "rel": "contrast", "from": "dc-mumbo" }, { "to": "buffalo", "type": "style", "name": "Buffalo wings", "as": "John Young's Buffalo shop sold mumbo wings three years before the Anchor Bar's date, which ties the two cities' origin stories together.", "rel": "contrast", "from": "dc-mumbo" }, { "to": "garlic-parmesan-sauce", "type": "sauce", "name": "Garlic parmesan sauce", "as": "The butter, garlic and grated cheese the whole style is, poured or dusted depending on the kitchen.", "rel": "sauce", "from": "garlic-parm" }, { "to": "la-nova-pizzeria", "type": "place", "name": "La Nova Pizzeria", "as": "A Buffalo pizzeria selling wings beside pies — the counter where a pizzeria's ingredients and a bar's dish already met.", "rel": "place", "from": "garlic-parm" }, { "to": "buffalo-chicken-pizza", "type": "dish", "name": "buffalo chicken pizza", "as": "The same crossing in the other direction: the bar's wing put on the pizzeria's pie.", "rel": "kin", "from": "garlic-parm" }, { "to": "pizza-logs", "type": "dish", "name": "pizza logs", "as": "Another western New York item built from pizzeria parts and sold as bar food.", "rel": "dish", "from": "garlic-parm" }, { "to": "jeremiahs-tavern", "type": "place", "name": "Jeremiah's Tavern", "as": "Lists Garlic Parm among sixteen sauces, which is how the style actually reaches most drinkers — one line on a long board.", "rel": "place", "from": "garlic-parm" }, { "to": "wingstop", "type": "place", "name": "Wingstop", "as": "Carries a version, as does every national chain; the flavour spread through chain menus faster than through any documented tradition.", "rel": "place", "from": "garlic-parm" }, { "to": "the-toss", "type": "fry", "name": "the toss", "as": "Where the cheese goes in, and where it turns stringy if the bowl is too hot.", "rel": "fry", "from": "garlic-parm" }, { "to": "naked-fry", "type": "fry", "name": "the naked fry", "as": "What the wing needs to be for butter and cheese to grip it.", "rel": "fry", "from": "garlic-parm" }, { "to": "ranch-dressing", "type": "sauce", "name": "Ranch dressing", "as": "The dip that goes with it, since blue cheese argues with the cheese already on the wing.", "rel": "sauce", "from": "garlic-parm" }, { "to": "buffalo", "type": "style", "name": "Buffalo wings", "as": "The style it sits next to on every board, and the heat it is ordered instead of.", "rel": "contrast", "from": "garlic-parm" }, { "to": "double-fry", "type": "fry", "name": "the double fry", "as": "The two passes through the oil that make the crust thin and brittle, and the technical heart of the style.", "rel": "fry", "from": "korean-american" }, { "to": "yangnyeom-sauce", "type": "sauce", "name": "Yangnyeom sauce", "as": "The sweet-and-spicy gochujang sauce Yun Jonggye worked up in Daegu in 1982 to soften a shell customers found too hard.", "rel": "sauce", "from": "korean-american" }, { "to": "soy-garlic-sauce", "type": "sauce", "name": "Soy garlic sauce", "as": "Ganjang chicken's sauce — soy, sugar, garlic — and the other half of a banban order.", "rel": "sauce", "from": "korean-american" }, { "to": "pickled-radish", "type": "dish", "name": "pickled radish", "as": "Comes in its own tub, and its job is to cut the fat between pieces.", "rel": "dish", "from": "korean-american" }, { "to": "bonchon", "type": "place", "name": "Bonchon", "as": "Carried the method to Fort Lee, New Jersey and then across 21 states, with its sauces made centrally in Korea.", "rel": "place", "from": "korean-american" }, { "to": "the-pitcher", "type": "dish", "name": "the pitcher", "as": "Beer with fried chicken is the point, not the accompaniment; Korean has a word for the pair, chimaek.", "rel": "dish", "from": "korean-american" }, { "to": "the-toss", "type": "fry", "name": "the toss", "as": "What this style refuses — the sauce goes on with a brush so the crust survives it.", "rel": "contrast", "from": "korean-american" }, { "to": "boneless-wings", "type": "dish", "name": "boneless wings", "as": "Sunsal chikin is the same idea by another route, and predates the American argument about it.", "rel": "kin", "from": "korean-american" }, { "to": "buffalo", "type": "style", "name": "Buffalo wings", "as": "The American style it shares a bar with: one fry and a loose butter sauce there, two fries and a brushed film here.", "rel": "contrast", "from": "korean-american" }, { "to": "sweet-chili-sauce", "type": "sauce", "name": "Sweet chili sauce", "as": "The sweet-hot register yangnyeom works in, arrived at from a different kitchen.", "rel": "kin", "from": "korean-american" }, { "to": "memphis-rub", "type": "sauce", "name": "Memphis dry rub", "as": "The rub itself, off the rib counter, which the wing borrows unchanged.", "rel": "sauce", "from": "memphis-dry-rub" }, { "to": "central-bbq", "type": "place", "name": "Central BBQ", "as": "A 2002 Memphis pit whose smoked chicken wings are named in the record of the city's barbecue.", "rel": "place", "from": "memphis-dry-rub" }, { "to": "chings-hot-wings", "type": "place", "name": "Ching's Hot Wings", "as": "One of the wing houses the Memphis Flyer walked through in 2021, on a board that runs well past dry.", "rel": "place", "from": "memphis-dry-rub" }, { "to": "smoked-bbq-wing", "type": "style", "name": "Smoked barbecue wings", "as": "The same pit, the other finish: this one stays dry, that one gets sauced.", "rel": "kin", "from": "memphis-dry-rub" }, { "to": "wet-and-dry", "type": "term", "name": "wet and dry", "as": "The pair of words Memphis asks about ribs first and wings second.", "rel": "term", "from": "memphis-dry-rub" }, { "to": "naked", "type": "term", "name": "naked", "as": "What the wing has to be for a rub to stay granular on it.", "rel": "term", "from": "memphis-dry-rub" }, { "to": "the-toss", "type": "fry", "name": "the toss", "as": "The step this style leaves out — no bowl, no sauce, just a dust.", "rel": "contrast", "from": "memphis-dry-rub" }, { "to": "sauce-on-the-side", "type": "fry", "name": "sauce on the side", "as": "Where the sauce goes when a dry wing is ordered and somebody at the table still wants it.", "rel": "fry", "from": "memphis-dry-rub" }, { "to": "atlanta-lemon-pepper", "type": "style", "name": "Lemon pepper wings", "as": "The other dry American wing, out of a fryer rather than a pit, and sold in the same Memphis shops.", "rel": "contrast", "from": "memphis-dry-rub" }, { "to": "alabama-white", "type": "style", "name": "Alabama white sauce wings", "as": "The neighbouring barbecue state's wing, which answers the same pit with a sauce instead of a rub.", "rel": "contrast", "from": "memphis-dry-rub" }, { "to": "nashville-hot-oil", "type": "sauce", "name": "Nashville hot paste", "as": "The cayenne paste loosened with frying fat — the single step that makes a fried wing a Nashville one.", "rel": "sauce", "from": "nashville-hot" }, { "to": "princes-hot-chicken-shack", "type": "place", "name": "Prince's Hot Chicken Shack", "as": "Where the method is generally agreed to have started, run by the Prince family since the 1930s.", "rel": "origin", "from": "nashville-hot" }, { "to": "thornton-prince", "type": "person", "name": "Thornton Prince", "as": "The man the revenge-breakfast story is told about, and whose brothers built the first recipe.", "rel": "person", "from": "nashville-hot" }, { "to": "andre-prince-jeffries", "type": "person", "name": "André Prince Jeffries", "as": "Took the shop over in 1980, dropped the BBQ from its name, and kept the recipe unpublished.", "rel": "person", "from": "nashville-hot" }, { "to": "hattie-bs", "type": "place", "name": "Hattie B's Hot Chicken", "as": "Opened in 2012 and carried the style to nine cities, with ghost peppers at the top of the heat ladder.", "rel": "place", "from": "nashville-hot" }, { "to": "boltons-spicy-chicken-and-fish", "type": "place", "name": "Bolton's Spicy Chicken & Fish", "as": "Another Nashville house on the same method, hot fish included.", "rel": "place", "from": "nashville-hot" }, { "to": "white-bread-and-pickles", "type": "dish", "name": "white bread and pickles", "as": "Under the wings and on top of them — the plate is not finished without both.", "rel": "dish", "from": "nashville-hot" }, { "to": "brine", "type": "fry", "name": "the brine", "as": "The buttermilk soak nearly every hot chicken kitchen starts from.", "rel": "fry", "from": "nashville-hot" }, { "to": "dredge", "type": "fry", "name": "the dredge", "as": "The flour coat the paste stains red; without it there is nothing for the paste to grip.", "rel": "fry", "from": "nashville-hot" }, { "to": "buffalo", "type": "style", "name": "Buffalo wings", "as": "The other cayenne wing: that one is tossed in a butter-and-vinegar sauce, this one is painted with a fat-borne paste and served on bread.", "rel": "contrast", "from": "nashville-hot" }, { "to": "atomic", "type": "term", "name": "atomic", "as": "What the top heat step gets called, here and everywhere else that sells one.", "rel": "term", "from": "nashville-hot" }, { "to": "buffalo", "type": "style", "name": "Buffalo wings", "as": "Seventy miles west, frying the same cut bare — the style this one is defined against, and the argument that gives it a name.", "rel": "contrast", "from": "rochester-breaded" }, { "to": "country-sweet-chicken-and-ribs", "type": "place", "name": "Country Sweet Chicken & Ribs", "as": "Dates the sauce to a Rochester home kitchen in 1977 and hand-breads the wings it goes on.", "rel": "place", "from": "rochester-breaded" }, { "to": "jeremiahs-tavern", "type": "place", "name": "Jeremiah's Tavern", "as": "Named the city's best wings by CITY Magazine, and prints sixteen sauces beside them.", "rel": "place", "from": "rochester-breaded" }, { "to": "breaded-fry", "type": "fry", "name": "the breaded fry", "as": "The coating that separates this style from Buffalo's, and the reason a sweet glaze sticks.", "rel": "fry", "from": "rochester-breaded" }, { "to": "dredge", "type": "fry", "name": "the dredge", "as": "The flour step Buffalo skips.", "rel": "fry", "from": "rochester-breaded" }, { "to": "garbage-plate", "type": "dish", "name": "Garbage Plate", "as": "Rochester's documented dish, trademarked and dated to 1918, where this style has no such paper trail.", "rel": "dish", "from": "rochester-breaded" }, { "to": "blue-cheese-dressing", "type": "sauce", "name": "Blue cheese dressing", "as": "Comes with the wings here too; the city argues about breading, not about the dip.", "rel": "sauce", "from": "rochester-breaded" }, { "to": "extra-crispy", "type": "term", "name": "extra crispy", "as": "What a breaded wing is already, before anyone asks for it.", "rel": "term", "from": "rochester-breaded" }, { "to": "the-origin-fight", "type": "story", "name": "The origin fight", "as": "Buffalo's origin is contested in public; Rochester's is simply unwritten.", "rel": "story", "from": "rochester-breaded" }, { "to": "smoke-then-fry", "type": "fry", "name": "smoke then fry", "as": "The finishing move that fixes slack skin, and the one step that makes a smoked wing eat like a fried one.", "rel": "fry", "from": "smoked-bbq-wing" }, { "to": "honey-bbq-sauce", "type": "sauce", "name": "Honey barbecue sauce", "as": "The sweet tomato sauce that goes on at the end, once the long cook is over and the sugar can no longer burn.", "rel": "sauce", "from": "smoked-bbq-wing" }, { "to": "memphis-dry-rub", "type": "style", "name": "Memphis dry-rub wings", "as": "The same pit finishing dry instead of sauced; the fork in the road is whether anything gets brushed on.", "rel": "kin", "from": "smoked-bbq-wing" }, { "to": "alabama-white", "type": "style", "name": "Alabama white sauce wings", "as": "The same pit finishing pale — smoked and then dunked in a mayonnaise-and-vinegar sauce.", "rel": "kin", "from": "smoked-bbq-wing" }, { "to": "central-bbq", "type": "place", "name": "Central BBQ", "as": "A Memphis pit from 2002 whose smoked wings are named in the record of the style.", "rel": "place", "from": "smoked-bbq-wing" }, { "to": "big-bob-gibson-bar-b-q", "type": "place", "name": "Big Bob Gibson Bar-B-Q", "as": "The Alabama pit that smokes chicken and then dunks it, on the same logic.", "rel": "place", "from": "smoked-bbq-wing" }, { "to": "memphis-rub", "type": "sauce", "name": "Memphis dry rub", "as": "What goes on before the wood, and again at the end if the wing is going out dry.", "rel": "sauce", "from": "smoked-bbq-wing" }, { "to": "the-toss", "type": "fry", "name": "the toss", "as": "The bar's method, which this style replaces with a brush and a second pass over the fire.", "rel": "contrast", "from": "smoked-bbq-wing" }, { "to": "grill", "type": "fry", "name": "the grill", "as": "Direct heat, used here at the end rather than throughout.", "rel": "fry", "from": "smoked-bbq-wing" }, { "to": "par-cook", "type": "fry", "name": "the par-cook", "as": "What a long smoke amounts to when a fryer finishes the job.", "rel": "fry", "from": "smoked-bbq-wing" }, { "to": "buffalo", "type": "style", "name": "Buffalo wings", "as": "The fried wing this style answers at the same bar, with hours of wood behind it instead of ten minutes of oil.", "rel": "contrast", "from": "smoked-bbq-wing" }, { "to": "alabama-white", "type": "style", "name": "Alabama white sauce wings", "as": "The style is this tub and the chicken that goes into it.", "rel": "style", "from": "alabama-white-sauce" }, { "to": "big-bob-gibson-bar-b-q", "type": "place", "name": "Big Bob Gibson Bar-B-Q", "as": "Decatur, 1925, and the invention claim the sauce carries.", "rel": "place", "from": "alabama-white-sauce" }, { "to": "bob-gibson", "type": "person", "name": "Bob Gibson", "as": "Credited with making it, at his own pit.", "rel": "person", "from": "alabama-white-sauce" }, { "to": "ranch-dressing", "type": "sauce", "name": "Ranch dressing", "as": "The other white dip on a wing plate; both start from an oil-and-egg emulsion, this one takes horseradish and vinegar instead of buttermilk and herbs.", "rel": "kin", "from": "alabama-white-sauce" }, { "to": "blue-cheese-dressing", "type": "sauce", "name": "Blue cheese dressing", "as": "Shares the dairy shelf and the wing plate, and takes its sharpness from vinegar rather than cheese.", "rel": "kin", "from": "alabama-white-sauce" }, { "to": "smoke-then-fry", "type": "fry", "name": "smoke then fry", "as": "The cooking this sauce meets at the end, never during — mayonnaise splits over fire.", "rel": "fry", "from": "alabama-white-sauce" }, { "to": "smoked-bbq-wing", "type": "style", "name": "Smoked barbecue wings", "as": "The wing most often dunked in it.", "rel": "style", "from": "alabama-white-sauce" }, { "to": "honey-bbq-sauce", "type": "sauce", "name": "Honey barbecue sauce", "as": "The red barbecue sauce this one is the local answer to.", "rel": "contrast", "from": "alabama-white-sauce" }, { "to": "buffalo", "type": "style", "name": "Buffalo wings", "as": "The dip the style serves, and the one a medium order arrives with unasked.", "rel": "style", "from": "blue-cheese-dressing" }, { "to": "ranch-dressing", "type": "sauce", "name": "Ranch dressing", "as": "The rival in the cup, and the best-selling dressing in America since 1992.", "rel": "contrast", "from": "blue-cheese-dressing" }, { "to": "celery-and-carrots", "type": "dish", "name": "celery and carrots", "as": "Shares the plate and does the same job from the other direction.", "rel": "dish", "from": "blue-cheese-dressing" }, { "to": "teressa-bellissimo", "type": "person", "name": "Teressa Bellissimo", "as": "Took it off the antipasto tray on the night the Anchor Bar dates the wing to.", "rel": "person", "from": "blue-cheese-dressing" }, { "to": "anchor-bar", "type": "place", "name": "Anchor Bar", "as": "Where the antipasto tray was, in the account the bar tells.", "rel": "place", "from": "blue-cheese-dressing" }, { "to": "ranch-vs-blue-cheese", "type": "story", "name": "Ranch against blue cheese", "as": "The long-running argument this dip is one side of.", "rel": "story", "from": "blue-cheese-dressing" }, { "to": "buffalo-sauce", "type": "sauce", "name": "Buffalo sauce", "as": "What it is there to cut; the fat in it takes the cayenne off the tongue.", "rel": "contrast", "from": "blue-cheese-dressing" }, { "to": "sauce-on-the-side", "type": "fry", "name": "sauce on the side", "as": "The cup is the same idea applied to the dip rather than the sauce.", "rel": "fry", "from": "blue-cheese-dressing" }, { "to": "alabama-white-sauce", "type": "sauce", "name": "Alabama white sauce", "as": "The other white sauce on a wing, built to be dunked in rather than dipped from a cup.", "rel": "kin", "from": "blue-cheese-dressing" }, { "to": "buffalo", "type": "style", "name": "Buffalo wings", "as": "The whole of what makes a wing Buffalo, and the only sauce that style names.", "rel": "style", "from": "buffalo-sauce" }, { "to": "franks-redhot", "type": "sauce", "name": "Frank's RedHot", "as": "The cayenne bottle most recipes start from, and the one Buffalo bars buy by the gallon.", "rel": "part", "from": "buffalo-sauce" }, { "to": "crystal-hot-sauce", "type": "sauce", "name": "Crystal Hot Sauce", "as": "The other cayenne bottle a kitchen may start from; thinner vinegar, darker pepper.", "rel": "part", "from": "buffalo-sauce" }, { "to": "the-toss", "type": "fry", "name": "the toss", "as": "Where this sauce meets the wing: a metal bowl, a pour, a shake.", "rel": "fry", "from": "buffalo-sauce" }, { "to": "blue-cheese-dressing", "type": "sauce", "name": "Blue cheese dressing", "as": "Sits beside it in a cup and is the whole point of the cup.", "rel": "contrast", "from": "buffalo-sauce" }, { "to": "anchor-bar", "type": "place", "name": "Anchor Bar", "as": "Says a bowl of it was mixed here on 4 March 1964.", "rel": "place", "from": "buffalo-sauce" }, { "to": "teressa-bellissimo", "type": "person", "name": "Teressa Bellissimo", "as": "Tossed the wings in cayenne sauce the Anchor Bar version turns on.", "rel": "person", "from": "buffalo-sauce" }, { "to": "mumbo-sauce", "type": "sauce", "name": "Mumbo sauce", "as": "What John Young put on his Buffalo wings instead, three years earlier — tomato, not cayenne and butter.", "rel": "contrast", "from": "buffalo-sauce" }, { "to": "naked-fry", "type": "fry", "name": "the naked fry", "as": "Needs bare skin to cling to; breading soaks it up instead.", "rel": "fry", "from": "buffalo-sauce" }, { "to": "buffalo-word", "type": "term", "name": "Buffalo", "as": "How this sauce lent a city's name to every spiced fried thing on a national menu.", "rel": "term", "from": "buffalo-sauce" }, { "to": "buffalo-sauce", "type": "sauce", "name": "Buffalo sauce", "as": "One of the two cayenne bottles it gets built from.", "rel": "whole", "from": "crystal-hot-sauce" }, { "to": "franks-redhot", "type": "sauce", "name": "Frank's RedHot", "as": "The rival bottle, and the one the standard Buffalo account names.", "rel": "contrast", "from": "crystal-hot-sauce" }, { "to": "buffalo", "type": "style", "name": "Buffalo wings", "as": "Named in the style's sauce recipe as the alternative to Frank's.", "rel": "style", "from": "crystal-hot-sauce" }, { "to": "nashville-hot-oil", "type": "sauce", "name": "Nashville hot paste", "as": "A slug of Louisiana pepper sauce is one of the things a hot-chicken paste gets built on.", "rel": "kin", "from": "crystal-hot-sauce" }, { "to": "hot-sauce-labels", "type": "art", "name": "Hot sauce labels", "as": "Its chef-and-steaming-pot sign became a New Orleans landmark before it was a label.", "rel": "art", "from": "crystal-hot-sauce" }, { "to": "jerk-marinade", "type": "sauce", "name": "Jerk marinade", "as": "Both lean on a fermented or aged chile rather than a fresh one, and both run thin.", "rel": "kin", "from": "crystal-hot-sauce" }, { "to": "buffalo-sauce", "type": "sauce", "name": "Buffalo sauce", "as": "Half of it, by volume, before the butter goes in.", "rel": "whole", "from": "franks-redhot" }, { "to": "crystal-hot-sauce", "type": "sauce", "name": "Crystal Hot Sauce", "as": "The other cayenne bottle; three ingredients against five, and a thinner vinegar line.", "rel": "contrast", "from": "franks-redhot" }, { "to": "buffalo", "type": "style", "name": "Buffalo wings", "as": "Named in the standard account of how this style is sauced.", "rel": "style", "from": "franks-redhot" }, { "to": "nashville-hot-oil", "type": "sauce", "name": "Nashville hot paste", "as": "Some Nashville pastes take a slug of it; McCormick also sells a bottled Nashville Hot wings sauce under this brand.", "rel": "kin", "from": "franks-redhot" }, { "to": "hot-sauce-labels", "type": "art", "name": "Hot sauce labels", "as": "Its orange-and-black bottle is one of the labels the shelf is read by.", "rel": "art", "from": "franks-redhot" }, { "to": "anchor-bar", "type": "place", "name": "Anchor Bar", "as": "Credited with the 1964 sauce it probably was not in.", "rel": "place", "from": "franks-redhot" }, { "to": "the-toss", "type": "fry", "name": "the toss", "as": "Goes into the bowl warm, with butter, and never before the fryer.", "rel": "fry", "from": "franks-redhot" }, { "to": "garlic-parm", "type": "style", "name": "Garlic parmesan wings", "as": "The style is this sauce and the cheese shaken over it.", "rel": "style", "from": "garlic-parmesan-sauce" }, { "to": "lemon-pepper-wet", "type": "sauce", "name": "Lemon pepper wet", "as": "Built the same way — something wet, then a dry shake — with cheese instead of citrus.", "rel": "kin", "from": "garlic-parmesan-sauce" }, { "to": "wingstop", "type": "place", "name": "Wingstop", "as": "Carries it on a board of thirteen wing sauces, beside ranch and blue cheese as dips.", "rel": "place", "from": "garlic-parmesan-sauce" }, { "to": "buffalo-sauce", "type": "sauce", "name": "Buffalo sauce", "as": "The other butter-based wing coating, and the one with cayenne in it.", "rel": "contrast", "from": "garlic-parmesan-sauce" }, { "to": "ranch-dressing", "type": "sauce", "name": "Ranch dressing", "as": "Shares the garlic-and-dairy register, and often turns up in the same order as the dip.", "rel": "kin", "from": "garlic-parmesan-sauce" }, { "to": "the-toss", "type": "fry", "name": "the toss", "as": "Wants the bowl twice: once for the butter, once for the cheese.", "rel": "fry", "from": "garlic-parmesan-sauce" }, { "to": "soy-garlic-sauce", "type": "sauce", "name": "Soy garlic sauce", "as": "The other garlic-forward wing with no heat, reached through soy and sugar instead of dairy.", "rel": "kin", "from": "garlic-parmesan-sauce" }, { "to": "smoked-bbq-wing", "type": "style", "name": "Smoked barbecue wings", "as": "The style that brushes it on at the end of a smoke.", "rel": "style", "from": "honey-bbq-sauce" }, { "to": "memphis-rub", "type": "sauce", "name": "Memphis dry rub", "as": "The dry half of the Memphis fork; this is the wet half, bottled.", "rel": "contrast", "from": "honey-bbq-sauce" }, { "to": "mild-sauce", "type": "sauce", "name": "Mild sauce", "as": "Chicago's carryout relative, poured rather than tossed and sharper on the vinegar.", "rel": "kin", "from": "honey-bbq-sauce" }, { "to": "mumbo-sauce", "type": "sauce", "name": "Mumbo sauce", "as": "The D.C. relative, thinner and sourer and built on ketchup.", "rel": "kin", "from": "honey-bbq-sauce" }, { "to": "hot-honey", "type": "sauce", "name": "Hot honey", "as": "What happens when the honey goes in without the tomato and picks up a chile.", "rel": "contrast", "from": "honey-bbq-sauce" }, { "to": "buffalo-wild-wings", "type": "place", "name": "Buffalo Wild Wings", "as": "Sells it on a board of a dozen-plus sauces where Buffalo is one option among many.", "rel": "place", "from": "honey-bbq-sauce" }, { "to": "grill", "type": "fry", "name": "the grill", "as": "Goes on in the last minutes, because the sugar in it catches before the skin is done.", "rel": "fry", "from": "honey-bbq-sauce" }, { "to": "wing-night", "type": "term", "name": "wing night", "as": "The sauce that lets a table order one round for people who disagree about heat.", "rel": "term", "from": "honey-bbq-sauce" }, { "to": "hot-honey-word", "type": "term", "name": "hot honey", "as": "The word, and how it came to name a category rather than a brand.", "rel": "term", "from": "hot-honey" }, { "to": "honey-bbq-sauce", "type": "sauce", "name": "Honey barbecue sauce", "as": "The other sweet answer to a wing; that one runs through tomato and this one does not.", "rel": "contrast", "from": "hot-honey" }, { "to": "nashville-hot-oil", "type": "sauce", "name": "Nashville hot paste", "as": "Often the sweet finish over a cayenne paste, and the reason a Nashville wing can read sweet.", "rel": "kin", "from": "hot-honey" }, { "to": "jerk-marinade", "type": "sauce", "name": "Jerk marinade", "as": "Brushed over jerk wings at the end, where honey meets Scotch bonnet.", "rel": "kin", "from": "hot-honey" }, { "to": "buffalo-sauce", "type": "sauce", "name": "Buffalo sauce", "as": "Cut with it at bars selling a hot-honey Buffalo wing: pepper first, honey last.", "rel": "kin", "from": "hot-honey" }, { "to": "buffalo-chicken-pizza", "type": "dish", "name": "buffalo chicken pizza", "as": "Its first American home was a pizza, and the wing came after.", "rel": "dish", "from": "hot-honey" }, { "to": "sweet-chili-sauce", "type": "sauce", "name": "Sweet chili sauce", "as": "The other sweet-and-chile pour on a wing board, thickened and vinegared rather than pure sugar.", "rel": "kin", "from": "hot-honey" }, { "to": "grill", "type": "fry", "name": "the grill", "as": "Wants the last minutes only; the sugar in it catches fast.", "rel": "fry", "from": "hot-honey" }, { "to": "caribbean-jerk", "type": "style", "name": "Jerk wings", "as": "The style is this marinade and the drum it is cooked in.", "rel": "style", "from": "jerk-marinade" }, { "to": "peppas-jerk-chicken", "type": "place", "name": "Peppa's Jerk Chicken", "as": "A New York jerk counter where the wings come off the drum.", "rel": "place", "from": "jerk-marinade" }, { "to": "smoke-then-fry", "type": "fry", "name": "smoke then fry", "as": "The method it belongs to: smoke for the flavour, fryer or grill for the skin.", "rel": "fry", "from": "jerk-marinade" }, { "to": "grill", "type": "fry", "name": "the grill", "as": "The barrel with the lid down is a grill doing a smoker's job.", "rel": "fry", "from": "jerk-marinade" }, { "to": "nashville-hot-oil", "type": "sauce", "name": "Nashville hot paste", "as": "The other wing heat built on a single named chile, and the other one applied by hand.", "rel": "kin", "from": "jerk-marinade" }, { "to": "crystal-hot-sauce", "type": "sauce", "name": "Crystal Hot Sauce", "as": "Both lean on an aged or fermented chile rather than a fresh one.", "rel": "kin", "from": "jerk-marinade" }, { "to": "hot-honey", "type": "sauce", "name": "Hot honey", "as": "Turns up brushed over jerk wings at the end, where the sugar meets the Scotch bonnet.", "rel": "kin", "from": "jerk-marinade" }, { "to": "sweet-chili-sauce", "type": "sauce", "name": "Sweet chili sauce", "as": "The other sweet-and-chile dip a jerk counter may put beside the wings.", "rel": "kin", "from": "jerk-marinade" }, { "to": "atlanta-lemon-pepper", "type": "style", "name": "Lemon pepper wings", "as": "The style this blend defines, and the reason a dry wing is an Atlanta wing.", "rel": "style", "from": "lemon-pepper-seasoning" }, { "to": "lemon-pepper-wet", "type": "sauce", "name": "Lemon pepper wet", "as": "What happens when the same shake lands on a wing that has already been through butter or sauce.", "rel": "descendant", "from": "lemon-pepper-seasoning" }, { "to": "wet-and-dry", "type": "term", "name": "wet and dry", "as": "This is the dry half of the counter's two-word vocabulary.", "rel": "term", "from": "lemon-pepper-seasoning" }, { "to": "american-deli", "type": "place", "name": "American Deli", "as": "An Atlanta counter that shakes it, and where the wet version was invented.", "rel": "place", "from": "lemon-pepper-seasoning" }, { "to": "jr-cricketts", "type": "place", "name": "J.R. Crickets", "as": "Put 'lemon pepper wet' on the menu in 2017 after a television episode sent people asking for it.", "rel": "place", "from": "lemon-pepper-seasoning" }, { "to": "old-bay", "type": "sauce", "name": "Old Bay Seasoning", "as": "The other dry shake that owns a city; celery salt and paprika instead of zest and black pepper.", "rel": "contrast", "from": "lemon-pepper-seasoning" }, { "to": "memphis-rub", "type": "sauce", "name": "Memphis dry rub", "as": "The other dry answer to a wing, built on sugar and paprika rather than citrus.", "rel": "kin", "from": "lemon-pepper-seasoning" }, { "to": "all-flats", "type": "term", "name": "all flats", "as": "Travels with it in the order that Atlanta made famous.", "rel": "term", "from": "lemon-pepper-seasoning" }, { "to": "naked-fry", "type": "fry", "name": "the naked fry", "as": "Needs a bare crisp skin, because the shake has nothing to stick to on a battered wing.", "rel": "fry", "from": "lemon-pepper-seasoning" }, { "to": "lemon-pepper-seasoning", "type": "sauce", "name": "Lemon pepper", "as": "The dry shake that goes on last, and the half of the name that comes in a jar.", "rel": "part", "from": "lemon-pepper-wet" }, { "to": "atlanta-lemon-pepper", "type": "style", "name": "Lemon pepper wings", "as": "The style it belongs to, and the argument inside it: dry or wet.", "rel": "style", "from": "lemon-pepper-wet" }, { "to": "wet-and-dry", "type": "term", "name": "wet and dry", "as": "The two words this order is built out of.", "rel": "term", "from": "lemon-pepper-wet" }, { "to": "american-deli", "type": "place", "name": "American Deli", "as": "Invented the version the name points at, and the one the television episode was modelled on.", "rel": "place", "from": "lemon-pepper-wet" }, { "to": "jr-cricketts", "type": "place", "name": "J.R. Crickets", "as": "Got the fame and then added the dish, in 2017.", "rel": "place", "from": "lemon-pepper-wet" }, { "to": "buffalo-sauce", "type": "sauce", "name": "Buffalo sauce", "as": "One of the things the wet can be, at shops that build it on butter and cayenne.", "rel": "part", "from": "lemon-pepper-wet" }, { "to": "the-toss", "type": "fry", "name": "the toss", "as": "Happens twice here: once for the sauce, once for the shake.", "rel": "fry", "from": "lemon-pepper-wet" }, { "to": "all-flats", "type": "term", "name": "all flats", "as": "The other half of the order that Atlanta says in one breath.", "rel": "term", "from": "lemon-pepper-wet" }, { "to": "atomic", "type": "term", "name": "atomic", "as": "The word for the rung above this one, where a board stops being a menu and starts being a dare.", "rel": "term", "from": "mango-habanero" }, { "to": "sweet-chili-sauce", "type": "sauce", "name": "Sweet chili sauce", "as": "The same sweet-then-chile idea, reached through sugar and vinegar instead of fruit purée.", "rel": "kin", "from": "mango-habanero" }, { "to": "hot-honey", "type": "sauce", "name": "Hot honey", "as": "The other sweet-heat pour on the board, with honey doing the sweetening.", "rel": "kin", "from": "mango-habanero" }, { "to": "buffalo-wild-wings", "type": "place", "name": "Buffalo Wild Wings", "as": "Carries a version on a board where Buffalo is one sauce among more than a dozen.", "rel": "place", "from": "mango-habanero" }, { "to": "wingstop", "type": "place", "name": "Wingstop", "as": "One of thirteen wing sauces on the board, some of them running only for a marketing window.", "rel": "place", "from": "mango-habanero" }, { "to": "buffalo-sauce", "type": "sauce", "name": "Buffalo sauce", "as": "The sauce the board was built around, and the one this sits several rungs above on heat.", "rel": "contrast", "from": "mango-habanero" }, { "to": "boneless-wings", "type": "dish", "name": "boneless wings", "as": "Ordered with it as often as bone-in, because the sauce is thick and the pieces are small.", "rel": "dish", "from": "mango-habanero" }, { "to": "the-toss", "type": "fry", "name": "the toss", "as": "Goes in the bowl thick and cold, and still coats.", "rel": "fry", "from": "mango-habanero" }, { "to": "memphis-dry-rub", "type": "style", "name": "Memphis dry-rub wings", "as": "The style is this shaker, taken off the rib counter and put on a wing.", "rel": "style", "from": "memphis-rub" }, { "to": "central-bbq", "type": "place", "name": "Central BBQ", "as": "A Memphis pit whose rub goes on wings as well as ribs.", "rel": "place", "from": "memphis-rub" }, { "to": "wet-and-dry", "type": "term", "name": "wet and dry", "as": "Memphis says these two words about ribs; Atlanta and Baltimore borrowed them for wings.", "rel": "term", "from": "memphis-rub" }, { "to": "old-bay", "type": "sauce", "name": "Old Bay Seasoning", "as": "The other regional shaker, without the sugar and with celery salt doing the work.", "rel": "contrast", "from": "memphis-rub" }, { "to": "lemon-pepper-seasoning", "type": "sauce", "name": "Lemon pepper", "as": "Atlanta's dry answer to the same question, built on citrus.", "rel": "kin", "from": "memphis-rub" }, { "to": "smoke-then-fry", "type": "fry", "name": "smoke then fry", "as": "The method a rubbed wing most often goes through: smoke for colour, fryer for skin.", "rel": "fry", "from": "memphis-rub" }, { "to": "honey-bbq-sauce", "type": "sauce", "name": "Honey barbecue sauce", "as": "The wet half of the Memphis fork, in a bottle.", "rel": "contrast", "from": "memphis-rub" }, { "to": "smoked-bbq-wing", "type": "style", "name": "Smoked barbecue wings", "as": "The style that takes this rub to a smoker rather than a fryer.", "rel": "style", "from": "memphis-rub" }, { "to": "chicago-mild-sauce", "type": "style", "name": "Chicago mild sauce wings", "as": "The style built around it: a shack, a fryer, white bread and this poured over.", "rel": "style", "from": "mild-sauce" }, { "to": "mumbo-sauce", "type": "sauce", "name": "Mumbo sauce", "as": "Its D.C. cousin, and the one that carries the registered Chicago trademark.", "rel": "contrast", "from": "mild-sauce" }, { "to": "harolds-chicken-shack", "type": "place", "name": "Harold's Chicken Shack", "as": "One of the shops that made it popular, and where the pour goes over bread.", "rel": "place", "from": "mild-sauce" }, { "to": "uncle-remus-saucy-fried-chicken", "type": "place", "name": "Uncle Remus Saucy Fried Chicken", "as": "Another of the shops named as making it popular on the West Side.", "rel": "place", "from": "mild-sauce" }, { "to": "argia-b-collins", "type": "person", "name": "Argia B. Collins", "as": "Sold Chicago's other name for this sauce from at least 1950 and registered it.", "rel": "person", "from": "mild-sauce" }, { "to": "white-bread-and-pickles", "type": "dish", "name": "white bread and pickles", "as": "The bread at the bottom of the box is what catches it.", "rel": "dish", "from": "mild-sauce" }, { "to": "mild-sauce-word", "type": "term", "name": "mild sauce", "as": "Why 'mild' here names a sauce rather than a heat level.", "rel": "term", "from": "mild-sauce" }, { "to": "honey-bbq-sauce", "type": "sauce", "name": "Honey barbecue sauce", "as": "The supermarket relative: same sweet tomato family, different city and a corn-syrup lead.", "rel": "kin", "from": "mild-sauce" }, { "to": "dc-mumbo", "type": "style", "name": "Mumbo sauce wings", "as": "The style built on it: a carryout box of wings and fries with this poured over both.", "rel": "style", "from": "mumbo-sauce" }, { "to": "mild-sauce", "type": "sauce", "name": "Mild sauce", "as": "Chicago's near-twin, and the sauce the trademark case says came first.", "rel": "contrast", "from": "mumbo-sauce" }, { "to": "john-young", "type": "person", "name": "John Young", "as": "Put it on breaded whole wings in Buffalo from 1961, and credited a Washington restaurant for it.", "rel": "person", "from": "mumbo-sauce" }, { "to": "argia-b-collins", "type": "person", "name": "Argia B. Collins", "as": "Registered the Mumbo name in Chicago and won it back from a D.C. company.", "rel": "person", "from": "mumbo-sauce" }, { "to": "mumbo-fries", "type": "dish", "name": "mumbo fries", "as": "The other half of the box, and where most of the sauce ends up.", "rel": "dish", "from": "mumbo-sauce" }, { "to": "capital-city-mambo-sauce", "type": "place", "name": "Capital City Mambo Sauce", "as": "Bottles the D.C. version and tells the Wings-n-Things origin.", "rel": "place", "from": "mumbo-sauce" }, { "to": "yums-carry-out", "type": "place", "name": "Yum's II Carry-Out", "as": "A D.C. counter where the wings arrive already wet with it.", "rel": "place", "from": "mumbo-sauce" }, { "to": "mumbo", "type": "term", "name": "mumbo", "as": "The word itself, and the mumbo-or-mambo argument over it.", "rel": "term", "from": "mumbo-sauce" }, { "to": "buffalo-sauce", "type": "sauce", "name": "Buffalo sauce", "as": "What Buffalo used instead, and what John Young's wings were not tossed in.", "rel": "contrast", "from": "mumbo-sauce" }, { "to": "fried-rice-plate", "type": "dish", "name": "the fried rice plate", "as": "Goes over this too, at the Chinese carryouts that sell both.", "rel": "dish", "from": "mumbo-sauce" }, { "to": "nashville-hot", "type": "style", "name": "Nashville hot wings", "as": "The style is this paste and the bread under it.", "rel": "style", "from": "nashville-hot-oil" }, { "to": "princes-hot-chicken-shack", "type": "place", "name": "Prince's Hot Chicken Shack", "as": "Where the accepted origin sits, and where the paste goes on with a spoon.", "rel": "place", "from": "nashville-hot-oil" }, { "to": "thornton-prince", "type": "person", "name": "Thornton Prince", "as": "The pepper-for-revenge breakfast that the shop's own account starts from.", "rel": "person", "from": "nashville-hot-oil" }, { "to": "andre-prince-jeffries", "type": "person", "name": "André Prince Jeffries", "as": "Has run the shop since 1980 and tells the origin.", "rel": "person", "from": "nashville-hot-oil" }, { "to": "white-bread-and-pickles", "type": "dish", "name": "white bread and pickles", "as": "The plate it lands on; the bread takes the run-off and gets eaten last.", "rel": "dish", "from": "nashville-hot-oil" }, { "to": "frying-oil", "type": "fry", "name": "frying oil", "as": "The fat in the paste often comes straight out of the fryer.", "rel": "fry", "from": "nashville-hot-oil" }, { "to": "buffalo-sauce", "type": "sauce", "name": "Buffalo sauce", "as": "The other cayenne answer to a wing; butter and a bowl instead of fat and a spoon.", "rel": "contrast", "from": "nashville-hot-oil" }, { "to": "franks-redhot", "type": "sauce", "name": "Frank's RedHot", "as": "Sells a bottled Nashville Hot wings sauce under the same brand that anchors Buffalo.", "rel": "kin", "from": "nashville-hot-oil" }, { "to": "hattie-bs", "type": "place", "name": "Hattie B's Hot Chicken", "as": "Runs the heat ladder as a menu, mild through the top rung.", "rel": "place", "from": "nashville-hot-oil" }, { "to": "baltimore-old-bay", "type": "style", "name": "Old Bay wings", "as": "The style is this can, applied to a wing.", "rel": "style", "from": "old-bay" }, { "to": "lemon-pepper-seasoning", "type": "sauce", "name": "Lemon pepper", "as": "The other dry shake that owns a city; salt-and-celery against zest-and-black-pepper.", "rel": "contrast", "from": "old-bay" }, { "to": "memphis-rub", "type": "sauce", "name": "Memphis dry rub", "as": "The third dry answer, and the only one of the three built on sugar.", "rel": "kin", "from": "old-bay" }, { "to": "wet-and-dry", "type": "term", "name": "wet and dry", "as": "Baltimore uses the same two words Atlanta does, and means the same thing by them.", "rel": "term", "from": "old-bay" }, { "to": "french-fries", "type": "dish", "name": "french fries", "as": "Gets the same shake in the same basket, usually without being asked for.", "rel": "dish", "from": "old-bay" }, { "to": "naked-fry", "type": "fry", "name": "the naked fry", "as": "Needs bare crisp skin; a breaded wing swallows the shake.", "rel": "fry", "from": "old-bay" }, { "to": "hot-sauce-labels", "type": "art", "name": "Hot sauce labels", "as": "The yellow can is a label people recognise from across a shop.", "rel": "art", "from": "old-bay" }, { "to": "blue-cheese-dressing", "type": "sauce", "name": "Blue cheese dressing", "as": "The rival in the cup, and the one Buffalo serves.", "rel": "contrast", "from": "ranch-dressing" }, { "to": "ranch-vs-blue-cheese", "type": "story", "name": "Ranch against blue cheese", "as": "The argument this dip is the winning side of nationally and the losing side of in one city.", "rel": "story", "from": "ranch-dressing" }, { "to": "buffalo", "type": "style", "name": "Buffalo wings", "as": "Named in the style's service alongside blue cheese, and the one Buffalo does not reach for.", "rel": "style", "from": "ranch-dressing" }, { "to": "celery-and-carrots", "type": "dish", "name": "celery and carrots", "as": "The other thing in the basket it gets dipped in.", "rel": "dish", "from": "ranch-dressing" }, { "to": "wingstop", "type": "place", "name": "Wingstop", "as": "Sells it as a dip beside thirteen wing sauces.", "rel": "place", "from": "ranch-dressing" }, { "to": "buffalo-sauce", "type": "sauce", "name": "Buffalo sauce", "as": "What it is there to cool, and what it is accused of cancelling out.", "rel": "contrast", "from": "ranch-dressing" }, { "to": "garlic-parmesan-sauce", "type": "sauce", "name": "Garlic parmesan sauce", "as": "Shares the garlic-and-dairy register; this one stays in the cup.", "rel": "kin", "from": "ranch-dressing" }, { "to": "alabama-white-sauce", "type": "sauce", "name": "Alabama white sauce", "as": "The Southern white sauce built for dunking rather than dipping.", "rel": "kin", "from": "ranch-dressing" }, { "to": "boneless-wings", "type": "dish", "name": "boneless wings", "as": "The order it turns up with most often, and the pairing the argument gets loudest about.", "rel": "dish", "from": "ranch-dressing" }, { "to": "korean-american", "type": "style", "name": "Korean fried chicken wings", "as": "One of the two sauces the style is ordered by.", "rel": "style", "from": "soy-garlic-sauce" }, { "to": "yangnyeom-sauce", "type": "sauce", "name": "Yangnyeom sauce", "as": "The other half of banban, and the spicy one.", "rel": "contrast", "from": "soy-garlic-sauce" }, { "to": "bonchon", "type": "place", "name": "Bonchon", "as": "Standardised it as a flagship sauce and ships it from Korean plants to every franchise.", "rel": "place", "from": "soy-garlic-sauce" }, { "to": "teriyaki-sauce", "type": "sauce", "name": "Teriyaki sauce", "as": "The nearest American shelf relative: soy, sugar and a glaze, out of Japan rather than Korea.", "rel": "kin", "from": "soy-garlic-sauce" }, { "to": "double-fry", "type": "fry", "name": "the double fry", "as": "The thin crackly crust this glaze is painted onto.", "rel": "fry", "from": "soy-garlic-sauce" }, { "to": "pickled-radish", "type": "dish", "name": "pickled radish", "as": "Comes in the same box, and cuts the sugar.", "rel": "dish", "from": "soy-garlic-sauce" }, { "to": "honey-bbq-sauce", "type": "sauce", "name": "Honey barbecue sauce", "as": "The American sweet-brown wing, reached through corn syrup and tomato instead of soy.", "rel": "kin", "from": "soy-garlic-sauce" }, { "to": "garlic-parmesan-sauce", "type": "sauce", "name": "Garlic parmesan sauce", "as": "The other garlic-forward wing with no heat in it at all.", "rel": "kin", "from": "soy-garlic-sauce" }, { "to": "hot-honey", "type": "sauce", "name": "Hot honey", "as": "The other sweet-and-chile pour on the board; this one is thickened and vinegared, that one is honey.", "rel": "kin", "from": "sweet-chili-sauce" }, { "to": "mango-habanero", "type": "sauce", "name": "Mango habanero", "as": "The American version of the same idea, with fruit doing the sweetening.", "rel": "kin", "from": "sweet-chili-sauce" }, { "to": "yangnyeom-sauce", "type": "sauce", "name": "Yangnyeom sauce", "as": "The Korean sweet-chile glaze, fermented rather than vinegared.", "rel": "contrast", "from": "sweet-chili-sauce" }, { "to": "teriyaki-sauce", "type": "sauce", "name": "Teriyaki sauce", "as": "Shares the Asian-condiment shelf that wing boards borrow from.", "rel": "kin", "from": "sweet-chili-sauce" }, { "to": "jerk-marinade", "type": "sauce", "name": "Jerk marinade", "as": "Turns up beside jerk wings as the sweet dip.", "rel": "kin", "from": "sweet-chili-sauce" }, { "to": "the-toss", "type": "fry", "name": "the toss", "as": "Needs no warming to go in the bowl — it is already thick enough to coat.", "rel": "fry", "from": "sweet-chili-sauce" }, { "to": "sauce-on-the-side", "type": "fry", "name": "sauce on the side", "as": "As often a dip in a cup as a coating on the wing.", "rel": "fry", "from": "sweet-chili-sauce" }, { "to": "soy-garlic-sauce", "type": "sauce", "name": "Soy garlic sauce", "as": "The Korean fried chicken relative; soy and sugar again, with garlic pushed forward.", "rel": "kin", "from": "teriyaki-sauce" }, { "to": "sweet-chili-sauce", "type": "sauce", "name": "Sweet chili sauce", "as": "Shares the Asian-condiment shelf that American wing boards borrow from.", "rel": "kin", "from": "teriyaki-sauce" }, { "to": "grill", "type": "fry", "name": "the grill", "as": "The cooking the word is named for: teri is the shine, yaki is the grilling.", "rel": "fry", "from": "teriyaki-sauce" }, { "to": "honey-bbq-sauce", "type": "sauce", "name": "Honey barbecue sauce", "as": "The American sweet glaze doing the same job through tomato and corn syrup.", "rel": "contrast", "from": "teriyaki-sauce" }, { "to": "yangnyeom-sauce", "type": "sauce", "name": "Yangnyeom sauce", "as": "The other East Asian glaze on a wing board, built on fermented chile paste rather than soy and sugar.", "rel": "contrast", "from": "teriyaki-sauce" }, { "to": "the-toss", "type": "fry", "name": "the toss", "as": "Fried wings meet it in the bowl; grilled wings meet it on the brush.", "rel": "fry", "from": "teriyaki-sauce" }, { "to": "buffalo-wild-wings", "type": "place", "name": "Buffalo Wild Wings", "as": "Carries it as one flavour among more than a dozen.", "rel": "place", "from": "teriyaki-sauce" }, { "to": "korean-american", "type": "style", "name": "Korean fried chicken wings", "as": "The style is this glaze, the double fry and the box it arrives in.", "rel": "style", "from": "yangnyeom-sauce" }, { "to": "soy-garlic-sauce", "type": "sauce", "name": "Soy garlic sauce", "as": "The other half of the order, and the sauce most shops pair it against.", "rel": "contrast", "from": "yangnyeom-sauce" }, { "to": "double-fry", "type": "fry", "name": "the double fry", "as": "The crust that lets a wet glaze go on without collapsing.", "rel": "fry", "from": "yangnyeom-sauce" }, { "to": "pickled-radish", "type": "dish", "name": "pickled radish", "as": "The cube of daikon that comes in the same box to cut the sugar.", "rel": "dish", "from": "yangnyeom-sauce" }, { "to": "bonchon", "type": "place", "name": "Bonchon", "as": "Built a chain on two sauces, of which this is the spicy one.", "rel": "place", "from": "yangnyeom-sauce" }, { "to": "sweet-chili-sauce", "type": "sauce", "name": "Sweet chili sauce", "as": "The other sweet-chile glaze on an American wing menu; rice vinegar and sugar rather than fermented soybean and rice.", "rel": "kin", "from": "yangnyeom-sauce" }, { "to": "hot-honey", "type": "sauce", "name": "Hot honey", "as": "Reaches the same sweet-then-heat place with honey instead of fermentation.", "rel": "kin", "from": "yangnyeom-sauce" }, { "to": "buffalo-sauce", "type": "sauce", "name": "Buffalo sauce", "as": "The American answer to the same question, and the one that shakes rather than paints.", "rel": "contrast", "from": "yangnyeom-sauce" }, { "to": "weck", "type": "term", "name": "weck", "as": "The word for the roll, and the German dialect behind it.", "rel": "term", "from": "beef-on-weck" }, { "to": "buffalo", "type": "style", "name": "Buffalo wings", "as": "Shares a city and a bar counter with it; the sandwich is the older of the two by about a century.", "rel": "contrast", "from": "beef-on-weck" }, { "to": "buffalo-wild-wings", "type": "place", "name": "Buffalo Wild Wings", "as": "Opened as Buffalo Wild Wings and Weck and carried this sandwich in its name until 1998.", "rel": "place", "from": "beef-on-weck" }, { "to": "the-pitcher", "type": "dish", "name": "the pitcher", "as": "The salted crust was reportedly built to sell more of it.", "rel": "dish", "from": "beef-on-weck" }, { "to": "wing-basket", "type": "dish", "name": "the wing basket", "as": "The other thing a Buffalo bar hands across the same counter.", "rel": "contrast", "from": "beef-on-weck" }, { "to": "gabriels-gate", "type": "place", "name": "Gabriel's Gate", "as": "A Buffalo tavern on this project's wing list; the sandwich and the wing share those rooms.", "rel": "place", "from": "beef-on-weck" }, { "to": "boneless", "type": "term", "name": "boneless", "as": "The word, and the reasoning a 4-3 Ohio Supreme Court majority gave for what it describes.", "rel": "term", "from": "boneless-wings" }, { "to": "boneless-is-not-a-wing", "type": "story", "name": "Boneless is not a wing", "as": "The argument itself, with the people who make it named and quoted.", "rel": "story", "from": "boneless-wings" }, { "to": "wing-cut", "type": "fry", "name": "the wing cut", "as": "The step this skips entirely: no joints, no tip, no bone.", "rel": "contrast", "from": "boneless-wings" }, { "to": "buffalo", "type": "style", "name": "Buffalo wings", "as": "Lends its sauce and its counting to something cut from the breast.", "rel": "style", "from": "boneless-wings" }, { "to": "buffalo-sauce", "type": "sauce", "name": "Buffalo sauce", "as": "The same sauce goes on, which is most of why the name travelled.", "rel": "sauce", "from": "boneless-wings" }, { "to": "dredge", "type": "fry", "name": "the dredge", "as": "The flour-and-spice coat that stands in for skin.", "rel": "fry", "from": "boneless-wings" }, { "to": "wingstop", "type": "place", "name": "Wingstop", "as": "Sells bone-in and boneless wings side by side on one menu.", "rel": "place", "from": "boneless-wings" }, { "to": "buffalo-wild-wings", "type": "place", "name": "Buffalo Wild Wings", "as": "Carries both counts on the same board, which is where most Americans meet the choice.", "rel": "place", "from": "boneless-wings" }, { "to": "the-price-of-a-wing", "type": "story", "name": "The price of a wing", "as": "The wholesale wing price is the reason this item exists at all.", "rel": "story", "from": "boneless-wings" }, { "to": "buffalo-sauce", "type": "sauce", "name": "Buffalo sauce", "as": "The cayenne-and-butter sauce this is built from, off the bottle rather than out of a bowl.", "rel": "sauce", "from": "buffalo-chicken-dip" }, { "to": "buffalo", "type": "style", "name": "Buffalo wings", "as": "The style whose taste this keeps and whose method it drops.", "rel": "style", "from": "buffalo-chicken-dip" }, { "to": "blue-cheese-dressing", "type": "sauce", "name": "Blue cheese dressing", "as": "Folded in rather than served beside, which is the whole design of the dish.", "rel": "sauce", "from": "buffalo-chicken-dip" }, { "to": "ranch-dressing", "type": "sauce", "name": "Ranch dressing", "as": "The other dressing folded in, and the more common one nationally.", "rel": "sauce", "from": "buffalo-chicken-dip" }, { "to": "celery-and-carrots", "type": "dish", "name": "celery and carrots", "as": "Comes along as the dipper, doing at a party what it does on a plate.", "rel": "dish", "from": "buffalo-chicken-dip" }, { "to": "super-bowl-sunday", "type": "event", "name": "Super Bowl Sunday", "as": "The day this is made for, on the second-biggest American eating day of the year.", "rel": "event", "from": "buffalo-chicken-dip" }, { "to": "boneless-wings", "type": "dish", "name": "boneless wings", "as": "The other thing Buffalo sauce does to breast meat when the wing gets expensive.", "rel": "kin", "from": "buffalo-chicken-dip" }, { "to": "buffalo-chicken-pizza", "type": "dish", "name": "buffalo chicken pizza", "as": "The same move onto a different carrier.", "rel": "kin", "from": "buffalo-chicken-dip" }, { "to": "buffalo-sauce", "type": "sauce", "name": "Buffalo sauce", "as": "Replaces the tomato entirely; that substitution is the whole dish.", "rel": "sauce", "from": "buffalo-chicken-pizza" }, { "to": "buffalo", "type": "style", "name": "Buffalo wings", "as": "The style that lent its name to something with no fryer in it.", "rel": "style", "from": "buffalo-chicken-pizza" }, { "to": "buffalo-word", "type": "term", "name": "Buffalo", "as": "The clearest case of the word meaning a sauce rather than a city or a method.", "rel": "term", "from": "buffalo-chicken-pizza" }, { "to": "la-nova-pizzeria", "type": "place", "name": "La Nova Pizzeria", "as": "A Buffalo house selling pizza and wings across one counter, which is where this combination lives.", "rel": "place", "from": "buffalo-chicken-pizza" }, { "to": "blue-cheese-dressing", "type": "sauce", "name": "Blue cheese dressing", "as": "Goes over the top after the oven, or into a cup, and the table argues about which.", "rel": "sauce", "from": "buffalo-chicken-pizza" }, { "to": "boneless-wings", "type": "dish", "name": "boneless wings", "as": "Uses the same breast meat and the same sauce, on a crust instead of in a basket.", "rel": "kin", "from": "buffalo-chicken-pizza" }, { "to": "pizza-logs", "type": "dish", "name": "pizza logs", "as": "Buffalo's other pizza-shaped bar food, fried instead of baked.", "rel": "kin", "from": "buffalo-chicken-pizza" }, { "to": "super-bowl-sunday", "type": "event", "name": "Super Bowl Sunday", "as": "The day both halves of it get delivered.", "rel": "event", "from": "buffalo-chicken-pizza" }, { "to": "buffalo", "type": "style", "name": "Buffalo wings", "as": "The style whose plate this sits on; the celery came off the same bar's hors d'oeuvres, not off a recipe.", "rel": "style", "from": "celery-and-carrots" }, { "to": "anchor-bar", "type": "place", "name": "Anchor Bar", "as": "Brought out the cut celery and blue cheese with the first wings it claims, on 4 March 1964.", "rel": "place", "from": "celery-and-carrots" }, { "to": "teressa-bellissimo", "type": "person", "name": "Teressa Bellissimo", "as": "Fried the wings and sent the vegetables out with them.", "rel": "person", "from": "celery-and-carrots" }, { "to": "blue-cheese-dressing", "type": "sauce", "name": "Blue cheese dressing", "as": "The cup both the celery and the wing go into in Buffalo.", "rel": "sauce", "from": "celery-and-carrots" }, { "to": "ranch-dressing", "type": "sauce", "name": "Ranch dressing", "as": "The dip most of America reaches for instead, and the argument that follows.", "rel": "sauce", "from": "celery-and-carrots" }, { "to": "wing-basket", "type": "dish", "name": "the wing basket", "as": "What the vegetables ride in, and why a wing order is a plate rather than a piece of meat.", "rel": "whole", "from": "celery-and-carrots" }, { "to": "white-bread-and-pickles", "type": "dish", "name": "white bread and pickles", "as": "Nashville's answer to the same problem — something cold and cheap under something hot.", "rel": "contrast", "from": "celery-and-carrots" }, { "to": "pickled-radish", "type": "dish", "name": "pickled radish", "as": "Seoul's answer to the same problem, cubed and sweet instead of raw and green.", "rel": "contrast", "from": "celery-and-carrots" }, { "to": "harolds-chicken-shack", "type": "place", "name": "Harold's Chicken Shack", "as": "Chicago's fried-chicken counter out of the same soul food tradition this dish's Harlem version belongs to.", "rel": "place", "from": "chicken-and-waffles" }, { "to": "uncle-remus-saucy-fried-chicken", "type": "place", "name": "Uncle Remus Saucy Fried Chicken", "as": "Another Chicago house frying the chicken half of this plate.", "rel": "place", "from": "chicken-and-waffles" }, { "to": "nashville-hot", "type": "style", "name": "Nashville hot wings", "as": "The other place fried chicken and a starch arrive as one plate, with bread instead of a waffle.", "rel": "contrast", "from": "chicken-and-waffles" }, { "to": "white-bread-and-pickles", "type": "dish", "name": "white bread and pickles", "as": "Nashville's starch under the bird; here it is sweet and on top.", "rel": "contrast", "from": "chicken-and-waffles" }, { "to": "hot-honey", "type": "sauce", "name": "Hot honey", "as": "The sweet-hot finish that does on a wing what syrup does here.", "rel": "sauce", "from": "chicken-and-waffles" }, { "to": "brine", "type": "fry", "name": "the brine", "as": "The buttermilk soak the chicken half usually gets first.", "rel": "fry", "from": "chicken-and-waffles" }, { "to": "dredge", "type": "fry", "name": "the dredge", "as": "The flour coat that makes the chicken half work against syrup.", "rel": "fry", "from": "chicken-and-waffles" }, { "to": "buffalo", "type": "style", "name": "Buffalo wings", "as": "The other upstate New York dish whose origin a dozen people claim; same state, same kind of argument.", "rel": "contrast", "from": "chicken-riggies" }, { "to": "the-origin-fight", "type": "story", "name": "The origin fight", "as": "Runs the same shape here: many claimants, no document.", "rel": "story", "from": "chicken-riggies" }, { "to": "pizza-logs", "type": "dish", "name": "pizza logs", "as": "The other Italian-American thing upstate New York fries and passes around.", "rel": "kin", "from": "chicken-riggies" }, { "to": "garbage-plate", "type": "dish", "name": "Garbage Plate", "as": "Rochester's claim on a plate, sixty miles west of Utica's claim on a pasta.", "rel": "contrast", "from": "chicken-riggies" }, { "to": "the-pitcher", "type": "dish", "name": "the pitcher", "as": "What a riggies table drinks, the same as a wing table.", "rel": "dish", "from": "chicken-riggies" }, { "to": "mumbo-fries", "type": "dish", "name": "mumbo fries", "as": "What these become in a D.C. carryout when the sauce goes over the top.", "rel": "descendant", "from": "french-fries" }, { "to": "jojo-potatoes", "type": "dish", "name": "jojo potatoes", "as": "The same potato breaded and pressure-fried instead of cut thin and fried twice.", "rel": "contrast", "from": "french-fries" }, { "to": "double-fry", "type": "fry", "name": "the double fry", "as": "The two-bath method these are built on, and the one Korean wing shops borrowed.", "rel": "fry", "from": "french-fries" }, { "to": "frying-oil", "type": "fry", "name": "frying oil", "as": "The argument these carry into the shop: tallow, cottonseed, soy, canola.", "rel": "fry", "from": "french-fries" }, { "to": "deep-fryer", "type": "fry", "name": "the deep fryer", "as": "Shares the wings' oil in most shops, which is why the fries taste of the wings.", "rel": "fry", "from": "french-fries" }, { "to": "wingstop", "type": "place", "name": "Wingstop", "as": "Sells them as a side beside fried corn and veggie sticks.", "rel": "place", "from": "french-fries" }, { "to": "wing-basket", "type": "dish", "name": "the wing basket", "as": "Lines the basket or holds the wings up out of their own sauce.", "rel": "whole", "from": "french-fries" }, { "to": "garbage-plate", "type": "dish", "name": "Garbage Plate", "as": "Rochester puts home fries under the meat instead, and calls the result the city's dish.", "rel": "contrast", "from": "french-fries" }, { "to": "mumbo-sauce", "type": "sauce", "name": "Mumbo sauce", "as": "The sauce that makes this plate a D.C. plate rather than a takeout combination.", "rel": "sauce", "from": "fried-rice-plate" }, { "to": "dc-mumbo", "type": "style", "name": "Mumbo sauce wings", "as": "The style this plate is the standard order of.", "rel": "style", "from": "fried-rice-plate" }, { "to": "mumbo-fries", "type": "dish", "name": "mumbo fries", "as": "The same sauce over the other starch, from the same counter.", "rel": "kin", "from": "fried-rice-plate" }, { "to": "yums-carry-out", "type": "place", "name": "Yum's II Carry-Out", "as": "One of the D.C. carryouts this plate is ordered across.", "rel": "place", "from": "fried-rice-plate" }, { "to": "horaces-and-dickies", "type": "place", "name": "Horace & Dickie's Seafood", "as": "Another D.C. counter on this project's list, selling out of the same tradition.", "rel": "place", "from": "fried-rice-plate" }, { "to": "wing-cut", "type": "fry", "name": "the wing cut", "as": "The step this plate skips: the wing goes in whole, tip and all.", "rel": "fry", "from": "fried-rice-plate" }, { "to": "mild-sauce", "type": "sauce", "name": "Mild sauce", "as": "Chicago's equivalent condiment, on chicken and fries instead of rice.", "rel": "contrast", "from": "fried-rice-plate" }, { "to": "rochester-breaded", "type": "style", "name": "Rochester breaded wings", "as": "Shares the city and the argument: Rochester breads its wings and buries its sides, seventy miles from a city that does neither.", "rel": "style", "from": "garbage-plate" }, { "to": "buffalo", "type": "style", "name": "Buffalo wings", "as": "The other Western New York dish that made it onto a national menu, and the one that got there first.", "rel": "contrast", "from": "garbage-plate" }, { "to": "french-fries", "type": "dish", "name": "french fries", "as": "One of the two sides underneath, and the one most copycat plates default to.", "rel": "part", "from": "garbage-plate" }, { "to": "jeremiahs-tavern", "type": "place", "name": "Jeremiah's Tavern", "as": "Sells Rochester its wings in the same city that eats the plate.", "rel": "place", "from": "garbage-plate" }, { "to": "country-sweet-chicken-and-ribs", "type": "place", "name": "Country Sweet Chicken & Ribs", "as": "The other Rochester counter a plate-eater knows by name.", "rel": "place", "from": "garbage-plate" }, { "to": "the-pitcher", "type": "dish", "name": "the pitcher", "as": "What sits beside it, and part of why it is eaten at the hour it is eaten.", "rel": "dish", "from": "garbage-plate" }, { "to": "french-fries", "type": "dish", "name": "french fries", "as": "The other potato at the same counter, cut thin and fried bare rather than breaded under pressure.", "rel": "contrast", "from": "jojo-potatoes" }, { "to": "deep-fryer", "type": "fry", "name": "the deep fryer", "as": "Needs the pressure version of it, which is where the trade word broasting comes from.", "rel": "fry", "from": "jojo-potatoes" }, { "to": "breaded-fry", "type": "fry", "name": "the breaded fry", "as": "Gets the same flour-and-spice coat a Rochester wing gets, on a potato.", "rel": "fry", "from": "jojo-potatoes" }, { "to": "dredge", "type": "fry", "name": "the dredge", "as": "The coating step that separates a jojo from a plain wedge.", "rel": "fry", "from": "jojo-potatoes" }, { "to": "frying-oil", "type": "fry", "name": "frying oil", "as": "Shares the chicken's oil in a shop that runs one fryer.", "rel": "fry", "from": "jojo-potatoes" }, { "to": "wing-basket", "type": "dish", "name": "the wing basket", "as": "The side that fills out a chicken order west of the Rockies, where celery does not.", "rel": "contrast", "from": "jojo-potatoes" }, { "to": "pizza-logs", "type": "dish", "name": "pizza logs", "as": "Western New York's version of the same idea, wrapped in an egg-roll skin instead of breaded.", "rel": "contrast", "from": "mozzarella-sticks" }, { "to": "deep-fryer", "type": "fry", "name": "the deep fryer", "as": "Shares the wings' oil, and arrived on menus when bars got one.", "rel": "fry", "from": "mozzarella-sticks" }, { "to": "breaded-fry", "type": "fry", "name": "the breaded fry", "as": "The same crumb coat a Rochester wing wears.", "rel": "fry", "from": "mozzarella-sticks" }, { "to": "dredge", "type": "fry", "name": "the dredge", "as": "Flour, egg, breadcrumbs — the sequence its Italian prototype is named for.", "rel": "fry", "from": "mozzarella-sticks" }, { "to": "ranch-dressing", "type": "sauce", "name": "Ranch dressing", "as": "One of the cups it turns up with, on the same table as the wings.", "rel": "sauce", "from": "mozzarella-sticks" }, { "to": "wing-basket", "type": "dish", "name": "the wing basket", "as": "The order it shares a table with, for the half of the table not eating wings.", "rel": "contrast", "from": "mozzarella-sticks" }, { "to": "mumbo-sauce", "type": "sauce", "name": "Mumbo sauce", "as": "The sauce, its Chicago trademark and its D.C. claim.", "rel": "sauce", "from": "mumbo-fries" }, { "to": "french-fries", "type": "dish", "name": "french fries", "as": "The potato underneath, doing what it does under every city's sauce.", "rel": "part", "from": "mumbo-fries" }, { "to": "dc-mumbo", "type": "style", "name": "Mumbo sauce wings", "as": "The style this belongs to, and the cheapest way into it.", "rel": "style", "from": "mumbo-fries" }, { "to": "fried-rice-plate", "type": "dish", "name": "the fried rice plate", "as": "The other half of the same carryout order.", "rel": "kin", "from": "mumbo-fries" }, { "to": "capital-city-mambo-sauce", "type": "place", "name": "Capital City Mambo Sauce", "as": "Bottles a D.C. version and dates the sauce to a restaurant called Wings-n-Things in the late 1960s.", "rel": "place", "from": "mumbo-fries" }, { "to": "mumbo", "type": "term", "name": "mumbo", "as": "The word, and whose name it legally is.", "rel": "term", "from": "mumbo-fries" }, { "to": "john-young", "type": "person", "name": "John Young", "as": "Sold wings in mumbo sauce in Buffalo from 1961 and credited a Washington restaurant for it.", "rel": "person", "from": "mumbo-fries" }, { "to": "korean-american", "type": "style", "name": "Korean fried chicken wings", "as": "The style this tub arrives with, always, and unasked.", "rel": "style", "from": "pickled-radish" }, { "to": "bonchon", "type": "place", "name": "Bonchon", "as": "Lists pickled radish among its sides, next to kimchi and coleslaw.", "rel": "place", "from": "pickled-radish" }, { "to": "yangnyeom-sauce", "type": "sauce", "name": "Yangnyeom sauce", "as": "The sweet-hot gochujang coat this is served against.", "rel": "sauce", "from": "pickled-radish" }, { "to": "soy-garlic-sauce", "type": "sauce", "name": "Soy garlic sauce", "as": "The other flagship coat, brushed on rather than tossed, and cut by the same pickle.", "rel": "sauce", "from": "pickled-radish" }, { "to": "the-pitcher", "type": "dish", "name": "the pitcher", "as": "Beer comes with the chicken here too; chimaek is the Korean word for the pairing.", "rel": "dish", "from": "pickled-radish" }, { "to": "celery-and-carrots", "type": "dish", "name": "celery and carrots", "as": "Buffalo's cold thing on the same plate, raw instead of pickled.", "rel": "contrast", "from": "pickled-radish" }, { "to": "double-fry", "type": "fry", "name": "the double fry", "as": "The frying method this pickle is calibrated against — a thin, hard crust needs something sharp.", "rel": "fry", "from": "pickled-radish" }, { "to": "mozzarella-sticks", "type": "dish", "name": "mozzarella sticks", "as": "The other fried cheese on the same appetizer list, breaded instead of wrapped.", "rel": "contrast", "from": "pizza-logs" }, { "to": "buffalo", "type": "style", "name": "Buffalo wings", "as": "Shares the city, the fryer and the basket; ordered while the wings cook.", "rel": "style", "from": "pizza-logs" }, { "to": "deep-fryer", "type": "fry", "name": "the deep fryer", "as": "Goes into the same oil the wings come out of.", "rel": "fry", "from": "pizza-logs" }, { "to": "buffalo-chicken-pizza", "type": "dish", "name": "buffalo chicken pizza", "as": "The other thing Buffalo does by folding pizza into a wing order.", "rel": "kin", "from": "pizza-logs" }, { "to": "the-pitcher", "type": "dish", "name": "the pitcher", "as": "The order it shares a table with.", "rel": "dish", "from": "pizza-logs" }, { "to": "wing-basket", "type": "dish", "name": "the wing basket", "as": "Arrives in the same basket, often before the wings do.", "rel": "whole", "from": "pizza-logs" }, { "to": "wing-basket", "type": "dish", "name": "the wing basket", "as": "The other half of the order; neither is sold in quantity without the other.", "rel": "dish", "from": "the-pitcher" }, { "to": "hooters", "type": "place", "name": "Hooters", "as": "Built a chain on wings and beer and says so in its own words.", "rel": "place", "from": "the-pitcher" }, { "to": "buffalo", "type": "style", "name": "Buffalo wings", "as": "The style that started as something given away to people already buying drinks.", "rel": "style", "from": "the-pitcher" }, { "to": "korean-american", "type": "style", "name": "Korean fried chicken wings", "as": "Names the pairing in one word, chimaek, from chicken and maekju.", "rel": "style", "from": "the-pitcher" }, { "to": "bonchon", "type": "place", "name": "Bonchon", "as": "Grew out of the South Korean chimaek market, where the beer came first.", "rel": "place", "from": "the-pitcher" }, { "to": "wing-night", "type": "term", "name": "wing night", "as": "The night the pitcher price and the wing price are set against each other.", "rel": "term", "from": "the-pitcher" }, { "to": "beef-on-weck", "type": "dish", "name": "beef on weck", "as": "Buffalo's older salt-sells-drink trick, on a roll instead of a wing.", "rel": "dish", "from": "the-pitcher" }, { "to": "super-bowl-sunday", "type": "event", "name": "Super Bowl Sunday", "as": "The day the pitcher moves to a living room and stays a pitcher.", "rel": "event", "from": "the-pitcher" }, { "to": "nashville-hot", "type": "style", "name": "Nashville hot wings", "as": "The style this bread is the floor of; no bread, and the paste has nowhere to go.", "rel": "style", "from": "white-bread-and-pickles" }, { "to": "princes-hot-chicken-shack", "type": "place", "name": "Prince's Hot Chicken Shack", "as": "The counter the presentation is traced to, run by André Prince Jeffries since 1980.", "rel": "place", "from": "white-bread-and-pickles" }, { "to": "hattie-bs", "type": "place", "name": "Hattie B's Hot Chicken", "as": "Serves the same bread-and-pickle build to a much longer line.", "rel": "place", "from": "white-bread-and-pickles" }, { "to": "boltons-spicy-chicken-and-fish", "type": "place", "name": "Bolton's Spicy Chicken & Fish", "as": "Another Nashville counter working the same paste and the same slice of bread.", "rel": "place", "from": "white-bread-and-pickles" }, { "to": "nashville-hot-oil", "type": "sauce", "name": "Nashville hot paste", "as": "The cayenne paste the bread is there to catch.", "rel": "sauce", "from": "white-bread-and-pickles" }, { "to": "celery-and-carrots", "type": "dish", "name": "celery and carrots", "as": "Buffalo's version of the same job, beside the wing rather than under it.", "rel": "contrast", "from": "white-bread-and-pickles" }, { "to": "andre-prince-jeffries", "type": "person", "name": "André Prince Jeffries", "as": "Runs the shack the style is traced to, and tells its origin as an act of revenge.", "rel": "person", "from": "white-bread-and-pickles" }, { "to": "wing", "type": "term", "name": "wing", "as": "The word and the counting unit this basket is measured in.", "rel": "term", "from": "wing-basket" }, { "to": "wing-cut", "type": "fry", "name": "the wing cut", "as": "Why a basket of twenty is ten birds' worth of one wing each.", "rel": "fry", "from": "wing-basket" }, { "to": "celery-and-carrots", "type": "dish", "name": "celery and carrots", "as": "Rides in the same basket, unasked in Buffalo and priced elsewhere.", "rel": "part", "from": "wing-basket" }, { "to": "french-fries", "type": "dish", "name": "french fries", "as": "Under the wings or beside them, and the cheapest way to make a count into a meal.", "rel": "part", "from": "wing-basket" }, { "to": "the-pitcher", "type": "dish", "name": "the pitcher", "as": "The other half of the order, and the reason bars sell wings at all.", "rel": "dish", "from": "wing-basket" }, { "to": "deep-fryer", "type": "fry", "name": "the deep fryer", "as": "The fry basket the serving basket is shaped after.", "rel": "fry", "from": "wing-basket" }, { "to": "all-flats", "type": "term", "name": "all flats", "as": "The special request that breaks the basket's economics, and what a shop charges for it.", "rel": "term", "from": "wing-basket" }, { "to": "wing-night", "type": "term", "name": "wing night", "as": "The night the basket gets priced by the piece and the room fills.", "rel": "term", "from": "wing-basket" }, { "to": "the-price-of-a-wing", "type": "story", "name": "The price of a wing", "as": "What the count costs, and why that number moves.", "rel": "story", "from": "wing-basket" }, { "to": "baking-powder-bake", "type": "fry", "name": "the baking powder bake", "as": "The chemistry most air fryer wing recipes borrow wholesale.", "rel": "fry", "from": "air-fryer" }, { "to": "deep-fryer", "type": "fry", "name": "the deep fryer", "as": "The machine it is named after and does not contain.", "rel": "contrast", "from": "air-fryer" }, { "to": "naked-fry", "type": "fry", "name": "the naked fry", "as": "The bare-skin result it is trying to reach with a tablespoon of oil instead of a vat.", "rel": "contrast", "from": "air-fryer" }, { "to": "the-toss", "type": "fry", "name": "the toss", "as": "Still the last step, done in a bowl off the machine.", "rel": "fry", "from": "air-fryer" }, { "to": "frying-oil", "type": "fry", "name": "frying oil", "as": "Uses a film of it rather than a bath, which changes what the fat can contribute.", "rel": "contrast", "from": "air-fryer" }, { "to": "super-bowl-sunday", "type": "event", "name": "Super Bowl Sunday", "as": "The day the household machines outnumber the commercial ones by a wide margin.", "rel": "event", "from": "air-fryer" }, { "to": "air-fryer", "type": "fry", "name": "the air fryer", "as": "The countertop convection oven this method runs in when the big oven is busy.", "rel": "fry", "from": "baking-powder-bake" }, { "to": "naked-fry", "type": "fry", "name": "the naked fry", "as": "The bar method this is trying to reproduce without a pot of oil.", "rel": "contrast", "from": "baking-powder-bake" }, { "to": "deep-fryer", "type": "fry", "name": "the deep fryer", "as": "What this exists to avoid, and the thing it is always measured against.", "rel": "contrast", "from": "baking-powder-bake" }, { "to": "buffalo-sauce", "type": "sauce", "name": "Buffalo sauce", "as": "Goes on after the oven, the same way it goes on after the fryer.", "rel": "sauce", "from": "baking-powder-bake" }, { "to": "the-toss", "type": "fry", "name": "the toss", "as": "Still the last step; the bowl does not care how the wing got cooked.", "rel": "fry", "from": "baking-powder-bake" }, { "to": "super-bowl-sunday", "type": "event", "name": "Super Bowl Sunday", "as": "The day this method cooks more wings than any fryer.", "rel": "event", "from": "baking-powder-bake" }, { "to": "brine", "type": "fry", "name": "the brine", "as": "The other way salt is used on skin here — drawing water out rather than holding it in.", "rel": "fry", "from": "baking-powder-bake" }, { "to": "rochester-breaded", "type": "style", "name": "Rochester breaded wings", "as": "The style this method defines, and the case it makes against its neighbour.", "rel": "style", "from": "breaded-fry" }, { "to": "naked-fry", "type": "fry", "name": "the naked fry", "as": "The other answer to the same question, seventy miles west.", "rel": "contrast", "from": "breaded-fry" }, { "to": "dredge", "type": "fry", "name": "the dredge", "as": "The coating step itself, and what each layer is for.", "rel": "fry", "from": "breaded-fry" }, { "to": "john-young", "type": "person", "name": "John Young", "as": "Breaded his wings in Buffalo from 1961, three years before the Anchor Bar's date.", "rel": "person", "from": "breaded-fry" }, { "to": "nashville-hot", "type": "style", "name": "Nashville hot wings", "as": "Flours its chicken too, then puts the cayenne on after the fryer as a paste.", "rel": "style", "from": "breaded-fry" }, { "to": "jojo-potatoes", "type": "dish", "name": "jojo potatoes", "as": "The same coat on a potato, under pressure.", "rel": "dish", "from": "breaded-fry" }, { "to": "mozzarella-sticks", "type": "dish", "name": "mozzarella sticks", "as": "The crumb version of the same idea, on cheese.", "rel": "dish", "from": "breaded-fry" }, { "to": "extra-crispy", "type": "term", "name": "extra crispy", "as": "What a menu calls a coat taken further, and what that word does and does not settle.", "rel": "term", "from": "breaded-fry" }, { "to": "dredge", "type": "fry", "name": "the dredge", "as": "The step after: a brined surface is what flour grips.", "rel": "fry", "from": "brine" }, { "to": "baking-powder-bake", "type": "fry", "name": "the baking powder bake", "as": "Runs a dry brine inside it — salt on skin, overnight, for the same drying reason.", "rel": "fry", "from": "brine" }, { "to": "nashville-hot", "type": "style", "name": "Nashville hot wings", "as": "Buttermilk is the brine there, and nearly every version uses it.", "rel": "style", "from": "brine" }, { "to": "chicken-and-waffles", "type": "dish", "name": "chicken and waffles", "as": "The fried half usually starts in a buttermilk soak.", "rel": "dish", "from": "brine" }, { "to": "naked-fry", "type": "fry", "name": "the naked fry", "as": "The method with no prep at all, which is the argument against this one.", "rel": "contrast", "from": "brine" }, { "to": "par-cook", "type": "fry", "name": "the par-cook", "as": "The other way a kitchen buys time before service.", "rel": "kin", "from": "brine" }, { "to": "frying-oil", "type": "fry", "name": "frying oil", "as": "What fills it, and the choice that changes how everything out of it tastes.", "rel": "part", "from": "deep-fryer" }, { "to": "naked-fry", "type": "fry", "name": "the naked fry", "as": "The bare wing that meets this oil with nothing between them.", "rel": "fry", "from": "deep-fryer" }, { "to": "double-fry", "type": "fry", "name": "the double fry", "as": "Two passes through it, with a rest that is part of the method.", "rel": "fry", "from": "deep-fryer" }, { "to": "par-cook", "type": "fry", "name": "the par-cook", "as": "The first pass held back for service, which is how a busy vat keeps up.", "rel": "fry", "from": "deep-fryer" }, { "to": "air-fryer", "type": "fry", "name": "the air fryer", "as": "The countertop machine that reaches for the same result without the oil.", "rel": "contrast", "from": "deep-fryer" }, { "to": "jojo-potatoes", "type": "dish", "name": "jojo potatoes", "as": "Comes out of the pressure version of this machine, which is where broasting got its name.", "rel": "dish", "from": "deep-fryer" }, { "to": "wing-basket", "type": "dish", "name": "the wing basket", "as": "The fry basket the serving basket is shaped after.", "rel": "whole", "from": "deep-fryer" }, { "to": "mozzarella-sticks", "type": "dish", "name": "mozzarella sticks", "as": "Shares the oil with the wings, which is why both taste of the shop.", "rel": "dish", "from": "deep-fryer" }, { "to": "korean-american", "type": "style", "name": "Korean fried chicken wings", "as": "The style built on this method, and the one that named the crust.", "rel": "style", "from": "double-fry" }, { "to": "bonchon", "type": "place", "name": "Bonchon", "as": "Built a franchise on a two-step fry and a brushed sauce.", "rel": "place", "from": "double-fry" }, { "to": "par-cook", "type": "fry", "name": "the par-cook", "as": "The first pass, taken on its own and held for later service.", "rel": "fry", "from": "double-fry" }, { "to": "french-fries", "type": "dish", "name": "french fries", "as": "The same two-bath architecture, on a potato and with published temperatures.", "rel": "dish", "from": "double-fry" }, { "to": "soy-garlic-sauce", "type": "sauce", "name": "Soy garlic sauce", "as": "Brushed onto this crust rather than tossed, so the shell survives.", "rel": "sauce", "from": "double-fry" }, { "to": "yangnyeom-sauce", "type": "sauce", "name": "Yangnyeom sauce", "as": "The sweet-hot coat this crust is built to carry without softening.", "rel": "sauce", "from": "double-fry" }, { "to": "sauce-on-the-side", "type": "fry", "name": "sauce on the side", "as": "The argument this method keeps starting: a crust worth protecting, and a sauce that wants to soak it.", "rel": "fry", "from": "double-fry" }, { "to": "extra-crispy", "type": "term", "name": "extra crispy", "as": "The American menu word that often means this, and sometimes means only longer.", "rel": "term", "from": "double-fry" }, { "to": "breaded-fry", "type": "fry", "name": "the breaded fry", "as": "What this step produces, and the style built on it.", "rel": "fry", "from": "dredge" }, { "to": "rochester-breaded", "type": "style", "name": "Rochester breaded wings", "as": "The city that made this step its own.", "rel": "style", "from": "dredge" }, { "to": "naked-fry", "type": "fry", "name": "the naked fry", "as": "The method that omits this entirely, and argues that omission is the point.", "rel": "contrast", "from": "dredge" }, { "to": "brine", "type": "fry", "name": "the brine", "as": "The step before it: buttermilk or salt water, which is also what makes flour stick.", "rel": "fry", "from": "dredge" }, { "to": "nashville-hot", "type": "style", "name": "Nashville hot wings", "as": "Buttermilk, flour, fryer, then paste — this step in the middle of that order.", "rel": "style", "from": "dredge" }, { "to": "mozzarella-sticks", "type": "dish", "name": "mozzarella sticks", "as": "Flour, egg, breadcrumb on cheese; the sequence its prototype is named for.", "rel": "dish", "from": "dredge" }, { "to": "boneless-wings", "type": "dish", "name": "boneless wings", "as": "The coat here is standing in for skin that was never there.", "rel": "dish", "from": "dredge" }, { "to": "jojo-potatoes", "type": "dish", "name": "jojo potatoes", "as": "The same step on a potato wedge, before the pressure fryer.", "rel": "dish", "from": "dredge" }, { "to": "deep-fryer", "type": "fry", "name": "the deep fryer", "as": "The vat this fills, and the temperature it has to hold.", "rel": "whole", "from": "frying-oil" }, { "to": "naked-fry", "type": "fry", "name": "the naked fry", "as": "With no coating in the way, the fat is tasted directly on the skin.", "rel": "fry", "from": "frying-oil" }, { "to": "french-fries", "type": "dish", "name": "french fries", "as": "Carries the same tallow argument, with a published date on the switch.", "rel": "dish", "from": "frying-oil" }, { "to": "double-fry", "type": "fry", "name": "the double fry", "as": "Two passes through the same oil, which ages it faster.", "rel": "fry", "from": "frying-oil" }, { "to": "air-fryer", "type": "fry", "name": "the air fryer", "as": "Replaces the bath with a film, and gives up whatever the fat was contributing.", "rel": "contrast", "from": "frying-oil" }, { "to": "the-price-of-a-wing", "type": "story", "name": "The price of a wing", "as": "The vat is the other cost line, after the bird.", "rel": "story", "from": "frying-oil" }, { "to": "jojo-potatoes", "type": "dish", "name": "jojo potatoes", "as": "Shares a shop's oil with the chicken, which is why they taste related.", "rel": "dish", "from": "frying-oil" }, { "to": "caribbean-jerk", "type": "style", "name": "Jerk wings", "as": "The style built over fire rather than in oil, and the one with the longest documented history here.", "rel": "style", "from": "grill" }, { "to": "jerk-marinade", "type": "sauce", "name": "Jerk marinade", "as": "Allspice and Scotch bonnet, applied before the heat rather than after.", "rel": "sauce", "from": "grill" }, { "to": "peppas-jerk-chicken", "type": "place", "name": "Peppa's Jerk Chicken", "as": "A New York counter working the drum-grill tradition.", "rel": "place", "from": "grill" }, { "to": "smoke-then-fry", "type": "fry", "name": "smoke then fry", "as": "The other way out of the fryer, with the crust bought back at the end.", "rel": "contrast", "from": "grill" }, { "to": "naked-fry", "type": "fry", "name": "the naked fry", "as": "The method Buffalo holds to, and the one its houses name this against.", "rel": "contrast", "from": "grill" }, { "to": "air-fryer", "type": "fry", "name": "the air fryer", "as": "The indoor attempt at browning without submerging.", "rel": "kin", "from": "grill" }, { "to": "anchor-bar", "type": "place", "name": "Anchor Bar", "as": "States in its own account that its wings are not grilled.", "rel": "place", "from": "grill" }, { "to": "buffalo", "type": "style", "name": "Buffalo wings", "as": "The style built on this method; take the coat off and the argument with Rochester starts.", "rel": "style", "from": "naked-fry" }, { "to": "breaded-fry", "type": "fry", "name": "the breaded fry", "as": "The other answer to the same question, seventy miles east.", "rel": "contrast", "from": "naked-fry" }, { "to": "naked", "type": "term", "name": "naked", "as": "The menu word for this, and what it does and does not promise.", "rel": "term", "from": "naked-fry" }, { "to": "anchor-bar", "type": "place", "name": "Anchor Bar", "as": "States the rule in its own words: deep-fried only, sauce added after.", "rel": "place", "from": "naked-fry" }, { "to": "the-toss", "type": "fry", "name": "the toss", "as": "The step that follows, and the only step that touches the wing after the oil.", "rel": "fry", "from": "naked-fry" }, { "to": "frying-oil", "type": "fry", "name": "frying oil", "as": "With no coat between skin and oil, the fat is tasted directly.", "rel": "fry", "from": "naked-fry" }, { "to": "john-young", "type": "person", "name": "John Young", "as": "Breaded his Buffalo wings from 1961, which makes the bare fry the younger local practice.", "rel": "person", "from": "naked-fry" }, { "to": "air-fryer", "type": "fry", "name": "the air fryer", "as": "The home attempt at the same result without a pot of oil.", "rel": "contrast", "from": "naked-fry" }, { "to": "double-fry", "type": "fry", "name": "the double fry", "as": "The same two passes, separated by minutes instead of hours and done for the crust.", "rel": "kin", "from": "par-cook" }, { "to": "deep-fryer", "type": "fry", "name": "the deep fryer", "as": "The vat this exists to keep up with on a Sunday.", "rel": "fry", "from": "par-cook" }, { "to": "french-fries", "type": "dish", "name": "french fries", "as": "The published version of this method, with temperatures and times.", "rel": "dish", "from": "par-cook" }, { "to": "smoke-then-fry", "type": "fry", "name": "smoke then fry", "as": "Another split cook: the slow part in the morning, the fast part on the ticket.", "rel": "kin", "from": "par-cook" }, { "to": "wing-basket", "type": "dish", "name": "the wing basket", "as": "How a count of fifty reaches a table at once.", "rel": "whole", "from": "par-cook" }, { "to": "super-bowl-sunday", "type": "event", "name": "Super Bowl Sunday", "as": "The day no kitchen in America starts a wing order cold.", "rel": "event", "from": "par-cook" }, { "to": "the-toss", "type": "fry", "name": "the toss", "as": "The step this order refuses, and the one Buffalo treats as part of cooking.", "rel": "contrast", "from": "sauce-on-the-side" }, { "to": "buffalo", "type": "style", "name": "Buffalo wings", "as": "The style whose own account puts the sauce in the kitchen rather than the table.", "rel": "style", "from": "sauce-on-the-side" }, { "to": "blue-cheese-dressing", "type": "sauce", "name": "Blue cheese dressing", "as": "The cup that was always on the side, which is why the request sounds reasonable.", "rel": "sauce", "from": "sauce-on-the-side" }, { "to": "ranch-dressing", "type": "sauce", "name": "Ranch dressing", "as": "The most popular dipping sauce in the country, and always served this way.", "rel": "sauce", "from": "sauce-on-the-side" }, { "to": "double-fry", "type": "fry", "name": "the double fry", "as": "The method with the most to lose from a bowl, and the one that brushes instead.", "rel": "fry", "from": "sauce-on-the-side" }, { "to": "wet-and-dry", "type": "term", "name": "wet and dry", "as": "Memphis runs the same choice as a style rather than as a special request.", "rel": "term", "from": "sauce-on-the-side" }, { "to": "lemon-pepper-wet", "type": "sauce", "name": "Lemon pepper wet", "as": "Atlanta's name for choosing the sauced side of this argument.", "rel": "sauce", "from": "sauce-on-the-side" }, { "to": "boneless-is-not-a-wing", "type": "story", "name": "Boneless is not a wing", "as": "The other argument this tradition holds at full volume, with the same rule: quote it, do not settle it.", "rel": "story", "from": "sauce-on-the-side" }, { "to": "smoked-bbq-wing", "type": "style", "name": "Smoked barbecue wings", "as": "The style this method makes, and the one that argues with the fryer for possession of the wing.", "rel": "style", "from": "smoke-then-fry" }, { "to": "central-bbq", "type": "place", "name": "Central BBQ", "as": "A Memphis pit on this project's list, where a wing arrives out of the smoke rather than the vat.", "rel": "place", "from": "smoke-then-fry" }, { "to": "big-bob-gibson-bar-b-q", "type": "place", "name": "Big Bob Gibson Bar-B-Q", "as": "The Alabama house whose white sauce is built for smoked chicken.", "rel": "place", "from": "smoke-then-fry" }, { "to": "memphis-dry-rub", "type": "style", "name": "Memphis dry-rub wings", "as": "The dust that goes on after, in place of a sauce.", "rel": "sauce", "from": "smoke-then-fry" }, { "to": "alabama-white-sauce", "type": "sauce", "name": "Alabama white sauce", "as": "The mayonnaise-and-vinegar dip this method is usually finished into.", "rel": "sauce", "from": "smoke-then-fry" }, { "to": "deep-fryer", "type": "fry", "name": "the deep fryer", "as": "Borrowed for the last thirty seconds, and only for the skin.", "rel": "fry", "from": "smoke-then-fry" }, { "to": "grill", "type": "fry", "name": "the grill", "as": "The other finish, over direct heat instead of in oil.", "rel": "contrast", "from": "smoke-then-fry" }, { "to": "wet-and-dry", "type": "term", "name": "wet and dry", "as": "The choice this method forces at the end: dust it or sauce it.", "rel": "term", "from": "smoke-then-fry" }, { "to": "buffalo-sauce", "type": "sauce", "name": "Buffalo sauce", "as": "What goes into the bowl, and the ratio that sets the heat.", "rel": "sauce", "from": "the-toss" }, { "to": "buffalo", "type": "style", "name": "Buffalo wings", "as": "The style whose final step this is; skip it and you have fried chicken.", "rel": "style", "from": "the-toss" }, { "to": "naked-fry", "type": "fry", "name": "the naked fry", "as": "The step before: bare skin, so the sauce has something to stick to and nothing to soak.", "rel": "fry", "from": "the-toss" }, { "to": "sauce-on-the-side", "type": "fry", "name": "sauce on the side", "as": "The argument about whether this step is compulsory.", "rel": "contrast", "from": "the-toss" }, { "to": "anchor-bar", "type": "place", "name": "Anchor Bar", "as": "States the rule in its own words: sauce after the fryer, never before.", "rel": "place", "from": "the-toss" }, { "to": "wet-and-dry", "type": "term", "name": "wet and dry", "as": "The two things the bowl can hold — a liquid or a dust.", "rel": "term", "from": "the-toss" }, { "to": "soy-garlic-sauce", "type": "sauce", "name": "Soy garlic sauce", "as": "Brushed on instead, by shops that will not risk the crust in a bowl.", "rel": "contrast", "from": "the-toss" }, { "to": "wing-basket", "type": "dish", "name": "the wing basket", "as": "Where the bowl empties, residue and all.", "rel": "whole", "from": "the-toss" }, { "to": "wing", "type": "term", "name": "wing", "as": "The word this cut redefines: what a menu calls a wing is one of the two pieces it makes.", "rel": "term", "from": "wing-cut" }, { "to": "drumette", "type": "term", "name": "drumette", "as": "The upper piece this cut frees, white meat on one bone.", "rel": "part", "from": "wing-cut" }, { "to": "flat", "type": "term", "name": "flat", "as": "The middle piece, two bones and the most skin, which is the argument's other side.", "rel": "part", "from": "wing-cut" }, { "to": "wing-tip", "type": "term", "name": "wing tip", "as": "The third piece, usually cut off and boiled for stock rather than sold.", "rel": "part", "from": "wing-cut" }, { "to": "party-wing", "type": "term", "name": "party wing", "as": "What a grocery calls the two kept pieces when it sells them already split.", "rel": "term", "from": "wing-cut" }, { "to": "all-flats", "type": "term", "name": "all flats", "as": "The request this cut cannot grant without somebody upstream sorting a case.", "rel": "term", "from": "wing-cut" }, { "to": "the-flat-and-the-drum", "type": "story", "name": "The flat and the drum", "as": "The argument this cut creates, with both sides said in full.", "rel": "story", "from": "wing-cut" }, { "to": "boneless-wings", "type": "dish", "name": "boneless wings", "as": "Skips this entirely — breast meat chunked, no joints to find.", "rel": "contrast", "from": "wing-cut" }, { "to": "fried-rice-plate", "type": "dish", "name": "the fried rice plate", "as": "Skips it too: D.C. carryouts fry the wing whole, tip and all.", "rel": "dish", "from": "wing-cut" }, { "to": "wing-basket", "type": "dish", "name": "the wing basket", "as": "Why a basket of twenty is ten birds' worth of one wing each.", "rel": "whole", "from": "wing-cut" }, { "to": "atlanta-lemon-pepper", "type": "style", "name": "Lemon pepper wings", "as": "Sells the city's wing in both its forms, dry and wet, at a counter price.", "rel": "style", "from": "american-deli" }, { "to": "lemon-pepper-wet", "type": "sauce", "name": "Lemon pepper wet", "as": "Invented here, per Wikipedia's account of the dish.", "rel": "sauce", "from": "american-deli" }, { "to": "lemon-pepper-seasoning", "type": "sauce", "name": "Lemon pepper", "as": "Goes on last, after the sauce, which is what makes the wing wet rather than dry.", "rel": "sauce", "from": "american-deli" }, { "to": "jr-cricketts", "type": "place", "name": "J.R. Crickets", "as": "Got the television credit for lemon pepper wet that the show's writer says belonged here.", "rel": "contrast", "from": "american-deli" }, { "to": "wet-and-dry", "type": "term", "name": "wet and dry", "as": "The two words an order here has to choose between.", "rel": "term", "from": "american-deli" }, { "to": "wingstop", "type": "place", "name": "Wingstop", "as": "The other chain that took lemon pepper national, from Texas rather than Georgia.", "rel": "contrast", "from": "american-deli" }, { "to": "fried-rice-plate", "type": "dish", "name": "the fried rice plate", "as": "Shares the counter format: wings and a starch in one clamshell, carried out.", "rel": "dish", "from": "american-deli" }, { "to": "buffalo", "type": "style", "name": "Buffalo wings", "as": "Says the style started here, on 4 March 1964, and owns the trademark on the phrase.", "rel": "style", "from": "anchor-bar" }, { "to": "teressa-bellissimo", "type": "person", "name": "Teressa Bellissimo", "as": "Cooked here and gets the credit the house gives.", "rel": "person", "from": "anchor-bar" }, { "to": "dominic-bellissimo", "type": "person", "name": "Dominic Bellissimo", "as": "Tended this bar the night the story turns on, and told the story for thirty years.", "rel": "person", "from": "anchor-bar" }, { "to": "duffs-famous-wings", "type": "place", "name": "Duff's Famous Wings", "as": "Started selling wings across town in 1969, the year a paper wrote this bar up without mentioning them.", "rel": "contrast", "from": "anchor-bar" }, { "to": "the-origin-fight", "type": "story", "name": "The origin fight", "as": "Holds one side of it, in three versions.", "rel": "story", "from": "anchor-bar" }, { "to": "atomic", "type": "term", "name": "atomic", "as": "Put the heat word on a sign in 1989 and made it a brand.", "rel": "term", "from": "atomic-wings" }, { "to": "breaded-fry", "type": "fry", "name": "the breaded fry", "as": "Breads every wing in the shop, which is the choice that separates it from the Buffalo rooms it copies.", "rel": "fry", "from": "atomic-wings" }, { "to": "buffalo", "type": "style", "name": "Buffalo wings", "as": "Descends from it by a student's memory, and then breads the wing the style fries bare.", "rel": "origin", "from": "atomic-wings" }, { "to": "anchor-bar", "type": "place", "name": "Anchor Bar", "as": "One of the Buffalo rooms its founder studied before opening in Manhattan.", "rel": "origin", "from": "atomic-wings" }, { "to": "duffs-famous-wings", "type": "place", "name": "Duff's Famous Wings", "as": "The other Buffalo room its founder studied.", "rel": "origin", "from": "atomic-wings" }, { "to": "buffalo-wild-wings", "type": "place", "name": "Buffalo Wild Wings", "as": "The comparison its owner rejects: small shops built for delivery, not a sports bar.", "rel": "contrast", "from": "atomic-wings" }, { "to": "rochester-breaded", "type": "style", "name": "Rochester breaded wings", "as": "Does in Manhattan what Rochester gets argued with for doing seventy miles from Buffalo.", "rel": "kin", "from": "atomic-wings" }, { "to": "the-toss", "type": "fry", "name": "the toss", "as": "Refuses it: each wing here is brushed by hand instead of shaken in a bowl.", "rel": "contrast", "from": "bar-bill-tavern" }, { "to": "all-flats", "type": "term", "name": "all flats", "as": "The order that cannot be placed here — five drums and five flats, every time.", "rel": "contrast", "from": "bar-bill-tavern" }, { "to": "beef-on-weck", "type": "dish", "name": "beef on weck", "as": "Comes off the same kitchen, hand carved, and is half of why East Aurora fills up.", "rel": "dish", "from": "bar-bill-tavern" }, { "to": "blue-cheese-dressing", "type": "sauce", "name": "Blue cheese dressing", "as": "Made here daily, and the bowl the ten wings are arranged around.", "rel": "sauce", "from": "bar-bill-tavern" }, { "to": "buffalo", "type": "style", "name": "Buffalo wings", "as": "Cooks the style fifteen miles outside the city that named it, and brushes it on instead of tossing.", "rel": "style", "from": "bar-bill-tavern" }, { "to": "the-flat-and-the-drum", "type": "story", "name": "The flat and the drum", "as": "Settles the argument by decree: five of each, centred on the dip.", "rel": "story", "from": "bar-bill-tavern" }, { "to": "mammosers-tavern", "type": "place", "name": "Mammoser's Tavern & Restaurant", "as": "The other out-of-town tavern on the trail, twelve miles west in Hamburg, arguing pepper against brushwork.", "rel": "kin", "from": "bar-bill-tavern" }, { "to": "alabama-white", "type": "style", "name": "Alabama white sauce wings", "as": "Invented it here in 1925, for smoked chicken, and the style has carried the pit's name ever since.", "rel": "origin", "from": "big-bob-gibson-bar-b-q" }, { "to": "alabama-white-sauce", "type": "sauce", "name": "Alabama white sauce", "as": "Mayonnaise, vinegar, lemon juice, black pepper and salt, thin enough to dunk a split bird in.", "rel": "sauce", "from": "big-bob-gibson-bar-b-q" }, { "to": "bob-gibson", "type": "person", "name": "Bob Gibson", "as": "Built the backyard pit in 1925 and made the sauce that outlived him.", "rel": "person", "from": "big-bob-gibson-bar-b-q" }, { "to": "smoked-bbq-wing", "type": "style", "name": "Smoked barbecue wings", "as": "Won first place in smoked wings at Memphis in May in 2021, off a pit that was built for whole chickens.", "rel": "style", "from": "big-bob-gibson-bar-b-q" }, { "to": "central-bbq", "type": "place", "name": "Central BBQ", "as": "The Memphis pit whose founders came off the same competition circuit.", "rel": "kin", "from": "big-bob-gibson-bar-b-q" }, { "to": "southern-foodways-alliance", "type": "org", "name": "Southern Foodways Alliance", "as": "Recorded Don McLemore here in 2006 for the Southern BBQ Trail.", "rel": "org", "from": "big-bob-gibson-bar-b-q" }, { "to": "ranch-vs-blue-cheese", "type": "story", "name": "Ranch against blue cheese", "as": "Offers a third answer to the dip question, and it is mayonnaise with vinegar in it.", "rel": "story", "from": "big-bob-gibson-bar-b-q" }, { "to": "wing-night", "type": "term", "name": "wing night", "as": "Runs one, on Mondays, all you can eat — and the offer has come and gone.", "rel": "term", "from": "blondies-sports-bar" }, { "to": "buffalo", "type": "style", "name": "Buffalo wings", "as": "Serves the style four hundred miles from where it started, to a room watching somebody else's game.", "rel": "style", "from": "blondies-sports-bar" }, { "to": "super-bowl-sunday", "type": "event", "name": "Super Bowl Sunday", "as": "The day this room exists for, and the day the wing trade counts its year by.", "rel": "event", "from": "blondies-sports-bar" }, { "to": "the-pitcher", "type": "dish", "name": "the pitcher", "as": "The other thing the table orders, and the reason the wings come by the dozen.", "rel": "dish", "from": "blondies-sports-bar" }, { "to": "atomic-wings", "type": "place", "name": "Atomic Wings", "as": "The other Manhattan answer to the Buffalo wing: a counter built for delivery rather than a room built for the game.", "rel": "contrast", "from": "blondies-sports-bar" }, { "to": "hooters", "type": "place", "name": "Hooters", "as": "The national version of the same trade — televisions, wings, a long bar — that Blondies predates in this neighbourhood.", "rel": "kin", "from": "blondies-sports-bar" }, { "to": "nashville-hot", "type": "style", "name": "Nashville hot wings", "as": "The counter reviewers use to set the top of the city's heat scale.", "rel": "style", "from": "boltons-spicy-chicken-and-fish" }, { "to": "princes-hot-chicken-shack", "type": "place", "name": "Prince's Hot Chicken Shack", "as": "The kitchen Bolton Polk is said to have come up through before his own shack.", "rel": "origin", "from": "boltons-spicy-chicken-and-fish" }, { "to": "hattie-bs", "type": "place", "name": "Hattie B's Hot Chicken", "as": "The house whose printed ladder starts, by one reviewer's reckoning, below this counter's baseline.", "rel": "contrast", "from": "boltons-spicy-chicken-and-fish" }, { "to": "nashville-hot-oil", "type": "sauce", "name": "Nashville hot paste", "as": "Made here from a recipe handed down inside one family since the 1980s.", "rel": "sauce", "from": "boltons-spicy-chicken-and-fish" }, { "to": "white-bread-and-pickles", "type": "dish", "name": "white bread and pickles", "as": "Two slices and a handful under everything that leaves the fryer.", "rel": "dish", "from": "boltons-spicy-chicken-and-fish" }, { "to": "southern-foodways-alliance", "type": "org", "name": "Southern Foodways Alliance", "as": "Recorded Dolly Ingram here in 2008 for the Nashville Eats project.", "rel": "org", "from": "boltons-spicy-chicken-and-fish" }, { "to": "wing-cut", "type": "fry", "name": "the wing cut", "as": "Sold as bone-in pieces off one bird rather than as a wing order with its own menu heading.", "rel": "fry", "from": "boltons-spicy-chicken-and-fish" }, { "to": "korean-american", "type": "style", "name": "Korean fried chicken wings", "as": "The chain that carried the style out of Korea first, and the one many Americans meet it through.", "rel": "style", "from": "bonchon" }, { "to": "double-fry", "type": "fry", "name": "the double fry", "as": "Built the business on it: once to hold the juice, once for the shell.", "rel": "fry", "from": "bonchon" }, { "to": "soy-garlic-sauce", "type": "sauce", "name": "Soy garlic sauce", "as": "One of the two founding sauces, made with Daseo-jong garlic in South Korea and shipped worldwide.", "rel": "sauce", "from": "bonchon" }, { "to": "yangnyeom-sauce", "type": "sauce", "name": "Yangnyeom sauce", "as": "On the menu beside soy garlic, and made at the same South Korean plant.", "rel": "sauce", "from": "bonchon" }, { "to": "the-toss", "type": "fry", "name": "the toss", "as": "Refuses it — the sauce goes on with a brush, in the company's words, rather than in a bowl.", "rel": "contrast", "from": "bonchon" }, { "to": "pickled-radish", "type": "dish", "name": "pickled radish", "as": "Comes with the chicken, cold and sweet against the fry.", "rel": "dish", "from": "bonchon" }, { "to": "wingstop", "type": "place", "name": "Wingstop", "as": "Runs out of the same city, Dallas, on the opposite method: fried once and tossed, against fried twice and brushed.", "rel": "contrast", "from": "bonchon" }, { "to": "extra-crispy", "type": "term", "name": "extra crispy", "as": "Sells the idea as a whole business: the second fry is what the word is asking for.", "rel": "term", "from": "bonchon" }, { "to": "jim-disbrow", "type": "person", "name": "Jim Disbrow", "as": "Could not find a Buffalo wing in Ohio in 1982, so he opened this.", "rel": "person", "from": "buffalo-wild-wings" }, { "to": "beef-on-weck", "type": "dish", "name": "beef on weck", "as": "The Weck in the original name — the Buffalo sandwich that shared the first menu and then left it.", "rel": "dish", "from": "buffalo-wild-wings" }, { "to": "buffalo", "type": "style", "name": "Buffalo wings", "as": "Took the style out of western New York on a franchise, and reached Buffalo itself only in 2000.", "rel": "style", "from": "buffalo-wild-wings" }, { "to": "mango-habanero", "type": "sauce", "name": "Mango habanero", "as": "One of the sauces off the board, and an argument about heat that a chain menu made national.", "rel": "sauce", "from": "buffalo-wild-wings" }, { "to": "boneless-wings", "type": "dish", "name": "boneless wings", "as": "Sells them made from breast meat, beside the bone-in ones, on the same sauce list.", "rel": "dish", "from": "buffalo-wild-wings" }, { "to": "hooters", "type": "place", "name": "Hooters", "as": "Opened a year later, on the same wing and a different sell.", "rel": "contrast", "from": "buffalo-wild-wings" }, { "to": "wingstop", "type": "place", "name": "Wingstop", "as": "The counter-and-app chain that grew faster on a shorter menu, twelve years younger.", "rel": "contrast", "from": "buffalo-wild-wings" }, { "to": "super-bowl-sunday", "type": "event", "name": "Super Bowl Sunday", "as": "A sports bar on the biggest sports day of the American year.", "rel": "event", "from": "buffalo-wild-wings" }, { "to": "the-price-of-a-wing", "type": "story", "name": "The price of a wing", "as": "1,300 kitchens buying the same cut is one reason the wholesale price moves.", "rel": "story", "from": "buffalo-wild-wings" }, { "to": "mumbo-sauce", "type": "sauce", "name": "Mumbo sauce", "as": "Bottles it, and publishes the D.C. origin story that the Chicago trademark holder disputes.", "rel": "sauce", "from": "capital-city-mambo-sauce" }, { "to": "dc-mumbo", "type": "style", "name": "Mumbo sauce wings", "as": "Took the style out of the carryout window and onto a supermarket shelf.", "rel": "style", "from": "capital-city-mambo-sauce" }, { "to": "argia-b-collins", "type": "person", "name": "Argia B. Collins", "as": "The Chicago sauce maker whose Mumbo trademark beat a D.C. claim to the name at the Trademark Trial and Appeal Board.", "rel": "person", "from": "capital-city-mambo-sauce" }, { "to": "yums-carry-out", "type": "place", "name": "Yum's II Carry-Out", "as": "One of the D.C. carryouts this company's own history names as making its own version.", "rel": "kin", "from": "capital-city-mambo-sauce" }, { "to": "john-young", "type": "person", "name": "John Young", "as": "Sold wings under mumbo sauce in Buffalo in the early 1960s and pointed at a Washington restaurant for it, which is the chronology this company's account has to sit beside.", "rel": "person", "from": "capital-city-mambo-sauce" }, { "to": "hot-sauce-labels", "type": "art", "name": "Hot sauce labels", "as": "A label that had to put a city on a jar before a supermarket would stock it.", "rel": "art", "from": "capital-city-mambo-sauce" }, { "to": "mumbo", "type": "term", "name": "mumbo", "as": "Spells it mambo, which is the other half of the word's own argument.", "rel": "term", "from": "capital-city-mambo-sauce" }, { "to": "smoked-bbq-wing", "type": "style", "name": "Smoked barbecue wings", "as": "Runs the wing through a rib pit first, then decides whether to sauce it at all.", "rel": "style", "from": "central-bbq" }, { "to": "memphis-dry-rub", "type": "style", "name": "Memphis dry-rub wings", "as": "Puts the rib rub on the wing as one of six finishes, under the name dry spice.", "rel": "style", "from": "central-bbq" }, { "to": "memphis-rub", "type": "sauce", "name": "Memphis dry rub", "as": "The house dry spice: a combination the kitchen keeps, applied before a twenty-four-hour marinate.", "rel": "sauce", "from": "central-bbq" }, { "to": "smoke-then-fry", "type": "fry", "name": "smoke then fry", "as": "Stops at the smoke; this pit does not finish a wing in oil.", "rel": "contrast", "from": "central-bbq" }, { "to": "naked", "type": "term", "name": "naked", "as": "One of the six wing finishes, and here it means no sauce rather than no breading.", "rel": "term", "from": "central-bbq" }, { "to": "jerk-marinade", "type": "sauce", "name": "Jerk marinade", "as": "Jerked is one of the six, on a Memphis pit rather than a Caribbean grill.", "rel": "sauce", "from": "central-bbq" }, { "to": "chings-hot-wings", "type": "place", "name": "Ching's Hot Wings", "as": "The other Memphis wing in this set, fried and counted rather than smoked.", "rel": "contrast", "from": "central-bbq" }, { "to": "southern-foodways-alliance", "type": "org", "name": "Southern Foodways Alliance", "as": "Recorded Craig Blondis here in 2008 for its Tennessee BBQ project.", "rel": "org", "from": "central-bbq" }, { "to": "wing-bowl", "type": "event", "name": "Wing Bowl", "as": "The other Philadelphia wing institution: a radio eating contest, held across town, that this bar is not part of.", "rel": "contrast", "from": "chickie-and-petes" }, { "to": "boneless-wings", "type": "dish", "name": "boneless wings", "as": "Sold here alongside the classic, in eights and twelves, on the same board and at the same counts.", "rel": "dish", "from": "chickie-and-petes" }, { "to": "french-fries", "type": "dish", "name": "french fries", "as": "Its own version, Crabfries, carries a trademark the company has sued to defend.", "rel": "dish", "from": "chickie-and-petes" }, { "to": "buffalo", "type": "style", "name": "Buffalo wings", "as": "One of four finishes on the wing board, in a room that sells crab first.", "rel": "style", "from": "chickie-and-petes" }, { "to": "celery-and-carrots", "type": "dish", "name": "celery and carrots", "as": "Still on the plate here, with blue cheese or ranch, four hundred miles from Buffalo.", "rel": "dish", "from": "chickie-and-petes" }, { "to": "ranch-vs-blue-cheese", "type": "story", "name": "Ranch against blue cheese", "as": "Puts the question on the menu and lets the order settle it.", "rel": "story", "from": "chickie-and-petes" }, { "to": "super-bowl-sunday", "type": "event", "name": "Super Bowl Sunday", "as": "A stadium-and-casino wing operation, which is what that day is built on.", "rel": "event", "from": "chickie-and-petes" }, { "to": "the-price-of-a-wing", "type": "story", "name": "The price of a wing", "as": "An $8.5 million wage settlement in 2014 is part of what a cheap bar wing has cost somebody.", "rel": "story", "from": "chickie-and-petes" }, { "to": "memphis-dry-rub", "type": "style", "name": "Memphis dry-rub wings", "as": "Sells the dry side of the city's wing — Seasoned, Lemon Pepper, Dry Hot — off a board that also sells sauce.", "rel": "style", "from": "chings-hot-wings" }, { "to": "wet-and-dry", "type": "term", "name": "wet and dry", "as": "Settles the argument with the Kam Special: dry seasonings, then a honey hot drizzle.", "rel": "term", "from": "chings-hot-wings" }, { "to": "wing-cut", "type": "fry", "name": "the wing cut", "as": "Sells whole wings, tip and all, rather than splitting them.", "rel": "fry", "from": "chings-hot-wings" }, { "to": "party-wing", "type": "term", "name": "party wing", "as": "The other count on this menu, sold up to four hundred pieces at a time.", "rel": "term", "from": "chings-hot-wings" }, { "to": "lemon-pepper-seasoning", "type": "sauce", "name": "Lemon pepper", "as": "One of three dry shakes here, and one of the three inside the Kam Special.", "rel": "sauce", "from": "chings-hot-wings" }, { "to": "garlic-parmesan-sauce", "type": "sauce", "name": "Garlic parmesan sauce", "as": "On the board twice, plain and hot.", "rel": "sauce", "from": "chings-hot-wings" }, { "to": "central-bbq", "type": "place", "name": "Central BBQ", "as": "The other Memphis wing in this set, smoked off a rib pit rather than dropped in a fryer.", "rel": "contrast", "from": "chings-hot-wings" }, { "to": "the-price-of-a-wing", "type": "story", "name": "The price of a wing", "as": "Prices a three-piece at $8.25 in September 2026, which is what a counted wing costs at a shop this size.", "rel": "story", "from": "chings-hot-wings" }, { "to": "rochester-breaded", "type": "style", "name": "Rochester breaded wings", "as": "One of the counters the style is named for: coat first, fry, then glaze.", "rel": "style", "from": "country-sweet-chicken-and-ribs" }, { "to": "breaded-fry", "type": "fry", "name": "the breaded fry", "as": "Hand-breads every wing before it goes in the oil.", "rel": "fry", "from": "country-sweet-chicken-and-ribs" }, { "to": "buffalo", "type": "style", "name": "Buffalo wings", "as": "Seventy miles from it and declining both its sauce and its bare fry.", "rel": "contrast", "from": "country-sweet-chicken-and-ribs" }, { "to": "honey-bbq-sauce", "type": "sauce", "name": "Honey barbecue sauce", "as": "The nearest national relative to a Country Sweet glaze, and the house says it is not that either.", "rel": "contrast", "from": "country-sweet-chicken-and-ribs" }, { "to": "jeremiahs-tavern", "type": "place", "name": "Jeremiah's Tavern", "as": "The other Rochester wing room, frying bare and tossing where this one breads and glazes.", "rel": "contrast", "from": "country-sweet-chicken-and-ribs" }, { "to": "garbage-plate", "type": "dish", "name": "Garbage Plate", "as": "Shares a city and a habit: Rochester puts sauce on top of everything and names it after the sauce.", "rel": "dish", "from": "country-sweet-chicken-and-ribs" }, { "to": "anchor-bar", "type": "place", "name": "Anchor Bar", "as": "Claims the wing against this house; a 1969 paper wrote the Anchor Bar up without mentioning wings, the year Duff's started selling them.", "rel": "contrast", "from": "duffs-famous-wings" }, { "to": "buffalo", "type": "style", "name": "Buffalo wings", "as": "Cooks the style, and its heat scale is where visitors learn the style's words don't mean what they say.", "rel": "style", "from": "duffs-famous-wings" }, { "to": "the-origin-fight", "type": "story", "name": "The origin fight", "as": "Holds the 1969 end of the argument, with a date and a receipt rather than a story.", "rel": "story", "from": "duffs-famous-wings" }, { "to": "double-fry", "type": "fry", "name": "the double fry", "as": "Its wings go through the fryer twice, which is where the crust comes from.", "rel": "fry", "from": "duffs-famous-wings" }, { "to": "buffalo-sauce", "type": "sauce", "name": "Buffalo sauce", "as": "Bottles and pours it at eight heats, mild through death.", "rel": "sauce", "from": "duffs-famous-wings" }, { "to": "blue-cheese-dressing", "type": "sauce", "name": "Blue cheese dressing", "as": "Goes out beside the wings, and buys back some of the heat.", "rel": "serves", "from": "duffs-famous-wings" }, { "to": "wingnutz", "type": "place", "name": "Wingnutz", "as": "A newer neighbour just up the same highway, selling the same argument to a different decade.", "rel": "kin", "from": "duffs-famous-wings" }, { "to": "smoke-then-fry", "type": "fry", "name": "smoke then fry", "as": "Runs the sequence backwards — fry first, then grill the sauce on.", "rel": "contrast", "from": "elmos-bar-and-restaurant" }, { "to": "grill", "type": "fry", "name": "the grill", "as": "Uses one as a finishing step rather than a cooking one.", "rel": "fry", "from": "elmos-bar-and-restaurant" }, { "to": "gabriels-gate", "type": "place", "name": "Gabriel's Gate", "as": "Beat this room in Bon Appétit's 2018 ranking with a plain fried wing and Frank's RedHot.", "rel": "contrast", "from": "elmos-bar-and-restaurant" }, { "to": "mammosers-tavern", "type": "place", "name": "Mammoser's Tavern & Restaurant", "as": "Came third behind it in the same ranking.", "rel": "kin", "from": "elmos-bar-and-restaurant" }, { "to": "the-pitcher", "type": "dish", "name": "the pitcher", "as": "The unit this room measures an evening in.", "rel": "dish", "from": "elmos-bar-and-restaurant" }, { "to": "buffalo", "type": "style", "name": "Buffalo wings", "as": "Cooks the style and then adds a step the style does not have.", "rel": "style", "from": "elmos-bar-and-restaurant" }, { "to": "franks-redhot", "type": "sauce", "name": "Frank's RedHot", "as": "Pours it rather than making a sauce, which is what Visit Buffalo names when it calls these a classic wing.", "rel": "sauce", "from": "gabriels-gate" }, { "to": "buffalo", "type": "style", "name": "Buffalo wings", "as": "Cooks the style at the far end of Allen Street from the bar that claims to have started it.", "rel": "style", "from": "gabriels-gate" }, { "to": "elmos-bar-and-restaurant", "type": "place", "name": "Elmo's Bar & Restaurant", "as": "Came second to this room in Bon Appétit's 2018 ranking, with a double-dipped wing instead of a plain one.", "rel": "contrast", "from": "gabriels-gate" }, { "to": "mammosers-tavern", "type": "place", "name": "Mammoser's Tavern & Restaurant", "as": "Third in the same 2018 ranking, arguing four peppers against Frank's RedHot.", "rel": "contrast", "from": "gabriels-gate" }, { "to": "anchor-bar", "type": "place", "name": "Anchor Bar", "as": "Half a mile away at Main and North, and the reason Allentown gets asked about wings at all.", "rel": "kin", "from": "gabriels-gate" }, { "to": "naked-fry", "type": "fry", "name": "the naked fry", "as": "No batter here — the crust is skin, fried.", "rel": "fry", "from": "gabriels-gate" }, { "to": "chicago-mild-sauce", "type": "style", "name": "Chicago mild sauce wings", "as": "One of the two counters Wikipedia credits with making mild sauce the South Side default.", "rel": "style", "from": "harolds-chicken-shack" }, { "to": "mild-sauce", "type": "sauce", "name": "Mild sauce", "as": "The question the counter asks before it hands the bag over.", "rel": "sauce", "from": "harolds-chicken-shack" }, { "to": "harold-pierce", "type": "person", "name": "Harold Pierce", "as": "Founded it in 1950 and franchised it without standardising it, so no two shops fry quite alike.", "rel": "person", "from": "harolds-chicken-shack" }, { "to": "uncle-remus-saucy-fried-chicken", "type": "place", "name": "Uncle Remus Saucy Fried Chicken", "as": "The West Side counter Wikipedia names beside this one for mild sauce.", "rel": "kin", "from": "harolds-chicken-shack" }, { "to": "french-fries", "type": "dish", "name": "french fries", "as": "The chicken goes down on top of them, and they take the grease.", "rel": "dish", "from": "harolds-chicken-shack" }, { "to": "chicken-shack-signs", "type": "art", "name": "Chicken shack signs", "as": "Carries the best-known one: a cook chasing a chicken with a cleaver, often crowned, in neon or hand paint.", "rel": "art", "from": "harolds-chicken-shack" }, { "to": "argia-b-collins", "type": "person", "name": "Argia B. Collins", "as": "The other Chicago sauce name of the same decades, and the trademark that the D.C. mumbo fight turned on.", "rel": "person", "from": "harolds-chicken-shack" }, { "to": "boneless-wings", "type": "dish", "name": "boneless wings", "as": "Not the trade here: this counter sells the bird in bone-in pieces, wings among them.", "rel": "contrast", "from": "harolds-chicken-shack" }, { "to": "nashville-hot", "type": "style", "name": "Nashville hot wings", "as": "Carried the style out of Nashville to eight other cities, with the heat written down.", "rel": "style", "from": "hattie-bs" }, { "to": "princes-hot-chicken-shack", "type": "place", "name": "Prince's Hot Chicken Shack", "as": "The shack this house came after and is always measured against.", "rel": "contrast", "from": "hattie-bs" }, { "to": "nashville-hot-oil", "type": "sauce", "name": "Nashville hot paste", "as": "Built here in six graded strengths, the hottest with ghost pepper.", "rel": "sauce", "from": "hattie-bs" }, { "to": "white-bread-and-pickles", "type": "dish", "name": "white bread and pickles", "as": "Kept from the shack preparation, under every order.", "rel": "dish", "from": "hattie-bs" }, { "to": "chicken-and-waffles", "type": "dish", "name": "chicken and waffles", "as": "On the menu beside the hot chicken, which a shack would not have carried.", "rel": "dish", "from": "hattie-bs" }, { "to": "boltons-spicy-chicken-and-fish", "type": "place", "name": "Bolton's Spicy Chicken & Fish", "as": "The East Nashville counter whose lowest heat is said to start where this one's top end sits.", "rel": "contrast", "from": "hattie-bs" }, { "to": "atomic", "type": "term", "name": "atomic", "as": "The kind of word a heat ladder needs at the top; here it is Shut the Cluck Up.", "rel": "term", "from": "hattie-bs" }, { "to": "buffalo", "type": "style", "name": "Buffalo wings", "as": "Carried the style out of western New York on a franchise from 1983, breaded rather than bare.", "rel": "style", "from": "hooters" }, { "to": "breaded-fry", "type": "fry", "name": "the breaded fry", "as": "Breads its house wing by hand, which is the older Rochester answer done at national scale.", "rel": "fry", "from": "hooters" }, { "to": "naked", "type": "term", "name": "naked", "as": "Prints the word on its own menu, as the option that skips the breading.", "rel": "term", "from": "hooters" }, { "to": "boneless-wings", "type": "dish", "name": "boneless wings", "as": "Sells hand-breaded breast meat under the wing heading, like most of the chains.", "rel": "dish", "from": "hooters" }, { "to": "buffalo-wild-wings", "type": "place", "name": "Buffalo Wild Wings", "as": "Opened a year earlier in Columbus; the two chains carried the wing national together in the 1980s.", "rel": "contrast", "from": "hooters" }, { "to": "rochester-breaded", "type": "style", "name": "Rochester breaded wings", "as": "Shares the breading that Buffalo argues about, without sharing the city.", "rel": "contrast", "from": "hooters" }, { "to": "super-bowl-sunday", "type": "event", "name": "Super Bowl Sunday", "as": "A wings-and-beer room on the day the wing count gets counted.", "rel": "event", "from": "hooters" }, { "to": "the-price-of-a-wing", "type": "story", "name": "The price of a wing", "as": "Sales fell from $1.2 billion in 2009 to $678 million in 2024, and the wings kept costing what wings cost.", "rel": "story", "from": "hooters" }, { "to": "dc-mumbo", "type": "style", "name": "Mumbo sauce wings", "as": "A carryout of the style's own city, where the sauce reaches fish and wings out of the same fryer.", "rel": "style", "from": "horaces-and-dickies" }, { "to": "yums-carry-out", "type": "place", "name": "Yum's II Carry-Out", "as": "The other D.C. carryout in this set: wings and fried rice first, where this one is fish first.", "rel": "kin", "from": "horaces-and-dickies" }, { "to": "mumbo-sauce", "type": "sauce", "name": "Mumbo sauce", "as": "The bottle that travels down a D.C. counter like this one, whatever came out of the fryer.", "rel": "sauce", "from": "horaces-and-dickies" }, { "to": "french-fries", "type": "dish", "name": "french fries", "as": "On the sides board with hush puppies, yams and collards, and under the sauce if you ask.", "rel": "dish", "from": "horaces-and-dickies" }, { "to": "wing-basket", "type": "dish", "name": "the wing basket", "as": "Sold here as a wing dinner: pieces, a side, bread.", "rel": "dish", "from": "horaces-and-dickies" }, { "to": "the-price-of-a-wing", "type": "story", "name": "The price of a wing", "as": "A counter that closed on rent and parking tickets rather than on the fryer, which is most of what the price of a wing means.", "rel": "story", "from": "horaces-and-dickies" }, { "to": "rochester-breaded", "type": "style", "name": "Rochester breaded wings", "as": "Sits inside the breaded city and fries its wings bare, which is the argument in one kitchen.", "rel": "contrast", "from": "jeremiahs-tavern" }, { "to": "garbage-plate", "type": "dish", "name": "Garbage Plate", "as": "Sells a version under its own street number, as every Rochester kitchen must to avoid the trademark.", "rel": "dish", "from": "jeremiahs-tavern" }, { "to": "buffalo", "type": "style", "name": "Buffalo wings", "as": "Cooks the Buffalo method seventy miles east of Buffalo.", "rel": "style", "from": "jeremiahs-tavern" }, { "to": "country-sweet-chicken-and-ribs", "type": "place", "name": "Country Sweet Chicken & Ribs", "as": "The other Rochester wing counter, hand-breading and glazing where this one fries and tosses.", "rel": "contrast", "from": "jeremiahs-tavern" }, { "to": "hot-honey", "type": "sauce", "name": "Hot honey", "as": "Its Bee Sting sauce works the same sweet-and-sharp seam.", "rel": "sauce", "from": "jeremiahs-tavern" }, { "to": "duffs-famous-wings", "type": "place", "name": "Duff's Famous Wings", "as": "Runs a Rochester room of its own, which puts Buffalo's rivalry inside this city too.", "rel": "kin", "from": "jeremiahs-tavern" }, { "to": "atlanta-lemon-pepper", "type": "style", "name": "Lemon pepper wings", "as": "Put the city's wet version on a menu under that name in 2017, after customers had ordered it that way for years.", "rel": "style", "from": "jr-cricketts" }, { "to": "lemon-pepper-wet", "type": "sauce", "name": "Lemon pepper wet", "as": "Sold here as the Fester long before it was sold here as lemon pepper wet.", "rel": "sauce", "from": "jr-cricketts" }, { "to": "american-deli", "type": "place", "name": "American Deli", "as": "The counter the show's writer says he actually had in mind when the wings went on screen here.", "rel": "contrast", "from": "jr-cricketts" }, { "to": "buffalo", "type": "style", "name": "Buffalo wings", "as": "Runs underneath the city's lemon pepper here: the wet order is a medium wing sauce with dry seasoning shaken over it.", "rel": "style", "from": "jr-cricketts" }, { "to": "blue-cheese-dressing", "type": "sauce", "name": "Blue cheese dressing", "as": "One of the two dips this bar puts beside a wing, against ranch, the way a Buffalo room would.", "rel": "sauce", "from": "jr-cricketts" }, { "to": "all-flats", "type": "term", "name": "all flats", "as": "The Atlanta order the 2 Chainz line fixed in place: twenty pieces, all flats, lemon pepper.", "rel": "term", "from": "jr-cricketts" }, { "to": "wet-and-dry", "type": "term", "name": "wet and dry", "as": "Two words that start every wing order at this counter.", "rel": "term", "from": "jr-cricketts" }, { "to": "honey-bbq-sauce", "type": "sauce", "name": "Honey barbecue sauce", "as": "Its barbecue wing is the Buffalo argument against cayenne and butter, sold from a pizza counter.", "rel": "sauce", "from": "la-nova-pizzeria" }, { "to": "buffalo-chicken-pizza", "type": "dish", "name": "buffalo chicken pizza", "as": "Wings and pies come off one counter here, which is how the two ended up on the same menu everywhere else.", "rel": "dish", "from": "la-nova-pizzeria" }, { "to": "boneless-wings", "type": "dish", "name": "boneless wings", "as": "The wholesale line ships them frozen and fully cooked alongside the bone-in.", "rel": "dish", "from": "la-nova-pizzeria" }, { "to": "anchor-bar", "type": "place", "name": "Anchor Bar", "as": "A mile east, selling the other Buffalo sauce; both bottle and ship.", "rel": "contrast", "from": "la-nova-pizzeria" }, { "to": "buffalo", "type": "style", "name": "Buffalo wings", "as": "Sits inside the style's home city and declines its sauce.", "rel": "style", "from": "la-nova-pizzeria" }, { "to": "the-price-of-a-wing", "type": "story", "name": "The price of a wing", "as": "Its plant is one reason a wing in another state costs what it costs.", "rel": "story", "from": "la-nova-pizzeria" }, { "to": "smoked-bbq-wing", "type": "style", "name": "Smoked barbecue wings", "as": "Put a barbecue wing on a Buffalo menu decades before the national chains did.", "rel": "style", "from": "la-nova-pizzeria" }, { "to": "buffalo", "type": "style", "name": "Buffalo wings", "as": "Cooks the style in a village south of the city and builds the heat out of four peppers instead of one.", "rel": "style", "from": "mammosers-tavern" }, { "to": "buffalo-sauce", "type": "sauce", "name": "Buffalo sauce", "as": "Builds its version on four peppers, so the heat arrives late instead of at the front of the mouth.", "rel": "sauce", "from": "mammosers-tavern" }, { "to": "gabriels-gate", "type": "place", "name": "Gabriel's Gate", "as": "Took first place over this room in Bon Appétit's 2018 ranking.", "rel": "contrast", "from": "mammosers-tavern" }, { "to": "elmos-bar-and-restaurant", "type": "place", "name": "Elmo's Bar & Restaurant", "as": "Came second in the same ranking, with a grilled second coat rather than a slow-burning first one.", "rel": "contrast", "from": "mammosers-tavern" }, { "to": "bar-bill-tavern", "type": "place", "name": "Bar-Bill Tavern", "as": "The other village tavern on the trail, twelve miles east in East Aurora.", "rel": "kin", "from": "mammosers-tavern" }, { "to": "the-pitcher", "type": "dish", "name": "the pitcher", "as": "Eighteen drafts pour beside the wings, which is what the room is for.", "rel": "dish", "from": "mammosers-tavern" }, { "to": "buffalo", "type": "style", "name": "Buffalo wings", "as": "Cooks the style in South Buffalo, sweeter at the front of the mouth than the Anchor Bar's cayenne-and-butter.", "rel": "style", "from": "nine-eleven-tavern" }, { "to": "buffalo-sauce", "type": "sauce", "name": "Buffalo sauce", "as": "Pours a version nobody outside the family has the recipe for.", "rel": "sauce", "from": "nine-eleven-tavern" }, { "to": "national-buffalo-wing-festival", "type": "event", "name": "National Buffalo Wing Festival", "as": "Put its founder in the Hall of Flame.", "rel": "event", "from": "nine-eleven-tavern" }, { "to": "the-toss", "type": "fry", "name": "the toss", "as": "Does it heavily — Visit Buffalo's word for the result is \"saucy.\"", "rel": "fry", "from": "nine-eleven-tavern" }, { "to": "gabriels-gate", "type": "place", "name": "Gabriel's Gate", "as": "The Allentown corner with the opposite sauce argument: Frank's RedHot straight, no sweetness.", "rel": "contrast", "from": "nine-eleven-tavern" }, { "to": "mammosers-tavern", "type": "place", "name": "Mammoser's Tavern & Restaurant", "as": "Another neighbourhood tavern on the trail, closed Sundays too, arguing peppers against sugar.", "rel": "kin", "from": "nine-eleven-tavern" }, { "to": "caribbean-jerk", "type": "style", "name": "Jerk wings", "as": "Cooks the method the jerk wing borrows: dry rub, vinegar wash, char, then the cleaver.", "rel": "style", "from": "peppas-jerk-chicken" }, { "to": "jerk-marinade", "type": "sauce", "name": "Jerk marinade", "as": "Works dry here — rub and wash rather than a wet soak — and the scotch-bonnet sauce goes on after.", "rel": "sauce", "from": "peppas-jerk-chicken" }, { "to": "mango-habanero", "type": "sauce", "name": "Mango habanero", "as": "The bar-menu descendant of a scotch-bonnet sauce like the one poured here.", "rel": "kin", "from": "peppas-jerk-chicken" }, { "to": "blondies-sports-bar", "type": "place", "name": "Blondies Sports", "as": "Both stay open past every other kitchen in this set, for opposite reasons.", "rel": "kin", "from": "peppas-jerk-chicken" }, { "to": "grill", "type": "fry", "name": "the grill", "as": "The fire is the whole method here; nothing goes near a fryer.", "rel": "fry", "from": "peppas-jerk-chicken" }, { "to": "nashville-hot", "type": "style", "name": "Nashville hot wings", "as": "The other American style that puts its heat in a paste on the outside of the bird rather than in a sauce afterwards.", "rel": "contrast", "from": "peppas-jerk-chicken" }, { "to": "nashville-hot", "type": "style", "name": "Nashville hot wings", "as": "The shack the style is named out of, and the one every other hot chicken house is read against.", "rel": "style", "from": "princes-hot-chicken-shack" }, { "to": "thornton-prince", "type": "person", "name": "Thornton Prince", "as": "Started it, and is the man in the revenge story the family still tells.", "rel": "person", "from": "princes-hot-chicken-shack" }, { "to": "andre-prince-jeffries", "type": "person", "name": "André Prince Jeffries", "as": "Took it in 1980, when Maude — the widow of Thornton's brother Will — decided it should be hers, and dropped the BBQ from the name.", "rel": "person", "from": "princes-hot-chicken-shack" }, { "to": "nashville-hot-oil", "type": "sauce", "name": "Nashville hot paste", "as": "The cayenne paste that goes on after the fry, by spoon and glove, and is a closely held recipe.", "rel": "sauce", "from": "princes-hot-chicken-shack" }, { "to": "white-bread-and-pickles", "type": "dish", "name": "white bread and pickles", "as": "What the chicken lands on, which is service and heat management at once.", "rel": "dish", "from": "princes-hot-chicken-shack" }, { "to": "hattie-bs", "type": "place", "name": "Hattie B's Hot Chicken", "as": "The 2012 Nashville house that carried this style to a wider room, with a printed heat ladder.", "rel": "contrast", "from": "princes-hot-chicken-shack" }, { "to": "boltons-spicy-chicken-and-fish", "type": "place", "name": "Bolton's Spicy Chicken & Fish", "as": "Founded by the nephew of a cook who came up through these kitchens.", "rel": "kin", "from": "princes-hot-chicken-shack" }, { "to": "southern-foodways-alliance", "type": "org", "name": "Southern Foodways Alliance", "as": "Recorded André Prince Jeffries in 2006 and made a film about the shack.", "rel": "org", "from": "princes-hot-chicken-shack" }, { "to": "buffalo", "type": "style", "name": "Buffalo wings", "as": "The other cayenne wing: sauce after the fry there too, but butter instead of paste, and celery instead of bread.", "rel": "contrast", "from": "princes-hot-chicken-shack" }, { "to": "chicago-mild-sauce", "type": "style", "name": "Chicago mild sauce wings", "as": "Carries the sauce in its own name — saucy fried chicken — and is named among its originators on the West Side.", "rel": "style", "from": "uncle-remus-saucy-fried-chicken" }, { "to": "mild-sauce", "type": "sauce", "name": "Mild sauce", "as": "Started here in the 1960s, the family says, after customers were seen mixing ketchup and hot sauce themselves.", "rel": "sauce", "from": "uncle-remus-saucy-fried-chicken" }, { "to": "harolds-chicken-shack", "type": "place", "name": "Harold's Chicken Shack", "as": "The South Side counter Wikipedia names beside this one whenever mild sauce comes up.", "rel": "kin", "from": "uncle-remus-saucy-fried-chicken" }, { "to": "mild-sauce-word", "type": "term", "name": "mild sauce", "as": "The word a Chicago counter says, which is not the same word a D.C. counter says for its own red sauce.", "rel": "term", "from": "uncle-remus-saucy-fried-chicken" }, { "to": "dc-mumbo", "type": "style", "name": "Mumbo sauce wings", "as": "The other city's carryout sauce, and the other half of an argument about who made it first.", "rel": "contrast", "from": "uncle-remus-saucy-fried-chicken" }, { "to": "french-fries", "type": "dish", "name": "french fries", "as": "What the sauce goes over when it is not going over the chicken.", "rel": "dish", "from": "uncle-remus-saucy-fried-chicken" }, { "to": "chicken-shack-signs", "type": "art", "name": "Chicken shack signs", "as": "One of the West Side signboards the phrase Saucy Fried Chicken belongs to.", "rel": "art", "from": "uncle-remus-saucy-fried-chicken" }, { "to": "garlic-parm", "type": "style", "name": "Garlic parmesan wings", "as": "Carries it on a board of thirty-five-plus sauces, next to a raspberry chipotle and a General Tso's.", "rel": "style", "from": "wing-cafe" }, { "to": "atlanta-lemon-pepper", "type": "style", "name": "Lemon pepper wings", "as": "The city wing this suburban sauce board sits beside, twenty miles up the road.", "rel": "style", "from": "wing-cafe" }, { "to": "buffalo", "type": "style", "name": "Buffalo wings", "as": "One flavour among forty here, which is what happens to a city's wing when it becomes a menu item.", "rel": "style", "from": "wing-cafe" }, { "to": "the-pitcher", "type": "dish", "name": "the pitcher", "as": "Thirty to fifty taps, and the wings are what you order with them.", "rel": "dish", "from": "wing-cafe" }, { "to": "wing-night", "type": "term", "name": "wing night", "as": "Karaoke, trivia, music bingo and poker nights: the weekday calendar a wing bar runs on.", "rel": "term", "from": "wing-cafe" }, { "to": "buffalo-wild-wings", "type": "place", "name": "Buffalo Wild Wings", "as": "The other 1990s long-sauce-board wing bar, which went national where this one stayed on Roswell Road.", "rel": "contrast", "from": "wing-cafe" }, { "to": "buffalo", "type": "style", "name": "Buffalo wings", "as": "Cooks the style, and started by eating everyone else's version of it and disagreeing.", "rel": "style", "from": "wingnutz" }, { "to": "duffs-famous-wings", "type": "place", "name": "Duff's Famous Wings", "as": "Just up the same highway, sixty years older, arguing heat scale against size.", "rel": "kin", "from": "wingnutz" }, { "to": "beef-on-weck", "type": "dish", "name": "beef on weck", "as": "Shares the menu, as it does at most Erie County wing rooms.", "rel": "dish", "from": "wingnutz" }, { "to": "super-bowl-sunday", "type": "event", "name": "Super Bowl Sunday", "as": "A sports bar built after a sports podcast; the calendar it lives on runs to February.", "rel": "event", "from": "wingnutz" }, { "to": "the-price-of-a-wing", "type": "story", "name": "The price of a wing", "as": "Went from a hall kitchen to three rooms in three years, which is what a viral wing costs and earns.", "rel": "story", "from": "wingnutz" }, { "to": "anchor-bar", "type": "place", "name": "Anchor Bar", "as": "The room Wingnutz's founders were measuring themselves against when they started in 2005.", "rel": "contrast", "from": "wingnutz" }, { "to": "antonio-swad", "type": "person", "name": "Antonio Swad", "as": "Opened this in Garland in 1994 and got a Hall of Flame induction for it in 2010.", "rel": "person", "from": "wingstop" }, { "to": "atlanta-lemon-pepper", "type": "style", "name": "Lemon pepper wings", "as": "Carries Atlanta's seasoning to every state as a flavour name on a national menu board.", "rel": "style", "from": "wingstop" }, { "to": "buffalo-sauce", "type": "sauce", "name": "Buffalo sauce", "as": "Sells it as Original Hot, and it was the chain's top Super Bowl flavour in 2012.", "rel": "sauce", "from": "wingstop" }, { "to": "the-toss", "type": "fry", "name": "the toss", "as": "Does it in a bowl, by hand, after the fryer — the chain says so on its own front page.", "rel": "fry", "from": "wingstop" }, { "to": "boneless-wings", "type": "dish", "name": "boneless wings", "as": "Added them in 2009, fifteen years after opening on bone-in.", "rel": "dish", "from": "wingstop" }, { "to": "super-bowl-sunday", "type": "event", "name": "Super Bowl Sunday", "as": "The chain's biggest day: in 2012 it projected 5.6 million wings and sales 290 percent over an average Sunday.", "rel": "event", "from": "wingstop" }, { "to": "buffalo-wild-wings", "type": "place", "name": "Buffalo Wild Wings", "as": "The other national wing chain, twelve years older and built around a bar instead of a counter.", "rel": "contrast", "from": "wingstop" }, { "to": "bonchon", "type": "place", "name": "Bonchon", "as": "Runs its US business out of the same city, Dallas, on a different fry.", "rel": "contrast", "from": "wingstop" }, { "to": "the-price-of-a-wing", "type": "story", "name": "The price of a wing", "as": "A chain this size buys wings by the truckload, so its menu price moves with the wholesale one.", "rel": "story", "from": "wingstop" }, { "to": "dc-mumbo", "type": "style", "name": "Mumbo sauce wings", "as": "One of the counters the style is read off: wings, fries, fried rice, sauce over all of it.", "rel": "style", "from": "yums-carry-out" }, { "to": "mumbo-sauce", "type": "sauce", "name": "Mumbo sauce", "as": "Poured here from a house recipe, which is how the sauce works — one per carryout.", "rel": "sauce", "from": "yums-carry-out" }, { "to": "mumbo-fries", "type": "dish", "name": "mumbo fries", "as": "The order that comes out of this window when the wings are not the point.", "rel": "dish", "from": "yums-carry-out" }, { "to": "fried-rice-plate", "type": "dish", "name": "the fried rice plate", "as": "The other half of the Chinese carryout menu the wings share a fryer with.", "rel": "dish", "from": "yums-carry-out" }, { "to": "capital-city-mambo-sauce", "type": "place", "name": "Capital City Mambo Sauce", "as": "The bottler that names this counter in its own history of the sauce.", "rel": "kin", "from": "yums-carry-out" }, { "to": "john-young", "type": "person", "name": "John Young", "as": "Sold wings with mumbo sauce in Buffalo in the early 1960s and credited a Washington restaurant for the sauce.", "rel": "person", "from": "yums-carry-out" }, { "to": "mumbo", "type": "term", "name": "mumbo", "as": "The word on this counter's squeeze bottles, spelled mumbo or mambo depending on the shop.", "rel": "term", "from": "yums-carry-out" }, { "to": "horaces-and-dickies", "type": "place", "name": "Horace & Dickie's Seafood", "as": "The other D.C. carryout in this set, fish-first rather than wings-first.", "rel": "kin", "from": "yums-carry-out" }, { "to": "southern-foodways-alliance", "type": "org", "name": "Southern Foodways Alliance", "as": "Sits on its board, and its oral histories are the archive his kind of argument runs on.", "rel": "org", "from": "adrian-miller" }, { "to": "harold-pierce", "type": "person", "name": "Harold Pierce", "as": "The South Side chicken counter is the sort of institution his soul food history takes seriously.", "rel": "person", "from": "adrian-miller" }, { "to": "bob-gibson", "type": "person", "name": "Bob Gibson", "as": "Black Smoke is the book-length account of African Americans in US barbecue, the labour history around pits like his.", "rel": "person", "from": "adrian-miller" }, { "to": "chicago-mild-sauce", "type": "style", "name": "Chicago mild sauce wings", "as": "A Black neighbourhood condiment of the kind his work puts on the record instead of in a footnote.", "rel": "style", "from": "adrian-miller" }, { "to": "smoked-bbq-wing", "type": "style", "name": "Smoked barbecue wings", "as": "The wing that comes off a barbecue pit, which is the tradition his 2021 book is about.", "rel": "style", "from": "adrian-miller" }, { "to": "andre-prince-jeffries", "type": "person", "name": "André Prince Jeffries", "as": "One of the cooks the food-history field he works in has spent twenty years recording.", "rel": "person", "from": "adrian-miller" }, { "to": "wing-bowl", "type": "event", "name": "Wing Bowl", "as": "His idea, in 1993, and his rules at the door for twenty-six years.", "rel": "event", "from": "al-morganti" }, { "to": "angelo-cataldi", "type": "person", "name": "Angelo Cataldi", "as": "The co-host who turned the idea into a 20,000-seat morning broadcast.", "rel": "person", "from": "al-morganti" }, { "to": "joey-chestnut", "type": "person", "name": "Joey Chestnut", "as": "Nearly kept him out over a gallon of milk being too easy.", "rel": "person", "from": "al-morganti" }, { "to": "bill-simmons-el-wingador", "type": "person", "name": "Bill \"El Wingador\" Simmons", "as": "The champion whose word got Chestnut's qualifying stunt accepted.", "rel": "person", "from": "al-morganti" }, { "to": "super-bowl-sunday", "type": "event", "name": "Super Bowl Sunday", "as": "Invented the counter-programming: a Friday in Philadelphia for a Sunday Philadelphia was not in.", "rel": "event", "from": "al-morganti" }, { "to": "princes-hot-chicken-shack", "type": "place", "name": "Prince's Hot Chicken Shack", "as": "Hers since 1980, and renamed by her the day she took it.", "rel": "place", "from": "andre-prince-jeffries" }, { "to": "thornton-prince", "type": "person", "name": "Thornton Prince", "as": "Her great-uncle, whose story she tells and declines to certify.", "rel": "person", "from": "andre-prince-jeffries" }, { "to": "nashville-hot", "type": "style", "name": "Nashville hot wings", "as": "The style her counter is the reference point for, wings included.", "rel": "style", "from": "andre-prince-jeffries" }, { "to": "nashville-hot-oil", "type": "sauce", "name": "Nashville hot paste", "as": "The paste that goes on after the fryer, spooned and pressed by hand.", "rel": "sauce", "from": "andre-prince-jeffries" }, { "to": "white-bread-and-pickles", "type": "dish", "name": "white bread and pickles", "as": "The plate as her family serves it, and the tell that it is Nashville.", "rel": "dish", "from": "andre-prince-jeffries" }, { "to": "southern-foodways-alliance", "type": "org", "name": "Southern Foodways Alliance", "as": "Recorded her in 2006, which is why her own words on the dish exist on the record.", "rel": "org", "from": "andre-prince-jeffries" }, { "to": "hattie-bs", "type": "place", "name": "Hattie B's Hot Chicken", "as": "Came along in 2012 selling the style she had been selling for thirty years.", "rel": "contrast", "from": "andre-prince-jeffries" }, { "to": "boltons-spicy-chicken-and-fish", "type": "place", "name": "Bolton's Spicy Chicken & Fish", "as": "The other Nashville counter people name in the same breath as hers.", "rel": "place", "from": "andre-prince-jeffries" }, { "to": "wing-bowl", "type": "event", "name": "Wing Bowl", "as": "His show made it in 1993 and his voice sold it for twenty-six years.", "rel": "event", "from": "angelo-cataldi" }, { "to": "al-morganti", "type": "person", "name": "Al Morganti", "as": "Co-host and co-founder; Morganti had the idea, Cataldi had the megaphone.", "rel": "person", "from": "angelo-cataldi" }, { "to": "bill-simmons-el-wingador", "type": "person", "name": "Bill \"El Wingador\" Simmons", "as": "The five-time champion he built cards around, including the 2008 comeback.", "rel": "person", "from": "angelo-cataldi" }, { "to": "joey-chestnut", "type": "person", "name": "Joey Chestnut", "as": "Billed him against El Wingador in 2008 and got the first 200-wing plate out of it.", "rel": "person", "from": "angelo-cataldi" }, { "to": "super-bowl-sunday", "type": "event", "name": "Super Bowl Sunday", "as": "Wing Bowl existed because Philadelphia had no stake in the game that week.", "rel": "event", "from": "angelo-cataldi" }, { "to": "chickie-and-petes", "type": "place", "name": "Chickie's & Pete's", "as": "The Philadelphia wing room the city's crab-fry argument runs through, in the same town and the same weeks.", "rel": "place", "from": "angelo-cataldi" }, { "to": "wingstop", "type": "place", "name": "Wingstop", "as": "Founded it in 1994 in Garland, Texas and sold it in 2003 at ninety stores.", "rel": "place", "from": "antonio-swad" }, { "to": "jim-disbrow", "type": "person", "name": "Jim Disbrow", "as": "Opened the other national wing chain twelve years earlier, out of a failed search for wings in Ohio.", "rel": "contrast", "from": "antonio-swad" }, { "to": "national-buffalo-wing-festival", "type": "event", "name": "National Buffalo Wing Festival", "as": "Inducted him into the Hall of Flame in 2010.", "rel": "event", "from": "antonio-swad" }, { "to": "boneless-wings", "type": "dish", "name": "boneless wings", "as": "The chain he built added them in 2009, six years after he left it.", "rel": "dish", "from": "antonio-swad" }, { "to": "lemon-pepper-seasoning", "type": "sauce", "name": "Lemon pepper", "as": "His short menu is where a lot of America first met a lemon pepper wing in a paper bag.", "rel": "sauce", "from": "antonio-swad" }, { "to": "the-price-of-a-wing", "type": "story", "name": "The price of a wing", "as": "Built a business on wings as the entrée, in the decades the wholesale price stopped being cheap.", "rel": "story", "from": "antonio-swad" }, { "to": "mumbo-sauce", "type": "sauce", "name": "Mumbo sauce", "as": "His bottle, his trademark, and the reason the name is contested at all.", "rel": "sauce", "from": "argia-b-collins" }, { "to": "mumbo", "type": "term", "name": "mumbo", "as": "The word, which he registered and which Washington uses without him.", "rel": "term", "from": "argia-b-collins" }, { "to": "dc-mumbo", "type": "style", "name": "Mumbo sauce wings", "as": "The style that carries his name east; who taught whom is disputed and unresolved here.", "rel": "contrast", "from": "argia-b-collins" }, { "to": "capital-city-mambo-sauce", "type": "place", "name": "Capital City Mambo Sauce", "as": "Lost the 2013 cancellation petition against his successor's mark and changed its own spelling.", "rel": "contrast", "from": "argia-b-collins" }, { "to": "chicago-mild-sauce", "type": "style", "name": "Chicago mild sauce wings", "as": "Grew up in the same South Side carryout economy, in bottles on the same shelves.", "rel": "style", "from": "argia-b-collins" }, { "to": "harold-pierce", "type": "person", "name": "Harold Pierce", "as": "Opened a chicken counter in the same city the same year; their two sauces get confused constantly.", "rel": "contrast", "from": "argia-b-collins" }, { "to": "john-young", "type": "person", "name": "John Young", "as": "Poured a sauce called mumbo on Buffalo wings while this trademark was young, and credited Washington for the idea.", "rel": "contrast", "from": "argia-b-collins" }, { "to": "yums-carry-out", "type": "place", "name": "Yum's II Carry-Out", "as": "The kind of D.C. counter the argument is actually about: wings, fries, a squeeze bottle.", "rel": "place", "from": "argia-b-collins" }, { "to": "wing-bowl", "type": "event", "name": "Wing Bowl", "as": "Won it five times and became the thing it was known for.", "rel": "event", "from": "bill-simmons-el-wingador" }, { "to": "angelo-cataldi", "type": "person", "name": "Angelo Cataldi", "as": "Promoted him, retired him and unretired him on air.", "rel": "person", "from": "bill-simmons-el-wingador" }, { "to": "al-morganti", "type": "person", "name": "Al Morganti", "as": "Judged the door he came through, and took his word on Chestnut's milk.", "rel": "person", "from": "bill-simmons-el-wingador" }, { "to": "joey-chestnut", "type": "person", "name": "Joey Chestnut", "as": "The professional who ended the local era, and whose entry Simmons vouched for.", "rel": "contrast", "from": "bill-simmons-el-wingador" }, { "to": "buffalo-sauce", "type": "sauce", "name": "Buffalo sauce", "as": "Put his nickname on a bottled wing sauce after Wing Bowl VII.", "rel": "sauce", "from": "bill-simmons-el-wingador" }, { "to": "big-bob-gibson-bar-b-q", "type": "place", "name": "Big Bob Gibson Bar-B-Q", "as": "His pit, opened 1925, still in his family.", "rel": "place", "from": "bob-gibson" }, { "to": "alabama-white-sauce", "type": "sauce", "name": "Alabama white sauce", "as": "Mayonnaise, vinegar and black pepper, mixed by him to dunk smoked chickens in.", "rel": "sauce", "from": "bob-gibson" }, { "to": "alabama-white", "type": "style", "name": "Alabama white sauce wings", "as": "The style is his sauce moved onto a wing.", "rel": "style", "from": "bob-gibson" }, { "to": "smoked-bbq-wing", "type": "style", "name": "Smoked barbecue wings", "as": "Smoked the bird before saucing it, which is the order this style keeps.", "rel": "style", "from": "bob-gibson" }, { "to": "smoke-then-fry", "type": "fry", "name": "smoke then fry", "as": "Did the smoke half of it in 1925; the fry half came later and from elsewhere.", "rel": "fry", "from": "bob-gibson" }, { "to": "southern-foodways-alliance", "type": "org", "name": "Southern Foodways Alliance", "as": "Recorded his grandson-in-law in 2006, which is where the family's own account sits.", "rel": "org", "from": "bob-gibson" }, { "to": "adrian-miller", "type": "person", "name": "Adrian Miller", "as": "Wrote the book-length history of African Americans in US barbecue that the sauce's white-run Decatur pit sits beside.", "rel": "person", "from": "bob-gibson" }, { "to": "buffalo", "type": "style", "name": "Buffalo wings", "as": "His 1980 New Yorker piece is how the style's story left western New York.", "rel": "style", "from": "calvin-trillin" }, { "to": "anchor-bar", "type": "place", "name": "Anchor Bar", "as": "Went there, asked, and printed the answers without picking one.", "rel": "place", "from": "calvin-trillin" }, { "to": "dominic-bellissimo", "type": "person", "name": "Dominic Bellissimo", "as": "Gave him the midnight-Friday version, which the piece quotes.", "rel": "person", "from": "calvin-trillin" }, { "to": "the-origin-fight", "type": "story", "name": "The origin fight", "as": "Wrote the first widely read account that the story came in versions, and titled it an attempt.", "rel": "story", "from": "calvin-trillin" }, { "to": "john-young", "type": "person", "name": "John Young", "as": "Was selling breaded wings in Buffalo before the date Trillin's piece carried, and is not in it.", "rel": "contrast", "from": "calvin-trillin" }, { "to": "anchor-bar", "type": "place", "name": "Anchor Bar", "as": "Tended this bar on the night it dates its wings to, then owned it and sold its story.", "rel": "place", "from": "dominic-bellissimo" }, { "to": "teressa-bellissimo", "type": "person", "name": "Teressa Bellissimo", "as": "His mother, whom he asked for something to feed his friends.", "rel": "person", "from": "dominic-bellissimo" }, { "to": "frank-bellissimo", "type": "person", "name": "Frank Bellissimo", "as": "His father, who told a version with a wrong delivery in it rather than a midnight.", "rel": "person", "from": "dominic-bellissimo" }, { "to": "calvin-trillin", "type": "person", "name": "Calvin Trillin", "as": "Took his midnight version down in 1980 and printed it in The New Yorker.", "rel": "person", "from": "dominic-bellissimo" }, { "to": "buffalo", "type": "style", "name": "Buffalo wings", "as": "Put the date, 4 March 1964, into every later account of the style.", "rel": "style", "from": "dominic-bellissimo" }, { "to": "the-origin-fight", "type": "story", "name": "The origin fight", "as": "Gave two of the three family versions himself, years apart, to different listeners.", "rel": "story", "from": "dominic-bellissimo" }, { "to": "national-buffalo-wing-festival", "type": "event", "name": "National Buffalo Wing Festival", "as": "Founded it in 2002 and has run it since.", "rel": "event", "from": "drew-cerza" }, { "to": "john-young", "type": "person", "name": "John Young", "as": "Inducted him into the Hall of Flame in 2013, the first Buffalo institution to put his name up.", "rel": "person", "from": "drew-cerza" }, { "to": "anchor-bar", "type": "place", "name": "Anchor Bar", "as": "Beat Bobby Flay in a wing Throwdown filmed in its dining room, 2007.", "rel": "place", "from": "drew-cerza" }, { "to": "buffalo", "type": "style", "name": "Buffalo wings", "as": "Sells the style by the ton every Labor Day weekend and argues its rules out loud.", "rel": "style", "from": "drew-cerza" }, { "to": "ranch-vs-blue-cheese", "type": "story", "name": "Ranch against blue cheese", "as": "Has a side and states it in his own words rather than hedging.", "rel": "story", "from": "drew-cerza" }, { "to": "franks-redhot", "type": "sauce", "name": "Frank's RedHot", "as": "Says he will use nothing else, in those words.", "rel": "sauce", "from": "drew-cerza" }, { "to": "joey-chestnut", "type": "person", "name": "Joey Chestnut", "as": "Hands him the trophy most years the eating championship goes his way.", "rel": "person", "from": "drew-cerza" }, { "to": "anchor-bar", "type": "place", "name": "Anchor Bar", "as": "Opened it in 1935 and ran its front of house for forty-five years.", "rel": "place", "from": "frank-bellissimo" }, { "to": "teressa-bellissimo", "type": "person", "name": "Teressa Bellissimo", "as": "His wife, his cook, and the one his version asks to do something with the wings.", "rel": "person", "from": "frank-bellissimo" }, { "to": "dominic-bellissimo", "type": "person", "name": "Dominic Bellissimo", "as": "His son, who told the story a different way and told it far more often.", "rel": "person", "from": "frank-bellissimo" }, { "to": "buffalo", "type": "style", "name": "Buffalo wings", "as": "The style his bar claims, and which his proclamation put a date on.", "rel": "style", "from": "frank-bellissimo" }, { "to": "city-of-buffalo", "type": "org", "name": "City of Buffalo", "as": "Proclaimed him honoured in 1977 and made 29 July Chicken Wing Day.", "rel": "org", "from": "frank-bellissimo" }, { "to": "the-origin-fight", "type": "story", "name": "The origin fight", "as": "His mistaken-delivery version is one of the three the family told.", "rel": "story", "from": "frank-bellissimo" }, { "to": "john-young", "type": "person", "name": "John Young", "as": "Said Frank got the idea from him; Frank's family said otherwise.", "rel": "contrast", "from": "frank-bellissimo" }, { "to": "national-buffalo-wing-festival", "type": "event", "name": "National Buffalo Wing Festival", "as": "Inducted him and Teressa into the first Hall of Flame class, 2006.", "rel": "event", "from": "frank-bellissimo" }, { "to": "harolds-chicken-shack", "type": "place", "name": "Harold's Chicken Shack", "as": "His, from 22 June 1950, and named for him on every sign.", "rel": "place", "from": "harold-pierce" }, { "to": "mild-sauce", "type": "sauce", "name": "Mild sauce", "as": "The pour his counters made famous, over the wings and the fries both.", "rel": "sauce", "from": "harold-pierce" }, { "to": "chicago-mild-sauce", "type": "style", "name": "Chicago mild sauce wings", "as": "The style is his order of operations: fry the wing, bury it, hand it over the counter.", "rel": "style", "from": "harold-pierce" }, { "to": "uncle-remus-saucy-fried-chicken", "type": "place", "name": "Uncle Remus Saucy Fried Chicken", "as": "The West Side counter people name alongside his when they argue about whose sauce.", "rel": "contrast", "from": "harold-pierce" }, { "to": "chicken-shack-signs", "type": "art", "name": "Chicken shack signs", "as": "The cleaver-wielding cook, crowned, in neon or house paint — his emblem, redrawn store by store.", "rel": "art", "from": "harold-pierce" }, { "to": "argia-b-collins", "type": "person", "name": "Argia B. Collins", "as": "Bottled Mumbo in the same city and the same decades; the two sauces get compared and are not the same product.", "rel": "contrast", "from": "harold-pierce" }, { "to": "adrian-miller", "type": "person", "name": "Adrian Miller", "as": "Writes the history of Black foodways this chain is a chapter of.", "rel": "person", "from": "harold-pierce" }, { "to": "buffalo-wild-wings", "type": "place", "name": "Buffalo Wild Wings", "as": "Founded it in 1982 with Scott Lowery and chaired it until he died.", "rel": "place", "from": "jim-disbrow" }, { "to": "beef-on-weck", "type": "dish", "name": "beef on weck", "as": "The Weck in the original name: he put the Buffalo sandwich on the menu beside the wings.", "rel": "dish", "from": "jim-disbrow" }, { "to": "buffalo", "type": "style", "name": "Buffalo wings", "as": "Opened a restaurant because Ohio had none of this and he wanted some.", "rel": "style", "from": "jim-disbrow" }, { "to": "weck", "type": "term", "name": "weck", "as": "The word he kept in a chain's name for sixteen years before dropping it.", "rel": "term", "from": "jim-disbrow" }, { "to": "national-buffalo-wing-festival", "type": "event", "name": "National Buffalo Wing Festival", "as": "Put his chain's founders in the Hall of Flame in 2007, five years after his death.", "rel": "event", "from": "jim-disbrow" }, { "to": "antonio-swad", "type": "person", "name": "Antonio Swad", "as": "Built the other national wing chain, twelve years later and from a different starting point.", "rel": "contrast", "from": "jim-disbrow" }, { "to": "boneless-wings", "type": "dish", "name": "boneless wings", "as": "His chain sells them from breast meat alongside the bone-in, which is the argument's front line.", "rel": "dish", "from": "jim-disbrow" }, { "to": "wing-bowl", "type": "event", "name": "Wing Bowl", "as": "Won it in 2007 and set its 241-wing mark in 2008.", "rel": "event", "from": "joey-chestnut" }, { "to": "national-buffalo-wing-festival", "type": "event", "name": "National Buffalo Wing Festival", "as": "Broke Sonya Thomas's run there in 2012 and holds its 220-wing high from 2017.", "rel": "event", "from": "joey-chestnut" }, { "to": "hooters", "type": "place", "name": "Hooters", "as": "Won its world wing-eating championship at Clearwater in 2013, 179 wings in ten minutes.", "rel": "place", "from": "joey-chestnut" }, { "to": "al-morganti", "type": "person", "name": "Al Morganti", "as": "Judged his gallon-of-milk qualifier too easy until a former champion said otherwise.", "rel": "person", "from": "joey-chestnut" }, { "to": "bill-simmons-el-wingador", "type": "person", "name": "Bill \"El Wingador\" Simmons", "as": "The Philadelphia champion he was billed against and beat.", "rel": "contrast", "from": "joey-chestnut" }, { "to": "drew-cerza", "type": "person", "name": "Drew Cerza", "as": "Runs the Buffalo festival where most of his wing records were set.", "rel": "person", "from": "joey-chestnut" }, { "to": "super-bowl-sunday", "type": "event", "name": "Super Bowl Sunday", "as": "Wing Bowl put him on a stage the Friday before the game, which is the week wings are counted in.", "rel": "event", "from": "joey-chestnut" }, { "to": "buffalo", "type": "style", "name": "Buffalo wings", "as": "Sold wings in this city years before the date the style is usually given, in a form the style does not use.", "rel": "style", "from": "john-young" }, { "to": "anchor-bar", "type": "place", "name": "Anchor Bar", "as": "The claim he spent his life arguing with; he put its regular wing menu at 1974, not 1964.", "rel": "contrast", "from": "john-young" }, { "to": "mumbo-sauce", "type": "sauce", "name": "Mumbo sauce", "as": "What he poured over the wings, spelled mambo as often as mumbo, and what the 1982 city proclamation credited him with.", "rel": "sauce", "from": "john-young" }, { "to": "dc-mumbo", "type": "style", "name": "Mumbo sauce wings", "as": "He said a boxer told him about a Washington, D.C. wing restaurant, and he built his business on the tip.", "rel": "origin", "from": "john-young" }, { "to": "breaded-fry", "type": "fry", "name": "the breaded fry", "as": "Breaded his wings, which is the method Buffalo's bars define themselves against.", "rel": "fry", "from": "john-young" }, { "to": "argia-b-collins", "type": "person", "name": "Argia B. Collins", "as": "Held the Chicago Mumbo trademark while Young was pouring a sauce by that name on Buffalo wings.", "rel": "contrast", "from": "john-young" }, { "to": "national-buffalo-wing-festival", "type": "event", "name": "National Buffalo Wing Festival", "as": "Put him in its Hall of Flame in 2013, fifteen years after he died.", "rel": "event", "from": "john-young" }, { "to": "drew-cerza", "type": "person", "name": "Drew Cerza", "as": "Ran the induction that finally said his name from a Buffalo stage.", "rel": "person", "from": "john-young" }, { "to": "the-origin-fight", "type": "story", "name": "The origin fight", "as": "The counterweight: an earlier date, a different wing, and a man who kept saying so.", "rel": "story", "from": "john-young" }, { "to": "buffalo-murals", "type": "art", "name": "Buffalo murals", "as": "King of Wings, at Jefferson and Carlton, is his.", "rel": "art", "from": "john-young" }, { "to": "anchor-bar", "type": "place", "name": "Anchor Bar", "as": "Her kitchen, her apartment upstairs, and the house that tells her story.", "rel": "place", "from": "teressa-bellissimo" }, { "to": "buffalo", "type": "style", "name": "Buffalo wings", "as": "The style the bar dates to the night she fried wings meant for the soup pot.", "rel": "style", "from": "teressa-bellissimo" }, { "to": "frank-bellissimo", "type": "person", "name": "Frank Bellissimo", "as": "Opened the bar with her in 1935 and told his own version of the wing's first night.", "rel": "person", "from": "teressa-bellissimo" }, { "to": "dominic-bellissimo", "type": "person", "name": "Dominic Bellissimo", "as": "Her son, behind the bar that night, and the one who carried the story out into print.", "rel": "person", "from": "teressa-bellissimo" }, { "to": "celery-and-carrots", "type": "dish", "name": "celery and carrots", "as": "Came off the antipasto tray because that was what the bar had, and never left the plate.", "rel": "dish", "from": "teressa-bellissimo" }, { "to": "blue-cheese-dressing", "type": "sauce", "name": "Blue cheese dressing", "as": "The dip she sent out with the first wings, which fixed it as Buffalo's.", "rel": "sauce", "from": "teressa-bellissimo" }, { "to": "the-origin-fight", "type": "story", "name": "The origin fight", "as": "Stands at the centre of it and left no account of her own.", "rel": "story", "from": "teressa-bellissimo" }, { "to": "john-young", "type": "person", "name": "John Young", "as": "Was breading and saucing whole wings across town from 1961, three years ahead of her date.", "rel": "contrast", "from": "teressa-bellissimo" }, { "to": "national-buffalo-wing-festival", "type": "event", "name": "National Buffalo Wing Festival", "as": "Put her and Frank in the first Hall of Flame class in 2006.", "rel": "event", "from": "teressa-bellissimo" }, { "to": "princes-hot-chicken-shack", "type": "place", "name": "Prince's Hot Chicken Shack", "as": "His family's café, opened by him and his brothers, and running under his name still.", "rel": "place", "from": "thornton-prince" }, { "to": "andre-prince-jeffries", "type": "person", "name": "André Prince Jeffries", "as": "His great-niece, who took the business in 1980 and dropped the BBQ out of its name.", "rel": "person", "from": "thornton-prince" }, { "to": "nashville-hot", "type": "style", "name": "Nashville hot wings", "as": "The style the family café is credited with, and the one a wing takes when it is cooked this way.", "rel": "style", "from": "thornton-prince" }, { "to": "nashville-hot-oil", "type": "sauce", "name": "Nashville hot paste", "as": "The cayenne paste his kitchen is said to have worked out, applied after the fry.", "rel": "sauce", "from": "thornton-prince" }, { "to": "white-bread-and-pickles", "type": "dish", "name": "white bread and pickles", "as": "What the plate sits on, and how you tell the dish before you taste it.", "rel": "dish", "from": "thornton-prince" }, { "to": "boltons-spicy-chicken-and-fish", "type": "place", "name": "Bolton's Spicy Chicken & Fish", "as": "One of the Nashville kitchens that carried the method out past his family.", "rel": "place", "from": "thornton-prince" }, { "to": "hattie-bs", "type": "place", "name": "Hattie B's Hot Chicken", "as": "Opened in 2012 and took the style to a wider, whiter, younger room than his café ever had.", "rel": "place", "from": "thornton-prince" }, { "to": "anchor-bar", "type": "place", "name": "Anchor Bar", "as": "A stop since the trail opened, at 1047 Main Street.", "rel": "place", "from": "buffalo-wing-trail" }, { "to": "duffs-famous-wings", "type": "place", "name": "Duff's Famous Wings", "as": "A stop since the trail opened, at the Sheridan Drive room in Amherst.", "rel": "place", "from": "buffalo-wing-trail" }, { "to": "bar-bill-tavern", "type": "place", "name": "Bar-Bill Tavern", "as": "The East Aurora stop, twenty miles out from the city and on the list from day one.", "rel": "place", "from": "buffalo-wing-trail" }, { "to": "gabriels-gate", "type": "place", "name": "Gabriel's Gate", "as": "The Allentown stop, on Allen Street.", "rel": "place", "from": "buffalo-wing-trail" }, { "to": "nine-eleven-tavern", "type": "place", "name": "Nine-Eleven Tavern", "as": "A South Buffalo stop added after the 2018 launch.", "rel": "place", "from": "buffalo-wing-trail" }, { "to": "mammosers-tavern", "type": "place", "name": "Mammoser's Tavern & Restaurant", "as": "The Hamburg stop, on South Buffalo Street.", "rel": "place", "from": "buffalo-wing-trail" }, { "to": "elmos-bar-and-restaurant", "type": "place", "name": "Elmo's Bar & Restaurant", "as": "The northern end, out on Millersport Highway in Getzville.", "rel": "place", "from": "buffalo-wing-trail" }, { "to": "buffalo", "type": "style", "name": "Buffalo wings", "as": "Maps the style at home: fourteen rooms frying the same bird fourteen ways.", "rel": "style", "from": "buffalo-wing-trail" }, { "to": "city-of-buffalo", "type": "org", "name": "City of Buffalo", "as": "Not the city's project — the tourism bureau runs it.", "rel": "org", "from": "buffalo-wing-trail" }, { "to": "national-chicken-wing-day", "type": "event", "name": "National Chicken Wing Day", "as": "Created it, on 29 July 1977, by proclamation.", "rel": "event", "from": "city-of-buffalo" }, { "to": "frank-bellissimo", "type": "person", "name": "Frank Bellissimo", "as": "The man the 1977 proclamation honours by name.", "rel": "person", "from": "city-of-buffalo" }, { "to": "anchor-bar", "type": "place", "name": "Anchor Bar", "as": "The bar whose version of the story the city's proclamation stands beside.", "rel": "place", "from": "city-of-buffalo" }, { "to": "john-young", "type": "person", "name": "John Young", "as": "Sold wings in this city from 1961 and got no proclamation; the festival inducted him in 2013.", "rel": "person", "from": "city-of-buffalo" }, { "to": "buffalo", "type": "style", "name": "Buffalo wings", "as": "Gave the style its name, and has nothing to do with the animal.", "rel": "style", "from": "city-of-buffalo" }, { "to": "buffalo-wing-trail", "type": "org", "name": "Buffalo Wing Trail", "as": "Runs through the city, but is the tourism bureau's, not City Hall's.", "rel": "org", "from": "city-of-buffalo" }, { "to": "the-origin-fight", "type": "story", "name": "The origin fight", "as": "Issued the one document with a city seal on it, and it honours a man rather than deciding a question.", "rel": "story", "from": "city-of-buffalo" }, { "to": "national-buffalo-wing-festival", "type": "event", "name": "National Buffalo Wing Festival", "as": "Fills a city ballpark every Labor Day weekend on the strength of the name.", "rel": "event", "from": "city-of-buffalo" }, { "to": "super-bowl-sunday", "type": "event", "name": "Super Bowl Sunday", "as": "Supplies the number the day is measured in: 1.48 billion wings, projected on 28 January 2026.", "rel": "event", "from": "national-chicken-council" }, { "to": "wing", "type": "term", "name": "wing", "as": "Counts the word in portions, not birds — the unit behind every billion-wing headline.", "rel": "term", "from": "national-chicken-council" }, { "to": "flapper", "type": "term", "name": "flapper", "as": "Explains where the third joint goes: exported, mostly to Asia, while the drumette and flat stay home.", "rel": "term", "from": "national-chicken-council" }, { "to": "party-wing", "type": "term", "name": "party wing", "as": "The split pair its count is made of, drumette and flat sold as two pieces.", "rel": "term", "from": "national-chicken-council" }, { "to": "the-price-of-a-wing", "type": "story", "name": "The price of a wing", "as": "Publishes the price and supply data the argument runs on: $3.47 a pound retail, four-week average, January 2026.", "rel": "story", "from": "national-chicken-council" }, { "to": "us-poultry-and-egg-association", "type": "org", "name": "U.S. Poultry & Egg Association", "as": "The other national poultry association — that one runs research and the processing expo, this one runs Washington.", "rel": "org", "from": "national-chicken-council" }, { "to": "wingstop", "type": "place", "name": "Wingstop", "as": "Told the council in 2012 it expected to sauce 5.6 million wings on Super Bowl Sunday alone.", "rel": "place", "from": "national-chicken-council" }, { "to": "wing-bowl", "type": "event", "name": "Wing Bowl", "as": "Covered in the council's own 2012 wing feature, competitive eating and all.", "rel": "event", "from": "national-chicken-council" }, { "to": "princes-hot-chicken-shack", "type": "place", "name": "Prince's Hot Chicken Shack", "as": "Recorded the family that made hot chicken, and gave André Prince Jeffries an award in 2006.", "rel": "place", "from": "southern-foodways-alliance" }, { "to": "big-bob-gibson-bar-b-q", "type": "place", "name": "Big Bob Gibson Bar-B-Q", "as": "Recorded the Decatur family whose white sauce reached the wing, in an interview by Amy C. Evans.", "rel": "place", "from": "southern-foodways-alliance" }, { "to": "andre-prince-jeffries", "type": "person", "name": "André Prince Jeffries", "as": "Sat for its interview, and named the shack a late-night place in her own words.", "rel": "person", "from": "southern-foodways-alliance" }, { "to": "nashville-hot", "type": "style", "name": "Nashville hot wings", "as": "The style's oral record lives partly in this archive.", "rel": "style", "from": "southern-foodways-alliance" }, { "to": "alabama-white", "type": "style", "name": "Alabama white sauce wings", "as": "The sauce's oral record runs back to a 1925 railway worker's weekend barbecues, as told to this archive.", "rel": "style", "from": "southern-foodways-alliance" }, { "to": "adrian-miller", "type": "person", "name": "Adrian Miller", "as": "Writes the history of Black cooks and fried chicken that this kind of transcript supports.", "rel": "person", "from": "southern-foodways-alliance" }, { "to": "the-origin-fight", "type": "story", "name": "The origin fight", "as": "The kind of archive that would have settled it, had anyone recorded Buffalo in 1964.", "rel": "story", "from": "southern-foodways-alliance" }, { "to": "national-chicken-council", "type": "org", "name": "National Chicken Council", "as": "The other national association — that one lobbies Washington and publishes the Wing Report, this one funds research and runs the expo.", "rel": "org", "from": "us-poultry-and-egg-association" }, { "to": "wing-cut", "type": "fry", "name": "the wing cut", "as": "Hosts the floor where the machines that make the cut are sold, every January in Atlanta.", "rel": "fry", "from": "us-poultry-and-egg-association" }, { "to": "flapper", "type": "term", "name": "flapper", "as": "The piece the processing line sends abroad, decided upstream of any kitchen.", "rel": "term", "from": "us-poultry-and-egg-association" }, { "to": "drumette", "type": "term", "name": "drumette", "as": "One of the two pieces a processing line turns a wing into before a bar ever sees it.", "rel": "term", "from": "us-poultry-and-egg-association" }, { "to": "boneless-wings", "type": "dish", "name": "boneless wings", "as": "A deboned breast product, which exists because the line that debones breasts exists.", "rel": "dish", "from": "us-poultry-and-egg-association" }, { "to": "the-price-of-a-wing", "type": "story", "name": "The price of a wing", "as": "Publishes the production and economic data the price argument rests on.", "rel": "story", "from": "us-poultry-and-egg-association" }, { "to": "drew-cerza", "type": "person", "name": "Drew Cerza", "as": "Founded it in 2002 and runs it; the Hall of Flame inducted him in 2011.", "rel": "person", "from": "national-buffalo-wing-festival" }, { "to": "john-young", "type": "person", "name": "John Young", "as": "Inducted posthumously in 2013, which is the closest the origin argument has come to an official second answer.", "rel": "person", "from": "national-buffalo-wing-festival" }, { "to": "joey-chestnut", "type": "person", "name": "Joey Chestnut", "as": "Won here in 2012, 2014, 2015 and 2017, taking the record from 191 wings up to 220.", "rel": "person", "from": "national-buffalo-wing-festival" }, { "to": "anchor-bar", "type": "place", "name": "Anchor Bar", "as": "The Bellissimos were the first Hall of Flame inductees, in 2006.", "rel": "place", "from": "national-buffalo-wing-festival" }, { "to": "duffs-famous-wings", "type": "place", "name": "Duff's Famous Wings", "as": "Inducted in 2017, the other side of the Buffalo argument standing in the same hall.", "rel": "place", "from": "national-buffalo-wing-festival" }, { "to": "la-nova-pizzeria", "type": "place", "name": "La Nova Pizzeria", "as": "Inducted in 2016, for nearly six decades and for putting barbecue wings into distribution.", "rel": "place", "from": "national-buffalo-wing-festival" }, { "to": "franks-redhot", "type": "sauce", "name": "Frank's RedHot", "as": "Inducted in 2008 as the sauce used in the 1964 story.", "rel": "sauce", "from": "national-buffalo-wing-festival" }, { "to": "buffalo", "type": "style", "name": "Buffalo wings", "as": "The style's annual gathering, in the city that named it.", "rel": "style", "from": "national-buffalo-wing-festival" }, { "to": "wing-bowl", "type": "event", "name": "Wing Bowl", "as": "The other big wing contest, born nine years earlier in Philadelphia and built for radio rather than for a city's own dish.", "rel": "contrast", "from": "national-buffalo-wing-festival" }, { "to": "city-of-buffalo", "type": "org", "name": "City of Buffalo", "as": "Made the day, by proclamation, in 1977.", "rel": "org", "from": "national-chicken-wing-day" }, { "to": "frank-bellissimo", "type": "person", "name": "Frank Bellissimo", "as": "The man the proclamation honours, and the reason the date exists at all.", "rel": "person", "from": "national-chicken-wing-day" }, { "to": "anchor-bar", "type": "place", "name": "Anchor Bar", "as": "The bar behind the honour, thirteen years after the date it gives for the first plate.", "rel": "place", "from": "national-chicken-wing-day" }, { "to": "buffalo", "type": "style", "name": "Buffalo wings", "as": "The style whose birthday this is taken to be, though the proclamation names no invention.", "rel": "style", "from": "national-chicken-wing-day" }, { "to": "john-young", "type": "person", "name": "John Young", "as": "Was selling wings in the same city sixteen years before the proclamation, and is not in it.", "rel": "person", "from": "national-chicken-wing-day" }, { "to": "national-buffalo-wing-festival", "type": "event", "name": "National Buffalo Wing Festival", "as": "The city's other wing date, five weeks later and with a gate.", "rel": "event", "from": "national-chicken-wing-day" }, { "to": "super-bowl-sunday", "type": "event", "name": "Super Bowl Sunday", "as": "The bigger wing day by volume, and the one with a number attached.", "rel": "contrast", "from": "national-chicken-wing-day" }, { "to": "the-origin-fight", "type": "story", "name": "The origin fight", "as": "Puts a city seal on one side of it without saying so.", "rel": "story", "from": "national-chicken-wing-day" }, { "to": "national-chicken-council", "type": "org", "name": "National Chicken Council", "as": "Publishes the number this day is measured in, and is a trade association rather than a statistical agency.", "rel": "org", "from": "super-bowl-sunday" }, { "to": "wing-bowl", "type": "event", "name": "Wing Bowl", "as": "Held on the Friday before, by a city whose team kept missing the game.", "rel": "event", "from": "super-bowl-sunday" }, { "to": "wingstop", "type": "place", "name": "Wingstop", "as": "Told the council in 2012 it expected 5.6 million wings on this one Sunday, at 290 percent of an average Sunday's sales.", "rel": "place", "from": "super-bowl-sunday" }, { "to": "buffalo-wild-wings", "type": "place", "name": "Buffalo Wild Wings", "as": "A sports bar built for exactly this afternoon.", "rel": "place", "from": "super-bowl-sunday" }, { "to": "boneless-wings", "type": "dish", "name": "boneless wings", "as": "Shares the platter, and doubles the count without touching a wing.", "rel": "dish", "from": "super-bowl-sunday" }, { "to": "buffalo-chicken-dip", "type": "dish", "name": "buffalo chicken dip", "as": "The party-table version, for the half of the room that will not hold a bone.", "rel": "dish", "from": "super-bowl-sunday" }, { "to": "buffalo-chicken-pizza", "type": "dish", "name": "buffalo chicken pizza", "as": "Arrived on national menus in the same stretch: Domino's added wings in 1994, Pizza Hut in 1995.", "rel": "dish", "from": "super-bowl-sunday" }, { "to": "the-price-of-a-wing", "type": "story", "name": "The price of a wing", "as": "Sets the annual peak: wholesale wings climb through the fourth quarter and top out in January.", "rel": "story", "from": "super-bowl-sunday" }, { "to": "party-wing", "type": "term", "name": "party wing", "as": "The cut the billion is counted in — drumette and flat, sold as two pieces.", "rel": "term", "from": "super-bowl-sunday" }, { "to": "angelo-cataldi", "type": "person", "name": "Angelo Cataldi", "as": "Co-founded it and hosted it on WIP for twenty-six years.", "rel": "person", "from": "wing-bowl" }, { "to": "al-morganti", "type": "person", "name": "Al Morganti", "as": "Thought it up, because the Eagles were not going to the Super Bowl, and judged the qualifying stunts.", "rel": "person", "from": "wing-bowl" }, { "to": "bill-simmons-el-wingador", "type": "person", "name": "Bill \"El Wingador\" Simmons", "as": "Five-time champion, and the name the documentary says you cannot leave out.", "rel": "person", "from": "wing-bowl" }, { "to": "joey-chestnut", "type": "person", "name": "Joey Chestnut", "as": "Won Wing Bowl XIV after talking his way in with a gallon of milk.", "rel": "person", "from": "wing-bowl" }, { "to": "super-bowl-sunday", "type": "event", "name": "Super Bowl Sunday", "as": "Scheduled against it — the Friday before, for a city whose team was not playing.", "rel": "event", "from": "wing-bowl" }, { "to": "national-buffalo-wing-festival", "type": "event", "name": "National Buffalo Wing Festival", "as": "The Buffalo festival crowned champions too, and was born of a city's own dish rather than a radio show.", "rel": "contrast", "from": "wing-bowl" }, { "to": "buffalo", "type": "style", "name": "Buffalo wings", "as": "Ate the style by the hundred, 300 miles from where it started.", "rel": "style", "from": "wing-bowl" }, { "to": "flat", "type": "term", "name": "flat", "as": "The piece the order is asking for, and why.", "rel": "term", "from": "all-flats" }, { "to": "drumette", "type": "term", "name": "drumette", "as": "The piece the order leaves behind, which is somebody else's problem.", "rel": "contrast", "from": "all-flats" }, { "to": "the-flat-and-the-drum", "type": "story", "name": "The flat and the drum", "as": "The argument this phrase is the loud end of.", "rel": "story", "from": "all-flats" }, { "to": "atlanta-lemon-pepper", "type": "style", "name": "Lemon pepper wings", "as": "The style the phrase travels with in the songs that carry it.", "rel": "style", "from": "all-flats" }, { "to": "wingstop", "type": "place", "name": "Wingstop", "as": "One of the counters with enough volume to sort a pan, and it prices the sorting.", "rel": "place", "from": "all-flats" }, { "to": "wing", "type": "term", "name": "wing", "as": "One bird, two pieces, which is the arithmetic the phrase runs into.", "rel": "whole", "from": "all-flats" }, { "to": "atomic-wings", "type": "place", "name": "Atomic Wings", "as": "The New York chain that took the word for its name, in 1989.", "rel": "place", "from": "atomic" }, { "to": "wingstop", "type": "place", "name": "Wingstop", "as": "Publishes the word at the top of its own five-level scale.", "rel": "place", "from": "atomic" }, { "to": "mango-habanero", "type": "sauce", "name": "Mango habanero", "as": "The rung below it on most chain lists — heat with a fruit to hide behind.", "rel": "sauce", "from": "atomic" }, { "to": "nashville-hot-oil", "type": "sauce", "name": "Nashville hot paste", "as": "Heat built into the cooking fat rather than bolted on as a top rung.", "rel": "contrast", "from": "atomic" }, { "to": "wing-bowl", "type": "event", "name": "Wing Bowl", "as": "The other place wings became a spectacle with a crowd and a prize.", "rel": "event", "from": "atomic" }, { "to": "ranch-vs-blue-cheese", "type": "story", "name": "Ranch against blue cheese", "as": "The dip argument, which an atomic order settles by force.", "rel": "story", "from": "atomic" }, { "to": "boneless-wings", "type": "dish", "name": "boneless wings", "as": "The dish this word names, and where the eating is described.", "rel": "dish", "from": "boneless" }, { "to": "wing", "type": "term", "name": "wing", "as": "The word it borrows, which is the whole dispute.", "rel": "contrast", "from": "boneless" }, { "to": "boneless-is-not-a-wing", "type": "story", "name": "Boneless is not a wing", "as": "The argument, with the people who make it quoted by name.", "rel": "story", "from": "boneless" }, { "to": "buffalo-word", "type": "term", "name": "Buffalo", "as": "The other word the sauce carried onto breast meat.", "rel": "term", "from": "boneless" }, { "to": "breaded-fry", "type": "fry", "name": "the breaded fry", "as": "The coating that makes it possible; skinless breast needs one.", "rel": "fry", "from": "boneless" }, { "to": "wingstop", "type": "place", "name": "Wingstop", "as": "Sells them beside bone-in, in the same flavours, at its own price.", "rel": "place", "from": "boneless" }, { "to": "buffalo-wild-wings", "type": "place", "name": "Buffalo Wild Wings", "as": "Built a menu on the pair and lets a table order both.", "rel": "place", "from": "boneless" }, { "to": "buffalo", "type": "style", "name": "Buffalo wings", "as": "The style this word was cut from, and the only one that does not need it.", "rel": "style", "from": "buffalo-word" }, { "to": "buffalo-sauce", "type": "sauce", "name": "Buffalo sauce", "as": "What the adjective actually names: cayenne hot sauce and melted butter.", "rel": "sauce", "from": "buffalo-word" }, { "to": "buffalo-chicken-dip", "type": "dish", "name": "buffalo chicken dip", "as": "The adjective applied to a bowl, with no wing in it.", "rel": "dish", "from": "buffalo-word" }, { "to": "buffalo-chicken-pizza", "type": "dish", "name": "buffalo chicken pizza", "as": "The adjective applied to a pie, which is how far it has travelled.", "rel": "dish", "from": "buffalo-word" }, { "to": "boneless", "type": "term", "name": "boneless", "as": "The other word the sauce carried onto breast meat.", "rel": "term", "from": "buffalo-word" }, { "to": "calvin-trillin", "type": "person", "name": "Calvin Trillin", "as": "Printed the phrase in The New Yorker in 1980 and sent it out of the city.", "rel": "person", "from": "buffalo-word" }, { "to": "anchor-bar", "type": "place", "name": "Anchor Bar", "as": "The bar the word is usually traced to, in a claim other people contest.", "rel": "place", "from": "buffalo-word" }, { "to": "the-origin-fight", "type": "story", "name": "The origin fight", "as": "The argument over who the adjective should be crediting.", "rel": "story", "from": "buffalo-word" }, { "to": "wing", "type": "term", "name": "wing", "as": "One of the two pieces a menu means when it says wing.", "rel": "whole", "from": "drumette" }, { "to": "flat", "type": "term", "name": "flat", "as": "The other piece off the same joint, and the one people compare it against.", "rel": "contrast", "from": "drumette" }, { "to": "wing-tip", "type": "term", "name": "wing tip", "as": "Cut from the far end of the same wing, and usually not sold.", "rel": "kin", "from": "drumette" }, { "to": "wing-cut", "type": "fry", "name": "the wing cut", "as": "The knife that makes it: through the joint between humerus and radius.", "rel": "fry", "from": "drumette" }, { "to": "the-flat-and-the-drum", "type": "story", "name": "The flat and the drum", "as": "The argument this word is one half of.", "rel": "story", "from": "drumette" }, { "to": "party-wing", "type": "term", "name": "party wing", "as": "What a grocery calls it when it is bagged with the flats.", "rel": "term", "from": "drumette" }, { "to": "national-chicken-council", "type": "org", "name": "National Chicken Council", "as": "Writes 'drumette' into its own trade wording, which is how the word travels.", "rel": "org", "from": "drumette" }, { "to": "double-fry", "type": "fry", "name": "the double fry", "as": "The technique that delivers what the phrase asks for, when a kitchen has time for it.", "rel": "fry", "from": "extra-crispy" }, { "to": "deep-fryer", "type": "fry", "name": "the deep fryer", "as": "The machine the instruction is aimed at.", "rel": "fry", "from": "extra-crispy" }, { "to": "naked", "type": "term", "name": "naked", "as": "The other instruction a counter takes about texture, this one about coating.", "rel": "term", "from": "extra-crispy" }, { "to": "sauce-on-the-side", "type": "fry", "name": "sauce on the side", "as": "Ordered with it by anyone who wants the crust to last past the parking lot.", "rel": "fry", "from": "extra-crispy" }, { "to": "the-toss", "type": "fry", "name": "the toss", "as": "The step that undoes it, second by second.", "rel": "contrast", "from": "extra-crispy" }, { "to": "air-fryer", "type": "fry", "name": "the air fryer", "as": "Bought largely by people chasing this phrase at home.", "rel": "fry", "from": "extra-crispy" }, { "to": "wing-tip", "type": "term", "name": "wing tip", "as": "The same piece under the butcher's name, and the one a label prints.", "rel": "same-word", "from": "flapper" }, { "to": "wing", "type": "term", "name": "wing", "as": "Its third segment, counted by anatomy and not by the menu.", "rel": "whole", "from": "flapper" }, { "to": "flat", "type": "term", "name": "flat", "as": "The piece it hangs off until the first cut.", "rel": "kin", "from": "flapper" }, { "to": "wing-cut", "type": "fry", "name": "the wing cut", "as": "The cut that decides whether this word ever gets said.", "rel": "fry", "from": "flapper" }, { "to": "drumette", "type": "term", "name": "drumette", "as": "The other half of the split, and the side of the argument this one is against.", "rel": "contrast", "from": "flat" }, { "to": "wing", "type": "term", "name": "wing", "as": "One of the two pieces a menu means when it says wing.", "rel": "whole", "from": "flat" }, { "to": "all-flats", "type": "term", "name": "all flats", "as": "The order that asks for nothing but these.", "rel": "term", "from": "flat" }, { "to": "wing-tip", "type": "term", "name": "wing tip", "as": "Attached to this piece until somebody cuts it off; a few kitchens leave it on.", "rel": "kin", "from": "flat" }, { "to": "the-flat-and-the-drum", "type": "story", "name": "The flat and the drum", "as": "The argument this word is the other half of.", "rel": "story", "from": "flat" }, { "to": "wing-cut", "type": "fry", "name": "the wing cut", "as": "Where the second cut goes, and why this piece keeps two bones.", "rel": "fry", "from": "flat" }, { "to": "party-wing", "type": "term", "name": "party wing", "as": "Bagged with the drumettes and sold as one product.", "rel": "term", "from": "flat" }, { "to": "hot-honey", "type": "sauce", "name": "Hot honey", "as": "The sauce the word names, and what is in a bottle of it.", "rel": "sauce", "from": "hot-honey-word" }, { "to": "nashville-hot", "type": "style", "name": "Nashville hot wings", "as": "The other place a sweet-and-burning finish sits on fried chicken, built from lard and cayenne instead.", "rel": "contrast", "from": "hot-honey-word" }, { "to": "honey-bbq-sauce", "type": "sauce", "name": "Honey barbecue sauce", "as": "The sweet wing sauce it arrived to compete with.", "rel": "contrast", "from": "hot-honey-word" }, { "to": "sweet-chili-sauce", "type": "sauce", "name": "Sweet chili sauce", "as": "Sweet-and-hot by a different route, from a different kitchen.", "rel": "contrast", "from": "hot-honey-word" }, { "to": "buffalo-chicken-pizza", "type": "dish", "name": "buffalo chicken pizza", "as": "Pizza is where the word reached most people before it reached wings.", "rel": "dish", "from": "hot-honey-word" }, { "to": "the-toss", "type": "fry", "name": "the toss", "as": "The step it deliberately comes after.", "rel": "fry", "from": "hot-honey-word" }, { "to": "mild-sauce", "type": "sauce", "name": "Mild sauce", "as": "The sauce the word names, with what goes in it.", "rel": "sauce", "from": "mild-sauce-word" }, { "to": "chicago-mild-sauce", "type": "style", "name": "Chicago mild sauce wings", "as": "The wing style built on it.", "rel": "style", "from": "mild-sauce-word" }, { "to": "harolds-chicken-shack", "type": "place", "name": "Harold's Chicken Shack", "as": "One of the counters that made the word travel.", "rel": "place", "from": "mild-sauce-word" }, { "to": "uncle-remus-saucy-fried-chicken", "type": "place", "name": "Uncle Remus Saucy Fried Chicken", "as": "Another, on the West Side, with its own formula.", "rel": "place", "from": "mild-sauce-word" }, { "to": "mumbo", "type": "term", "name": "mumbo", "as": "Washington's word for the cousin condiment, and the one with the trademark.", "rel": "contrast", "from": "mild-sauce-word" }, { "to": "mumbo-sauce", "type": "sauce", "name": "Mumbo sauce", "as": "The sauce the word names, with what goes in it.", "rel": "sauce", "from": "mumbo" }, { "to": "dc-mumbo", "type": "style", "name": "Mumbo sauce wings", "as": "The wing style built on it.", "rel": "style", "from": "mumbo" }, { "to": "argia-b-collins", "type": "person", "name": "Argia B. Collins", "as": "Used the name in Chicago from at least 1950; the registration runs through his successor.", "rel": "person", "from": "mumbo" }, { "to": "john-young", "type": "person", "name": "John Young", "as": "Put Mumbo sauce on wings in Buffalo in the early 1960s and credited a Washington restaurant for it.", "rel": "person", "from": "mumbo" }, { "to": "capital-city-mambo-sauce", "type": "place", "name": "Capital City Mambo Sauce", "as": "Carries the D.C. account of where the sauce began.", "rel": "place", "from": "mumbo" }, { "to": "mild-sauce-word", "type": "term", "name": "mild sauce", "as": "Chicago's word for a cousin condiment, and often compared to this one.", "rel": "contrast", "from": "mumbo" }, { "to": "mumbo-fries", "type": "dish", "name": "mumbo fries", "as": "The other thing the word gets poured on, usually in the same box.", "rel": "dish", "from": "mumbo" }, { "to": "naked-fry", "type": "fry", "name": "the naked fry", "as": "The method the word names — dry skin into hot oil, nothing between.", "rel": "fry", "from": "naked" }, { "to": "breaded-fry", "type": "fry", "name": "the breaded fry", "as": "The thing it is defined against.", "rel": "contrast", "from": "naked" }, { "to": "hooters", "type": "place", "name": "Hooters", "as": "Prints the word on its menu because its own default is breaded.", "rel": "place", "from": "naked" }, { "to": "rochester-breaded", "type": "style", "name": "Rochester breaded wings", "as": "Seventy miles from Buffalo and breading, which is what gives this word something to point at.", "rel": "contrast", "from": "naked" }, { "to": "buffalo", "type": "style", "name": "Buffalo wings", "as": "Unbreaded by default, so the word is not needed there.", "rel": "style", "from": "naked" }, { "to": "extra-crispy", "type": "term", "name": "extra crispy", "as": "The other instruction a counter takes about texture.", "rel": "term", "from": "naked" }, { "to": "drumette", "type": "term", "name": "drumette", "as": "Half of what is in the bag.", "rel": "part", "from": "party-wing" }, { "to": "flat", "type": "term", "name": "flat", "as": "The other half, in about equal number.", "rel": "part", "from": "party-wing" }, { "to": "wing-tip", "type": "term", "name": "wing tip", "as": "Removed at the plant, which is the whole point of the product.", "rel": "contrast", "from": "party-wing" }, { "to": "wing-cut", "type": "fry", "name": "the wing cut", "as": "The same two cuts, made by a machine before the bag was sealed.", "rel": "fry", "from": "party-wing" }, { "to": "super-bowl-sunday", "type": "event", "name": "Super Bowl Sunday", "as": "The day these packs are bought for, in numbers a council counts.", "rel": "event", "from": "party-wing" }, { "to": "air-fryer", "type": "fry", "name": "the air fryer", "as": "Where a lot of them now end up, bought split because the basket wants them split.", "rel": "fry", "from": "party-wing" }, { "to": "beef-on-weck", "type": "dish", "name": "beef on weck", "as": "The sandwich this word is the second half of.", "rel": "dish", "from": "weck" }, { "to": "buffalo-wild-wings", "type": "place", "name": "Buffalo Wild Wings", "as": "Opened as Buffalo Wild Wings and Weck, which is what the third W in BW3 stood for.", "rel": "place", "from": "weck" }, { "to": "buffalo", "type": "style", "name": "Buffalo wings", "as": "The city's other famous plate, and the one wings share a table with.", "rel": "style", "from": "weck" }, { "to": "wing", "type": "term", "name": "wing", "as": "What gets ordered with it, by the room rather than the person.", "rel": "kin", "from": "weck" }, { "to": "the-pitcher", "type": "dish", "name": "the pitcher", "as": "The salt on the roll was said to be selling this, the way a wing special does.", "rel": "dish", "from": "weck" }, { "to": "atlanta-lemon-pepper", "type": "style", "name": "Lemon pepper wings", "as": "The style this pair of words belongs to.", "rel": "style", "from": "wet-and-dry" }, { "to": "lemon-pepper-seasoning", "type": "sauce", "name": "Lemon pepper", "as": "The powder that 'dry' means.", "rel": "sauce", "from": "wet-and-dry" }, { "to": "lemon-pepper-wet", "type": "sauce", "name": "Lemon pepper wet", "as": "What 'wet' names when the flavour is lemon pepper.", "rel": "sauce", "from": "wet-and-dry" }, { "to": "american-deli", "type": "place", "name": "American Deli", "as": "Where lemon pepper wet was invented, per the record.", "rel": "place", "from": "wet-and-dry" }, { "to": "jr-cricketts", "type": "place", "name": "J.R. Crickets", "as": "Put the phrase on its menu in 2017 after a television episode sent people asking for it.", "rel": "place", "from": "wet-and-dry" }, { "to": "memphis-dry-rub", "type": "style", "name": "Memphis dry-rub wings", "as": "Dry as a whole style rather than an option.", "rel": "contrast", "from": "wet-and-dry" }, { "to": "the-toss", "type": "fry", "name": "the toss", "as": "The step both words describe: what goes in the bowl.", "rel": "fry", "from": "wet-and-dry" }, { "to": "the-pitcher", "type": "dish", "name": "the pitcher", "as": "What the special is really selling; the wings are priced to move it.", "rel": "dish", "from": "wing-night" }, { "to": "wing-basket", "type": "dish", "name": "the wing basket", "as": "The portion a wing night is counted in.", "rel": "dish", "from": "wing-night" }, { "to": "the-price-of-a-wing", "type": "story", "name": "The price of a wing", "as": "Why a per-piece special is a harder promise some years than others.", "rel": "story", "from": "wing-night" }, { "to": "buffalo-wild-wings", "type": "place", "name": "Buffalo Wild Wings", "as": "Ran the weekly special at national scale and made the day part of the brand.", "rel": "place", "from": "wing-night" }, { "to": "super-bowl-sunday", "type": "event", "name": "Super Bowl Sunday", "as": "The one wing night nobody has to advertise.", "rel": "event", "from": "wing-night" }, { "to": "flapper", "type": "term", "name": "flapper", "as": "The same piece under the name a kitchen uses for it.", "rel": "same-word", "from": "wing-tip" }, { "to": "wing", "type": "term", "name": "wing", "as": "The third of its three segments, and the one a menu usually leaves out of the count.", "rel": "whole", "from": "wing-tip" }, { "to": "flat", "type": "term", "name": "flat", "as": "What it is attached to, and what it gets cut away from.", "rel": "kin", "from": "wing-tip" }, { "to": "wing-cut", "type": "fry", "name": "the wing cut", "as": "The cut that removes it, the first of the two.", "rel": "fry", "from": "wing-tip" }, { "to": "party-wing", "type": "term", "name": "party wing", "as": "A pack defined partly by this piece's absence.", "rel": "contrast", "from": "wing-tip" }, { "to": "drumette", "type": "term", "name": "drumette", "as": "The upper piece, the one that looks like a small drumstick.", "rel": "part", "from": "wing" }, { "to": "flat", "type": "term", "name": "flat", "as": "The middle piece, two bones and the most skin.", "rel": "part", "from": "wing" }, { "to": "wing-tip", "type": "term", "name": "wing tip", "as": "The pointed end, usually cut off and boiled for stock.", "rel": "part", "from": "wing" }, { "to": "wing-cut", "type": "fry", "name": "the wing cut", "as": "Where the knife goes, and why a wing sells as two.", "rel": "fry", "from": "wing" }, { "to": "party-wing", "type": "term", "name": "party wing", "as": "What a grocery calls the drumette and the flat when it sells them already split.", "rel": "term", "from": "wing" }, { "to": "boneless", "type": "term", "name": "boneless", "as": "Sold under this word, cut from the breast, and argued about in court.", "rel": "contrast", "from": "wing" }, { "to": "the-origin-fight", "type": "story", "name": "The origin fight", "as": "One of these walls is a move in it: Young's claim, marked on the corner where his shop stood.", "rel": "story", "from": "buffalo-murals" }, { "to": "john-young", "type": "person", "name": "John Young", "as": "The mural at Jefferson and Carlton recreates the artwork from inside his Wings 'n Things.", "rel": "person", "from": "buffalo-murals" }, { "to": "buffalo", "type": "style", "name": "Buffalo wings", "as": "The style the city paints on its own walls alongside the bison and the grain elevators.", "rel": "style", "from": "buffalo-murals" }, { "to": "city-of-buffalo", "type": "org", "name": "City of Buffalo", "as": "Proclaimed a Chicken Wing Day in 1977; the walls are where the same civic claim now gets made.", "rel": "org", "from": "buffalo-murals" }, { "to": "buffalo-wing-trail", "type": "org", "name": "Buffalo Wing Trail", "as": "Visit Buffalo lists the murals the way it lists the wing shops, as a promoted route.", "rel": "org", "from": "buffalo-murals" }, { "to": "free-to-use", "type": "story", "name": "Free to use", "as": "Why this site points at walls and does not print them: the paint is somebody's copyright.", "rel": "story", "from": "buffalo-murals" }, { "to": "wing-festival-posters", "type": "art", "name": "Wing festival posters", "as": "The same imagery with a date on it, printed instead of painted.", "rel": "art", "from": "buffalo-murals" }, { "to": "chicken-shack-signs", "type": "art", "name": "Chicken shack signs", "as": "The smaller, working version of the same wall.", "rel": "art", "from": "buffalo-murals" }, { "to": "harolds-chicken-shack", "type": "place", "name": "Harold's Chicken Shack", "as": "A chain whose sign is its own argument, repeated across the South Side of Chicago.", "rel": "place", "from": "chicken-shack-signs" }, { "to": "princes-hot-chicken-shack", "type": "place", "name": "Prince's Hot Chicken Shack", "as": "The Nashville counter whose signage carries the heat scale as the menu's main axis.", "rel": "place", "from": "chicken-shack-signs" }, { "to": "yums-carry-out", "type": "place", "name": "Yum's II Carry-Out", "as": "A Washington carryout of the kind whose menu board, not its facade, is the real sign.", "rel": "place", "from": "chicken-shack-signs" }, { "to": "uncle-remus-saucy-fried-chicken", "type": "place", "name": "Uncle Remus Saucy Fried Chicken", "as": "Chicago signage where the sauce gets the biggest letters on the panel.", "rel": "place", "from": "chicken-shack-signs" }, { "to": "wing-cafe", "type": "place", "name": "The Wing Cafe & Tap House", "as": "An Atlanta counter of the sort this genre is written for.", "rel": "place", "from": "chicken-shack-signs" }, { "to": "neon-chicken", "type": "art", "name": "Neon chicken", "as": "The lit version of the same bird, in glass tube instead of paint.", "rel": "art", "from": "chicken-shack-signs" }, { "to": "rooster-weathervanes", "type": "art", "name": "Rooster weathervanes", "as": "The oldest form of the same idea: a bird put up as a mark for the place beneath it.", "rel": "art", "from": "chicken-shack-signs" }, { "to": "hot-sauce-labels", "type": "art", "name": "Hot sauce labels", "as": "The same trade of promising heat in a glance, at bottle scale instead of building scale.", "rel": "art", "from": "chicken-shack-signs" }, { "to": "buffalo-murals", "type": "art", "name": "Buffalo murals", "as": "What happens when the sign gets big enough to become the wall.", "rel": "art", "from": "chicken-shack-signs" }, { "to": "franks-redhot", "type": "sauce", "name": "Frank's RedHot", "as": "The cayenne sauce the Buffalo bowl is built on; its 1965 label survives as a freely licensed image.", "rel": "sauce", "from": "hot-sauce-labels" }, { "to": "crystal-hot-sauce", "type": "sauce", "name": "Crystal Hot Sauce", "as": "The other bottle that turns up in a Buffalo bowl, with a label that has barely moved.", "rel": "sauce", "from": "hot-sauce-labels" }, { "to": "buffalo-sauce", "type": "sauce", "name": "Buffalo sauce", "as": "What most of these bottles end up inside, once butter is melted into them.", "rel": "sauce", "from": "hot-sauce-labels" }, { "to": "mango-habanero", "type": "sauce", "name": "Mango habanero", "as": "A flavour that lives mostly as a label and a menu line rather than as a bottle.", "rel": "sauce", "from": "hot-sauce-labels" }, { "to": "atomic", "type": "term", "name": "atomic", "as": "The heat word that gets printed largest, and that this site records verbatim as the maker's claim.", "rel": "term", "from": "hot-sauce-labels" }, { "to": "chicken-shack-signs", "type": "art", "name": "Chicken shack signs", "as": "The same promise at building scale: say the heat before you say the name.", "rel": "art", "from": "hot-sauce-labels" }, { "to": "neon-chicken", "type": "art", "name": "Neon chicken", "as": "Shares the flame vocabulary, lit instead of printed.", "rel": "art", "from": "hot-sauce-labels" }, { "to": "free-to-use", "type": "story", "name": "Free to use", "as": "Why the back panel matters here: label data is public, label artwork is not.", "rel": "story", "from": "hot-sauce-labels" }, { "to": "chicken-shack-signs", "type": "art", "name": "Chicken shack signs", "as": "The unlit half of the same trade: same bird, paint instead of glass.", "rel": "art", "from": "neon-chicken" }, { "to": "rooster-weathervanes", "type": "art", "name": "Rooster weathervanes", "as": "The same bird as a mark, three centuries earlier and driven by wind instead of current.", "rel": "art", "from": "neon-chicken" }, { "to": "hot-sauce-labels", "type": "art", "name": "Hot sauce labels", "as": "Shares the flame-and-glow vocabulary, shrunk to a bottle.", "rel": "art", "from": "neon-chicken" }, { "to": "buffalo-murals", "type": "art", "name": "Buffalo murals", "as": "What replaced the big sign in cities that stopped permitting them.", "rel": "art", "from": "neon-chicken" }, { "to": "elmos-bar-and-restaurant", "type": "place", "name": "Elmo's Bar & Restaurant", "as": "A Buffalo-area bar of the type whose window neon is the whole of its street presence.", "rel": "place", "from": "neon-chicken" }, { "to": "nine-eleven-tavern", "type": "place", "name": "Nine-Eleven Tavern", "as": "A corner tavern whose door sign does the work a pole sign does elsewhere.", "rel": "place", "from": "neon-chicken" }, { "to": "jr-cricketts", "type": "place", "name": "J.R. Crickets", "as": "An Atlanta wing counter working the same after-dark hours neon was built for.", "rel": "place", "from": "neon-chicken" }, { "to": "wing-night", "type": "term", "name": "wing night", "as": "The night the lit sign is selling; neon and the midweek special keep the same hours.", "rel": "term", "from": "neon-chicken" }, { "to": "chicken-shack-signs", "type": "art", "name": "Chicken shack signs", "as": "Inherited the vane's silhouette, and its problem: a bird that has to read from far away.", "rel": "art", "from": "rooster-weathervanes" }, { "to": "neon-chicken", "type": "art", "name": "Neon chicken", "as": "The same bird lit and hung at street level rather than balanced on a roof.", "rel": "art", "from": "rooster-weathervanes" }, { "to": "hot-sauce-labels", "type": "art", "name": "Hot sauce labels", "as": "The same trick at bottle scale — an animal or a devil standing in for what is inside.", "rel": "art", "from": "rooster-weathervanes" }, { "to": "buffalo-murals", "type": "art", "name": "Buffalo murals", "as": "The largest version of the bird-as-mark, and the one with a copyright attached.", "rel": "art", "from": "rooster-weathervanes" }, { "to": "harolds-chicken-shack", "type": "place", "name": "Harold's Chicken Shack", "as": "A chain whose sign carries a drawn bird of exactly this descent.", "rel": "place", "from": "rooster-weathervanes" }, { "to": "wing", "type": "term", "name": "wing", "as": "The part of the bird the vane makes its tail out of, and the part the menu sells.", "rel": "term", "from": "rooster-weathervanes" }, { "to": "national-buffalo-wing-festival", "type": "event", "name": "National Buffalo Wing Festival", "as": "The event whose annual artwork anchors this genre, running on Labor Day weekend since 2002.", "rel": "event", "from": "wing-festival-posters" }, { "to": "drew-cerza", "type": "person", "name": "Drew Cerza", "as": "Founded the festival in 2002 and is the figure the poster's crown usually belongs to.", "rel": "person", "from": "wing-festival-posters" }, { "to": "wing-bowl", "type": "event", "name": "Wing Bowl", "as": "Philadelphia's radio-built contest, whose promotional art borrowed from boxing rather than from food.", "rel": "event", "from": "wing-festival-posters" }, { "to": "joey-chestnut", "type": "person", "name": "Joey Chestnut", "as": "The competitor most often on the poster and in the photographs Commons actually holds.", "rel": "person", "from": "wing-festival-posters" }, { "to": "national-chicken-wing-day", "type": "event", "name": "National Chicken Wing Day", "as": "The other dated occasion the same artwork gets reused for.", "rel": "event", "from": "wing-festival-posters" }, { "to": "chicken-shack-signs", "type": "art", "name": "Chicken shack signs", "as": "Same trade, permanent instead of annual, and made by the same kind of local shop.", "rel": "art", "from": "wing-festival-posters" }, { "to": "buffalo-murals", "type": "art", "name": "Buffalo murals", "as": "Where the festival's imagery ends up when a city wants it year-round.", "rel": "art", "from": "wing-festival-posters" }, { "to": "boneless", "type": "term", "name": "boneless", "as": "The word the court read as a cooking style and the dissent read as a promise.", "rel": "term", "from": "boneless-is-not-a-wing" }, { "to": "boneless-wings", "type": "dish", "name": "boneless wings", "as": "The menu item itself: breast meat, floured, fried, sauced like a wing.", "rel": "dish", "from": "boneless-is-not-a-wing" }, { "to": "wing", "type": "term", "name": "wing", "as": "The word the federal standard protects on a label and leaves unprotected on a menu.", "rel": "contrast", "from": "boneless-is-not-a-wing" }, { "to": "flat", "type": "term", "name": "flat", "as": "One of the two pieces a bone-in order actually contains, and the reason the count works differently.", "rel": "part", "from": "boneless-is-not-a-wing" }, { "to": "breaded-fry", "type": "fry", "name": "the breaded fry", "as": "How a boneless wing is built: coat the meat, batter the coat, fry it.", "rel": "fry", "from": "boneless-is-not-a-wing" }, { "to": "dredge", "type": "fry", "name": "the dredge", "as": "The flour-and-spice step that makes a strip of breast hold a crust.", "rel": "fry", "from": "boneless-is-not-a-wing" }, { "to": "buffalo-wild-wings", "type": "place", "name": "Buffalo Wild Wings", "as": "Sells both, side by side, and prices them against each other.", "rel": "place", "from": "boneless-is-not-a-wing" }, { "to": "wingstop", "type": "place", "name": "Wingstop", "as": "Carries boneless as a full parallel menu, sauced from the same list as bone-in.", "rel": "place", "from": "boneless-is-not-a-wing" }, { "to": "the-price-of-a-wing", "type": "story", "name": "The price of a wing", "as": "Why the category appeared: wing meat got dear and breast meat did not.", "rel": "story", "from": "boneless-is-not-a-wing" }, { "to": "the-price-of-a-wing", "type": "story", "name": "The price of a wing", "as": "Built entirely out of the two USDA series described here, week and all.", "rel": "story", "from": "free-to-use" }, { "to": "boneless-is-not-a-wing", "type": "story", "name": "Boneless is not a wing", "as": "The story where a court record could not be fetched and reporting had to stand in for it.", "rel": "story", "from": "free-to-use" }, { "to": "the-origin-fight", "type": "story", "name": "The origin fight", "as": "What happens when the archives named here hold nothing: the argument runs on testimony.", "rel": "story", "from": "free-to-use" }, { "to": "ranch-vs-blue-cheese", "type": "story", "name": "Ranch against blue cheese", "as": "Runs on the one public poll there is, because the scanner data is sold by subscription.", "rel": "story", "from": "free-to-use" }, { "to": "buffalo-wing-trail", "type": "org", "name": "Buffalo Wing Trail", "as": "A promoter's list of fourteen shops, recorded here as attention paid and not as a ranking.", "rel": "org", "from": "free-to-use" }, { "to": "national-chicken-council", "type": "org", "name": "National Chicken Council", "as": "Publishes the number every January and not the method behind it.", "rel": "org", "from": "free-to-use" }, { "to": "southern-foodways-alliance", "type": "org", "name": "Southern Foodways Alliance", "as": "Oral histories free to read, rights retained, permission required to reuse.", "rel": "org", "from": "free-to-use" }, { "to": "buffalo-murals", "type": "art", "name": "Buffalo murals", "as": "Why this site links to walls and does not reproduce them: the paint is somebody's copyright.", "rel": "art", "from": "free-to-use" }, { "to": "blue-cheese-dressing", "type": "sauce", "name": "Blue cheese dressing", "as": "The dip Buffalo sends out unasked; it reached the plate off the Anchor Bar's antipasto tray.", "rel": "sauce", "from": "ranch-vs-blue-cheese" }, { "to": "ranch-dressing", "type": "sauce", "name": "Ranch dressing", "as": "Steve Henson's buttermilk dressing, best-selling in the United States since 1992 and the one most survey respondents name for wings.", "rel": "sauce", "from": "ranch-vs-blue-cheese" }, { "to": "buffalo", "type": "style", "name": "Buffalo wings", "as": "The style whose plate this argument is fought over.", "rel": "style", "from": "ranch-vs-blue-cheese" }, { "to": "celery-and-carrots", "type": "dish", "name": "celery and carrots", "as": "Came out of the same antipasto tray as the blue cheese, and stayed for the same reason.", "rel": "dish", "from": "ranch-vs-blue-cheese" }, { "to": "anchor-bar", "type": "place", "name": "Anchor Bar", "as": "Where the blue cheese cup enters the record, on the first night of its own story.", "rel": "place", "from": "ranch-vs-blue-cheese" }, { "to": "buffalo-wing-trail", "type": "org", "name": "Buffalo Wing Trail", "as": "Fourteen Buffalo-area stops, and the blue cheese cup is the house default at them.", "rel": "org", "from": "ranch-vs-blue-cheese" }, { "to": "wingstop", "type": "place", "name": "Wingstop", "as": "Makes ranch in the store every morning and sells it as a brand of its own.", "rel": "place", "from": "ranch-vs-blue-cheese" }, { "to": "national-chicken-council", "type": "org", "name": "National Chicken Council", "as": "Runs the Harris Poll that produces the ranch-versus-blue-cheese percentages everyone quotes.", "rel": "org", "from": "ranch-vs-blue-cheese" }, { "to": "buffalo-sauce", "type": "sauce", "name": "Buffalo sauce", "as": "What the dip is set against: cayenne, vinegar and butter, which is why the dip is dairy and fat.", "rel": "sauce", "from": "ranch-vs-blue-cheese" }, { "to": "the-origin-fight", "type": "story", "name": "The origin fight", "as": "Same night, same tray — the blue cheese arrives in the story that nobody can document.", "rel": "story", "from": "ranch-vs-blue-cheese" }, { "to": "wing", "type": "term", "name": "wing", "as": "The whole limb this page takes apart, and the word that slid from the limb to its pieces.", "rel": "whole", "from": "the-flat-and-the-drum" }, { "to": "flat", "type": "term", "name": "flat", "as": "The two-boned middle piece, the one federal regulation refuses to name.", "rel": "part", "from": "the-flat-and-the-drum" }, { "to": "drumette", "type": "term", "name": "drumette", "as": "The humerus end, and the piece 45% of surveyed wing-eaters say they want.", "rel": "part", "from": "the-flat-and-the-drum" }, { "to": "wing-tip", "type": "term", "name": "wing tip", "as": "The third segment, cut off and boiled, which is why a wing sells as two pieces and not three.", "rel": "part", "from": "the-flat-and-the-drum" }, { "to": "flapper", "type": "term", "name": "flapper", "as": "What the tip is called when a counter keeps it on the flat and sells it attached.", "rel": "term", "from": "the-flat-and-the-drum" }, { "to": "all-flats", "type": "term", "name": "all flats", "as": "The order this whole argument turns into money — the one request that leaves the kitchen holding something.", "rel": "term", "from": "the-flat-and-the-drum" }, { "to": "party-wing", "type": "term", "name": "party wing", "as": "What a grocery calls the pair once a processor has already split them.", "rel": "term", "from": "the-flat-and-the-drum" }, { "to": "wing-cut", "type": "fry", "name": "the wing cut", "as": "Where the knife goes, which decides everything on this page.", "rel": "fry", "from": "the-flat-and-the-drum" }, { "to": "the-price-of-a-wing", "type": "story", "name": "The price of a wing", "as": "The wholesale series quoted here in full, and what it did between 2021 and now.", "rel": "story", "from": "the-flat-and-the-drum" }, { "to": "naked-fry", "type": "fry", "name": "the naked fry", "as": "Why the flat's skin matters: bare in the oil, the skin is the whole of the crust.", "rel": "fry", "from": "the-flat-and-the-drum" }, { "to": "buffalo", "type": "style", "name": "Buffalo wings", "as": "The style this argument is about; it takes its name from the city and not from either shop.", "rel": "style", "from": "the-origin-fight" }, { "to": "anchor-bar", "type": "place", "name": "Anchor Bar", "as": "Holds one side of it, dates it to 4 March 1964, and owns the trademark on the phrase.", "rel": "place", "from": "the-origin-fight" }, { "to": "john-young", "type": "person", "name": "John Young", "as": "Holds the other side, from 1961, with a breaded whole wing in mumbo sauce and a courthouse registration.", "rel": "person", "from": "the-origin-fight" }, { "to": "teressa-bellissimo", "type": "person", "name": "Teressa Bellissimo", "as": "Fried the wings every Anchor Bar version turns on.", "rel": "person", "from": "the-origin-fight" }, { "to": "frank-bellissimo", "type": "person", "name": "Frank Bellissimo", "as": "Told the mistaken-delivery version, and took the city's 1977 proclamation.", "rel": "person", "from": "the-origin-fight" }, { "to": "dominic-bellissimo", "type": "person", "name": "Dominic Bellissimo", "as": "Tended the bar that night and told the story to Calvin Trillin in 1980.", "rel": "person", "from": "the-origin-fight" }, { "to": "calvin-trillin", "type": "person", "name": "Calvin Trillin", "as": "Wrote the 1980 New Yorker piece that carried the Anchor Bar version out of western New York.", "rel": "person", "from": "the-origin-fight" }, { "to": "duffs-famous-wings", "type": "place", "name": "Duff's Famous Wings", "as": "Started selling wings in 1969, the year a paper profiled the Anchor Bar without mentioning them.", "rel": "contrast", "from": "the-origin-fight" }, { "to": "mumbo-sauce", "type": "sauce", "name": "Mumbo sauce", "as": "What John Young put on his wings, which is why his dish and the Anchor Bar's are not the same dish.", "rel": "sauce", "from": "the-origin-fight" }, { "to": "national-buffalo-wing-festival", "type": "event", "name": "National Buffalo Wing Festival", "as": "Put John Young in its Hall of Flame in 2013, forty-nine years after the Anchor Bar's date.", "rel": "event", "from": "the-origin-fight" }, { "to": "city-of-buffalo", "type": "org", "name": "City of Buffalo", "as": "Issued the 1977 proclamation, the oldest official paper in the argument.", "rel": "org", "from": "the-origin-fight" }, { "to": "buffalo-murals", "type": "art", "name": "Buffalo murals", "as": "Where Young's claim is held now: a wall at Jefferson and Carlton, put up in 2021.", "rel": "art", "from": "the-origin-fight" }, { "to": "wing", "type": "term", "name": "wing", "as": "The cut whose price this page tracks, from throwaway to 110 cents a pound.", "rel": "term", "from": "the-price-of-a-wing" }, { "to": "the-flat-and-the-drum", "type": "story", "name": "The flat and the drum", "as": "Why no series prices one piece against the other: the wholesale line is Wings – Whole and nothing finer.", "rel": "story", "from": "the-price-of-a-wing" }, { "to": "boneless-is-not-a-wing", "type": "story", "name": "Boneless is not a wing", "as": "The menu category the 2018 price inversion built, and which outlived it.", "rel": "story", "from": "the-price-of-a-wing" }, { "to": "national-chicken-council", "type": "org", "name": "National Chicken Council", "as": "Publishes the Wing Report every January; a producers' trade association, which is worth knowing when reading the number.", "rel": "org", "from": "the-price-of-a-wing" }, { "to": "super-bowl-sunday", "type": "event", "name": "Super Bowl Sunday", "as": "The single day the whole industry's headline number is built around.", "rel": "event", "from": "the-price-of-a-wing" }, { "to": "wing-night", "type": "term", "name": "wing night", "as": "What a bar does when the cut is cheap, and stops doing when it is not.", "rel": "term", "from": "the-price-of-a-wing" }, { "to": "anchor-bar", "type": "place", "name": "Anchor Bar", "as": "Its third origin version has backs and necks arriving as wings by mistake; in 2026 that mistake costs ten times the order.", "rel": "place", "from": "the-price-of-a-wing" }, { "to": "party-wing", "type": "term", "name": "party wing", "as": "How the grocery sells it, and the line USDA's retail report actually prices.", "rel": "term", "from": "the-price-of-a-wing" }, { "to": "wingstop", "type": "place", "name": "Wingstop", "as": "Built a national chain on the cut during the years it was cheap.", "rel": "place", "from": "the-price-of-a-wing" } ] }