# Wing Country

> A structured directory of the chicken wing in the United States: regional styles, sauces and dips, dishes, kitchen practice, places, people, organizations, events and vocabulary. One JSON record per node; every field carries a provenance tier (cited / harvested / tradition / inference / field); records say what their neighbours are to them in both directions.

Records are CC BY 4.0 (https://creativecommons.org/licenses/by/4.0/). Place points are OpenStreetMap, ODbL 1.0 (share-alike). Pictures carry their own licences, stated per file. Scope and gaps: https://nanobotco.github.io/buffalo-wings/api/coverage.json

## Data
- [All records, JSON](https://nanobotco.github.io/buffalo-wings/api/nodes.json)
- [Directory index, JSON](https://nanobotco.github.io/buffalo-wings/api/index.json)
- [Every place, curated + OpenStreetMap](https://nanobotco.github.io/buffalo-wings/api/places.json)
- [Kin edges](https://nanobotco.github.io/buffalo-wings/api/kin.json)
- [JSONL](https://nanobotco.github.io/buffalo-wings/nodes.jsonl) · [CSV](https://nanobotco.github.io/buffalo-wings/nodes.csv)
- [Record schema](https://nanobotco.github.io/buffalo-wings/schema/node.schema.json)
- [Vocabularies: regions, types, facets](https://nanobotco.github.io/buffalo-wings/api/vocab/regions.json)
- [Sources registry](https://nanobotco.github.io/buffalo-wings/api/sources.json)
- [Full text of every record](https://nanobotco.github.io/buffalo-wings/llms-full.txt)

## Styles
- [Alabama white sauce wings](https://nanobotco.github.io/buffalo-wings/style/alabama-white/): Wings smoked over hickory and then coated or dunked in white sauce — a mayonnaise-based barbecue sauce with vinegar, lemon juice, black pepper, salt, and in many versions cayenne and horseradish.
- [Buffalo wings](https://nanobotco.github.io/buffalo-wings/style/buffalo/): A chicken wing cut into a drumette and a flat, deep-fried bare — no batter, no flour — then shaken in a bowl with melted butter and a vinegar-based cayenne pepper sauce, and served hot with celery, carrot sticks and a…
- [Chicago mild sauce wings](https://nanobotco.github.io/buffalo-wings/style/chicago-mild-sauce/): Wings fried hard — left in the oil past golden until the skin goes dark and brittle — then handed over a counter in a box with french fries and a slice of white bread, the whole box doused in mild sauce.
- [Garlic parmesan wings](https://nanobotco.github.io/buffalo-wings/style/garlic-parm/): A fried wing tossed in melted butter or oil with garlic and grated parmesan, often with dried herbs and black pepper, sometimes finished with more cheese out of the bowl so it sits in visible flecks.
- [Jerk wings](https://nanobotco.github.io/buffalo-wings/style/caribbean-jerk/): Wings dry-rubbed or wet-marinated in Jamaican jerk seasoning and cooked over fire until the outside blackens.
- [Korean fried chicken wings](https://nanobotco.github.io/buffalo-wings/style/korean-american/): Chicken fried twice so the crust comes out thin and brittle — Julia Moskin of The New York Times called it "thin, crackly and almost transparent" — then hand-painted with sauce by brush rather than shaken in a bowl, so…
- [Lemon pepper wings](https://nanobotco.github.io/buffalo-wings/style/atlanta-lemon-pepper/): A wing cooked without breading and finished in lemon pepper — granulated lemon zest mashed with cracked black pepper, then baked and dried, usually with salt and sugar in the blend. Atlanta orders it two ways.
- [Memphis dry-rub wings](https://nanobotco.github.io/buffalo-wings/style/memphis-dry-rub/): A wing finished with the rub that Memphis puts on ribs — salt and a spice blend, house by house, usually paprika-led — and handed over without sauce.
- [Mumbo sauce wings](https://nanobotco.github.io/buffalo-wings/style/dc-mumbo/): Fried chicken wings, usually whole and uncut, sold through the window of a Washington carryout and drowned in mumbo sauce — red, sweeter than barbecue sauce and by turns sharper or more sour, depending whose kitchen…
- [Nashville hot wings](https://nanobotco.github.io/buffalo-wings/style/nashville-hot/): Hot chicken's method put on a wing: marinate in a water- or buttermilk-based seasoned blend, flour, fry, then paint with a cayenne paste loosened with fat drawn from the fryer.
- [Old Bay wings](https://nanobotco.github.io/buffalo-wings/style/baltimore-old-bay/): A wing finished in Old Bay — a blend of eighteen herbs and spices built in Baltimore in 1939, celery salt first, with red and black pepper and paprika, and bay leaves, mustard, cardamom, cloves and ginger among the…
- [Rochester breaded wings](https://nanobotco.github.io/buffalo-wings/style/rochester-breaded/): A chicken wing dredged in seasoned flour before it goes in the oil, fried until the coating sets hard, then glazed rather than tossed loose — most often in Country Sweet, a sweet-and-tangy sauce a Rochester kitchen…
- [Smoked barbecue wings](https://nanobotco.github.io/buffalo-wings/style/smoked-bbq-wing/): A wing cooked on a barbecue pit rather than in oil: rubbed, smoked over wood until the fat renders, then finished — brushed with a tomato sauce and set over higher heat to tack up, or dropped briefly in the fryer so the…

## Sauces
- [Alabama white sauce](https://nanobotco.github.io/buffalo-wings/sauce/alabama-white-sauce/): A mayonnaise-based barbecue sauce, thin, pale and sharp. Typical ingredients are vinegar, lemon juice, salt, pepper, cayenne pepper and horseradish stirred into mayonnaise.
- [Blue cheese dressing](https://nanobotco.github.io/buffalo-wings/sauce/blue-cheese-dressing/): A thick white dip of blue cheese with mayonnaise and buttermilk, sour cream or yogurt, plus milk, vinegar, onion powder and garlic powder.
- [Buffalo sauce](https://nanobotco.github.io/buffalo-wings/sauce/buffalo-sauce/): Cayenne pepper hot sauce cut with melted butter. Two things, warmed together and held warm, poured over fried wings in a metal bowl and shaken.
- [Crystal Hot Sauce](https://nanobotco.github.io/buffalo-wings/sauce/crystal-hot-sauce/): A reddish-orange Louisiana pepper sauce made by Baumer Foods since 1923: aged red cayenne peppers, distilled vinegar, salt. Three ingredients on the 6 fl oz bottle; the gallon jug adds xanthan gum.
- [Frank's RedHot](https://nanobotco.github.io/buffalo-wings/sauce/franks-redhot/): A thin orange cayenne pepper sauce: aged cayenne red peppers, distilled vinegar, water, salt, garlic powder, in that order on the label. McCormick & Company makes it.
- [Garlic parmesan sauce](https://nanobotco.github.io/buffalo-wings/sauce/garlic-parmesan-sauce/): A pale, garlicky wing coating with parmesan in it. Two versions share the name: a creamy emulsified sauce built on oil and egg yolk with parmesan powder, sold bottled; and a kitchen mix of melted butter, minced garlic…
- [Honey barbecue sauce](https://nanobotco.github.io/buffalo-wings/sauce/honey-bbq-sauce/): A thick sweet red sauce: corn syrup or sugar, vinegar, tomato, honey, smoke flavour and spices. Sticky enough to hold on a wing without butter, sweet enough to caramelise under a broiler or on a grill.
- [Hot honey](https://nanobotco.github.io/buffalo-wings/sauce/hot-honey/): Honey with chillies in it. Sweet first, then a heat that builds slowly — the flavour writers describe as "sweet-first" with a "slow-building heat".
- [Jerk marinade](https://nanobotco.github.io/buffalo-wings/sauce/jerk-marinade/): A wet marinade, or a dry rub, built on allspice and Scotch bonnet peppers — both native to Jamaica and grown there by the Taíno.
- [Lemon pepper](https://nanobotco.github.io/buffalo-wings/sauce/lemon-pepper-seasoning/): A dry blend of granulated lemon zest and cracked black peppercorns. The zest is mashed into the pepper so citrus oil soaks in, then the mix is baked and dried.
- [Lemon pepper wet](https://nanobotco.github.io/buffalo-wings/sauce/lemon-pepper-wet/): A wing that has been through something wet and then through lemon pepper.
- [Mango habanero](https://nanobotco.github.io/buffalo-wings/sauce/mango-habanero/): A sweet-then-hot wing sauce: mango purée and corn syrup in front, habanero and cayenne behind. Orange, thick, and built to be tossed.
- [Memphis dry rub](https://nanobotco.github.io/buffalo-wings/sauce/memphis-rub/): A dry mix of salt, paprika, sugar and spices, patted onto meat before it cooks and shaken over it again after.
- [Mild sauce](https://nanobotco.github.io/buffalo-wings/sauce/mild-sauce/): A red-brown condiment poured over fried chicken and wings on Chicago's South and West Sides. Recipes vary a great deal; many versions combine ketchup, barbecue sauce and hot sauce.
- [Mumbo sauce](https://nanobotco.github.io/buffalo-wings/sauce/mumbo-sauce/): A carryout condiment of Washington, D.C.: red-orange, thick, poured over fried chicken wings, french fries, fried jumbo shrimp and fried rice.
- [Nashville hot paste](https://nanobotco.github.io/buffalo-wings/sauce/nashville-hot-oil/): A cayenne paste, spooned onto fried chicken the moment it leaves the fryer.
- [Old Bay Seasoning](https://nanobotco.github.io/buffalo-wings/sauce/old-bay/): A blend of eighteen herbs and spices built on celery salt — salt and celery seed — with red pepper, black pepper and paprika.
- [Ranch dressing](https://nanobotco.github.io/buffalo-wings/sauce/ranch-dressing/): A savoury creamy dressing of buttermilk, salt, garlic, onion, black pepper and herbs — commonly chives, parsley and dill — mixed into mayonnaise or another oil emulsion.
- [Soy garlic sauce](https://nanobotco.github.io/buffalo-wings/sauce/soy-garlic-sauce/): A brown glaze of soy sauce, sugar and garlic, brushed onto fried chicken after the fryer. Sweet and savoury rather than hot; often heavily garlicky.
- [Sweet chili sauce](https://nanobotco.github.io/buffalo-wings/sauce/sweet-chili-sauce/): A clear, thickened red sauce of chillies, rice wine vinegar and sugar, often with garlic and sometimes fish sauce. Red chilli peppers — Fresno, Thai or red jalapeños — give it its flecks.
- [Teriyaki sauce](https://nanobotco.github.io/buffalo-wings/sauce/teriyaki-sauce/): Soy sauce, mirin or sake, and sugar, boiled down to a glaze. The Japanese name for it is tare (タレ).
- [Yangnyeom sauce](https://nanobotco.github.io/buffalo-wings/sauce/yangnyeom-sauce/): A sweet and spicy glaze built on gochujang — a fermented Korean paste of red chili powder, glutinous rice, fermented soybean powder, barley malt powder and salt — with garlic, sugar and other seasonings.

## Dishes
- [beef on weck](https://nanobotco.github.io/buffalo-wings/dish/beef-on-weck/): Rare roast beef, hand-carved thin, on a kummelweck roll topped with kosher salt and caraway seeds.
- [boneless wings](https://nanobotco.github.io/buffalo-wings/dish/boneless-wings/): Small pieces of skinless, boneless chicken breast coated in flour and spices, then fried or baked, like a chicken nugget, and tossed in or served with the same sauces as a Buffalo wing.
- [buffalo chicken dip](https://nanobotco.github.io/buffalo-wings/dish/buffalo-chicken-dip/): Shredded chicken, cream cheese, cayenne-and-butter wing sauce and a dairy dressing, baked until it bubbles and eaten hot with chips, celery or bread.
- [buffalo chicken pizza](https://nanobotco.github.io/buffalo-wings/dish/buffalo-chicken-pizza/): A pizza sauced with cayenne-and-butter wing sauce instead of tomato, topped with chicken and mozzarella, and finished with blue cheese or ranch.
- [celery and carrots](https://nanobotco.github.io/buffalo-wings/dish/celery-and-carrots/): Cut celery, usually with carrot sticks, served cold beside hot wings with a cup of blue cheese or ranch that both the vegetables and the wings go into.
- [chicken and waffles](https://nanobotco.github.io/buffalo-wings/dish/chicken-and-waffles/): Fried chicken on a waffle, eaten with butter and syrup as a waffle would be, and often with hot sauce.
- [chicken riggies](https://nanobotco.github.io/buffalo-wings/dish/chicken-riggies/): An Italian-American pasta dish from the Utica–Rome area of New York: chicken, rigatoni, and hot or sweet peppers in a spicy cream-and-tomato sauce. Variations are many; the peppers and the rigatoni are the constants.
- [french fries](https://nanobotco.github.io/buffalo-wings/dish/french-fries/): Potatoes cut into even batonnet or julienne strips, dried, and deep-fried.
- [Garbage Plate](https://nanobotco.github.io/buffalo-wings/dish/garbage-plate/): Hot dog or hamburger meat and a meat hot sauce piled on a bed of side dishes — usually macaroni salad and home fries — with onions and mustard, and buttered bread alongside.
- [jojo potatoes](https://nanobotco.github.io/buffalo-wings/dish/jojo-potatoes/): A potato wedge that has been breaded, pressure-fried and spiced — not a bare wedge, and not a fry. The pressure fryer is a pressure cooker filled with hot oil, so the potato cooks fast and hard while keeping its water.
- [mozzarella sticks](https://nanobotco.github.io/buffalo-wings/dish/mozzarella-sticks/): Elongated pieces of mozzarella coated in breadcrumbs or batter and fried, served as an hors d'oeuvre with marinara. On a wing menu they are the thing a table orders when half of it does not want wings.
- [mumbo fries](https://nanobotco.github.io/buffalo-wings/dish/mumbo-fries/): French fries under mumbo sauce, from a Washington, D.C. carryout.
- [pickled radish](https://nanobotco.github.io/buffalo-wings/dish/pickled-radish/): Cubed pickled daikon in a sweet-sour brine, served cold in a small tub beside Korean fried chicken.
- [pizza logs](https://nanobotco.github.io/buffalo-wings/dish/pizza-logs/): Mozzarella, and often pepperoni, rolled in an egg-roll wrapper and deep-fried, served with marinara to dip.
- [the fried rice plate](https://nanobotco.github.io/buffalo-wings/dish/fried-rice-plate/): Whole fried chicken wings served over egg fried rice with mumbo sauce, sold from Chinese-American carryouts across the Washington, D.C. metropolitan region.
- [the pitcher](https://nanobotco.github.io/buffalo-wings/dish/the-pitcher/): Draught beer sold by the jug for a table to share. It is the other half of a wing order almost everywhere wings are sold, and in two traditions it is named into the food: Hooters built its concept on wings and beer, and…
- [the wing basket](https://nanobotco.github.io/buffalo-wings/dish/wing-basket/): The unit a bar sells wings in: a count of pieces in a basket or on a plate, lined with paper, with celery and carrots, a cup of blue cheese or ranch, and usually fries.
- [white bread and pickles](https://nanobotco.github.io/buffalo-wings/dish/white-bread-and-pickles/): Two slices of plain white sandwich bread with pickle chips on top, and the hot chicken laid over both. The bread catches the cayenne paste and the fat coming off the bird; the pickles cut it.

## Kitchen
- [frying oil](https://nanobotco.github.io/buffalo-wings/fry/frying-oil/): What the wing is cooked in. Deep frying submerges food in hot fat — traditionally lard, today most commonly oil — and the choice of fat sets flavour, how long the vat lasts, what the shop pays and what goes on the…
- [sauce on the side](https://nanobotco.github.io/buffalo-wings/fry/sauce-on-the-side/): Ordering the wings unsauced with the sauce in a cup. The argument is whether the sauce is a step in the cooking or a condiment at the table — and the traditions answer it differently, on the record, in their own methods.
- [smoke then fry](https://nanobotco.github.io/buffalo-wings/fry/smoke-then-fry/): Cooking the wing through in smoke, then dropping it briefly into hot oil or onto high heat to tighten the skin. Smoke gives flavour and colour that a fryer cannot; the fryer gives a crust that smoke alone leaves flabby.
- [the air fryer](https://nanobotco.github.io/buffalo-wings/fry/air-fryer/): A small countertop convection oven that reaches deep-frying temperatures without submerging the food in oil.
- [the baking powder bake](https://nanobotco.github.io/buffalo-wings/fry/baking-powder-bake/): The home method that gets wing skin to crisp in an oven: toss dried wings with baking powder and salt, bake low to render and dry, then hot to brown.
- [the breaded fry](https://nanobotco.github.io/buffalo-wings/fry/breaded-fry/): Coating a wing before it goes in the oil — flour, seasoned flour, batter or crumbs — so the crust rather than the skin carries the crunch and holds the sauce.
- [the brine](https://nanobotco.github.io/buffalo-wings/fry/brine/): Salting the bird before it cooks. Brining treats food with brine or coarse salt, which preserves and seasons it while enhancing tenderness.
- [the deep fryer](https://nanobotco.github.io/buffalo-wings/fry/deep-fryer/): The machine or pot the wing goes into: food submerged in hot fat rather than shallow-fried in a pan. A commercial vat, a chip pan, a wok, a Dutch oven or a cast-iron pot all do it.
- [the double fry](https://nanobotco.github.io/buffalo-wings/fry/double-fry/): Frying in two passes with a rest between them. The first pass cooks the piece through and drives water out of the skin; the rest lets the surface dry and the interior even out; the second pass, hotter, builds the crust.
- [the dredge](https://nanobotco.github.io/buffalo-wings/fry/dredge/): Coating food before it fries. One common method for preparing food for deep frying involves adding multiple layers of batter around the food — cornmeal, flour or tempura — and breadcrumbs may be used.
- [the grill](https://nanobotco.github.io/buffalo-wings/fry/grill/): Cooking the wing over direct heat instead of in oil. Buffalo's own reference text lists it among the alternatives — traditionally deep-fried, but alternatively baked, grilled, or broiled — and the Anchor Bar's account…
- [the naked fry](https://nanobotco.github.io/buffalo-wings/fry/naked-fry/): Frying a wing with nothing on it — no batter, no flour, no crumb. The skin browns and crisps on its own, the fat under it renders into the oil, and the sauce goes on afterwards.
- [the par-cook](https://nanobotco.github.io/buffalo-wings/fry/par-cook/): Cooking the wing most of the way in advance and finishing it to order. The first pass drives out water and cooks the meat through; the finishing pass, hotter and short, browns it.
- [the toss](https://nanobotco.github.io/buffalo-wings/fry/the-toss/): The metal bowl. Cooked wings go into a bowl or pot, sauce goes over them, and the whole thing is shaken to coat the wings completely before serving.
- [the wing cut](https://nanobotco.github.io/buffalo-wings/fry/wing-cut/): Where the knife goes on a chicken wing. The wing comes off the bird in three segments and the cook cuts it at both joints: the drumette, shaped like a small drumstick and white meat; the middle flat, also called the…

## Places
- [American Deli](https://nanobotco.github.io/buffalo-wings/place/american-deli/): A counter chain out of Atlanta, open since 1989, that sells wings by the ten-piece with a long board of seasonings and sauces.
- [Anchor Bar](https://nanobotco.github.io/buffalo-wings/place/anchor-bar/): A bar and restaurant at Main and North in Buffalo, open since 1935, which claims the Buffalo wing and has trademarked the phrase. Frank and Teressa Bellissimo opened it; their son Dominic ran it and sold the story.
- [Atomic Wings](https://nanobotco.github.io/buffalo-wings/place/atomic-wings/): A New York wing chain founded in 1989 by a man trying to reproduce what he had eaten as a student in Buffalo.
- [Bar-Bill Tavern](https://nanobotco.github.io/buffalo-wings/place/bar-bill-tavern/): A tavern on Main Street in East Aurora, fifteen miles southeast of Buffalo and not in the city at all, whose wings are brushed with sauce by hand rather than tossed.
- [Big Bob Gibson Bar-B-Q](https://nanobotco.github.io/buffalo-wings/place/big-bob-gibson-bar-b-q/): The Decatur, Alabama pit where white barbecue sauce was invented: mayonnaise, vinegar and black pepper, made for smoked chicken.
- [Blondies Sports](https://nanobotco.github.io/buffalo-wings/place/blondies-sports-bar/): A sports bar on West 79th Street between Amsterdam and Broadway, on Manhattan's Upper West Side, with televisions in every sightline and a wing order most of the room is there for.
- [Bolton's Spicy Chicken & Fish](https://nanobotco.github.io/buffalo-wings/place/boltons-spicy-chicken-and-fish/): A small East Nashville counter at 624 Main Street selling spicy fried chicken and spicy fried fish, opened in 1997 by Bolton Matthews and Dolly Ingram. The recipe came down from Matthews's uncle Bolton Polk.
- [Bonchon](https://nanobotco.github.io/buffalo-wings/place/bonchon/): A Korean fried chicken chain that fries each piece twice and paints the sauce on with a brush.
- [Buffalo Wild Wings](https://nanobotco.github.io/buffalo-wings/place/buffalo-wild-wings/): A sports-bar chain that put a Buffalo wing on a menu in Columbus, Ohio in 1982 and then on menus in all fifty states.
- [Capital City Mambo Sauce](https://nanobotco.github.io/buffalo-wings/place/capital-city-mambo-sauce/): A bottler, not a counter. Arsha and Charles Jones started Capital City in a home kitchen in 2011 to put D.C.
- [Central BBQ](https://nanobotco.github.io/buffalo-wings/place/central-bbq/): A Memphis barbecue house started in 2002 by two competition cooks, Craig Blondis and Roger Sapp, on Central Avenue.
- [Chickie's & Pete's](https://nanobotco.github.io/buffalo-wings/place/chickie-and-petes/): A Philadelphia sports bar and crab house that began as a Mayfair taproom in 1977 and now runs stadium, casino and airport rooms.
- [Ching's Hot Wings](https://nanobotco.github.io/buffalo-wings/place/chings-hot-wings/): A Memphis wing shop on Getwell Road, trading since 2003, selling whole wings by the piece from three to four hundred.
- [Country Sweet Chicken & Ribs](https://nanobotco.github.io/buffalo-wings/place/country-sweet-chicken-and-ribs/): A Rochester counter open since 1977, hand-breading its wings and glazing them in a sauce the founder built in a home kitchen and the city now buys by the bottle.
- [Duff's Famous Wings](https://nanobotco.github.io/buffalo-wings/place/duffs-famous-wings/): A wing house at Sheridan Drive and Millersport Highway in Amherst, north of Buffalo, open under that corner since 1946 and selling wings since 1969.
- [Elmo's Bar & Restaurant](https://nanobotco.github.io/buffalo-wings/place/elmos-bar-and-restaurant/): A pitcher-and-television sports bar on Millersport Highway in Getzville, near the University at Buffalo's north campus, whose signature is a wing that goes through the fryer and then onto a grill.
- [Gabriel's Gate](https://nanobotco.github.io/buffalo-wings/place/gabriels-gate/): A restaurant and tavern at 145 Allen Street in Buffalo's Allentown, trading since 1969 inside an 1864 brick row house with tin ceilings and two wood-burning fireplaces.
- [Harold's Chicken Shack](https://nanobotco.github.io/buffalo-wings/place/harolds-chicken-shack/): A Chicago fried-chicken institution founded by Harold Pierce in 1950 and franchised to friends and family, now past a hundred storefronts.
- [Hattie B's Hot Chicken](https://nanobotco.github.io/buffalo-wings/place/hattie-bs/): A Nashville hot chicken house founded by a father and son both named Nick Bishop, open in Midtown since 2012 and now in seven cities.
- [Hooters](https://nanobotco.github.io/buffalo-wings/place/hooters/): A restaurant chain that sells breaded wings, beer and a uniform. Six Clearwater, Florida businessmen incorporated Hooters, Inc.
- [Horace & Dickie's Seafood](https://nanobotco.github.io/buffalo-wings/place/horaces-and-dickies/): A fried-fish carryout that ran thirty years at 12th and H Streets NE in Washington and now trades from Prince George's County, Maryland.
- [J.R. Crickets](https://nanobotco.github.io/buffalo-wings/place/jr-cricketts/): A Midtown Atlanta wing bar open since 1982, founded by Paul Juliano, who still runs it.
- [Jeremiah's Tavern](https://nanobotco.github.io/buffalo-wings/place/jeremiahs-tavern/): A tavern at 1104 Monroe Avenue in Rochester, the first of four rooms, frying wings that arrive "fresh, never frozen" in sauces the company mixes daily at its own commissary.
- [La Nova Pizzeria](https://nanobotco.github.io/buffalo-wings/place/la-nova-pizzeria/): A pizzeria on West Ferry Street in Buffalo's west side, run by three generations of the Todaro family, whose barbecue wing is the local counter-argument to cayenne and butter.
- [Mammoser's Tavern & Restaurant](https://nanobotco.github.io/buffalo-wings/place/mammosers-tavern/): A neighbourhood tavern on South Buffalo Street in Hamburg, twelve miles south of the city, pouring eighteen microbrew drafts and frying a wing in a house sauce built on four kinds of pepper.
- [Nine-Eleven Tavern](https://nanobotco.github.io/buffalo-wings/place/nine-eleven-tavern/): A cash-only corner tavern in South Buffalo, established 1981, whose wings come out large and heavily sauced in a recipe its late owner kept to himself.
- [Peppa's Jerk Chicken](https://nanobotco.github.io/buffalo-wings/place/peppas-jerk-chicken/): A Jamaican takeout counter on Flatbush Avenue in Brooklyn's Little Caribbean, run by Gavin Hussey, whose jerk chicken is dry-rubbed, washed with vinegar and charred black before it is hacked apart to order.
- [Prince's Hot Chicken Shack](https://nanobotco.github.io/buffalo-wings/place/princes-hot-chicken-shack/): The Nashville hot chicken shack, started by James Thornton Prince and run since 1980 by his great-niece André Prince Jeffries.
- [The Wing Cafe & Tap House](https://nanobotco.github.io/buffalo-wings/place/wing-cafe/): A wing bar on Roswell Road in east Cobb County, outside Atlanta, carrying thirty-five to forty sauces and marinades and thirty to fifty beers on tap.
- [Uncle Remus Saucy Fried Chicken](https://nanobotco.github.io/buffalo-wings/place/uncle-remus-saucy-fried-chicken/): A West Side Chicago fried-chicken counter whose sauce is in its name. Gus W. Rickette Sr. and Mary F.
- [Wingnutz](https://nanobotco.github.io/buffalo-wings/place/wingnutz/): A sports bar on Millersport Highway in Williamsville, run by Ed and Alicia Wrazen, whose wings ran for thirteen years out of a Knights of Columbus hall before they had a restaurant.
- [Wingstop](https://nanobotco.github.io/buffalo-wings/place/wingstop/): A fast-food chain built on one part of the bird. Antonio Swad and Bernadette Fiaschetti opened the first Wingstop in Garland, Texas in 1994 and franchised it from 1997; the company is headquartered in Dallas and counted…
- [Yum's II Carry-Out](https://nanobotco.github.io/buffalo-wings/place/yums-carry-out/): A Chinese carryout on 14th Street NW in Washington, open past two most nights, selling fried wings, fried rice and french fries with mumbo sauce over them. It is the first address on most D.C. carryout lists.

## People
- [Adrian Miller](https://nanobotco.github.io/buffalo-wings/person/adrian-miller/): Food writer and historian of African American cooking, based in Denver.
- [Al Morganti](https://nanobotco.github.io/buffalo-wings/person/al-morganti/): Philadelphia hockey writer and broadcaster, born 28 May 1953, and the man Wing Bowl is credited to.
- [André Prince Jeffries](https://nanobotco.github.io/buffalo-wings/person/andre-prince-jeffries/): Took over her great-uncle Thornton Prince's café in 1980, dropped the BBQ out of its name, and has run Prince's Hot Chicken Shack since.
- [Angelo Cataldi](https://nanobotco.github.io/buffalo-wings/person/angelo-cataldi/): Philadelphia sports-radio morning host, born 13 March 1951, whose WIP show founded Wing Bowl in 1993 and ran it for twenty-six years.
- [Antonio Swad](https://nanobotco.github.io/buffalo-wings/person/antonio-swad/): Founded Wingstop in Garland, Texas in 1994 with Bernadette Fiaschetti, franchised it from 1997, and sold it in 2003 at ninety units. He had already built Pizza Patrón, started 1986, and sold that in 2017.
- [Argia B. Collins](https://nanobotco.github.io/buffalo-wings/person/argia-b-collins/): Chicago barbecue man who made and bottled Mumbo sauce, and whose trademark on the name later beat a Washington, D.C. company that had been selling a sauce called mumbo for years.
- [Bill "El Wingador" Simmons](https://nanobotco.github.io/buffalo-wings/person/bill-simmons-el-wingador/): Five-time Wing Bowl champion, born 1 November 1961, and the contest's own house name — El Wingador, 6 foot 5 and 290 pounds at his peak.
- [Bob Gibson](https://nanobotco.github.io/buffalo-wings/person/bob-gibson/): Decatur, Alabama barbecue man, 1888 to 1972, who dunked hickory-smoked chicken in a sauce of mayonnaise, vinegar and black pepper.
- [Calvin Trillin](https://nanobotco.github.io/buffalo-wings/person/calvin-trillin/): American journalist and food writer, born 5 December 1935 in Kansas City, Missouri. He joined The New Yorker in 1963 and wrote its "U.S. Journal" series from 1967 to 1982, a piece a month from somewhere in the country.
- [Dominic Bellissimo](https://nanobotco.github.io/buffalo-wings/person/dominic-bellissimo/): Son of Frank and Teressa Bellissimo, tending the Anchor Bar on the night the house dates its wings to, 4 March 1964. He later owned the bar and spent decades promoting it and the wing. He died in March 1991, aged 68.
- [Drew Cerza](https://nanobotco.github.io/buffalo-wings/person/drew-cerza/): Founded the National Buffalo Wing Festival in 2002 and runs it. A marketing man by trade, he took the idea from a film that invented a Buffalo wing festival that did not exist, and built the one that does.
- [Frank Bellissimo](https://nanobotco.github.io/buffalo-wings/person/frank-bellissimo/): Opened the Anchor Bar in Buffalo with his wife Teressa in 1935 and ran the front of the house. His account of the first wings turns on a delivery that went wrong.
- [Harold Pierce](https://nanobotco.github.io/buffalo-wings/person/harold-pierce/): Founded Harold's Chicken Shack in Chicago on 22 June 1950 and built it into the South Side's fried chicken chain, where a wing dinner comes cut over fries and drowned in mild sauce.
- [Jim Disbrow](https://nanobotco.github.io/buffalo-wings/person/jim-disbrow/): Figure skater, skating official and co-founder of Buffalo Wild Wings, born 9 July 1948 and dead of brain cancer on 16 October 2002, aged 54.
- [Joey Chestnut](https://nanobotco.github.io/buffalo-wings/person/joey-chestnut/): American competitive eater, born 25 November 1983 in Fulton County, Kentucky and raised in Vallejo, California.
- [John Young](https://nanobotco.github.io/buffalo-wings/person/john-young/): Sold chicken wings whole and uncut — breaded, deep-fried, and coated in a tomato-based sauce he called mumbo, or mambo — from a restaurant on Buffalo's East Side in the 1960s.
- [Teressa Bellissimo](https://nanobotco.github.io/buffalo-wings/person/teressa-bellissimo/): Cooked at the Anchor Bar in Buffalo, which she opened with her husband Frank in 1935 and lived above.
- [Thornton Prince](https://nanobotco.github.io/buffalo-wings/person/thornton-prince/): Nashville cook whose family café put cayenne paste on fried chicken and made a city's dish out of it.

## Organizations
- [Buffalo Wing Trail](https://nanobotco.github.io/buffalo-wings/org/buffalo-wing-trail/): A list of wing joints, published by Visit Buffalo Niagara, the region's tourism bureau.
- [City of Buffalo](https://nanobotco.github.io/buffalo-wings/org/city-of-buffalo/): The municipal government that put its name on the wing, and then put a day on the calendar. Buffalo was incorporated as a city in 1832, seven years after the Erie Canal chose it for a terminus.
- [National Chicken Council](https://nanobotco.github.io/buffalo-wings/org/national-chicken-council/): The trade association of the US chicken industry, and the keeper of the number every Super Bowl story quotes.
- [Southern Foodways Alliance](https://nanobotco.github.io/buffalo-wings/org/southern-foodways-alliance/): An archive that records what cooks say about their own work. The Southern Foodways Alliance is based at the University of Mississippi's Center for the Study of Southern Culture and, in its own words, "documents…
- [U.S. Poultry & Egg Association](https://nanobotco.github.io/buffalo-wings/org/us-poultry-and-egg-association/): The trade association that funds the research and runs the equipment show behind the bird.

## Events
- [National Buffalo Wing Festival](https://nanobotco.github.io/buffalo-wings/event/national-buffalo-wing-festival/): A two-day wing festival held on Labor Day weekend at Sahlen Field, the minor-league ballpark in downtown Buffalo. Drew Cerza founded it in 2002.
- [National Chicken Wing Day](https://nanobotco.github.io/buffalo-wings/event/national-chicken-wing-day/): A food day on 29 July, kept by bars, chains and marketing departments across the United States.
- [Super Bowl Sunday](https://nanobotco.github.io/buffalo-wings/event/super-bowl-sunday/): The biggest wing day in the United States, and the second-biggest American eating day of any kind after Thanksgiving dinner.
- [Wing Bowl](https://nanobotco.github.io/buffalo-wings/event/wing-bowl/): A competitive wing-eating contest run by a Philadelphia sports radio station on the Friday before the Super Bowl.

## Words
- [all flats](https://nanobotco.github.io/buffalo-wings/word/all-flats/): An order that refuses half the bird. A wing splits one-for-one into a drumette and a flat, so a kitchen filling an all-flats order has to sell the drumettes to somebody else — which is why the answer is often no, and…
- [atomic](https://nanobotco.github.io/buffalo-wings/word/atomic/): Top of a house heat ladder, and a word that only means something inside one bar's list. Wingstop's own description of its Atomic flavour is "It's the hottest we've got.
- [boneless](https://nanobotco.github.io/buffalo-wings/word/boneless/): Breast meat cut into pieces, floured and spiced, fried or baked, then sauced like a wing and sold under the wing's name.
- [Buffalo](https://nanobotco.github.io/buffalo-wings/word/buffalo-word/): A city's name working as an adjective. Buffalo now modifies a sauce rather than a place: vinegar-based cayenne hot sauce cut with melted butter, and anything wearing it.
- [drumette](https://nanobotco.github.io/buffalo-wings/word/drumette/): Upper of the three wing segments, and the meatiest. One bone, meat bunched at one end, skin all round: it eats like a small drumstick, which is where the name comes from. White meat, same as the breast. Two per bird.
- [extra crispy](https://nanobotco.github.io/buffalo-wings/word/extra-crispy/): An order for more time in the oil. Not a flavour, not an upcharge in most places: a request that the wing stay down until the skin goes hard and the colour goes past golden.
- [flapper](https://nanobotco.github.io/buffalo-wings/word/flapper/): Cook's name for the wing tip: the pointed third segment, the one that carried the flight feathers. Skin and cartilage over two thin bones.
- [flat](https://nanobotco.github.io/buffalo-wings/word/flat/): Middle segment, two bones with a gap between them, and more skin per bite than any other piece of a chicken. Flat because it is — it lies down in the fryer basket and comes out on one plane. Two per bird.
- [hot honey](https://nanobotco.github.io/buffalo-wings/word/hot-honey-word/): Honey infused with chillies, and the two-word name that turned it into a menu category. On wings it is a finish rather than a toss: drizzled over crust after the sauce, or whisked into a sauce to sweeten and thicken it.
- [mild sauce](https://nanobotco.github.io/buffalo-wings/word/mild-sauce-word/): Chicago's word for a red-brown condiment poured over fried chicken and fries at South and West Side chicken shacks and barbecue counters, and particularly associated with Black communities in Chicago.
- [mumbo](https://nanobotco.github.io/buffalo-wings/word/mumbo/): A word for a sweet-sour-hot red condiment, sold behind plexiglass in Washington carryouts and poured on fried wings, french fries, jumbo shrimp and fried rice.
- [naked](https://nanobotco.github.io/buffalo-wings/word/naked/): Unbreaded. A wing fried in nothing but its own skin, no flour, no batter, no dredge. Hooters, which breads by hand as its original style, lists the alternative as Naked Wings and describes them: "Traditional style.
- [party wing](https://nanobotco.github.io/buffalo-wings/word/party-wing/): A supermarket's name for wings already broken down: tips off, joint cut, drumettes and flats loose in one bag or tray. The work a bar's prep cook does, done at the plant.
- [weck](https://nanobotco.github.io/buffalo-wings/word/weck/): Half of a sandwich name that lost its other half. Weck is the kummelweck roll: kosher salt and caraway seeds baked onto the top, softer and fluffier than the German Kümmelbrötchen it descends from.
- [wet and dry](https://nanobotco.github.io/buffalo-wings/word/wet-and-dry/): A two-way choice about the finish, asked after you have picked a flavour. Dry means the cooked wing gets tossed in seasoning — powder on crust.
- [wing](https://nanobotco.github.io/buffalo-wings/word/wing/): A chicken's wing, and the pieces it becomes. Off the bird it runs drumette, flat and tip; a kitchen cuts it at both joints and usually throws the tip into stock, so what a menu calls a wing is one of two pieces.
- [wing night](https://nanobotco.github.io/buffalo-wings/word/wing-night/): A weekly price special on wings, usually sold by the piece and usually paired with a drink minimum. The deal is the draw; the pitcher is the margin.
- [wing tip](https://nanobotco.github.io/buffalo-wings/word/wing-tip/): Third segment, the pointed end. Skin, cartilage, two slivers of bone, almost no meat.

## Art
- [Buffalo murals](https://nanobotco.github.io/buffalo-wings/art/buffalo-murals/): Buffalo paints its own story on its walls, and the wing is part of what gets painted.
- [Chicken shack signs](https://nanobotco.github.io/buffalo-wings/art/chicken-shack-signs/): The sign over a wing or fried-chicken counter is a working document. It has to be readable from a car at thirty miles an hour, name the shop, say CHICKEN, and usually price something.
- [Hot sauce labels](https://nanobotco.github.io/buffalo-wings/art/hot-sauce-labels/): A hot sauce label sells one thing before it sells any other: how much it will hurt.
- [Neon chicken](https://nanobotco.github.io/buffalo-wings/art/neon-chicken/): A chicken drawn in bent glass tube, filled with gas, and run off a transformer over a bar, a drive-in or a wing counter.
- [Rooster weathervanes](https://nanobotco.github.io/buffalo-wings/art/rooster-weathervanes/): A rooster cut or moulded in sheet metal, balanced on a spindle, and put on a roof to show which way the wind blows.
- [Wing festival posters](https://nanobotco.github.io/buffalo-wings/art/wing-festival-posters/): A wing festival poster does four things at once: names the event, fixes the date and the gate, lists the sponsors in descending size, and supplies a mascot the event can print on a T-shirt.

## Stories
- [Boneless is not a wing](https://nanobotco.github.io/buffalo-wings/story/boneless-is-not-a-wing/): On 25 July 2024 the Supreme Court of Ohio held, 4 to 3, that a diner who swallowed a chicken bone from a boneless wing could not take his negligence claim to a jury, because he could reasonably have guarded against it.
- [Free to use](https://nanobotco.github.io/buffalo-wings/story/free-to-use/): Every map, price, coordinate and recipe on this site comes from somewhere a reader can go and check.
- [Ranch against blue cheese](https://nanobotco.github.io/buffalo-wings/story/ranch-vs-blue-cheese/): Buffalo sends out blue cheese. America buys ranch. Blue cheese reached the wing plate on the first night of the Anchor Bar story, off the antipasto tray, and it is still the house cup along the city's wing trail.
- [The flat and the drum](https://nanobotco.github.io/buffalo-wings/story/the-flat-and-the-drum/): A chicken wing has three joints and yields two pieces a kitchen will sell: the drumette, which is the humerus with the meat pushed to one end, and the flat, which is the two-boned middle section carrying most of the…
- [The origin fight](https://nanobotco.github.io/buffalo-wings/story/the-origin-fight/): Two Buffalo kitchens claim the wing, and neither claim rests on a document. The Anchor Bar dates the dish to the night of 4 March 1964 and tells the story three different ways.
- [The price of a wing](https://nanobotco.github.io/buffalo-wings/story/the-price-of-a-wing/): In 1964 the wing was the cheapest thing on the bird, which is the premise every origin story rests on.

## Optional
- [Search page](https://nanobotco.github.io/buffalo-wings/search/)
- [Map of every place](https://nanobotco.github.io/buffalo-wings/places/)
- [Atom feed](https://nanobotco.github.io/buffalo-wings/feed.xml)
- [Sitemap](https://nanobotco.github.io/buffalo-wings/sitemap.xml)

# — roster of sibling sites, generated from data/fleet.json —
## Elsewhere from the same publisher

- [Mot Dang](https://motdang.net/): city directory for Chiang Mai and Chiang Rai
- [wichaa](https://wichaa.net/): Lanna manuscripts, the amulet market, and the traditions around them
- [Amulet Atlas](https://nanobotco.github.io/amulet-atlas/): amulets, charms and talismans worldwide
- [Carolina Barbecue](https://nanobotco.github.io/carolina-barbecue/): barbecue in North and South Carolina
- [Pink Box](https://nanobotco.github.io/pink-box/): the American mom-and-pop donut shop
- [Basque Tables](https://nanobotco.github.io/basque-tables/): Basque dining rooms of California, Nevada and Idaho
- [Pinot Country](https://nanobotco.github.io/pinot-noir/): pinot noir: the vine, the regions, the cellars
- [Care Abroad](https://nanobotco.github.io/care-abroad/): treatment across borders, with published prices and their dates
- [Thai Roots](https://nanobotco.github.io/thairoots/): a root dictionary of Thai, with a word decomposer
- [The index](https://nanobotco.github.io/index/): every corpus, site and repository, counted
- [Uptake](https://nanobotco.github.io/uptake/): a field manual on publishing for machines that copy
- [NaNoBotCo](https://nanobotco.github.io/): the portal
- [Ask Mot Dang](https://ask.motdang.net/): reader assistant over the directory
- [ai.motdang.net](https://ai.motdang.net/): white-label assistants, by seat
- [Defiant](https://defiant.to/): medical and dental care in Chiang Mai, with a translator at the appointment
- [Hongdam](https://hongdam.net/): bilingual web development, Chiang Rai
- [ฮักฝรั่ง](https://hakfarang.net/): เรื่องเงิน วีซ่า และชีวิตกับแฟนฝรั่ง
- [Offrampt](https://offrampt.net/): turning crypto into spendable local money, Thailand first

- [The roster as JSON](https://nanobotco.github.io/index/fleet.json)