Wing CountryWhich wing are you?

Six questions. A city hands you a plate at the end. Argue with it — that's the whole point of wings.

1. The sauce should be… orange, thin, cayenne and melted butter — it runs off the wing not sauce at all. Seasoning. Dry. sweet, sticky, red, and it should stain your fingers hot enough to hurt, and I mean it

2. Dip: blue cheese. Chunky. This is not up for discussion. ranch, and Buffalo can fight me white barbecue sauce — mayonnaise, vinegar, black pepper no dip. The sauce is the dip.

3. Skin: naked. Fried bare, twice if it needs it. breaded, and fried until it crunches shatter-crisp, however you got there smoked first, then whatever finishes it

4. What is underneath? celery and carrot sticks, on the plate, being ignored french fries, and the sauce goes over all of it fried rice, from the same counter white bread and pickles

5. Pick your piece: flats. Every time. More skin, more sauce. drums. I want a handle. whole wing, tip and all, one piece party wings, a big greasy pile, no counting

6. The seasoning shaker on the table says… OLD BAY lemon pepper garlic and parmesan, and the pizzeria made it nothing. There is a bottle of cayenne pepper sauce instead.

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