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Silly person. Buffalos don't have wings! (213.8) - Mark's Journal
Silly person. Buffalos don't have wings! (213.8)
What do you call wings? Let's give you the benefit of the doubt right off and assume that you don't call them "Buffalo wings," since, as noted above, buffalos don't have wings.

Wing Night at Rogue's"Chicken wings" seems like a viable option, since that is, after all, what we're talking about. It just seems redundant, since "wings" covers you in any audience with even a vague cultural awareness of the last few decades. I'm pretty sure that's also what you'll find listed on the menu in such eateries as Duff's and the Anchor Bar. (If the menu says "Buffalo," it's likely only as part of the address.)

"Hot wings" has become awfully common, though I'm struck by the frequent odd pronunciation, which makes it sound like one word with the first syllable stressed, as opposed to a pair of words where one modifies the other. I just listened to a restaurant review podcast that talked about "hotwings" at a place that I know serves wings, but in a form that I'd consider sharply different from the Buffalo style I'd associate with that monoword form. One of the series of quirky, animated Guinness commercials, too, talks about "hotwings" as one of their examples of something that's just as "Brilliant!" as their innovation of Guinness Draught in a can.

Moreover, "hot wings" doesn't really cover the surprising variety of sauces and other coatings available at many wing establishments. Deep fried chicken wings tossed in sweet and spicy chilli sauce might qualify, technically, but it's still not quite what you'd have in mind if you wanted wings.

Why do I have such a problem with the "Buffalo wings" misnomer? It's mostly that it's so unnecessary, but also that empirical evidence suggests that the farther the wings from the Buffalo-style experience you were looking for, the more likely the name "Buffalo" will be casually and callously tossed in to describe them. (Does the same thing apply to a "Philly cheesesteak"? Probably. "Cheesesteak" is adequate verbiage; if the purveyor uses Amoroso rolls baked in Philadelphia and has Whiz available, your odds of a good experience are pretty good.)
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aregulardyke From: aregulardyke Date: June 25th, 2010 06:08 pm (UTC) (Link)
I just call 'em "wings".

Does this mean you went to the new wing joint down by Home Depot ? If so, how was it ? I love me some wings, and with as close to where that place is to work, I can see myself stopping there - if it's any good, and not too expensive ...

corkdorkdan From: corkdorkdan Date: June 25th, 2010 08:02 pm (UTC) (Link)
Buffalo Wild Wings is great! They're a chain from the South (I think) and have very good wings. I'm not sure if they're superior to Wings Over [...] though.
mhaithaca From: mhaithaca Date: June 25th, 2010 10:20 pm (UTC) (Link)

Buffalo Wild WingsThey're from Ohio, actually, opened by a couple of guys who moved out there from Buffalo and got tired of not having any wings available. I hear the food quality is excellent, especially for a chain eatery. Ours certainly looks snazzy, with lots of big TV screens!
camper4lyfe From: camper4lyfe Date: July 27th, 2010 05:32 pm (UTC) (Link)
I find that BWW is overpriced for what you get. The food is "standard", in my opinion.
mhaithaca From: mhaithaca Date: June 25th, 2010 10:22 pm (UTC) (Link)

Nope! I haven't been there yet. The post was triggered by listening to Dave say "hotwings." He also says "hot dogs" funny. :-) That sounds more like "hut dogs." Definitely want to check it out! But it seems the time to go is Tuesday for the cheap wing days, or Thursday for the cheap boneless "wing" days. If you leave after you're done at work, you're between lunch and dinner, and you'll probably find it's nearly empty. But I bet more normal mealtimes on those days, they get slammed.
aregulardyke From: aregulardyke Date: June 26th, 2010 07:16 am (UTC) (Link)

Cheaper is good !

Ahhh, thanks for the cheap day tips - I'll check it out maybe this week, since I get paid ( I am not liking this every 2 week pay period thing ! )
adelais From: adelais Date: June 25th, 2010 06:18 pm (UTC) (Link)


I'm with you on the Amoroso rolls (never could find a decent "steak roll" in Ithaca for sandwiches), but authenticity be damned, I've always found the overall experience better when Whiz was _not_ available!
mhaithaca From: mhaithaca Date: June 25th, 2010 10:17 pm (UTC) (Link)

Re: cheesesteaks

Oh, I'll generally eat provolone instead of Whiz, but if there's no Whiz available, it's just a bad sign.
acappellasinger From: acappellasinger Date: June 25th, 2010 06:33 pm (UTC) (Link)
I agree with you. Mostly. They're just wings. Buffalo is sometimes the name for the sauce type, but usually it's just the heat level. Or it's what you expect when you don't order a sauce by name (BBQ, Terriyaki, etc.).

And the surest sign to me that a cheesesteak is nothing like what I've eaten in the Philadelphia area for the past two decades is the use of "Philly" in the name. But for me, what makes a cheesesteak real isn't the roll or the type of cheese as much as the meat. When I lived down there, I had authentic cheesesteaks on a variety of rolls, and I typically got provolone rather than whiz.

But there's a certain cut of meat (nothing like a Steak-umm), spiced and prepared a certain way (always chopped, just like the onions) that was used by every single place I enjoyed down there. There's a slight variation in that from place to place, too but they're all identifiably authentic.

Usually places that call it a "Philly Cheesesteak" don't have a clue about the meat. And if that's wrong, they might as well not even bother with the rest of it. I think the Ithaca Ale House calls it a "Filly." Theirs is close enough to authentic for me. I can't remember what it's called on Jack's menu in C-Town, but they're getting it pretty close to right, too. Either is good enough for this Philadelphia ex-pat to satisfy the craving when it hits.
sskipstress From: sskipstress Date: June 25th, 2010 10:24 pm (UTC) (Link)
Cheesesteak where I grew up had tomato sauce on it. Otherwise it's the same chopped meat you remember with provolone on either a hard or soft Italian roll, normally purchased from ATV, the local Italian bakery. Onions and peppers were optional, and I liked to get mine with onions, no peppers, and I usually ordered it without sauce.
acappellasinger From: acappellasinger Date: June 26th, 2010 12:50 am (UTC) (Link)
One of my co-workers at the coin and stamp shop regularly got a pepperoni pizza steak, which is pretty much what you might guess: start with a cheesesteak, but use mozzarella and add pepperoni and pizza sauce. He usually got a double, which actually more than doubled the fillings and cheese as well as the length of the roll. Just being in the same room as that sandwich was enough to clog my arteries...
corkdorkdan From: corkdorkdan Date: June 25th, 2010 08:07 pm (UTC) (Link)
I never thought about it that way, but you're right. A "Philly Cheesesteak" is often anything but. Reminds me of when you see it on a menu in a cafeteria. You just know it's not gonna be good.

Since I was introduced to the awesomeness of Wings Over Ithaca (and now my current home has Wings Over Providence), I have reverted to just calling them wings. Buffalo seems too specific, since as you point out there are many other flavors available. I only use buffalo if I'm specifically going to get the hot sauce kind.
mama0807 From: mama0807 Date: June 26th, 2010 09:01 am (UTC) (Link)
I call 'em wings.

And if the menu says "Philly cheesesteak" I can guarantee it will be done wrong.
queenmabwords From: queenmabwords Date: June 26th, 2010 10:22 am (UTC) (Link)
I thought they were named wings because they were created in Buffalo, NY.

So New York style cheesecake should be called...?
camper4lyfe From: camper4lyfe Date: July 27th, 2010 05:34 pm (UTC) (Link)
But when you're NEAR Buffalo, they're "wings". The farther from Buffalo, the more "Buffalo" is emphasized, even though they tend to be pretty lousy in comparison to a "real" wing.
camper4lyfe From: camper4lyfe Date: July 27th, 2010 05:40 pm (UTC) (Link)
It took me YEARS to have anything but the traditional wing, with various levels of heat. Even now, I rarely venture into the more "gourmet" sauces, and when I do it's generally because someone else ordered them. Order a "hot wing" around here and you'll get HOT wings.

But like everything else, it's a "local" thing. In Buffalo, it's wings. In NY and Chicaco, its the different types of pizza. In Philly, it's cheesesteaks (whiz wit, for me). In the south, it's the various types of BBQ. (Rochester and the garbage plate) They all have the "traditional" ways of doing it, and the traditionalists that won't have anything but, and will fight to the death the *right* way to do it....(damn, I've lost my train of thought).

In the end, I agree with you. It's just ridiculous the way people destroy a good thing, to make it their own, even though it's inferior to the original product.
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