A Hot Dog Is a Sandwich - Buffalo Wild Wings vs. Wingstop

Episode Date: September 6, 2023

Today, Josh and Nicole are debating what restaurant establishment should be your wing of choice this upcoming football season! Leave us a voicemail at (833) DOG-POD1 Check out the video version of this podcast: http://youtube.com/@mythicalkitchen To learn more about listener data and our privacy practices visit: https://www.audacyinc.com/privacy-policy Learn more about your ad choices. Visit https://podcastchoices.com/adchoices

This, this, this, this is Mythical. I want my baby back, baby back, baby back. I want my baby back, baby back. Chili's baby back wings. It's ribs. We're talking about wings today. It's Chili's baby back ribs. This is a hot dog is a sandwich.

Ketchup is a smoothie. Yeah, I put ice in my cereal, so what? That makes no sense. A hot dog is a sandwich. A hot dog is a smoothie. Yeah, I put ice in my cereal, so what? That makes no sense. A hot dog is a sandwich. A hot dog is a sandwich. What? Welcome to our podcast, A Hot Dog is a Sandwich, the show where we break down the world's biggest food debates.

I'm your host, Josh Scherer. And I'm your host, Nicole Aniety. And Nicole, today we are taking on the two wing behemoths. We are doing Buffalo Wild Wings versus Wingstop. I know what you're saying. Didn't Rhett and Link do this already? Yeah, but we're not Rhett and Link. We're entirely different. We have the pedigrees of professional chefs

so we can analyze the minutiae that Rhett and Link cannot. Minutiae? Check this out. Subcutaneous fat. I wasn't expecting that one. I was thinking of any other food term and I wasn't expecting that one. What are you doing? I was thinking of any other food term and I couldn't think of it. Emulsified sauces. I'm sorry,

did you say subcutaneous fat is a food term? Yeah, subcutaneous fat. That's actually, okay, so one of the things I look for in a good wing. It's a body term. Nicole, these are literally bodies that we're eating. We have dismembered and broken down animal into commodity to feed our bodies, to fuel us for work in the content mines.

Okay. And yes, this is the only thing we could feed ourselves. But no, Buffalo Wild Wings and Wingstop, I have never eaten these like side by side by side. Cool, me either. I've eaten a lot of both. Cool, I have not eaten a lot of both. I've actually only gone to a Buffalo Wild Wings once. Oh, what do you do during football season? I cry in a lot of both. Cool. I have not eaten a lot of both. I've actually only gone to Buffalo Wild Wings once. Oh, what do you do during football season?

I cry in a corner. What do you mean? Oh, well, David neglects you for the Packers? Yeah. Jordan loves looking good. David, I hope you guys do well this year. I mean, I like to like watch alongside him, but sometimes I get really bored and I just want to go back to my, you know, beauty content.

Well, I like going to Buffalo Wild Wings during football season. Sounds like an ad. It's not. They just do a really great job of having a million TVs everywhere. They have so many TVs and so many beers. Unbelievable. However, in my heart of hearts, I think that I prefer Wingstop Wings. But again, never had them side by side.

I grew up on Wingstop. Wingstop was like a revelation to me. I didn't even think I liked Buffalo Wings until I went to Wingstop the first time. Are you for real? Because, because, because most of the buffalo wings that I had eaten, you know, like you go to the deli at a major grocery store. And they have wings in it? They have just like, it's like next to the rotisserie chicken.

Yeah, sure. And there'll just be these wings that are like stained red. They're flaccid. They're flaccid. They're flaccid wings. What are flaccid? Flaxen hair. The word, no, no, not flaxen hair. The word is pronounced flaxed and everybody pronounced it flaccid. Is it actually flaxed wings What are flax and hair? No, not flax and hair

The word is pronounced flaxed and everybody pronounced it flaccid Is it actually flaxed? Yeah, so much so that now the word is just pronounced flaccid Because so many people It's like riffling to riffle through a drawer As opposed to rifling through a drawer You know? Or like a champing at the bit instead of chomping at the bit

You're supposed to be champing at the bit? You're supposed to be champing, but again, these have gotten naturalized through years of misuse. This is freaking incredible. Isn't it? So anyways, the flaxen wings, they're like soft and fatty. And I thought I didn't like buffalo wings until I had a proper crispy wing from Wingstop. The original hot there with the ranch dressing because their ranch is unbelievable. Wingstop ranch is iconic.

Even just the size. Look at the size of the container. I think that's the blue cheese. On audio only. The blue cheese and ranch are the same thing. I don't, blue cheese is. I'm going to punch you in the face. Ranch is the mother sauce and blue cheese is the derivative.

This is what I believe. Welcome to American cooking. They got the big containers. I'm really stoked to get into this. Okay. Tell the people what we have in front of us, Nicole. Okay. Well, from both chains, we have gotten five classic buffalo wings, classic hot buffalo.

And then we have five mango habanero bone in. And then we have five lemon pepper bone in. And then we also have barbecue boneless. Yeah. Including boneless in this. That was a choice. Yeah. I think it's one of their most popular menu items for both of these. We can't ignore the will of the people. I think it's only fair. I love boneless in this. That was a choice. Yeah, I think it's one of their most popular menu items for both of these establishments.

We can't ignore the will of the people. I think it's only fair. I love boneless wings. They're delicious. If you go to a wing spot like this, do you order boneless wings? No, I don't. That's what I'm saying. If I go to a wing...

Well, Wingstop delivers, right? Yes. Yeah, because it was like with Domino's, right? Is that what it was? No, that was... So, I don't know what Domino's uses. So, Pizza Hut had something called Wing Street. Wing Street.

Wing Street was a separate franchise. But yeah, but I mean, Wingstop and Buffalo Wild Wings were both part of this massive global wing explosion. There are Wingstop franchises in the Philippines now. Incredible. Yeah, Philippines are like the second home of like fried chicken in the world. And so yeah, Wingstop went over there. But Buffalo Wild Wings founded in 1982. Twoio transplants who are originally from buffalo nice they were like we want to have our buffalo staples this is a fact that i did not know until reading about this

uh it was originally called buffalo wild wings and weck no way i love me some on weck so the people what on Weck means. Beef on Weck is one of the nation's great sandwiches. It really is. And it's so underrated. It hails from Buffalo, New York. And Weck is short for Kumulwek, which is a type of like rye roll. Or no, it's not a rye roll.

It's not a roll. It's a caraway and salt roll. Correct, correct. Good. I'm glad you corrected yourself. Caraway and rye. They go together like lamb and tuna fish. But they serve beef on Weck. Good. I'm glad you corrected yourself. Caraway and rye. They go together like lamb and tuna fish. But they were just served beef on weck.

Yeah. And I'm so mad that they don't have that on the menu anymore because I would get that. And then the beef is just like thinly shaved roast beef and there's horseradish on it, right? Yes, there is. And that's it. It's like a simple, incredible sandwich. But anyways, that opens in 1982 and then they gradually start franchising around. And now there's 1,200 locations in the U.S.

Wingstop founded in, I believe, 1994. It's either 94 or 96. Wingstop is 1994 by Antonio Suad. Antonio Suad in Texas. Correct. And then now they've expanded to 900 locations. Incredible. Worldwide.

So, like, they're kind of close to each other. However, we don't have the data on this, but I bet same-store sales for Buffalo Wild Wings, I bet they make a ton, a ton, a ton of money because they have all those alcohol sales.

Yeah. When I think about Wingstop, no one like eats at a Wingstop. I do. I hate getting takeout. I love eating inside a restaurant

and I love crispy, hot, fresh wings. And so I have eaten in many Wingstops. They have whole paper towel rolls. They just plop down on your table.

And it's like busy when you go? No. Almost nobody's eating inside a wing stop. But a Buffalo Wild Wings is always bumping. Buffalo Wild Wings is a party. Yeah, yeah, yeah. It's a good time. It's a good time.

So we can factor that in. But like right now, I think we ought to go wing, just wing for wing. Okay. You want to start? Should we dive in? Yeah. God, I'm so excited to do this. I'm chomping at the bit.

I am going to rifle through all these wings. I have to grab the ranches, though. I got side table ranch. We're keeping the ranch underneath the table? Well, yeah. Come on. What are we doing? Sorry, Joshy.

Okay, so in front of us, we got the original hot from Wingstop and Buffalo Wild Wings. Let's see if we can analyze any differences here. Hold on. Okay, you want to analyze both? Well, I can see a difference in the size and the glaze of wing. That's it. What are you saying? Because on the left,

I got the Buffalo Wild Wings. This is a bigger wing. Bigger wing. Both of these are a naked fry on the wings, which is proper Buffalo techniques. Which I prefer, yeah.

It's always fun to, like, you go to Hooters, you get the, I've never been to Hooters. You respectfully go to a Hooters. I want to go to Hooters so bad. They're just doing their jobs. I want to go to Hooters.

Can you take me to Hooters for my birthday, actually? Yeah. 31st birthday at Hooters. Yeah, to go to Hooters so bad. They're just doing their jobs. I want to go to Hooters. Can you take me to Hooters for my birthday, actually? Yeah. 31st birthday at Hooters. Yeah, actually. I'm sure there's a Hooters How many Hooters are there? I don't know.

Hooters was not part of this discussion. Their wings are, like, good. Are they breaded? You can get them breaded or naked. And then, like, the server always makes, like,

a bit of a salacious comment about, like, do you like it naked? And you're like, I'm respectful. But, yes. I want to go to Hooters. It sounds like so much fun. We can? And you're like, I'm respectful, but yes. I want to go to Hooters. It sounds like so much fun. It's like a strip club with chicken. I will say Buffalo Wild Wings, my couple of experiences that I've had there are eating wings,

like going there to remember the wings and not just to drink beer and watch football. You know what I mean? I remember the wings being a little bit flaccid, being a little bit less crispy than I wanted to, which if you're serving a ton of people, you sometimes get the itch to take it out of the fryer early. Let me tell you, I kind of like my wings to have a little bit of meat and girth on them. I don't like them like shriveled up and crispy. I don't like them like that. And that happens at Wingstop sometimes. Yeah, yeah, which I don't like.

So Wingstop, I believe it is like franchise code to fry them for 14 minutes. That's a long ass time to fry a chicken wing. At what temperature? I don't know what temp they fry at. I would imagine it. It can't be. 450. No, it'd have to be lower if they're frying for that long.

Well, when they come out like crisp to a crisp. No, fair, fair, fair, fair. But they almost get like confit inside. So I don't know. It's kind of like, would you rather have an overcooked or undercooked? I'd probably go overcooked on wings. Okay. Should.

Yeah. Okay. That those wings stuck together in the fryer. It did, it did. Okay, so we're eating buffalo wild wings first? Yeah. I'm just going to lick it. It's the original hot.

The original recipe. It's pretty spicy. It's good. Spicy. A little chew. Definitely very meaty. It's a big meaty wing. It's nice and chewy.

It's spicy. It is very well salted. That is a well salted wing. It's a big meaty wing. It's nice and chewy. It's very well salted. It's a well salted wing. It's wonderful. The meat inside also tastes really really delicious. I must say. Are you getting any seasoning on the actual chicken? I'm not, but I don't think either place seasons their chicken. I don't think they have to. You don't need to when you're

saucing it and they're such small bites. It's a good ass wing. I have no... Can I put my wing back? Oh yeah, you can dip. Can I double dip? No, fine, I won't. Do you want to? We each have our own range, don't we? No.

Why? Josh, you have to learn manners. What do you get that on a scale of 1 to 10? A 6. But I haven't had a wing in a long time. Fair. Get a wing. Do you want a...

Yeah, you can fist one. I'll fist one for you. Thanks. Are you giving me all the flats? Yeah. You're my best friend. Wait, yeah, your flats over here. You'll fist one for you. Thanks. Are you giving me all the flats? Yeah. You're my best friend. Wait, yeah, your flats over here. You're my best friend.

Thank you. Yeah, all these drums are going to go to the dogs. And by the dogs, I mean our editors, Taylor and Hitch. You get what you can get. I like how I said them and not you, Maggie. I'm sorry. I know you wrote the podcast as well. Maggie, you can also have scraps.

I dipped that in ranch, but I shouldn't have. Okay, which wing? Oh, no. This isn't even close. What do you mean? I just ate the Wingstop one. It isn't even close. What do you mean? I just ate the Wingstop one, and it is not even close. Which one's better? I like the Wingstop one more.

Really? Yeah! There's so much more chili flavor on, which is just a more buffalo flavor, right? Because buffalo sauce is just butter or some sort of liquid fat mixed with, and it should be clarified butter, mixed with hot sauce, and then I think that was your recipe, like onion powder and garlic powder in it, right? Do you see how I'm cradling my arm around

the microphone? Yeah, hug the microphone. The Wingstop wing is, to me, seriously lacking in flavor. No way. There's simply like not enough sauce. Also, look at this wing. This is completely shriveled. This is over fried. It's so dinky. Well, this wing from Buffalo Wild Wings is a monstrosity. Yeah, look at this wing. This is completely shriveled. This is over fried. It's so dinky.

Well, this wing from Buffalo Wild Wings is a monstrosity. Yeah, that's too big. But this one's too small. We need our Goldilocks. Who's our Goldilocks? The Buffalo Wild Wings Buffalo sauce is so much more prominent and it's spicier. I think I like the whole... I think the sauce

is better here, but I like the fry on this one a little bit more. You like the fry on the Wingstop one? Uh-huh. Contradictory. It's a lighter fry. In the wings that we got, it is a lighter fry. Mm-hmm.

What do you rate that out of 10? Where do you go on? The Wingstop one? Yeah. Damn. I don't know. I think I'm also going to give it a six for now. You have a tie.

I have a tie right now. To me, in terms of which wing, if these are like sitting out, especially sitting out for four hours, you're at a football party, right? They're sitting out. I'm going for the Buffalo Wild Wing wing every single time. And I did not expect that for myself because still, I love Wingstop. I love the branding of it.

I love everything about it. Do I have anything on my face? No, you're good. That's a little spicy too. That's a little spicy. It's heating up. What do you want to try now? Mango habanero? No, we got to give our palates a break. Okay. Go little spicy. It's heating up. What do you want to try now? Mango habanero?

No, we got to give our palates a break. Okay. Go lemon pepper. Go lemon pepper. So this is interesting. The lemon pepper at Wingstop is a dry lemon pepper that they just put on fried wings, right? It's like a seasoning. It's like a seasoning.

And then they got like the lemon pepper wet, which is like an Atlanta staple, right? They got the lemon pepper wet over at Buffalo Wild Wings, which I believe had a big moment after the show Atlanta. Can I have some of that sauce over there? Hey, we're just hanging out. Yeah, dude, we're just vibing. Lemon pepper, do you get lemon pepper?

Wrong sauce. I sauced incorrectly. No, I never get lemon pepper. I like this as a change up. My wing ordering strategy is I always get half original buffalo or Cajun, which is just buffalo with Cajun dust on it, which is great.

And then the rest of the half, I get a plurality of various flavors that I enjoy, like mango habanero, like lemon pepper. They got something like a Hawaiian. It'll be called something like vaguely racist, just like sticky sweet Asian. Zicky Asian. Yeah, Asian zing is still a sauce they have um this is under seasoned

the wing stop wing is under seasoned nicole it is it is it's under lemon peppered it's under seasoned it's not an enjoyable eating experience try a drum this one's more seasoned come on why not? Why are you yelling at me? Sorry, I'm going to yell. It's still perfectly fine. It's a good, yeah. It's good for a crowd. Yeah.

It's yummy. I don't want to lick my fingers. You can lick your fingers. Let's go with the Buffalo Wild Wings the buffalo wild wings lemon pepper wow it's so glossy she's gorgeous oh that is strange what is the sauce and why is it so thick oh there's a thick gloopy coating on the buffalo wild wings lemon pepper in a way that to me sort of like maybe shows buffalo wild Wings hand a little bit. Like I feel like Wingstop has more of a mom and pop feel to it.

I know it's a franchise thing. I agree with that sentiment. Troy Aikman is a big, Troy Aikman, UCLA Bruin, longtime Dallas Cowboys quarterback. He's franchised a ton of Wingstops and does commercials for them. But it still feels like more of like a local mom and pop shop that's doing things, you know, I don't want to say like the old-fashioned way but compared to buffalo wild wings which is in like every luxury mall right you know or not luxury not luxury mall you're not gonna like a product store no it's in like the newer malls that would have like a pf a mall that would have a pf chang's we'll have a buffalo we'll have a buffalo wild wings you know what i mean i don't

like this one very much i think the lemon pepper goes to Wingstop. Yeah, I hate this. There's like a weird, it almost feels like a gravy. It's not enjoyable. No, the wet on this is bad. It's like this gloopy corn starchy sauce. It doesn't say anything lemon pepper about it. There's no acid. There's no lemon. No, there's not. The freshness of the lemon is completely killed. It's gone. That's fascinating. Boo! Edge goes to Wingstop on that one for sure. Okay.

Not only that, that to me tips the scales in favor of Wingstop entirely. 100% you're correct. Because that wing bummed me out so much. That was a depressing chicken wing. Hot dang. We got to go Mango Habanero or we're going boneless? I think we go Mango Habanero. Let's go Mango Habanero. So what's interesting go mango habanero or we're going boneless? I think we go mango habanero. Let's go mango habanero.

So what's interesting about mango habanero, Wingstop initially had about like eight different sauces on the menu. Ooh, that smells good. Mango habanero was not one of them. Mango habanero became a very, very popular sauce at Buffalo Wild Wings. Trademarked. And then they trademarked it. Certainly you can't trademark the term mango habanero though. It had a TM when I ordered it

off of Uber Eats. Interesting. I wonder if they did that because Wingstop copied them. But like you can't trademark common use. I'm sure they've trademarked something about it, right?

But you can't trademark like common use ingredients. That's why I believe Frosted Flakes is not trademarked. Other cereals are. Rice Krispies is trademarked, the spelling of that. That's why generic cereals have to call it like crispy rice cereal.

Whereas Frosted Flakes, you can have a generic Frosted Flake. These are intense. Can you pass me a ranch? Yeah. Is that the ranch or the blue cheese? I have ranch. This is incredibly sweet. Pretty good.

It's a well-fried wing. Super spicy. The Wingstop one is super spicy. I think it's sweet. I think. It's a well-fried wing. Super spicy. The wing stop one is super spicy. I think it's sweet. I think it's balanced. I like the fry on these. What's wrong with me? I want... Do you guys ever just take...

Hold on. Do you guys ever just take your empty wing bone and you soak it in ranch and then use it like a ring pop? No, I have standards of living. Are you impressed Maggie I'm impressed thank you that's too sweet to me

it's too sweet it's not salty enough it's a mango habanero wing oh I know the ingredients in it so do you remember when we did a fancy we did fancy fast food wing stop yes and Lily initially made the mango habanero sauce

and it was good no it was V V made it and then I tasted it I was like this is really good but check this out and I chucked like a handful of sauce and it was good. No, it was V. V made it. And then I tasted it and I was like, this is really good, but check this out. And I chucked like a handful of salt into it. And it made it better. And it made it better. When people are cooking

sweet things. It needs salt. It needs salt. Like even sweet savory sauces like Panda Express and Orange Chicken style sauce, which this is like very reminiscent of, you know what I mean? Yeah. There would be, it's like orange chicken in terms of like lack or not in taste though. Got something funky in there? No, no, I was deep in thought, but I also do have chicken stuck in between my teeth

because we're eating chicken wings, but I was also deep in thought. I have a conspiracy theory. Go ahead. So Wingstop copied Buffalo Wild Wings on the Mango Habanero, but they used to have a flavor they still do called Hawaiian. That is just like a sweet sticky glaze. I think they just put a little bit of habanero hot sauce in their Hawaiian.

Wingstop? What? Yeah. Buffalo Wild Wings Mango Habanero looks and feels so much better. It's iconic.

This is the best looking piece of food I've ever had in my life. This is like a jewel. It's glowing. It's like amber. Their spice level is much higher

than Wingstop. Nicole, if you will humor me, you don't have to. Can you grab one of the Wingstop mango habanero wings and lick it and then lick the Buffalo Wild Wings one to get the sauce? Will I become a meme? No. I thought you said Amine, like a person named Amine. We met a friend named Amine last night.

We did. Try it. Lick that. I'll lick one too. Irv, you want that one to lick? Sure. Side by side? Yeah.

Okay. You're licking the Wingstop one. Now lick Buffalo Wild Wings. So much more salt. Oh my God. Oh my God, the Buffalo Wild Wings one. It's not even close when you compare actual seasoning to it.

Wow. It's phenomenal. It is. No, the you compare actual seasoning to it. Wow, it's phenomenal. It is. No, the Buffalo Wild Wings Mango Habanero is maybe the best damn wing sauce in the game. Holy crap. And side by side it shows. Oh my God, what an incredible thing.

That's what I'm saying. Also, the fry on mine is like absolutely perfect. Also, I'm just mangling these. Dipping Mango Habanero in ranch like is not the move. I feel like there needs to be another sauce for it, but I don't know what it would be. I don't think a sauce needs to exist. No. I don't think it needs one. The spice level

of the Buffalo Wild Wings is insanely spicy too. I think it's delicious. I lost a tooth? No. I got a big attack on my teeth. I have a temporary crown in right now. And you're just living your truth, huh? While we're demolishing these.

The scales tip. It's so crazy. It's whiplash. In the favor of Buffalo Wild Wings, right? Yeah, now I'm team Buffalo Wild Wings. My nose is watering. Something between the lemon pepper from Buffalo Wild Wings, which is bad, and the mango jam from Buffalo Wild Wings, which is bad, and the mango jam from Buffalo Wild Wings, which is good.

Both of these are two sides of like the corporate R&D coin. Sure. On this side, you're like, they balanced the salt levels until they got perfectly right in the focus groups. Yeah. You know what I mean? They kept going. Yes.

Because Wingstop was just like, screw it. Chuck it out there. But this lemon pepper one they probably got data that was like people think lemon pepper is too dry we need a sauce on it

and they're like well how do we make a lemon sauce that's shelf stable they're like chuck a bunch of like corn starch and a little bit of

shelf stable lemon juice in there get it on sucks it's bad sucks this just needs to be a beurre blanc

it needs to be lemon juice and butter you can't bottle beurre blanc man You can't bottle that it's not stable You know what I mean That's crazy are you dying Yeah it's really spicy We gotta go boneless now

We got the boneless barbecue Okay let's start with wing stop We'll start with wing stop It looks good boneless wings are not Hold on the sauce ratio is unfair Yours is so saucy mine Mine is so not saucy. Sucks to suck, Nicole. This is a great barbecue sauce. That is a good, savory, smoky barbecue sauce.

There's a ton of liquid smoke in there. And I love liquid smoke. Liquid smoke is like truffle oil. Or some people are like, I hate it. It tastes like chemicals. I'm like, I grew up drinking diet Slurpees after every basketball practice. You think any chemical can even register on my palate anymore? No, I want it. That's phenomenal.

What an exciting little bite of food. That's an incredible bonus thing. I'm a little bit bummed, though, the ratio. I think one thing about Wingstop is whenever you get like six wings, two of them will be perfectly sauced, and then some of them will be naked without any sauce on it, which kind of bums me out. I've had that at Buffalo Wild Wings too. Yeah, that's just a wing thing.

You can't adjust for how hung over a 21-year-old employee is on the day they're trying to toss your wings and get a bunch of orders out there, right? Are you on Buffalo Wild Wings? No, I ate another wing shop. Oh my gosh, well that says something about it. I wanted to check the seasoning on the chicken. The chicken is very, very tender.

The breading, it's substantial but light. It holds up to the sauce. It's not falling off. Yeah. I mean, the fact that you went in for two is kind of a testament to how good it is, right? I also had salad for lunch, and now I'm hungry again. Let's check out Buffalo Wild Wings. How does this compare?

I will say it's a lot less saucy, and I feel like it's more heavily breaded. So the buffalo... Are they breading these in-house? Because these look, like, suspiciously identical. And I imagine, like, they're not just getting frozen nuggies, are they? It's highly possible. Maybe it depends by, like, franchisee to franchisee, you know? Do you see a difference between these?

Not on the inside. On the outside, though, definitely. Is this the same sauce? I mean, it's the same. I mean, they sell their sauce. Does Wingstop sell their sauce? I don't think it's the same sauce, Josh. Hold on. I'm cooking here. Let him

cook. Dude, the sauces are eerily similar. Really? Nicole, if you will humor me. You're going to make me lick again? Josh is making me lick again. Just suck on the wing. Josh is making me lick again. Just suck on the wing. Yeah. Okay, give me that one.

Yeah, yeah. This one, okay, this one's real saucy, though. That is so wet. Oh, boy. Josh, your fingers are freaking disgusting. I'm sorry. I'm a gross man. I know, like, some people think I'm, like, suave and debonair, you know, and like a gentleman. No one has ever thought you're debonair.

No, I think there's, if you have ever thought that I was debonair or as I pronounce it, deboner. Please comment below. Go Josh is deboner. Like a goblin. I'm sweaty too now from the wings. The sauce is eerily similar. Similar, not the same. More liquid smoke in that one.

More liquid smoke in that one. They're both great, to be clear. I'm leaning more towards the Buffalo Well. I'm leaning more towards the Wingstop experience. The extra liquid smoke in there as coming through. But to me, they're so similar that like, if I'm going out for wings, again, I do love boneless wings. If I'm ordering for the table and people like, screw it, Josh, just go to town. I'm like, yo, give me a couple pitchers of Miller Lite

and then I'll get a smattering of wings and like a third of them will be boneless because people like them. And I will nosh on them. I don't prefer them. What the hell happened? You think you're debonair? Men on the internet think I'm sexy. Oh my god. Ugh. Oh, my God.

Josh, why don't we get carrot sticks? Where's my celery? I love celery and carrot sticks. I like to dip them in the sauces. One of the most, like, coastal elite moments that Julie and I have had is when we were visiting my family in Allentown, Pennsylvania. And we were just going around, like, Philly, eating all the cheesesteaks and all the pizza that we ever wanted.

And then we go out to Allentown and it's late at night, maybe like 11 p.m. when we roll in. We hadn't had dinner yet. We go to this like sports bar. It's like Sunday at 11 p.m. I roll in and we're like, maybe love like a salad on the menu. They're not. There was nothing.

But they had wings. And I was like, hey, we really need vegetables right now. Can we just get like, just give us all the celery and carrots that you have? And they were like, yes. And we just sat there and we ate a bunch of celery and carrots. That's very sweet. As Julia drank a glass of white wine at a sports bar in Allentown, Pennsylvania. She rocked.

Right across the street from their minor league hockey team. That's a great little anecdote. Thank you for sharing. That's a fun little anecdote. Thanks for sharing. What do you think is the winner? Ugh. I think you're just eating to eat.

Yeah, dude, that's why I got into this job. You think it's passion? You think it's a passion for digital media, Nicole? No, I wanted to dip my lemon pepper wings in the barbecue sauce. Okay, well, I think what we've learned is the Buffalo Wild Wings classic is incredible. Yeah. The lemon pepper goes to Wingstop. Yeah.

The Mango Habanero goes to Buffalo Wild Wings. And then you think that Buffalo Wild Wings and Wingstop have the same barbecue little... What are these called? Boneless wings? I'm sorry. I feel drunk. God, these little boneless wings. I mean, sign me up.

Hold up. I just found a wing at the bottom. This is Wingstop's lemon pepper. I ate half of it. Do you want to eat this? This is a great wing. I ate half of it. And if that's too gross for you.

Your hands are just so disgusting. But it's just more wing sauce on my hands. But you've been licking. Yeah, I've only been licking my left. Like how, you know, in like a Muslim home, you only eat with your right hand. This is a great lemon pepper wing. This is the ideal lemon pepper wing.

I don't know if it changes anything for me in my final decision, but that is a great freaking wing, and I would have that any day. But they're so dinky. They're not dinky. They're discreet. And, you know, some people actually prefer a more discreet wing. Sometimes they think the big wings are boastful, you know? And sometimes it's like, how do you even...

Like what? In like Greco-Roman times? Yeah. Like, how do you even, you know, fit that in your mouth sometimes? They want something that can slide in and out easily. You know what I mean? And you say you don't make eye contact with people. How can you say that?

How can you say that? No, but I'm being serious what I mean? And you say you don't make eye contact with people. How can you say that? How can you say that? No, but I'm being serious when I mean that. Like wing size, wing size really doesn't matter to me. I'm fine with a small

wing. I know you're getting less value because you pay by the wing. Yeah, you got to think about it this way. Yeah, hear me out. Wait, yeah, that's BS.

Yeah, what? You pay by the wing. You should pay by weight. This man knows what he's talking about. It should be total. It should be like a yogurt land.

I should be able to get a cup and just fill it with all the wings that I want and come plop be like a yogurt land. I should be able to get a cup and just fill it with all the wings that I want and come plop it down on a scale. I think you're right. And then they still have marshmallow topping and hot fudge. I would dip we should do pumpkin spice wings

and dip them in marshmallow fluff. I think we made that once. We made it? I definitely made pumpkin spice wings. I don't know. Who do you think I definitely made pumpkin spice wings. Oh. I don't know. Who do you think is the better spot? Who do you think wins in the Battle Royale?

Buffalo Wild Wings or Wingstop? I don't think I made pumpkin spice wings at Mythical, though. Oh. When did you make them? I think it was like a column for like Maxim or Thrillist or something. Anyways, a lifetime ago. My ultimate decision, it is impossible to eat this plate of,

I'm gonna choke on these wings. My final decision, it is impossible to eat both of these troughs of food and say that Wingstop is better. To me,

with what we experienced today, I have to give the edge to Buffalo Wild Wings. The Mango Habanero, that's one of the best wings I've ever eaten. I think their original hot is significantly better. The Lemon Pepper, chuck it, don't need it. Boneless wings are great.

However, I think I'm still going to order from Wingstop. When I want to go watch a game and I want to sit down and really just like, I want to spend five hours at a B-Dubs, right? I'm going to go there. I'm probably going to get some like spin and try to choke dip too. Get'm going to go there. I'm probably going to get some like Spin and Charter Choke dip too.

Get a couple beers, whatever. But for a quick lunch for delivery, whatever, I'm definitely going to Wingstop. You know what I mean? I really like it. Also, I'm getting the Cajun. I like the Cajun. You know, maybe even might get the Atomic. Nicole, can you keep wiping my face? I need it.

I'm here. I'm here. Thank you. Thank you. Nicole can you keep wiping my face I need it I'm here thank you thank you ultimately though I think they both do a really good job I'm going to keep going to both but like wing for wing pound for pound Buffalo Wild Wings and then they also have 98 more TVs per location so that's big for me

I think Buffalo Wild Wings as an experience is better but the wings at Wingstop, they're pretty damn good. So, you know, there's no right answer. Which camera am I speaking to? You? I'm going to speak to you. No matter what wing place you go to, just make sure you're sharing it with a friend. Don't go by yourself.

Eating six wings by yourself is depressing. You can go and I can go by yourself. I ate 50 wings at Wingstop by myself once. That's real. I was 12. Oh, real. I was 12. Oh, wow. I'm serious. How much was that?

They used to have 25 cent wing Wednesdays, but now they don't. Thanks, Joe Byron. Yeah, the Buffalo Wild Wings was like $46 or something. And then I think that the Wingstop was like $27, $28. Oh, yeah, because you're paying, when you order delivery, you're paying for the rent that Buffalo Wild Wings is spending on all their TVs. Yeah. Stop ordering delivery from sit-down restaurants.

Like, that is the worst decision. You're paying for them to keep the lights on for the TVs. I just burped. We can't finish the podcast until it's winter gone. Oh, no. Cut. Cut. Cut. All right, Nicole, we've heard what you and I have to say.

Now it's time to find out what other wacky ideas are rattling out there in the internet. It's time for a segment we call Opinions Are Like Casseroles. And for everybody watching on the YouTube, we are moving Opinions Like Castrols to audio only. So go check that out on Spotify, Apple Podcasts, wherever you get your podcasts. You guys tell me you made a noise that came out from the top. Oh, big. Oh, big.

All right, Maggie, cue up that first opinion. Hello. Hello. I'm still reeling from the voicemail, but I'm calling to ask, is it normal to put hard-boiled eggs on pasta. My mom did this for me growing up. She is Italian, but other Italians have told me that it's wrong and sinful and disgusting.

Sinful? And I need to know, Italians are very Catholic. Is this a valid Italian food? Or was my mom lying to me thank you was this person's mother lying to her about being an Italian

sinner go check it out wherever you get your audio podcast Spotify Apple podcast what are the other ones called like I don't know Slooper if you don't use Slooper I'll hit you up with a free Slooper discount code type in hotdog for 10% off at Slooper that I literally have no idea. If you don't use Slooper, I'll hit you up with a free Slooper discount code. Type in hotdog for 10% off at Slooper.

Okay, that's not true. Maggie, can you look to see if Slooper's anything? Jeez. It might be a dirty site. What the hell? What's a Slooper society? Oh, it's a Norwegian. It's a Norwegian Mayflower people.

We're called Sloopers. I hate you so much sometimes. You love to see it. I don't like when you do that. It pisses me off. Video people, we'll see y'all later. Audio people, welcome to the after party. This is the after after party.

The second location where things get a little bit hot. Hot. And we talk about hard-boiled eggs. That's right. On pasta. They're so hard and boiled. I've seen hard-boiled eggs in Italian dishes that I did not expect. Tempano, tempano, tempano.

Tempano, tempano, tempano, tempano, tempano. Tempano, tempano. We're going to have fun. But no, tempano is a very southern Italian dish. Like mad Sicilian And again Italy wasn't like Unified as one country

For a while And there's still So many regional differences Similar in the United States Right? Sure I just saw a video today Of some lady from the Midwest

Making a Snickers salad It's apple, Snickers Cool whip and pudding I've actually heard of that Sounds delicious Not a salad though Definitely not a salad But in the Midwest it is

So this dish Like pretzel salad I'm curious where your mom Is from in Italy right? Because like Her ancestors I've actually heard of that. Sounds delicious. Not a salad, though. Definitely not a salad, but in the Midwest it is. So this dish. Like pretzel salad. I'm curious where your mom is from in Italy, right? Because like her ancestors, they wouldn't even call themselves Italian. They would have said where they're from in Italy. Cool. Sovereign nations are not how people are naturally divided.

We have different cultures and subcultures and sub-subcultures. I was thinking maybe this is a way to impart protein instead of cheese. Maybe it's like a dairy-free thing. Yeah, or I mean, they probably just had eggs and they had pasta and they were like, we're gonna put this on it and it's gonna be delicious. It's pretty mild. People think eggs have a taste. Sometimes they're kind of mild. I just realized I made an eggy Italian pasta dish

for breakfast this morning. You had pasta for breakfast? I found a leftover Stouffer's lasagna in our fridge. Ew. Oh, Josh. That is a week old. Dude, it was in the freezer for like nine months. You can eat week old lasagna. Don't take food safety advice from me. But I threw it in a pan.

I was desperate this morning. And then I fried an egg in the same pan. Popped that on top. Flipped it over. Cheese got crispy. It was nice. So, if eggs on pasta is a sin, I know a little of the dealings of sinners and saints. Only that sinners always have more fun.

You want to sing a song? What song? Your own personal pasta. Someone who put some eggs on the pasta. Reach out and egg me. Ask him where she's from in Italy. Ask him where the ancestors are from. I'm curious.

And then call back hi i know little josh likes to get down a little uh uh niche tangents about food and i too have been on a niche food tangent specifically niche book history i've read history of butter history of hamburger history of History of Butter, History of Hamburger, History of Milk, History of Sugar, History of Salt. You're incredible. I need little weirdo Josh to read some of this so then he can talk about it so I can feel validated on my very

specific, very niche book taste. Thank you kindly. So you just gotta read more? Who is writing all these histories of foods? I don't know but can you google like history of butter book um because i i am reading a lot of probably i'm reading a lot of niche food history right now but i am deep in the thick of an incredible book um it's a history of food or cooking and civilization um from rachel loudon a really incredible historian whom I love very much. And yeah, I'm now into how like Zen Buddhism influenced all of the like different Indian subcontinent empires at the time.

And so like the rise of like Asafoetida even as a substitute for garlic and onion because that was sort of like non-grata. It's a hot food, right? All that. So that's incredible. Sort of like non-gratis. It's a hot food, right? All that. So that's incredible.

And then also how, what was it called? It's the Mauryan Empire, which I'd never heard of, which is cool. New Zealand? No, like it's M-A-U-R. Not like Maori, but like Mauryan. I don't know. But anyways, a very fantastic book. But yeah, Butter, A Rich History.

I got to get in on there. I promise I'll read it because I don't know much about the history of butter. I heart it. It's fine. I like butter. You know, important and indeed in food. Alex Guarnaschelli has a restaurant called Butter that I really want to go to in New York. Really?

Yeah. There's a restaurant near me called Sweet Butter that I enjoy. Okay. Fans want to camp out near Sweet Butter Kitchen in Sherman Oaks. Who wants to go to Sherman Oaks dude Oh my god Some people live in the valley

Nicole Some people don't have to Cross to the valley They just live in the valley Because that's where we like it Even though it's hot It's so hot in the valley It's so hot in the valley

Ugh I want to go To the San Gabriel Valley Yeah we should They have some of the Most spectacular Chinese food I've heard

I would like to go When do you want to go? You never hang out with me outside of work. It's annoying. We literally did that like last week. We played Settlers of Catan together. Oh yeah. That was good. That meant nothing to you? You cooked for us. You cooked a lovely Shabbat dinner for us. I forgot. Sorry. It's okay. It meant

something to me. Next opinion. Hi, my name is Piper from Chicago. I just wanted to say something that annoys me about perception of food in chicago they're always like oh chicago style pizza is deep dish when and they're talking about it like we eat deep dish like on this weeknight pizza which is not at all how it works yes you do there's another kind of pizza in chicago chicago called tavern style pizza which is really good which is cut into squares and is really thin.

We're still human. We're not going to eat the giant cake-sized pizza every weeknight for pizza. Thank you. This is true. And this is something that I've heard from every single Chicagoan who knows food that I've ever met. I've never had Tavern Style Pizza.

I hate what Piper's talking about here. And I think they're dead wrong for it. I think this is John Stewart. Ever since he went on the rant about Chicago style deep dish pizza not being pizza and being a casserole. What this is is the politics of assimilation, right? Piper doesn't want to be known for this gigantic bloated monstrosity called the deep dish pizza, even though that is what Chicago has offered the pizza know, the pizza scene more than anything else. I love deep, what's the problem with deep dish pizza?

Well, no, and I get it. You're not eating it every night. I don't, I don't, LA invented the French dip, which I love. I don't eat a French dip every night. You know, I eat it once every couple of months and I absolutely love it. Yeah, yeah, yeah, yeah, yeah. This whole thing about tavern style, I've had tons of Chicago tavern style pie. It's, it's, it's good.

It's a good pizza, right? Yeah. But in terms of what Chicago offered the pizza world and just doing something different, right? And doing something that actually pushed the boundaries of pizza. Something that was, you know, cutting it into squares. That's the legacy that you want Chicago to know. You're trying to assimilate into

the thin crust cannon of pizza. Like, look at Detroit. You know, Detroit is proud. Detroit serves more people in Detroit eat a traditional thin crust pizza more than what we would call Detroit style pizza, right? The thick Sicilian grandmother pie, which by the way they're using like brick cheese

on, they're using like a cheddar in the crust. Like that's a very unique pizza to Chicago. And I think Chicago, I would love to see Chicagoans lean in more to deep dish. I don't even know many Chicagoans who would say that they like really enjoy deep dish pizza. I love deep dish pizza. When I went to Chicago,

I had deep dish pizza twice. Yeah. I was good both times. I think there's a couple foods that kind of get like crapped on a little bit. Like Tito's Tacos

is a great example in Los Angeles. It's an LA institution. So Tito's Tacos serves, it is a crispy corn tortilla, deep fried. Hard shell. Hard shell,

shoved with like shredded beef, lettuce, and shredded yellow cheese. Is it shredded beef? I always thought it was like a... Ground? Ground. Shredded. Is it shredded? I've never noticed.

It's shredded beef. And then they serve it with a very watery, very tomatoey salsa. Green guacamole. And like the greenest guacamole you've ever seen. There's so much water in there. It's incredible. And it's like a moment in time and it's an awesome food. You soak it in the salsa.

It tastes like panipuri. It's not like the it's like a moment in time and it's an awesome food. You soak it in the salsa. It tastes like panipuri. It's not like the best taco you're ever going to have. I'm more often going to, you know, like a local taco truck, getting off my store or something like that. But it's something really awesome that sort of locks in a moment in time and I'm very proud of Tito's tacos. I don't want to crap on it. And I want to see Chicagoans lean into deep dish more, damn it. Lean in! It's what

you're known for. It's not like, I don't know, being like a murder capital of the world or something yeah you know is detroit the murder capital of the world i saw a list of uh least safe cities and it was somewhere in alabama it was like birmingham oh yeah yeah yeah freaky yeah i don't know maggie look up murder murder capital of america it is chicago it is chicago um sorry nobody's perfect you know uh again we you know making yo i'm so and nicole and i believe that everyone has a right to both safety and thick pizzas where the sauce is on top. You can't write this stuff. Can I just say that? And I think that...

You literally can't write this stuff. You know? Well, that's like a thing. You can't write it. Yeah. It's so silly. Yeah. I really screwed the pooch on that one.

Yeah. Well, you know, what are you going to do? Chicago, we love you. I love Chicago, and I can't wait to go back. The old Windy City. The only thing it's known for what's up josh and nicole hey i just wanted to call to share my love of track and field with josh let's go oh my god i wanted to tell him my go-to snack when i get home from practice so when i get home i like to

get a bowl and just fill it with peanut butter. And I throw that whole thing in the microwave, just melt it a little bit, and then I just drink the peanut butter out of the bowl like it's a soup. I like you. I encourage you to try this from one shop to another. Love you guys. Have a great day. Yeah, no, that's great. One, as a shop owner, you're working out really hard.

You're burning a lot of calories. You need those calories so you can create just like thickness. Here's the thing though. I will say I always prefer post-workout carbs. At some point calories is calories. Mass moves mass. You know what I'm saying? Um, but you really want that like Mack truck with a Porsche engine. You need post-workout carbs, baby. So what I do is I'd sprinkle a bunch of like, I dump a bunch of honey into that peanut butter, then microwave it, then drink it. Cause then you're getting those healthy honey carbs. Yeah. Honey is pure sugar. Sugar is pure carbs, but that peanut butter, that is nice. That then you're getting those healthy honey carbs. Honey is carbs? Yeah, honey is pure sugar. Sugar is pure carbs.

But that peanut butter, that is nice. That's about a thousand calories. Back when I was in college, if a freshman was underweight, there was a coach that was known for, he'd bring in either a tub of peanut butter or a pint of heavy whipping cream and he'd be like, drink it! Like a gavage? Yeah, kind of. Yeah, he

lost his job, but you know, his boys were thick. Like the guy in Whiplash, spoiler alert. Yeah, he lost his job, but... Like the guy in Whiplash? His boys were thick. Like the guy in Whiplash? Spoiler alert. Yeah, Whiplash is not a universally happy story for everybody. Such a good movie. Hey, shout out the shot bit, man.

I hate Track and Field. Why do you hate it? It's like the original spoiler. You know what I just found out? Did you not see Fumka Bull run down Jamaica in the 4x4? I'm speaking. You were in track and field. Lily was.

V was. Trevor was. I wasn't. And I feel really left out. You can join an adult track club. But you can pick like a stupid event. You can pick like racewalking. Sorry to the racewalkers out there.

What's racewalking? Racewalking. Racewalking. Racewalking is running. It's a race. But you have to have one foot on the ground at any given point. Is it like what Hal does in Malcolm in the Middle? Correct.

Yes, he was a race walker in that episode. That's a great episode. I thought it was rice walker, and they had to walk over rice, and it would hurt their feet. No, but there are some very silly events where you have to run around the track, but jump over a single hurdle and then splash into a strange slanted pool of water and keep running with wet shoes. I was watching that with you, and I thought that was really cool. Yeah, Steeplechasers.

But I hate that everybody was on track and field and I wasn't. Shout out to Emma Coburn, American record holder in the women's 3K steeplechase come on the show. Steeplechase? Steeplechase comes from an old medieval horse race. And then the hammer throw was an old Highland Games. It was like a Highland battle tactic where they'd launch

large hammers into people. Highland? The shot put is also interesting. I know you're all wondering this Maggie, don't you dare cut that camera so the javelin is a creation. Highland? Like Ireland put is also interesting. I know you're all wondering this, Maggie, don't you dare cut that camera. So the javelin is a creation. Highland? Like Ireland? Scotland, yeah.

Scotland? Yeah, so the javelin and the discus were both Greek events, but the disc or the discobolus

actually weighed about 14 pounds back then. Now it's 4.4 pounds, but the shot put, also known as like the Bramer Stone in the Highland Games,

as well as the hammer throw are both Scottish events. Good job, Josh. Welcome to Josh's Track and Field Corner. That meant so much to me. Thank you for everybody being here. On that note, thanks so much for stopping by Hot Dog and Sandwich.

We got new episodes out every Wednesday, audio version, every Sunday, video version, full opinions, like cast roles, only on the audio version now. Please be nice to us about that. There were many factors that went into this decision.

Yeah, there's a choice. There's a reason why we're doing it. We're not just doing it to pull your chain, man. No, man. It's because it's the algorithm. Yeah, but if you want to be featured on Opinions Like Castrols, you can give us a call and leave a quick message at 833-DOGPOD1. The number again is 833-DOGPOD1. We don't know. We don't. I don't know what an algorithm is,

but I know that everything I do is because of it. And I know that one day when I die, I get to float up in the clouds and I get to live with the algorithm. And I go, thank you, Papa. And I kiss the algorithm when I get to cloud heaven. Anyways, we'll see y'all next time.