biggest chicken wing festival in the
world right here right now the National
buffalo wing festival in Buffalo New
York
this is 14 years coming up
it is a huge event almost half a million
people have attended the wing festival
2.4 million chicken wings have been
consumed we ordered 30 tons of chicken
wings this year 70,000 people from all
over the world from every single
continent this is the Super Bowl the
Super Bowl of chicken wings
Buffalo created the chicken wing Buffalo
is the originator of the chicken wing
and I would say as Mayor of the City of
Buffalo no place no place no place in
the world makes chicken wings as good as
the City of Buffalo makes them our food
processing broke that lovely flame I
just Sparkle it’s gone out again
nothing ever run smoothly you can
probably actually one is Stephanie your
gas in it not what you want to happen on
the day before you are about to serve
people a little bit stressed I’ve got
stuff work my face all over the wall I
have tricks are gonna kill me
what my housemates do not like they
don’t like this just one switch down
right yeah let’s go Sal Stan oh good
five minutes before we’re meant to open
we’ve got a hundred kilos of chicken
rings to Park cook-off and we’ve just
got fired
so going well yes mother’s riches this
is my business partner and colleague I’m
Andy and together we are
Randy’s wing bar and we specialize in
buffalo wings well chicken whistling
rings OH
hey guys free buffalo buffalo now just
been invited to the national buffering
festival at the first-ever international
competitors my name is drew syrup I’m
from Buffalo New York I am the founder
of the National buffalo wing festival
I’m also known as the wing King when I
got a call from these guys from London
I’m like come on what is this you guys
crazy isn’t it bangers and mash or
something like that that’s the thing
about randy’s when they came and I met
them I could tell there was passion I
could tell there was love they really
have something which I didn’t know
somebody in London would have four wings
I’ve been doing kind of like the street
food festival vibe for a while so to
have this pressurized outdoor cooking
thing going on where you just got people
like throwing things at you and shouting
at you and loud music and totally is
what the Buffalo specials going to be
about yeah it’s been really good
practice I think the Buffalo
you want to go out then we don’t just
want to just you know complete our mind
says that we do want to win but we won’t
we want to take it to the Yanks and show
them what we’re made of basically next
yeah we can say Yankee Yankee in the
early 60s the buffalo chicken wing is we
know it today originated at the anchor
bar a buffalo wing is a chicken wing cut
in half unbrided deep-fried and coated
in a sauce that’s a mixture of pepper
sauce and butter but after a while he
got chefs in the back of the kitchen
like hey I want to add my twist to it I
want to add a little garlic more vinegar
less more salt I want to add this
special ingredient and that’s where
chicken wings have gone we’re here in
the lab and out straight this sub
preparation that we use to come up with
all of our new sources this Josh who’s
going to be helping us this can be
coming to America with us we are going
to be working on a very unique
traditional medium hot soft low sauce
which is the holy grail of all kind of
hot sauces for buffalo wings
I have a little dip at work so well just
classroom car from buffalo wings are
generally served with blue cheese dip
and salary on the side we mix celery and
the blue cheese in the sauce adds a
whole new dimension times the color this
is extra spare them into a hot smoker or
them down just rendered the fat away so
this is all the stock yeah almost almost
movies yet so really tasting that up
those toys have to raise them compared
to the you know standardized kind of a
buffalo sauce it’s as streets ahead it’s
it’s got so much more layers so many
different flavors in them that is what
we’re going to be taking into America
for sure gone through what about sixteen
different varieties of barbecue sauces
this is probably the closest that we’ve
been to so far that we think is actually
going to be a contender
well he definitely needs a little bit
more with local no there’s a lot more
summer something fluffy you need to
reduce that down
this one we’re calling the golden
buffalo just need with the Frank sauce
they use a red cayenne pepper what we’re
going to be using is a yellow cayenne
peppers and that’s what gives it the
golden yellow
I don’t know how Americans would take
it’s only a buffalo sauce is red it can
go either way but I think that we have
to test it we have to do we have to see
where it comes out like
this is saves an old yeah that’s that
feels like Buffalo bad us color on it
I really wanna it’s really nice the
barricades oh module yeah they
would have never had anything like oh
that’s pretty good that’s really good
we are here at street face testing their
golden buffalo and especially you doubt
that we go believing to go to America in
two days the pressures on so this is the
first time anybody outside of Randy’s
has sampled golden buffalo let’s head
around here a bit hi there guys we’re
just trying one of our new sources it’s
really perfect on the right in the right
direction for a good source you think I
give it a go this is a new story just
safer wing in there and dig in and then
how about the level of spies from look
at the parks original it’s more
refreshing lighter and Tangier
it’s nice is it gonna win a competition
no no I think Andrew the reactions been
helpful because some of it was very
positive some of it gave us feedback on
the whole is been good but what what was
said I think we can help us to fine-tune
it we’re going to take it to America for
sure yeah okay I think I think it’s
worthy I think it’s worthy I think it’s
going to stand out
it’s going to win maybe so the peppery
agreed will take me to the stage yeah
okay Buffalo is the birthplace of the
chicken wing as we know it today it
happened here first one of the things
that puts us on the map
is the famous buffalo chicken wing so
I’m going to see if the randy’s have it
right coming back and having that kind
of accolade anyone the biggest they’ve
done babies most official buffalo wing
coverage that it would send us to the
stratosphere and I’m looking forward to
tasting their wings at the National wing
fest
we’ve invested quite a lot of money now
in the trip so it’s really important it
goes well I’m sort of anxious and
excited I’m confident we’ve that we’re
gonna we’re going to put on a good show
and obviously winning it’ll be a mega
mega thing as long as we can just get
their respect and prove to the Brits God
it takes make a good wing sauce massive
so yeah sources we’re taking obviously
the Buffalo is really important but
since the testing now that we did early
in the week we’ve modified it just a
little bit of using pigs trotters we’re
now using the pig neck which got a
little bit more fat and gives a bit more
flavor we’ve got some pork butt in the
house about two hours left
you’re filling the oven a little bit of
water just render it down and that’s
going to give us our stop throwing
Buffalo this is the wild card it is
following the same principles in the
same base for a traditional Buffalo the
corns going to add your natural
sweetener to it but we’ve burnt it so it
gives a bit more of a kind of Barbie
taste creative Barbie who is called
naughty Brit barbecue yes since the lab
with a barbecue which we really liked
just adding a few more ingredients in
there to see how it comes out right now
I’ve had a few more emails about
logistically what’s happening we get
there and the perfect timing the prep
kitchen is not available on Thursday and
Friday
what so what the prep kitchens are now
available because we’re using the
Buffalo Niagara Convention Center we’re
using their kitchen what are the
Thursday Friday ok we are using it we’ve
got it on the Thursday for one day so it
looks like we might only have one day
instead of two two now prep for 10,000
wings we do base using half the amount
of time to prep five times amount of
sauce when we get there and using a
kitchen we’ve never used and relying on
them to source the correct ingredients
and the containers and the storage and
the smokers
you
just landed at Buffalo this is another
boiler room the engine revving but your
heart that’s a shame currently the main
ingredient for the golden buffalo is not
here
world right here right now the National
buffalo wing festival in Buffalo New
York
this is 14 years coming up
it is a huge event almost half a million
people have attended the wing festival
2.4 million chicken wings have been
consumed we ordered 30 tons of chicken
wings this year 70,000 people from all
over the world from every single
continent this is the Super Bowl the
Super Bowl of chicken wings
Buffalo created the chicken wing Buffalo
is the originator of the chicken wing
and I would say as Mayor of the City of
Buffalo no place no place no place in
the world makes chicken wings as good as
the City of Buffalo makes them our food
processing broke that lovely flame I
just Sparkle it’s gone out again
nothing ever run smoothly you can
probably actually one is Stephanie your
gas in it not what you want to happen on
the day before you are about to serve
people a little bit stressed I’ve got
stuff work my face all over the wall I
have tricks are gonna kill me
what my housemates do not like they
don’t like this just one switch down
right yeah let’s go Sal Stan oh good
five minutes before we’re meant to open
we’ve got a hundred kilos of chicken
rings to Park cook-off and we’ve just
got fired
so going well yes mother’s riches this
is my business partner and colleague I’m
Andy and together we are
Randy’s wing bar and we specialize in
buffalo wings well chicken whistling
rings OH
hey guys free buffalo buffalo now just
been invited to the national buffering
festival at the first-ever international
competitors my name is drew syrup I’m
from Buffalo New York I am the founder
of the National buffalo wing festival
I’m also known as the wing King when I
got a call from these guys from London
I’m like come on what is this you guys
crazy isn’t it bangers and mash or
something like that that’s the thing
about randy’s when they came and I met
them I could tell there was passion I
could tell there was love they really
have something which I didn’t know
somebody in London would have four wings
I’ve been doing kind of like the street
food festival vibe for a while so to
have this pressurized outdoor cooking
thing going on where you just got people
like throwing things at you and shouting
at you and loud music and totally is
what the Buffalo specials going to be
about yeah it’s been really good
practice I think the Buffalo
you want to go out then we don’t just
want to just you know complete our mind
says that we do want to win but we won’t
we want to take it to the Yanks and show
them what we’re made of basically next
yeah we can say Yankee Yankee in the
early 60s the buffalo chicken wing is we
know it today originated at the anchor
bar a buffalo wing is a chicken wing cut
in half unbrided deep-fried and coated
in a sauce that’s a mixture of pepper
sauce and butter but after a while he
got chefs in the back of the kitchen
like hey I want to add my twist to it I
want to add a little garlic more vinegar
less more salt I want to add this
special ingredient and that’s where
chicken wings have gone we’re here in
the lab and out straight this sub
preparation that we use to come up with
all of our new sources this Josh who’s
going to be helping us this can be
coming to America with us we are going
to be working on a very unique
traditional medium hot soft low sauce
which is the holy grail of all kind of
hot sauces for buffalo wings
I have a little dip at work so well just
classroom car from buffalo wings are
generally served with blue cheese dip
and salary on the side we mix celery and
the blue cheese in the sauce adds a
whole new dimension times the color this
is extra spare them into a hot smoker or
them down just rendered the fat away so
this is all the stock yeah almost almost
movies yet so really tasting that up
those toys have to raise them compared
to the you know standardized kind of a
buffalo sauce it’s as streets ahead it’s
it’s got so much more layers so many
different flavors in them that is what
we’re going to be taking into America
for sure gone through what about sixteen
different varieties of barbecue sauces
this is probably the closest that we’ve
been to so far that we think is actually
going to be a contender
well he definitely needs a little bit
more with local no there’s a lot more
summer something fluffy you need to
reduce that down
this one we’re calling the golden
buffalo just need with the Frank sauce
they use a red cayenne pepper what we’re
going to be using is a yellow cayenne
peppers and that’s what gives it the
golden yellow
I don’t know how Americans would take
it’s only a buffalo sauce is red it can
go either way but I think that we have
to test it we have to do we have to see
where it comes out like
this is saves an old yeah that’s that
feels like Buffalo bad us color on it
I really wanna it’s really nice the
barricades oh module yeah they
would have never had anything like oh
that’s pretty good that’s really good
we are here at street face testing their
golden buffalo and especially you doubt
that we go believing to go to America in
two days the pressures on so this is the
first time anybody outside of Randy’s
has sampled golden buffalo let’s head
around here a bit hi there guys we’re
just trying one of our new sources it’s
really perfect on the right in the right
direction for a good source you think I
give it a go this is a new story just
safer wing in there and dig in and then
how about the level of spies from look
at the parks original it’s more
refreshing lighter and Tangier
it’s nice is it gonna win a competition
no no I think Andrew the reactions been
helpful because some of it was very
positive some of it gave us feedback on
the whole is been good but what what was
said I think we can help us to fine-tune
it we’re going to take it to America for
sure yeah okay I think I think it’s
worthy I think it’s worthy I think it’s
going to stand out
it’s going to win maybe so the peppery
agreed will take me to the stage yeah
okay Buffalo is the birthplace of the
chicken wing as we know it today it
happened here first one of the things
that puts us on the map
is the famous buffalo chicken wing so
I’m going to see if the randy’s have it
right coming back and having that kind
of accolade anyone the biggest they’ve
done babies most official buffalo wing
coverage that it would send us to the
stratosphere and I’m looking forward to
tasting their wings at the National wing
fest
we’ve invested quite a lot of money now
in the trip so it’s really important it
goes well I’m sort of anxious and
excited I’m confident we’ve that we’re
gonna we’re going to put on a good show
and obviously winning it’ll be a mega
mega thing as long as we can just get
their respect and prove to the Brits God
it takes make a good wing sauce massive
so yeah sources we’re taking obviously
the Buffalo is really important but
since the testing now that we did early
in the week we’ve modified it just a
little bit of using pigs trotters we’re
now using the pig neck which got a
little bit more fat and gives a bit more
flavor we’ve got some pork butt in the
house about two hours left
you’re filling the oven a little bit of
water just render it down and that’s
going to give us our stop throwing
Buffalo this is the wild card it is
following the same principles in the
same base for a traditional Buffalo the
corns going to add your natural
sweetener to it but we’ve burnt it so it
gives a bit more of a kind of Barbie
taste creative Barbie who is called
naughty Brit barbecue yes since the lab
with a barbecue which we really liked
just adding a few more ingredients in
there to see how it comes out right now
I’ve had a few more emails about
logistically what’s happening we get
there and the perfect timing the prep
kitchen is not available on Thursday and
Friday
what so what the prep kitchens are now
available because we’re using the
Buffalo Niagara Convention Center we’re
using their kitchen what are the
Thursday Friday ok we are using it we’ve
got it on the Thursday for one day so it
looks like we might only have one day
instead of two two now prep for 10,000
wings we do base using half the amount
of time to prep five times amount of
sauce when we get there and using a
kitchen we’ve never used and relying on
them to source the correct ingredients
and the containers and the storage and
the smokers
you
just landed at Buffalo this is another
boiler room the engine revving but your
heart that’s a shame currently the main
ingredient for the golden buffalo is not
here
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