If history winds up the way I fully expect it to, the city of Buffalo, New York will only be remembered for one thing: Buffalo Wings. This isn’t exactly a bad thing for a city which would love to forget about the four consecutive Super Bowl losses, the freezing winters and the fact that they aren’t quite at Niagara Falls. And since, Buffalo Wings are one of the greatest culinary creations in history, it’s not exactly a bad thing to be remembered by.

In honor of Buffalo Wings, the Black Swan sauce company sent me out a free jar of their Wing Commander sauce to test out on some wings. Just as in any good experiment, I wanted to have a “control,” so I chose my all-time favorite buffalo sauce, Wild, from Buffalo Wild Wings.

Apparently Wing Commander is no longer just an awesome video game like 카지노 검증 or a terrible Freddie Prinze Jr. movie. To quote the Black Swan website, “Wing Commander contains no dairy, buttery flavorings, eggs or artificial ingredients, yet its delicious taste is unparalleled in depth and excitement.”

On the other end of ring, we have Wild, which is no longer just a way to describe “things.” The Buffalo Wild Wings website takes a more simple approach in describing this sauce; “Big flavor, blisterin’ heat.”

But these sauces would have to wait until I prepared the wings themselves. Not content to just eat the wing bits that restaurants serve up, I bought entire wings, which contain the drumstick, the wing part with two bones and the wing tip itself. I find it strange that I’ve never been a restaurant that serves up the entire wing. It’s like cutting a guy’s arm off from the elbow down and claiming you cut off the entire arm. You are wrong, because he still has an arm, just in stump form. The same goes for wings. I don’t want any stumpy chicken running around.

Once these were defrosted, I breaded each wing. This is a much simpler process than some might believe and only requires dipping in flour. Since the wings are already moist, the flour sticks to the wings like mistresses to Tiger Woods (current event joke!). I brought a big pot of Canola oil to a boil and started dropping wings in. Depending on the size of the wing, it took between 8 and 12 minutes to cook each through and ensure minimal salmonella.

Finally, with the wings thoroughly fried, it was time to toss them in sauce and put them on display for my adoring unvegan fans. As I don’t support the consumption of vegetables, I only provided bleu cheese. Guests were allowed to bring carrots or celery, but I would have nothing to do with them.

Upon eating, I found that the Wing Commander sauce was a little too vinegary for my taste and my friend, Aaron echoed my sentiment in proclaiming, “It’s no Admiral Delicious or

Sergeant Scrumptious.” The Wild sauce, however, won over everyone pretty quickly. John was ready to make the drive up to Burbank to visit the Buffalo Wild Wings restaurant.

A lot of people are fans of vinegar in Buffalo Wings, which is good, because vinegar is necessary in every wing sauce. Unfortunately, Wing Commander took the vinegar to the extreme, which overwhelmed the rest of the flavor. It was a good try, Black Swan, but it looks like the control won out in this test.

Well, sort of. It’s in Burbank, which sure as hell beats the next closest one in Chino Hills  Either way, it’s good to know that it’s now easier to drive to Buffalo Wild Wings than to fly back home to Detroit for my Bdubs.

I wasn’t able to make it to the grand opening, where the first 100 people in line got free wings for a year. That would have been nice, but I also have a job I had to be at on that Monday morning. Instead, I settled for a visit the next week. This Buffalo Wild Wings is part of a sort of outdoor mall/downtown area in Burbank, with tons of people walking around and tons of shops for them to spend their hard-earned money. The money I had would be going for some wings. And beer.

The basic layout of the place is essentially the same everywhere, and I knew from my college years that the bar area was first-come, first served. I found a spot surprisingly easily, considering the line at the front, and waited for my buddies to join me. I started with a tall Shock Top beer, and then ordered twelve wings with my two favorite sauces in the world: Wild and Spicy Garlic. These sauces are the real reason to go to Buffalo Wild Wings. The wings themselves and the meat on them are really sub par, but once that sauce hits them, they turn into magical winged delights. A little bleu cheese dip doesn’t hurt, either.

When my wings came, it was also time for a new beer, this time a Michelob Amber Bock, which is my favorite beer for chowing down on wings. I started eating and they were just how I remembered. The Wild sauce is about as spicy you can get while maintaining the actual flavor. The Spicy Garlic is more of your ordinary level of buffalo spiciness, but with a hint of garlic. Since garlic makes everyone better, this is always a great choice.

Ultimately, this newest incarnation of Buffalo Wild Wings stayed true to my memories. The sauces maintained their great flavor on the way out to LA and the atmosphere did the same. The only downside was when I ordered my first Amber Bock and was brought a Widmer Hefeweizen. I love me some Hef beers, this just wasn’t the beer I ordered. The waiter took it back when I told him and brought me out my real order  I figured I was in the clear until I got the receipt. Rather than removing the beer from the bill, he comped it and said I didn’t like it. That’s just a lie. I like it plenty, I just didn’t order it. Luckily, this petty grievance was the only problem I had.

Since the new Bdubs is all the way out in Burbank, I probably won’t have a lot of opportunity to go, but it feels great knowing it is there in case of a buffalo wing emergency.

A huge franchise that LA is completely lacking in is Buffalo Wild Wings, which I affectionately call Bdubs. Sure, there is one all the way out in Chino Hills, but fighting traffic to get there makes it seem easier to fly back to Michigan to get my fill of Bdubs.

I got my recent fix from the restaurant in Novi, Michigan and although I didn’t eat them at the restaurant, I’ve always enjoyed the general ambience of the place, with sports all over the place, but not too loud that you can’t concentrate.

Anyway, I ordered twelve wings with my two favorites sauces, Wild and Spicy Garlic. These are the real reason I like Bdubs. Wild is a regular buffalo sauce, but about as hot as you can get without losing flavor. It’s the second-hottest on their scale, just short of Blazing, which I feel is unenjoyable due to the blistering heat. To accompany my Wild, I also like to get Spicy Garlic, which is a milder buffalo sauce with a hint of garlic. They are good as a buffer whenever the Wild gets to be too much.

In truth, the wings at Bdubs are a little disappointing in size. The sauce more than makes up for this and also they way the meat itself tastes is great. There is nothing worse than biting into a wing and getting a mouthful of wing fat. This never happens at Bdubs, where the wings are nice and crispy, if not incredibly meaty.

A lot of the time, people like to get carrots and celery with their wings to cool down their mouths. To me, this is a terrible idea. If I need to cool down my mouth, I’ll get some beer or some potato wedges (with cheese!). There is really no need for vegetables to be anywhere near my wings.

Buffalo Wild Wings is always a reliable bet for wings and their sauces are unbeatable. If only they would open a restaurant in LA so I wouldn’t have to fly all the way back to Michigan to get my share.